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Perfect Tangy Classic Lemon Bars Recipe Easy Homemade Shortbread Crust

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A classic lemon bars recipe featuring a buttery shortbread crust and a bright, tangy lemon filling. Easy to make with simple pantry ingredients and perfect for any occasion.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 4 large eggs, room temperature
  • 2/3 cup (160ml) freshly squeezed lemon juice (about 3–4 lemons)
  • Zest of 2 medium lemons
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). In a mixing bowl, cream together softened butter and 1/2 cup sugar until fluffy and pale, about 3-4 minutes with an electric mixer or 5-6 minutes by hand.
  2. Add 2 cups flour and 1/4 teaspoon salt to the butter mixture. Mix gently just until combined. The dough will be crumbly but should hold together when pressed.
  3. Press the dough evenly into the bottom of a greased or parchment-lined 8×8 inch pan. Use the bottom of a glass or your fingers to get a smooth, even layer.
  4. Bake the crust for 18-20 minutes or until edges are just turning golden. Remove from oven and let cool slightly.
  5. In a separate bowl, whisk together 1 1/2 cups sugar and 1/4 cup flour until combined. Add eggs one at a time, whisking well after each addition.
  6. Stir in freshly squeezed lemon juice and lemon zest.
  7. Pour the filling evenly over the warm shortbread crust.
  8. Bake for an additional 20-25 minutes at 350°F (175°C) until the filling is set but still slightly jiggly in the center.
  9. Remove from oven and let cool completely on a wire rack for at least 2 hours. Chill in refrigerator for another hour to firm up before slicing.
  10. Dust with powdered sugar if desired and cut into 16 small squares.

Notes

Use freshly squeezed lemon juice for best flavor. Do not overmix the crust to avoid toughness. Let bars cool and chill before slicing for clean cuts. Use parchment paper for easier removal. For gluten-free, substitute crust flour with almond flour. For dairy-free, use plant-based butter substitute.

Nutrition

Keywords: lemon bars, lemon dessert, shortbread crust, tangy lemon bars, easy lemon bars, homemade lemon bars, classic lemon bars

Find it online: https://tempotaste.com/perfect-tangy-classic-lemon-bars-recipe-easy-homemade-shortbread-crust/