Tangy and sweet lemon bars feature a buttery shortbread crust topped with a bright, custardy lemon filling. These classic treats are perfect for potlucks, picnics, or afternoon tea.
For extra tang, add 1/2 teaspoon more lemon zest or 1 tablespoon more lemon juice to the filling. Serve chilled or at room temperature with tea, coffee, or lemonade.
Store cooled lemon bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Ingredients
Scale
Measurement units
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ½ cup butter, softened
- ¼ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ¼ teaspoon salt
- 2 tablespoons powdered sugar (for dusting)
Ingredients
Scale
Measurement units
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ½ cup butter, softened
- ¼ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ¼ teaspoon salt
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat oven and prepare pan
Preheat your oven to 350°F.
Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Equipment: 8-inch square baking pan, parchment paper
Mix dry crust ingredients
Combine flour (1 cup), sugar (¼ cup), and salt (¼ tsp) in a bowl.
Equipment: mixing bowl
Cut in butter for crust
Cut the softened softened butter (½ cup) into small pieces.
Work the butter into the flour mixture with your fingertips until the mixture resembles coarse breadcrumbs.
Press crust into pan
Press the crust mixture firmly and evenly into the bottom of the prepared baking pan.
Bake crust until golden
Bake the crust until light golden brown.
Remove from the oven.
Equipment: oven
Whisk eggs and sugar
Whisk together the eggs and sugar (1 cup) in a medium bowl until well combined.
Equipment: medium bowl, whisk
Mix dry filling ingredients
Whisk together flour (2 tbsp), baking powder (½ tsp), and salt (¼ tsp) in a small bowl.
Equipment: small bowl, whisk
Combine filling ingredients
Fold the flour mixture into the egg mixture.
Stir in the lemon juice (¼ cup), lemon zest (1 tbsp), and salt to taste.
Pour filling over crust
Pour the lemon filling over the hot crust, spreading it evenly.
Bake until filling is set
Bake until the filling is set but still slightly jiggly in the very center.
Equipment: oven
Cool completely
Remove from the oven.
Allow to cool completely in the pan on a wire rack.
Equipment: wire rack
Remove bars from pan
Use the parchment overhang to lift the entire bar out of the pan and place on a cutting board.
Equipment: cutting board
Cut and dust with powdered sugar
Cut into 6 equal pieces.
Dust generously with powdered sugar (2 tbsp) before serving.
Wipe the knife clean between cuts for neat, clean edges.
Equipment: knife
Tomorrow's Meal
Lemon Bar Cheesecake Parfait
Crumbled lemon bars layered with whipped cream cheese and fresh berries for an elegant dessert
You'll need to pick up:
Cream cheeseHeavy creamFresh berries (blueberries or raspberries)Powdered sugar
Quick overview:
- 1.Cut leftover lemon bars into bite-sized pieces and crumble roughly
- 2.Whip softened cream cheese with powdered sugar until fluffy
- 3.Fold in whipped heavy cream to create mousse
- 4.Layer in glasses: crumbled lemon bar, cream mixture, berries, repeat
- 5.Chill until serving, top with extra crumble and fresh mint
Before you cook
Cook notes
- • Store cooled lemon bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- • For extra tang, add 1/2 teaspoon more lemon zest or 1 tablespoon more lemon juice to the filling.
- • Serve chilled or at room temperature with tea, coffee, or lemonade.
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