Classic Tangy Lemon Bars (Printable)

Buttery shortbread crust meets vibrant lemon filling in these classic tangy-sweet bars, perfect for any occasion.

# What You Need:

01 - 1 cup unsalted butter, softened

02 - 1/2 cup granulated sugar

03 - 2 cups all-purpose flour

04 - 1/4 teaspoon salt

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

10 - Powdered sugar for dusting

01 - Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, allowing overhang for easy removal.

02 - Cream softened butter and 1/2 cup sugar until light and fluffy. Blend in 2 cups flour and 1/4 teaspoon salt until dough forms.

03 - Press dough evenly into prepared pan. Bake for 18-20 minutes until lightly golden.

04 - Whisk together 1 and 1/2 cups sugar and 1/4 cup flour. Add eggs, lemon juice, and lemon zest, whisking until fully combined.

05 - Pour lemon mixture immediately over hot crust after removing from oven.

06 - Return to oven and bake for 18-20 minutes until filling is just set in center.

07 - Cool completely in pan. Lift out using parchment handles and cut into 16 bars.

08 - Dust generously with powdered sugar before serving.

01 -

That moment when you cut through the powdered sugar and hit the bright yellow curd underneath is pure joy
The shortbread crust balances the tang perfectly so every bite feels complete
These transport better than almost any other dessert and people always request them

02 -

Pour the filling over the hot crust immediately to seal the layers together and prevent a soggy bottom
The center should still have a slight jiggle when you remove them from the oven
Room temperature lemons yield more juice and zest more easily than cold ones

03 -

Meyer lemons make these exceptionally sweet and floral, worth seeking out in winter months
Run your knife under hot water and wipe dry between cuts for perfectly clean slices