Print

Classic Lemon Bars with Sweet Shortbread Crust Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 14 reviews

Delight in these classic Lemon Bars featuring a buttery, tender crust topped with a tangy, sweet lemon filling. Perfectly balanced with a dusting of confectioners' sugar, these bars are chilled to refresh your palate and make a wonderful dessert or snack for any occasion.

Ingredients

Crust

  • 1 cup (16 Tbsp; 226g) unsalted butter, melted
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled)

Filling

  • 2 cups (400g) granulated sugar
  • 6 Tablespoons (46g) all-purpose flour
  • 6 large eggs
  • 1 cup (240ml) lemon juice (about 4 lemons)

Optional

  • Confectioners’ sugar for dusting

Instructions

  1. Preheat and prepare pan: Preheat your oven to 325°F (163°C). Line a 9×13-inch glass baking pan with parchment paper, making sure to leave an overhang on the sides for easy removal of the bars later.
  2. Make the crust: In a medium bowl, mix melted butter, granulated sugar, vanilla extract, and salt. Stir in the flour until fully combined into a thick dough. Press this dough evenly into the bottom of the prepared pan. Bake for 20-22 minutes until edges are lightly browned. Remove from oven and poke holes all over the warm crust using a fork to help the filling adhere and keep the crust stable. Set aside.
  3. Prepare the filling: In a large bowl, sift together granulated sugar and flour. Whisk in the eggs until smooth, then add lemon juice and whisk until fully combined.
  4. Bake the bars: Pour the lemon filling over the warm crust. Return the pan to the oven and bake for 22-26 minutes, or until the center is set with minimal jiggle. Test by gently tapping the pan with an oven mitt.
  5. Cool and chill: Remove from oven and cool completely at room temperature for about 2 hours. Then refrigerate for 1-2 hours to chill thoroughly. This improves texture and flavor.
  6. Serve: Use the parchment overhang to lift the bars out of the pan. Dust generously with confectioners’ sugar. Cut into squares, wiping the knife clean between cuts for neat edges. Store leftovers covered in the refrigerator for up to 1 week.
  7. Freeze for long-term storage: Cut cooled bars (without sugar dusting) into squares. Freeze on a baking sheet for 1 hour. Wrap individually in foil or plastic wrap and store in a freezer bag or container for 3-4 months. Thaw in fridge before serving and dust with confectioners’ sugar.

Notes

  • Use a glass baking pan as metal can affect baking times and crust texture negatively.
  • Be sure to poke holes in the warm crust to prevent sogginess and improve filling adherence.
  • Chilling the bars before serving enhances the lemon flavor and makes cutting cleaner.
  • For clean slices, wipe your knife between cuts to avoid smudging.
  • Freezing removes the confectioners’ sugar, so add it fresh after thawing for best presentation.

Find it online: https://dishcooks.com/classic-lemon-bars-with-sweet-shortbread-crust-recipe/