Here’s a classic Lemon Bars with Shortbread Crust recipe—tangy, sweet, and buttery:
Ingredients (serves 9–12)
For the shortbread crust:
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the lemon filling:
- 4 large eggs
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- ⅔ cup fresh lemon juice (≈3–4 lemons)
- 2 teaspoons lemon zest
- Optional: powdered sugar for dusting
Instructions
- Preheat oven
- 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- Make the crust
- Beat butter and sugar until creamy.
- Mix in flour and salt until crumbly but holds together.
- Press evenly into the prepared pan.
- Bake 15–20 minutes, or until lightly golden.
- Prepare the filling
- In a bowl, whisk together eggs, sugar, flour, lemon juice, and zest until smooth.
- Bake lemon bars
- Pour filling over the hot crust.
- Bake 20–25 minutes, until filling is set and slightly golden on edges.
- Cool & serve
- Let cool to room temperature, then refrigerate for at least 1–2 hours.
- Dust with powdered sugar before slicing into squares.
💡 Tips:
- Use fresh lemon juice for the brightest flavor.
- For easier slicing, chill completely and use a sharp knife wiped between cuts.
- You can add a touch of vanilla extract to the filling for extra depth.
If you want, I can also give a mini lemon bars version in a muffin tin—perfect for individual servings or parties.
Do you want me to do that?
