Lemon Bars

Ingredients

For the Shortbread Crust

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt

For the Lemon Filling

• 4 large eggs
• 1 3/4 cups granulated sugar
• 1/3 cup all-purpose flour
• 2/3 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/4 teaspoon salt

For Serving

• Powdered sugar

Substitutions

• Use a cup-for-cup gluten-free baking blend in both the crust and filling.
• Use a dairy-free baking stick in place of butter for the crust.
• Meyer lemons can replace standard lemons for a sweeter, less sharp citrus flavor.

Instructions

Step 1: Bake the crust

Heat the oven to 350°F. Line a 9-by-13-inch pan with parchment. Beat butter and powdered sugar, mix in flour and salt, press into the pan, and bake 18 to 20 minutes.

Step 3: Bake again

Pour the filling over the hot crust and bake 20 to 22 minutes, until the center no longer looks liquid.

Step 5: Finish

Dust with powdered sugar and cut into 16 squares with a clean knife.

How to Store Leftovers

Cool Lemon Bars completely before covering. Store it airtight at cool room temperature for up to 2 days, or refrigerate for up to 4 days if the kitchen is warm or the recipe contains fresh fruit.

How to Reheat

Serve Lemon Bars at room temperature unless the recipe is intended warm. Heat individual portions briefly and avoid overheating frosting, glaze, or fruit filling.

Serving Ideas

• Powdered sugar or whipped cream
• Fresh berries
• Coffee or tea
• A dessert platter

Common Mistakes to Avoid

• Overmixing after flour is added.
• Cutting or frosting before cooling.
• For Lemon Bars, relying on color alone instead of the center cue.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions