Classic Lemon Bars
Classic lemon bars with a thick, buttery, shortbread crust and a tangy lemon custard filling, garnished with powdered sugar. These make the perfect treat for any gathering!
Ingredients
Shortbread Crust
- 1 cup butter at room temperature
- 1/2 cup powdered sugar
- 2 cups all purpose flour
- 1/2 teaspoon salt
Lemon Filling
- 1 cup granulated sugar
- 1 tablespoon grated lemon zest
- 2 tablespoons all purpose flour
- 1/8 teaspoon salt
- 2 eggs at room temperature
- 1/3 cup freshly squeezed lemon juice about 2-3 lemons
Garnish
- powdered sugar
Instructions
Shortbread Crust
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Gather ingredients. Preheat the oven to 350F with the oven rack in the center.
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In electric mixer, beat butter until smooth. Add sugar until well combined. Add flour and salt and continue to combine until dough forms.
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Press shortbread mixture into the bottom of baking dish and bake for 18-20 minutes or until the edging is starting to brown.
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Remove from oven and cool on wire rack.
Lemon Filling
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Whisk eggs in a large bowl.
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Gradually mix in the sugar, lemon zest, flour and salt to the egg mixture until smooth. Mix in lemon juice.
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Pour lemon filling over the shortbread curst and bake for 18-20, or until the filling is set. Remove from oven and cool on wire rack. Once cooled to room temperature, refrigerate the bars until firm, about 1-2 hours.
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Cut lemon bars into squares and garnish with powdered sugar.
Recipe Video
Recipe Notes
Serving size is based on one square, when the lemon bars are divided into 16 squares.
Any nutritional information on RainbowDelicious.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. The nutritional labels are a product of online calculators such as (but not limited to) Verywellfit.com Although RainbowDelicious.com attempts to provide accurate nutritional information, these figures should be considered only as estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.