Description
These classic Lemon Bars feature a buttery, crumbly crust topped with a tangy, smooth lemon filling. Perfectly balanced between sweet and tart, they make a delightful dessert or snack with a fresh citrus punch.
Ingredients
Scale
For the Crust
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
For the Filling
- 1 cup granulated sugar
- 4 large fresh eggs
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- Zest of 1 lemon
- 1 teaspoon baking powder
- Pinch of salt
Optional
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to ensure easy removal of the lemon bars after baking.
- Prepare Crust Mixture: In a mixing bowl, combine the all-purpose flour, 1/2 cup granulated sugar, and softened unsalted butter. Mix these ingredients until the mixture becomes crumbly and evenly combined.
- Form and Bake Crust: Firmly press the crumbly dough into the bottom of the prepared baking pan to create an even crust layer. Bake this crust in the preheated oven for about 15 minutes or until it turns lightly golden.
- Mix Lemon Filling: While the crust is baking, whisk together in another bowl the eggs, remaining 1 cup granulated sugar, fresh lemon juice, lemon zest, baking powder, and a pinch of salt until the mixture is smooth and well combined.
- Pour Filling Over Crust: Remove the crust from the oven and immediately pour the prepared lemon filling over the warm crust to ensure good bonding between crust and filling.
- Bake Lemon Bars: Return the baking pan to the oven and bake for an additional 20-25 minutes. The filling should be set but slightly jiggly in the center when done.
- Cool and Serve: Allow the lemon bars to cool completely in the pan to set fully before cutting into squares. Optionally, dust the top with powdered sugar for an elegant finish.
Notes
- If you prefer a more tart flavor, increase the lemon juice slightly.
- Line the pan with parchment paper extending over the edges to easily lift out the bars.
- Ensure the butter is softened but not melted to achieve the perfect crumbly crust texture.
- Let the bars cool completely before slicing to prevent the filling from cracking.
- Store in an airtight container in the refrigerator for up to 4 days.
