This Easy Lemon Bars Recipe is complete with a press-in shortbread crust, luscious, tangy lemon filling and a dusting of powdered sugar. They're made with simple ingredients, they're so easy to make and they get rave reviews every time!
1/2cupfresh lemon juicemeyer lemons work perfectly as well!
1/3cuppowdered sugar, for dusting
Instructions
Preheat oven to 350 degrees. Line an 8×8" baking dish with parchment paper or foil.
In a large bowl, beat the butter and 1/4 cup powdered sugar till light and fluffy, about 2-3 minutes. Add 1 cup of flour and salt, and beat on low speed until just incorporated.
Scrape the dough into the prepared pan and spread evenly with an offset spatula. Bake on the middle rack of the oven 20-25 minutes, or until lightly golden. Remove from the oven and cool on a wire rack while you prepare the filling.
In a medium bowl, whisk the eggs and granulated sugar until well incorporated. Add the 3 tablespoons of flour and whisk until combined, then whisk in the lemon juice and zest.
Pour the filling over the cooled crust, and bake 20-25 minutes longer, or until the filling has set. The filling will not "wiggle" when the pan is moved gently back and forth. Remove from heat and cool completely on a wire rack, or about 3 hours.
Once the bars have cooled, dust with powdered sugar and cut into squares with a sharp knife, wiping the knife clean in between slices. Serve and enjoy!
Notes
This recipe is easily doubled and baked in a 9×13″ glass baking dish. For best results, use a glass baking dish.
Bars should be cooled completely at room temperature. Dust with powdered sugar just before serving.
Refrigerate leftover bars in an air tight container in the refrigerator for up to 5 days.
Pro tip: Juice the lemons, strain the juice, then add the lemon zest to the juice up to 2-3 days prior to making the bars. The lemon juice may also be frozen!
Substitute the lemon juice with any type of citrus juice. Meyer lemon, orange, key lime, blood orange or grapefruit are all great options.