Lemon Bars
Sunshine in a pan! Bright, zesty lemon bars layered on a buttery shortbread crust.
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Scale
shortbread crust
- 1/2 cup unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1 cup all purpose flour
- 1/4 teaspoon salt
lemon layer
- 1 cup granulated sugar
- 2 Tablespoons all purpose flour
- 1/2 cup lemon juice
- 3 eggs, room temperature
- 1 Tablespoon lemon zest
Instructions
- Preheat the oven to 350°F and line an 8 x 8 pan with parchment paper on all sides.
- In a stand mixer with the paddle attachment, beat together the butter, sugar, flour and salt. The mixture will be crumbly.
- Press the shortbread in an even layer into the prepared pan. I find using a rubber spatula to jab and smooth the dough to be effective. Use a fork to make a few holes in the crust. Bake the crust for 20 minutes.
- While the crust bakes, make the lemon layer. Sift the sugar and flour together in a large bowl to prevent clumps. Add the eggs, lemon juice and lemon zest, and whisk until completely combined. The mixture will be thin.
- Take the crust out of the oven and pour the lemon layer over the baked shortbread crust.
- Lower the oven temperature to 325°F and bake for 20-25 more minutes, or until the center no longer jiggles. Take the bars out of the oven and allow to cool completely.
- Once the bars are completely cool, transfer to the fridge to set for 2 hours (or overnight) until ready to serve. Use a sifter to liberally dust the tops with powdered sugar. Slice and enjoy!
Keywords: Lemon bars, lemon squares, lemon, meyer lemon
Find it online: https://blushbaking.com/lemon-bars/