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lemon bars ready to serve
Vagner Carvalho

Lemon Bars with a Buttery Shortbread Crust

Lemon bars pair a crisp, buttery base with a tangy egg-and-lemon filling. Baking the crust before adding the filling helps keep the layers distinct.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling and chilling 3 hours
Total Time 4 hours 5 minutes
Servings: 16 portions
Course: Desserts
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup (120 g) all-purpose flour for crust
  • 1/4 cup (50 g) granulated sugar for crust
  • 1/4 teaspoon fine salt
  • 1/2 cup (113 g) unsalted butter, melted
  • 3 large eggs
  • 1 cup (200 g) granulated sugar for filling
  • 3 tablespoons (23 g) all-purpose flour for filling
  • 1/2 cup (120 ml) fresh lemon juice
  • 1 tablespoon finely grated lemon zest
  • Powdered sugar for serving, optional

Equipment

  • 8-inch square metal baking pan

Method
 

  1. Heat oven to 350°F (175°C). Line an 8-inch square metal pan with parchment, leaving handles. Mix crust flour, sugar and salt, then stir in melted butter. Press evenly into the pan. Bake for 18–20 minutes until lightly golden.
  2. While the crust bakes, whisk eggs and filling sugar just until smooth. Whisk in filling flour, then lemon juice and zest. Avoid whipping in a thick foam.
  3. Pour filling over the hot crust. Return to the oven for 20–25 minutes until edges are set and the middle has only a slight wobble, not liquid movement. The center should reach 160°F (71°C).
  4. Cool in the pan for about 1 hour, then refrigerate for at least 2 hours before lifting out and cutting into 16 squares. Dust with powdered sugar just before serving if desired.

Notes

Times are planning estimates; use the listed doneness cues. Nutrition is an approximate ingredient-based estimate for 1 of 16 bars, without powdered sugar.