Lemon Bars Buttery Crust (Printable)
Buttery shortbread crust combined with tangy lemon filling for a balanced sweet and tart treat.
# 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 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - 4 large eggs
08 - 2/3 cup freshly squeezed lemon juice (approximately 3 to 4 lemons)
09 - Zest of 2 lemons
→ Dusting
10 - Powdered sugar for dusting
# How To Make:
01 - Set the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Cream together softened butter and sugar in a medium bowl until light and fluffy. Incorporate flour and salt until just combined.
03 - Press dough evenly into the prepared pan's bottom. Bake for 18 to 20 minutes until lightly golden.
04 - Whisk sugar and flour in a separate bowl. Add eggs, lemon juice, and lemon zest, mixing until smooth.
05 - Immediately pour the lemon mixture over the hot crust upon removal from oven.
06 - Return the pan to the oven and bake for 15 to 18 minutes until the filling sets and slightly jiggles.
07 - Allow bars to cool completely in the pan on a wire rack. Lift using parchment overhang and cut into squares.
08 - Dust the cooled bars with powdered sugar before serving.
# Expert Tips:
01 -
- Because the balance of buttery crust and tangy lemon curd feels like a little secret you get to share only with friends
- Its simplicity and reliability make it a favorite that never fails to impress
02 -
- Timing is everything: make sure not to overbake the filling since it continues to set as it cools
- Using parchment paper with an overhang is a game changer for removing your bars intact
03 -
- Whisk the filling rapidly to incorporate air for a lighter texture
- The secret to that perfect crust is using room-temperature butter and not overmixing