Bright Tangy Lemon Bars

Bright, tangy lemon bars with a buttery shortbread crust, cut into elegant triangles for an easy, crowd-pleasing dessert.

This recipe has been a favorite at my family gatherings for years, always disappearing quickly from the dessert table.

Ingredients

• For the Shortbread Crust: 1 cup (125 g) all-purpose flour, 1/4 cup (30 g) powdered sugar, 1/4 teaspoon salt, 1/2 cup (115 g) unsalted butter, cold and cubed
• For the Lemon Filling: 1 cup (200 g) granulated sugar, 2 large eggs, 2 tablespoons (15 g) all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1/3 cup (80 ml) freshly squeezed lemon juice (about 2 lemons), 1 tablespoon finely grated lemon zest (about 1 lemon)
• For Finishing: Powdered sugar, for dusting

Instructions

Preheat Oven:

Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.

Make Crust:

In a medium bowl, combine flour, powdered sugar, and salt for the crust. Add the cold, cubed butter and cut it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Bake Crust:

Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 15 18 minutes, until lightly golden.

Prepare Filling:

Meanwhile, whisk together granulated sugar and eggs in a medium bowl until smooth. Add flour, baking powder, salt, lemon juice, and lemon zest. Whisk until well combined.

Bake Bars:

Pour the lemon filling over the hot crust as soon as it comes out of the oven. Return the pan to the oven and bake for an additional 18 20 minutes, or until the filling is set and just barely jiggles in the center.

Cool and Serve:

Remove from the oven and let cool completely in the pan on a wire rack. Use the parchment overhang to lift out the bars. Dust with powdered sugar and cut into 8 squares, then cut each square diagonally to make 16 triangles.

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This dessert always brings back fond memories of Sunday afternoons spent baking with my grandmother.

Required Tools

8-inch (20 cm) square baking pan, mixing bowls, whisk, pastry cutter or fork, parchment paper, sharp knife

Allergen Information

Contains wheat (gluten), eggs, and dairy (butter). If unsure about specific ingredient sources, double-check all labels for allergens.

Nutritional Information

Calories: 135, Total Fat: 6 g, Carbohydrates: 19 g, Protein: 1 g per serving

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These lemon bars are a perfect blend of tangy and sweet, ideal for any occasion.

Recipe FAQs

→ What is the best way to ensure a crisp shortbread crust?

Using cold butter and avoiding overmixing helps create a tender, crisp crust. Press the dough firmly into the pan before baking for even texture.

→ How can I make sure the lemon filling sets properly?

Pour the filling over the hot crust immediately after baking the base, then bake until the filling is just set but still jiggly in the center for perfect texture.

→ Can I add extra lemon flavor?

Yes, incorporating a splash of pure lemon extract into the filling enhances the citrus brightness without altering texture.

→ What is the best way to cut clean lemon bar triangles?

Chilling the bars thoroughly before slicing and using a sharp knife helps achieve clean, elegant triangle cuts.

→ What drinks pair well with lemon bars?

Earl Grey tea or a chilled glass of Moscato complements the tangy lemon flavor beautifully for a delightful treat.