Ingredients
Scale
- For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup (1 stick) unsalted butter, cold and cubed
- ½ cup powdered sugar
- ¼ teaspoon salt
- For the Filling:
- 1 ½ cups granulated sugar
- 6 large eggs
- ¾ cup fresh lemon juice
- ¼ cup all-purpose flour
- 1 teaspoon lemon zest
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Shortbread Crust: Preheat oven to 350°F (175°C). Whisk together flour, powdered sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Press into an ungreased 9×13 inch baking pan. Bake for 18-20 minutes, or until lightly golden.
- Make the Lemon Filling: Whisk together granulated sugar and eggs until light and creamy. Add lemon juice, flour, and lemon zest. Whisk until smooth.
- Bake the Lemon Bars: Pour the lemon filling over the hot crust. Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set but slightly jiggly in the center.
- Cool and Cut: Remove from oven and let cool completely in the pan. Refrigerate for at least 2 hours before cutting into squares. Dust with powdered sugar before serving, if desired.
Notes
- Use fresh lemon juice for the best flavor.
- Don’t overbake the filling; it should be slightly jiggly in the center.
- Allow the lemon bars to cool completely before cutting.
- Use a warm, damp knife for cleaner cuts.
- Store leftover lemon bars in an airtight container in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 250 Kcal
- Sugar: 25g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg