Lemon Bars with Shortbread Crust
These classic lemon bars have a buttery shortbread crust, a luscious lemon curd filling, and are topped with a dusting of powdered sugar. Each bite will melt in your mouth with the best lemon flavor!
Equipment
- 8x8 inch baking pan
- Foil
- Non-Stick Spray
- Lemon Squeezer
- Mixing Bowls
Ingredients:
Shortbread Crust
- 1 cup all-purpose flour
- ½ cup unsalted butter, melted
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Lemon Filling
- 1 cup sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup fresh lemon juice
- 2 teaspoons lemon zest
- 3 large eggs
- powdered sugar, optional for dusting over cooled lemon bars
Instructions:
- Preheat the oven to 350 degrees. Line an 8x8-inch baking pan with foil, allowing a little to come up the sides. Then spray the sides of the pan and the foil with non-stick spray.
Shortbread Crust
- In a medium bowl, mix together the flour, melted butter, powdered sugar, vanilla extract, and salt with a wooden or rubber spatula. Press the dough into the prepared pan with your fingers and bake for 16-20 minutes or until the edges start to turn light brown.
Lemon Filling
- In a large bowl, whisk together the sugar, flour, baking powder, and salt. Then add the lemon juice, lemon zest, and the eggs and whisk until combined.
- When the crust is done, reduce the oven temperature to 325 degrees. Pour the lemon filling over the hot crust and bake for 15-18 minutes or until the middle is set and does not jiggle when you move the pan. Allow the bars to cool at room temperature for 1 hour, then place them into the refrigerator to cool for another 2 hours.
- Once the bars have completely set and cooled, use the extra foil that is along the sides of the pan to pull the bars out. Dust the bars with powdered sugar and cut into squares. Use a butter knife or a serrated knife to cleanly cut the bars. Wipe the knife clean after each cut.
- Keep any leftover lemon bars in an airtight container in the refrigerator for up to 5 days.
Notes:
- Baking Pan: Line an 8x8-inch baking pan with aluminum foil, allowing a little to come up the sides. This will help with removing the bars. Then generously spray the foil and the sides of the pan with non-stick spray.
- Lemons: Use fresh lemons for this recipe. It has the best flavor, plus you'll need the zest as well. You'll need about 3 medium-sized lemons.
- Lemon Squeezer: I highly recommend this lemon squeezer. It's a lifesaver for me when I bake anything with lemons! Plus, you can use it for other citrus fruit as well.
- Oven Temperature: The crust will be baked at 350 degrees. Then lower the temperature to 325 degrees when the lemon layer is added to the crust. This helps the lemon filling to not overcook.
- Cooling: Before slicing and serving, the bars need to be completely cooled and set. Cool at room temperature for 1 hour, and then an additional 2 hours in the refrigerator.
Nutrition
Serving: 1barCalories: 144kcalCarbohydrates: 29gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.004gCholesterol: 44mgSodium: 107mgPotassium: 39mgFiber: 0.4gSugar: 19gVitamin A: 60IUVitamin C: 4mgCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was!