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Tangy Lemon Bars Recipe Easy Homemade Buttery Shortbread Crust

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These tangy lemon bars feature a bright, flavorful lemon filling atop a rich, buttery shortbread crust. Easy to make and perfect for any occasion, they offer a perfect balance of zingy citrus and crumbly texture.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) 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)
  • 1 tablespoon lemon zest
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy lifting later.
  2. In a large bowl, cream together 1 cup softened unsalted butter and 1/2 cup granulated sugar until light and fluffy—about 3-4 minutes with a mixer.
  3. Add 2 cups all-purpose flour and 1/4 teaspoon salt, mixing on low until the dough just comes together. It should feel crumbly but hold when pressed.
  4. Transfer the dough to the prepared pan. Using your fingers or the back of a measuring cup, press the dough evenly into the bottom of the pan.
  5. Bake for 18-20 minutes, or until the edges are just starting to turn golden. Let it cool while you prepare the filling.
  6. In a separate bowl, whisk together 1 1/2 cups granulated sugar and 1/4 cup flour.
  7. Add 4 large eggs, one at a time, whisking well after each addition.
  8. Stir in 2/3 cup freshly squeezed lemon juice and 1 tablespoon lemon zest until smooth and well combined. The batter should be glossy and a bit thick.
  9. Pour the lemon filling over the slightly cooled crust, spreading it evenly.
  10. Return the pan to the oven and bake for 20-25 minutes, or until the filling is set and no longer jiggles in the center. The top should be lightly golden but not browned.
  11. Remove the pan from the oven and set it on a wire rack to cool completely.
  12. Once at room temperature, refrigerate the bars for at least 2 hours to firm up the filling and make slicing easier.
  13. Use the parchment paper overhang to lift the bars out of the pan. Dust with powdered sugar if desired, then cut into squares or rectangles.

Notes

Do not overbake the filling to avoid dryness; a slight jiggle in the center is perfect. Use fresh lemons for best flavor. Chill bars before slicing for clean cuts. Warm knife under hot water and dry before slicing for smooth edges. Gluten-free and dairy-free substitutions are possible but will alter texture.

Nutrition

Keywords: lemon bars, lemon dessert, shortbread crust, tangy lemon bars, easy lemon bars, homemade lemon bars, buttery crust, lemon filling

Find it online: https://atomicbite.com/tangy-lemon-bars-recipe-easy-homemade-buttery-shortbread-crust/