Print

Zesty Lemon Bars Recipe Easy Homemade Dessert with Buttery Crust

zesty lemon bars - featured image
Print Recipe

These zesty lemon bars feature a bright, tangy lemon filling atop a buttery shortbread crust. Easy to make and perfect for any occasion, they’re a nostalgic comfort dessert with a citrus kick.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar, sifted
  • 2 cups (240g) all-purpose flour (or gluten-free blend)
  • 1/4 tsp fine sea salt
  • 1 1/2 cups (300g) granulated sugar (or 1 1/4 cups for less sweet)
  • 1/4 cup (30g) all-purpose flour
  • 4 large eggs, room temperature
  • 2/3 cup (160ml) fresh lemon juice (about 3–4 lemons)
  • 1 tbsp finely grated lemon zest
  • Powdered sugar, for dusting
  • Extra lemon zest or thin lemon slices, optional for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving a 2-inch overhang. Lightly grease the sides.
  2. In a mixing bowl, cream unsalted butter with powdered sugar using an electric mixer or sturdy spoon until light and fluffy (about 2 minutes).
  3. Add flour and salt to the butter mixture, mixing just until a crumbly dough forms. If too dry, add a teaspoon of water.
  4. Press the dough evenly into the prepared pan. Smooth the surface with fingers or the bottom of a measuring cup.
  5. Bake the crust for 18-20 minutes until pale golden and slightly firm. Remove from oven.
  6. While the crust bakes, whisk together granulated sugar and flour in a large bowl. Add eggs, lemon juice, and lemon zest, whisking until well combined and slightly frothy.
  7. Pour the lemon filling over the hot crust. Tilt the pan gently to spread evenly.
  8. Return to oven and bake for 20-25 minutes, until the center is just set and barely jiggles.
  9. Cool in the pan on a wire rack for 30 minutes, then refrigerate for at least 1 hour before cutting.
  10. Lift bars out using parchment. Slice into squares or rectangles with a sharp knife, wiping between cuts for clean edges.
  11. Dust generously with powdered sugar and garnish with extra lemon zest or thin lemon slices if desired.

Notes

Use room temperature eggs for a smooth filling. Zest lemons before juicing. Don’t overmix the filling to avoid air bubbles. Chill bars fully before slicing for clean edges. For gluten-free or dairy-free adaptations, substitute flour and butter as needed. Bars freeze well for up to 2 months.

Nutrition

Keywords: lemon bars, dessert, easy lemon bars, homemade lemon squares, buttery crust, citrus dessert, spring baking, potluck dessert, brunch treat, classic lemon bars

Find it online: https://wigglebite.com/zesty-lemon-bars-recipe-easy-homemade-dessert-with-buttery-crust/