These old-fashioned lemon bars recipe pair a buttery shortbread crust with a sweet-and-tangy lemon filling and a dusting of powdered sugar.
You can’t go wrong with this classic lemon dessert!
Unsalted butter Granulated sugar All-purpose flour Kosher salt Eggs Lemon zest Lemon juice Powdered sugar
Cream the butter and sugar. Combine the flour and salt, then slowly add the dry ingredients until just mixed.
1
Press the crust mixture into the bottom of a baking dish. Bake for 18 to 20 minutes. Cool to room temperature.
2
Whisk together all of the filling ingredients until well combined. Pour over the crust and smooth it with a spatula.
3
Bake for 30 to 35 minutes. Cool to room temperature on a wire rack, then chill for at least 2 hours before serving.
4
Dust the bars with powdered sugar and cut them into squares.
5
Store lemon bars wrapped in the pan or transfer them to an airtight container. They can be stored for up to a week in the refrigerator, or in the freezer frozen for up to 3 months.
There’s something about lemon bars that just makes them irresistible.
Whenever I see lemon bars at the bakery or farmer’s market, I always have to get myself one!