Classic Tangy Sweet Lemon Bars (Print Version)

Tangy lemon curd on buttery shortbread crust, dusted with powdered sugar.

# What You'll Need:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt

→ Lemon Filling

05 - 1 and 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - 4 large eggs
08 - 2/3 cup freshly squeezed lemon juice
09 - 1 tablespoon lemon zest

→ Topping

10 - Powdered sugar for dusting

# Steps:

01 - Preheat your oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy. Add 2 cups flour and 1/4 teaspoon salt, mixing just until the dough forms.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 18-20 minutes, or until lightly golden.
04 - While the crust bakes, prepare the filling. In a medium bowl, whisk together the sugar and flour. Add eggs, lemon juice, and lemon zest, and whisk until well combined.
05 - Pour the lemon mixture over the hot crust immediately after removing it from the oven.
06 - Bake for another 18-20 minutes, or until the filling is just set in the center.
07 - Remove from oven and let cool completely in the pan. Once cool, lift out using the parchment handles and slice into 16 bars.
08 - Dust generously with powdered sugar before serving.

# Expert Tips:

01 -
  • The way the buttery crust crumbles against the silkiest, most intense lemon curd youve ever tasted
  • These bars disappear faster than you can say summer dessert at every single gathering
  • That perfect sweet-tangy balance that keeps you coming back for just one more square
02 -
  • The filling will look worryingly jiggly when you pull it from the oven, but it firms up beautifully as it cools
  • Room temperature eggs prevent the filling from curdling and help everything incorporate smoothly
  • Pouring filling onto a hot crust is the game-changing technique that creates that perfect bond between layers
03 -
  • Meyer lemons make these bars wonderfully complex and slightly less acidic
  • A pinch of salt in the filling amplifies the lemon flavor without tasting salty
  • Chill the bars for at least 2 hours before cutting for the cleanest squares

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