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Easy Lemon Bars

A close-up of a bright yellow lemon bar, dusted with powdered sugar, on a white plate.
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Bright and tangy lemon bars with a buttery shortbread crust, perfect for spring or any picnic.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
  2. For the crust: In a medium bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy. Beat in the flour and salt until a crumbly dough forms.
  3. Press the dough evenly into the bottom of the prepared baking pan.
  4. Bake the crust for 15-20 minutes, or until lightly golden.
  5. For the lemon filling: In a separate bowl, whisk together the eggs, 1 1/2 cups sugar, 1/4 cup flour, lemon juice, and lemon zest until well combined.
  6. Pour the lemon filling evenly over the hot crust.
  7. Bake for another 20-25 minutes, or until the filling is set and the edges are lightly golden.
  8. Let the bars cool completely in the pan on a wire rack.
  9. Once cooled, dust generously with powdered sugar.
  10. Cut into squares. For clean slices, use a sharp knife and wipe it clean between cuts.

Notes

  • Store lemon bars in an airtight container in the refrigerator for up to 3 days.
  • You can also freeze lemon bars for up to 3 months. Wrap them tightly in plastic wrap and then in foil.
  • Use fresh lemon juice for the best flavor.

Nutrition

Find it online: https://cutcooktaste.com/lemon-bars-easy-tangy-shortbread-spring-desserts/