Desserts
Lemon Bars
A buttery shortbread crust topped with a bright, tangy lemon curd filling and a dusting of powdered sugar.
- Prep
- 25 mins
- Cook
- 45 mins
- Total
- 2 hrs 15 mins
- Serves
- 20
- Level
- Easy
Bake the crust first so it stays crisp under the filling. Fresh lemon juice is worth the squeezing here. Bake just until the center no longer jiggles when you nudge the pan, then chill before cutting for clean squares.
Ingredients
Serves 20
Directions
- Heat the oven to 350°F (175°C). Line a 9x13-inch pan with parchment, leaving an overhang.
- Pulse or mix the butter, 2 cups flour, 1/2 cup powdered sugar and salt until crumbly and pinching together. Press firmly into the pan.
- Bake 20 to 22 minutes, until lightly golden at the edges.
- Whisk the eggs, granulated sugar, zest and lemon juice until smooth, then whisk in the 1/4 cup flour.
- Pour over the hot crust and bake 20 to 25 minutes more, until the filling is set in the center and no longer jiggles.
- Cool completely in the pan, then chill 1 hour. Lift out by the parchment, cut into squares and dust with powdered sugar.
Tips and make-ahead notes
- Dust with powdered sugar just before serving, since it dissolves into the surface.
- Keeps 4 days refrigerated; freezes up to 2 months.
- Wipe the knife between cuts for neat edges.
Nutrition per serving
- Calories
- 280
- Carbohydrates
- 38g
- Protein
- 3g
- Fat
- 13g
- Fiber
- 1g
- Sodium
- 130mg
Estimated. Values change with brands, portion sizes and substitutions.
