Description
These classic Easy Lemon Bars feature a buttery shortbread crust paired with a bright, silky lemon filling. The crust strikes the perfect balance between thick and thin, and the lemon layer is tart, smooth, and delightfully gooey. A fuss-free dessert that brings sunshine to any occasion.
Ingredients
Units
Scale
Shortbread Crust
- 1 cup softened butter
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 pinch of salt
- 2 cups all-purpose flour
Lemon Filling
- 2 cups granulated sugar
- 6 large eggs
- 1 cup lemon juice
- Zest of 2 lemons (finely grated only)
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
Garnish
- Powdered sugar
- Lemon slices (optional)
Instructions
- Prep: Heat oven to 350°F. Line a 9x13 inch pan with parchment paper for easy removal and cleanup.
- Mix crust: In a medium bowl, combine softened butter, granulated sugar, vanilla extract, and a pinch of salt. Stir in the flour just until the mixture becomes crumbly and fully combined, being careful not to overmix.
- Pre-bake crust: Press the crust mixture evenly into the prepared pan. Bake for 15 minutes in the preheated oven until lightly golden.
- Prepare filling: Whisk together sugar, eggs, lemon juice, and lemon zest in a medium bowl until smooth. Then whisk in the flour and cornstarch until the filling is smooth and well combined.
- Assemble bars: Pour the lemon filling over the pre-baked crust, spreading evenly. Return to the oven and bake for 25 minutes, or until the lemon layer is just set but still slightly jiggly.
- Cool: Remove from oven and let bars cool to room temperature. After about 2 hours, place the bars in the refrigerator to chill completely, which helps them set for clean slicing.
- Serve: Dust the cooled bars with powdered sugar and optionally garnish with lemon slices. Slice into 15 bars and serve chilled or at room temperature.
Notes
- Do not overmix the crust once the flour is added; mix just until combined to keep it tender.
- Mix the lemon filling right before pouring over the crust to prevent the eggs from curdling.
- Be careful not to overbake the lemon bars; they should still have a slight jiggle when taken out to achieve the perfect gooey texture.
- Chill the bars completely before slicing to get clean, even bars.
Nutrition
- Serving Size: 1 bar
- Calories: 265 kcal
- Sugar: 32 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 110 mg
