Classic Lemon Bars with Shortbread Crust Recipe
Introduction
Classic lemon bars combine a buttery shortbread crust with a tangy, smooth lemon filling for a perfect balance of sweet and tart. This refreshing dessert is simple to make and ideal for any occasion. Enjoy a bright burst of citrus in every bite!
Ingredients
- 1½ cups all-purpose flour
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar (for crust)
- 4 large eggs
- 1 cup granulated sugar (for filling)
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour, softened butter, and half of the sugar. Mix until you form a crumbly dough, then press it evenly into the bottom of a baking pan to create the crust.
- Step 2: Bake the crust for 15 minutes or until it turns lightly golden. Remove from the oven and set aside.
- Step 3: While the crust bakes, whisk together the eggs, remaining sugar, fresh lemon juice, and lemon zest until smooth and well combined to prepare the lemon filling.
- Step 4: Pour the lemon filling carefully over the warm crust. Return the pan to the oven and bake for an additional 20 to 25 minutes, until the filling is set and firm to the touch.
- Step 5: Remove the lemon bars from the oven and allow them to cool completely at room temperature. Once cooled, cut into squares and serve.
Tips & Variations
- For extra zest, add a teaspoon of lemon zest to the crust mixture.
- Use a fine mesh sieve to strain the lemon juice for a smoother filling.
- Dust the tops with powdered sugar before serving for a classic look and added sweetness.
- Try substituting lime juice and zest for a different citrus twist.
Storage
Store lemon bars in an airtight container in the refrigerator for up to 4 days. If you prefer room temperature, allow them to sit out uncovered for about 30 minutes before serving. Reheat briefly in the microwave if desired but they are best enjoyed chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor and brightness, but in a pinch, bottled lemon juice can be used. Adjust sugar slightly if needed, as bottled juice can be more tart or less fresh.
How do I ensure the filling sets properly?
Be sure to bake the filling until it is firm to the touch but not overbaked. Underbaking can result in a runny center, so testing by gently touching the surface is a good indicator before removing from the oven.
PrintClassic Lemon Bars with Shortbread Crust Recipe
Classic Lemon Bars with a buttery shortbread crust, topped with a tangy and smooth lemon filling. Perfectly balanced sweetness and citrus flavor for a refreshing dessert.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Shortbread Crust
- 1½ cups all-purpose flour
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
For the Lemon Filling
- 4 large eggs
- 1 cup granulated sugar
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Prepare the Crust: In a mixing bowl, combine the all-purpose flour, softened unsalted butter, and half of the granulated sugar until the mixture forms a crumbly dough. Press this dough evenly into a baking pan to form the base crust.
- Bake the Crust: Place the crust in a preheated oven at 350°F (175°C) and bake for 15 minutes or until the edges turn lightly golden.
- Make the Lemon Filling: While the crust is baking, whisk together the eggs, remaining sugar, fresh lemon juice, and lemon zest in a separate bowl until the mixture is smooth and uniformly combined to create the lemon filling.
- Assemble and Bake: Once the crust is hot and out of the oven, carefully pour the lemon filling over it. Immediately return the pan to the oven and bake for an additional 20 to 25 minutes, or until the lemon filling is fully set and firm to the touch.
- Cool Completely: Remove the pan from the oven and allow the lemon bars to cool to room temperature. Cooling fully helps the bars set properly for clean slicing.
- Serve: After cooling, cut the lemon bars into 16 squares and serve. These bars can be enjoyed chilled or at room temperature.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Ensure the butter is softened but not melted for proper crust texture.
- Cooling completely before slicing is key to clean bars.
- Store in an airtight container in the refrigerator for up to 5 days.
- Dust with powdered sugar for an optional decorative touch before serving.
Keywords: lemon bars, shortbread crust, lemon dessert, citrus bars, baked lemon bars, classic lemon bars
