Vibrant Tangy Lemon Bar (Printable)
A bright lemon bar featuring a buttery crust and smooth lemon curd topping for a sweet treat.
# What You Need:
→ Shortbread Crust
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt
→ Lemon Filling
05 - 1 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - 4 large eggs
08 - 2/3 cup freshly squeezed lemon juice (approximately 3–4 lemons)
09 - Zest of 2 lemons
→ Dusting
10 - Powdered sugar for dusting
# How To Cook:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, cream together butter and sugar until light and fluffy. Add flour and salt, mixing until just combined.
03 - Press dough evenly into the bottom of the prepared pan. Bake for 18 to 20 minutes until lightly golden.
04 - In a large bowl, whisk sugar and flour together. Add eggs, lemon juice, and lemon zest; whisk until smooth.
05 - Pour lemon filling over the hot crust immediately after baking. Return pan to oven and bake for 15 to 18 minutes until filling is just set with slight jiggle in the center.
06 - Remove from oven and cool completely in pan. Refrigerate for at least 1 hour to set.
07 - Lift bars out using parchment overhang. Dust generously with powdered sugar and cut into 16 squares.
# Expert Tips:
01 -
- The buttery crust holds up perfectly against the bright, zingy filling—no soggy bottoms, just pure balance.
- You can have these ready in under an hour of active work, which means last-minute company becomes totally doable.
- They taste even better the next day when the flavors settle and meld together in the fridge.
02 -
- Baking the crust first and then pouring hot filling over it is what prevents a soggy bottom—this step matters more than you'd think.
- Fresh lemon juice makes an absolute difference; the bottled stuff tastes oddly flat and one-dimensional by comparison.
- Don't skip the chilling time, even if you're in a rush—they slice so much better and taste sharper when they're properly cold.
03 -
- Room temperature butter creams faster and smoother into that crust; cold butter fights back and turns crumbly.
- Using a sharp, dry knife and wiping it between each cut keeps the slices clean and the powdered sugar from getting dragged around.