Classic Lemon Bars
Buttery shortbread crust topped with a tart, silky lemon curd filling and a snowy dusting of powdered sugar. A bright bake-sale favorite that is simple to make in one pan.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Serves
- 16
Wipe the knife clean between cuts for neat edges, and dust with powdered sugar just before serving, since it dissolves into the curd if it sits. Fresh lemon juice makes all the difference in flavor. The bars keep in the fridge in an airtight container for up to 4 days.
Method
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Heat the oven to 350 F. Line a 9 by 13-inch baking pan with parchment paper, leaving an overhang on two sides.
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Beat the butter and 1/2 cup powdered sugar in a large bowl for , until creamy. Mix in 2 cups of the flour and the salt until the dough just comes together.
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Press the dough evenly into the bottom of the pan and about 1/2 inch up the sides.
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Bake the crust for , until lightly golden at the edges.
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While the crust bakes, whisk the granulated sugar, the remaining 1/4 cup flour, the eggs, lemon zest and lemon juice in a medium bowl until smooth.
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Pour the filling over the hot crust and return it to the oven. Bake for , until the filling is set and no longer jiggles in the center.
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Cool completely in the pan on a wire rack, then chill for .
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Lift the bars out using the parchment, dust with the 3 tablespoons powdered sugar and cut into 16 squares with a clean knife.
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