Tangy Lemon Bars Shortbread Crust (Printable)

Tangy lemon filling over buttery shortbread crust, dusted with powdered sugar for a classic dessert.

# 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 tsp salt

→ Lemon Filling

05 - 1 and 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - 4 large eggs
08 - 2/3 cup freshly squeezed lemon juice
09 - 1 tbsp lemon zest

→ Topping

10 - Powdered sugar, for dusting

# Steps:

01 - Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Cream softened butter and 1/2 cup sugar in large bowl until fluffy. Blend in 2 cups flour and salt until dough forms.
03 - Press dough evenly into prepared pan. Bake 18-20 minutes until lightly golden.
04 - Whisk together 1 and 1/2 cups sugar and 1/4 cup flour. Add eggs, lemon juice, and zest. Whisk until smooth.
05 - Pour lemon mixture over hot crust immediately. Return to oven and bake 18-20 minutes until center is set.
06 - Let cool completely in pan. Lift out using parchment handles. Cut into 16 bars and dust with powdered sugar.

# Expert Advice:

01 -
  • These bars strike that perfect balance between tart and sweet that makes people reach for seconds before theyve even finished their first bite
  • The recipe comes together with simple pantry ingredients but tastes like something from a fancy bakery window
02 -
  • Pouring the filling onto a hot crust is not optional, it creates a seamless layer that prevents the custard from seeping underneath
  • The center should still have a gentle jiggle when you remove it from the oven because it continues setting as it cools
03 -
  • Chill the baked bars for at least two hours before cutting to achieve those impossibly clean edges that look professionally made
  • If the filling bubbles up around the edges during baking, do not panic, it settles down as it cools and actually creates a lovely caramelized border

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