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Perfect Tangy Sweet Lemon Bars Recipe with Buttery Shortbread Crust

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These lemon bars feature a tangy sweet lemon filling atop a buttery shortbread crust, delivering a nostalgic and comforting homemade dessert that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/2 cup (120ml) fresh lemon juice (about 3–4 lemons)
  • Zest of 2 lemons
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Make the shortbread crust: In a large bowl, cream together 1 cup softened unsalted butter and 1/2 cup granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer on medium speed.
  3. Gradually mix in 2 cups all-purpose flour and 1/4 teaspoon salt until the dough just comes together. It will look crumbly but should hold when pressed.
  4. Press the dough evenly into the prepared pan, packing it firmly into the corners.
  5. Bake the crust for 18-20 minutes or until lightly golden around the edges.
  6. Prepare the lemon filling: While the crust bakes, whisk together 4 large eggs and 1 1/2 cups granulated sugar until smooth and slightly thickened, about 2 minutes.
  7. Add 1/4 cup flour, 1/2 cup fresh lemon juice, and zest of 2 lemons. Mix until fully combined and no lumps remain.
  8. Pour the lemon mixture over the warm crust as soon as it comes out of the oven.
  9. Bake for another 20-25 minutes until the filling has set but still has a slight jiggle in the center.
  10. Cool completely in the pan on a wire rack for at least 1 hour, then refrigerate for an additional 1-2 hours to firm up.
  11. Dust with powdered sugar just before serving. Use the parchment overhang to lift out the slab and cut into squares or rectangles.

Notes

Use fresh lemon juice and zest for best flavor. If crust edges brown too fast, tent with foil halfway through baking. Chill bars after baking for cleaner cuts and better texture. Warm knife before slicing to prevent crumbling. Gluten-free and dairy-free substitutions are possible.

Nutrition

Keywords: lemon bars, lemon dessert, shortbread crust, tangy lemon bars, easy lemon bars, homemade dessert, sweet lemon bars

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