What gives the lemon bars their tangy flavor?

Freshly squeezed lemon juice and finely grated lemon zest provide a bright, tangy flavor that defines the bars.

How can I achieve a buttery shortbread crust?

Cold, cubed unsalted butter cut into the flour and sugar mixture creates a crumbly texture that bakes into a rich, golden crust.

Pouring the filling onto the warm crust helps it set properly and melds the layers, ensuring a smooth, firm texture after baking.

Yes, chilling the bars before slicing helps achieve cleaner cuts and allows flavors to mellow and develop further.

They pair wonderfully with a cup of Earl Grey tea or a glass of chilled Moscato, enhancing their fresh citrus notes.

Bright, tangy lemon bars with a buttery shortbread crust, cut into elegant triangles for an easy, crowd-pleasing dessert.

I love making these lemon bars for family gatherings because they disappear quickly and everyone asks for the recipe.

Shortbread Crust: 1 cup (125 g) all-purpose flour, 1/4 cup (30 g) powdered sugar, 1/4 teaspoon salt, 1/2 cup (115 g) unsalted butter cold and cubed
Lemon Filling: 1 cup (200 g) granulated sugar, 2 large eggs, 2 tablespoons (15 g) all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1/3 cup (80 ml) freshly squeezed lemon juice (about 2 lemons), 1 tablespoon finely grated lemon zest (about 1 lemon)
Finishing: Powdered sugar for dusting

Step 1:: Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper leaving an overhang for easy removal.
Step 2:: In a medium bowl combine flour powdered sugar and salt for the crust. Add the cold cubed butter and cut it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Step 3:: Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 15 to 18 minutes until lightly golden.
Step 4:: Meanwhile whisk together granulated sugar and eggs in a medium bowl until smooth. Add flour baking powder salt lemon juice and lemon zest. Whisk until well combined.
Step 5:: Pour the lemon filling over the hot crust as soon as it comes out of the oven. Return the pan to the oven and bake for an additional 18 to 20 minutes or until the filling is set and just barely jiggles in the center.
Step 6:: Remove from the oven and let cool completely in the pan on a wire rack.
Step 7:: Use the parchment overhang to lift out the bars. Dust with powdered sugar and cut into 8 squares then cut each square diagonally to make 16 triangles.

My kids especially love helping dust the powdered sugar on top and eagerly wait for the bars to cool.

8-inch (20 cm) square baking pan Mixing bowls Whisk Pastry cutter or fork Parchment paper Sharp knife

Contains wheat (gluten) eggs and dairy (butter) If unsure about specific ingredient sources double-check all labels for allergens

Calories 135 Total Fat 6 g Carbohydrates 19 g Protein 1 g per serving

These lemon bars are a perfect balance of tart and sweet making them an ideal dessert for any occasion.

→ What gives the lemon bars their tangy flavor?: Freshly squeezed lemon juice and finely grated lemon zest provide a bright, tangy flavor that defines the bars.
→ How can I achieve a buttery shortbread crust?: Cold, cubed unsalted butter cut into the flour and sugar mixture creates a crumbly texture that bakes into a rich, golden crust.
→ Why is the filling poured over the hot crust?: Pouring the filling onto the warm crust helps it set properly and melds the layers, ensuring a smooth, firm texture after baking.
→ Can these bars be made ahead of time?: Yes, chilling the bars before slicing helps achieve cleaner cuts and allows flavors to mellow and develop further.
→ Any suggestions for serving these lemon bars?: They pair wonderfully with a cup of Earl Grey tea or a glass of chilled Moscato, enhancing their fresh citrus notes.