Classic Tangy Lemon Bars (Printer-friendly)

Buttery shortbread crust topped with bright lemon filling, dusted with powdered sugar.

# What You'll Need:

01 - 1 cup (225 g) unsalted butter, softened

02 - 1/2 cup (100 g) granulated sugar

03 - 2 cups (250 g) all-purpose flour

04 - 1/4 teaspoon salt

05 - 1 and 1/2 cups (300 g) granulated sugar

06 - 1/4 cup (30 g) all-purpose flour

07 - 4 large eggs

08 - 2/3 cup freshly squeezed lemon juice (about 3-4 lemons)

09 - 1 tablespoon lemon zest

10 - Powdered sugar for dusting

01 - Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving overhang for easy removal.

02 - Cream softened butter and 1/2 cup sugar until light and fluffy. Add 2 cups flour and 1/4 teaspoon salt, mixing just until dough forms.

03 - Press dough evenly into bottom of prepared pan. Bake for 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 lemon zest, whisking until well combined.

05 - Pour lemon mixture over hot crust immediately after removing from oven.

06 - Bake for 18-20 minutes until filling is just set in center.

07 - Let cool completely in pan. Lift out using parchment handles and slice into 16 bars.

08 - Dust generously with powdered sugar before serving.

01 -

The buttery shortbread crust strikes the perfect balance with the zesty lemon filling
They come together faster than most fancy desserts but taste like you spent all day in the kitchen
The powdered sugar dusting makes them look effortlessly elegant on any platter

02 -

The filling must be poured onto the hot crust immediately, as this helps seal the two layers together
Overbaking causes the eggs to scramble slightly, so pull them out when the center still has a slight wobble

03 -

Meyer lemons make these bars taste completely different, with their floral sweetness and subtle orange notes
A glass baking dish lets you monitor the bottom crust browning better than metal pans