Description
A foolproof, weeknight-friendly dessert featuring a crisp, buttery shortbread crust and a tangy, custard-like lemon filling. Ready in under 45 minutes of active time.
Ingredients
Scale
- 1 cup (125g) all-purpose flour
- 1/2 cup (115g) unsalted butter, softened
- 1/4 cup (50g) granulated sugar
- Pinch of salt
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1/2 cup (120ml) fresh lemon juice
- 2 teaspoons lemon zest
- 1/4 cup (30g) all-purpose flour
- Confectioners’ (powdered) sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the long sides, and lightly spray with non-stick spray.
- In a medium bowl, combine 1 cup flour, 1/4 cup sugar, and a pinch of salt. Add softened butter and mix with a fork or fingers until the mixture resembles coarse sand or wet crumbs.
- Press the crust mixture firmly and evenly into the bottom of the prepared pan, packing it down tight.
- Blind bake the crust for 15-18 minutes until edges are lightly golden brown. Remove from oven and keep the oven on.
- In a large bowl, whisk 1 cup sugar and 3 eggs until well combined and slightly pale.
- Add fresh lemon juice and lemon zest to the egg mixture and whisk vigorously.
- Add 1/4 cup flour to the filling and whisk until smooth with no lumps.
- Pour the lemon filling over the hot, pre-baked crust.
- Bake for 20-25 minutes until edges are set and puffed, and the center has a slight jiggle (like Jell-O, not water).
- Cool in the pan on a wire rack for at least 30 minutes.
- Transfer to the refrigerator and chill for at least 2 hours, preferably overnight, until the filling is firm.
- Lift bars out of the pan using the parchment overhang. Cut into squares with a sharp knife, wiping the blade between cuts. Dust with powdered sugar if desired.
Notes
Do not skip pre-baking the crust to ensure a crisp texture. Room temperature eggs emulsify better. Zest lemons before juicing. Bars must be completely chilled before cutting to prevent a soupy mess. They taste better the next day as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 35-43 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 22
- Sodium: 65
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 28
- Protein: 2
Keywords: lemon bars, shortbread crust, easy dessert, weeknight baking, citrus bars, homemade lemon bars, meal prep dessert