Tangy Lemon Bars with Shortbread (Printable)
Buttery shortbread crust topped with vibrant tangy lemon filling, dusted with powdered sugar for a classic dessert.
# What you'll need:
→ For the Shortbread Crust
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt
→ For the Lemon Filling
05 - 1 and 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - 4 large eggs
08 - 2/3 cup freshly squeezed lemon juice
09 - 1 tablespoon lemon zest
→ For Topping
10 - Powdered sugar for dusting
# How to make it:
01 - Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Cream together softened butter and 1/2 cup sugar until light and fluffy. Add 2 cups flour and 1/4 teaspoon salt, mixing just until dough forms.
03 - Press dough evenly into prepared pan bottom. Bake for 18-20 minutes until lightly golden.
04 - Whisk together sugar and flour in medium bowl. Add eggs, lemon juice, and lemon zest, whisking until well combined.
05 - Pour lemon mixture immediately over hot crust after removing from oven.
06 - Bake for another 18-20 minutes until filling is just set in center.
07 - Cool completely in pan. Lift out using parchment handles and slice into 16 bars.
08 - Dust generously with powdered sugar before serving.
# Expert Tips:
01 -
- The buttery crust balances the tangy filling perfectly, not too sweet, not too sour
- They actually get better after a day in the fridge, if you can manage to save them that long
02 -
- Pour the filling over the hot crust while both are still warm, or they'll separate into layers
- The center should still jiggle slightly when you take them out, they continue cooking as they cool
03 -
- Use room temperature eggs to prevent the filling from curdling when you mix it
- Zest your lemons before squeezing them, it's much harder to hold onto a juiced half