Description
Classic lemon bars with shortbread crust and tart lemon filling. From Alissa at Yummy Dishes.
Ingredients
Scale
Crust
- 1 cup (226g) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon kosher salt
Filling
- 1 1/2 cups (300g) granulated sugar
- 1/4 cup (31g) all-purpose flour
- 4 large eggs
- 2/3 cup (160ml) fresh lemon juice (3 to 4 lemons)
- 1 tablespoon lemon zest
- Powdered sugar, for dusting
Instructions
- Heat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving overhang.
- Mix melted butter, sugar, flour, and salt. Press into the pan. Bake 18 to 22 minutes until barely golden.
- Whisk sugar and flour. Whisk in eggs, lemon juice, and zest until smooth.
- Pour over the hot crust. Bake 20 to 25 minutes until the center is just set (a slight jiggle is fine).
- Cool completely, then chill 2 hours. Lift out, dust with powdered sugar, and cut with a hot knife.
Notes
Bottled lemon juice tastes flat. Fresh juice is the whole point. Chill before cutting or the squares smear.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American