Lemon Bars with Shortbread Crust
These easy, tangy lemon bars with a buttery shortbread crust are perfect for satisfying your sweet tooth without the fuss. Ideal for any gathering or as a quick pick-me-up.
Ingredients
For the Shortbread Crust
- 1 cup All-purpose flour Use for the crust
- 1/2 cup Unsalted butter Use real butter for best flavor
- 1/4 cup Sugar
- 1/4 tsp Salt Pinch of salt
For the Lemon Layer
- 2 large Eggs Room temperature if possible
- 1 cup White sugar
- 1/2 cup Fresh lemon juice Freshly squeezed for best flavor
- 1 tbsp Lemon zest Adds extra flavor
- 2 tbsp All-purpose flour Keeps the filling together
For Dusting
- 1 tbsp Powdered sugar For garnish after baking
Instructions
Preparation of Crust
- Preheat your oven to 350°F (175°C).
- Mix flour, softened butter, sugar, and a pinch of salt until crumbly; do not overmix.
- Press the mixture firmly into the bottom of a baking pan.
- Bake the crust for about 20 minutes, or until just barely golden.
Preparation of Lemon Filling
- Whisk the eggs and sugar together until smooth.
- Add fresh lemon juice, lemon zest, and flour to the egg mixture and mix until combined.
- Pour the lemon filling on top of the hot crust without allowing it to cool.
- Bake again for 15-20 minutes, or until the center is set.
Cooling and Serving
- Allow the lemon bars to cool completely before dusting with powdered sugar.
- Cut into squares and serve.
Notes
To enjoy a less decadent version, consider using half whole wheat flour or reducing sugar in the lemon layer. Make sure to let the bars cool completely before cutting to avoid a mess.