Lemon Bars
These refreshing lemon bars combine a buttery shortbread crust and a tangy lemon filling, making them the perfect summer treat.
Ingredients
For the crust
- 1 cup all-purpose flour Structure for the crust
- ⅓ cup powdered sugar Sifted if lumpy for sweetness and texture
- ¼ teaspoon sea salt Enhances flavor
- ½ cup unsalted butter, melted Adds moisture and richness
- ½ teaspoon vanilla extract Aroma and flavor
For the filling
- 1 cup granulated sugar Provides sweetness
- 1 tablespoon lemon zest Optional, for added fragrance
- ¼ cup all-purpose flour Thickens the filling
- 4 large eggs Binding agent
- ½ cup fresh lemon juice Provides tartness and liquid for filling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare an 8×8-inch baking dish by greasing it and lining with parchment paper.
- In a large bowl, whisk together the 1 cup flour, ⅓ cup powdered sugar, and ¼ teaspoon sea salt.
- Pour in the ½ cup melted butter and ½ teaspoon vanilla extract, mixing until a cohesive dough forms.
- Transfer the dough into the prepared pan, pressing it evenly across the bottom and slightly up the sides.
- Bake the crust for 18 to 20 minutes until lightly browned.
- Remove from oven and dock it with a fork to allow steam to escape. Set aside to cool.
Filling and Baking
- In another large bowl, mix the 1 cup granulated sugar with the optional lemon zest.
- Add ¼ cup flour and whisk until combined.
- Whisk in the 4 eggs until the mixture is smooth, then add ½ cup lemon juice.
- Pour the filling over the hot crust and bake for 20 to 25 minutes until set.
- Allow the bars to cool at room temperature for about an hour, then refrigerate for 2 hours.
- Before serving, dust the top with powdered sugar and slice into bars.
Notes
These lemon bars can be served as a light dessert, snack, or brunch option. Store leftovers in an airtight container for up to a week.