Lemon Bars
These Lemon Bars are the perfect balance of sweet and tangy, with a buttery shortbread crust, and a smooth citrusy, lemon filling. They're bright refreshing, and totally irresistible. This is the recipe your grandma wishes she had, and you'll never need another!
Servings: 16 squares
Equipment
Ingredients
For the Shortbread Crust:
- 2 cups all purpose flour
- 1/2 cup powdered sugar (divided)
- 1/2 tsp salt
- 14 TBS unsalted butter (melted)
For the Lemon Topping:
- 2 cups granulated white sugar
- 6 TBS all purpose flour
- 2 TBS lemon zest
- 1/2 tsp salt
- 4 large eggs
- 1/2 cup fresh squeezed lemon juice
- 1/4 cup powdered sugar
Instructions
For the Shortbread Crust:
- Preheat the oven to 350 degrees Fahrenheit. Line a 9x13 pan with parchment paper.
- Whisk together the flour, powdered sugar, and salt in a large bowl. 2 cups all purpose flour, 1/2 cup powdered sugar, 1/2 tsp salt
- Add in the melted butter and stir until completely combined. 14 TBS unsalted butter
- Press in the bottom of the prepared pan and press down into an even layer.
- Bake for about 20 minutes, or until the crust has a light golden color.
- Remove from the oven and poke holes lightly into the top of the crust with a fork, not all the way through to the bottom.
For the Lemon Topping:
- Add the sugar, flour, lemon zest, and salt to a large bowl and use a fork to mix them together, pressing the lemon zest into the sugar to release the oils. 2 cups granulated white sugar, 6 TBS all purpose flour, 2 TBS lemon zest, 1/2 tsp salt
- Stir in the eggs until completely combined. 4 large eggs
- Then add the lemon juice and mix until completely combined. 1/2 cup fresh squeezed lemon juice
- Pour the mixture over the prepared crust.
- Place back in the oven and bake for another 23 to 28 minutes, or until the middle no longer jiggles.
- Let the bars cool for 1 hour at room temperature. Then transfer them to the fridge to chill for another 2 hours.
- Sprinkle with additional powdered sugar. Slice into squares and enjoy. 1/4 cup powdered sugar