What kind of crust is used for these lemon bars?

A buttery shortbread crust made from flour, powdered sugar, cold cubed butter, and a pinch of salt forms the base.

How is the lemon filling made tangy?

The filling combines freshly squeezed lemon juice and finely grated lemon zest for a bright, tangy flavor.

Cutting into triangles creates an elegant presentation and easy-to-handle portions for serving.

The crust is baked first until golden, then the lemon filling is poured on top and baked again until set but slightly jiggles.

Chilling the bars before slicing and using the parchment overhang helps achieve cleaner, precise cuts.

Adding a splash of pure lemon extract to the filling can boost the citrus aroma and flavor.

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

I have shared these lemon bars at many gatherings and they are always the first to disappear

For the 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
For the 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)
For Finishing: Powdered sugar for dusting

Preheat Oven:: 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
Prepare Crust:: 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
Bake Crust:: Press the mixture firmly and evenly into the bottom of the prepared pan Bake for 15 18 minutes until lightly golden
Make Filling:: 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
Bake Bars:: 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 20 minutes or until the filling is set and just barely jiggles in the center
Cool and Serve:: Remove from the oven and let cool completely in the pan on a wire rack 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

This recipe has become a favorite at family celebrations bringing smiles and nostalgic moments

Store lemon bars in an airtight container in the refrigerator for up to 4 days or freeze for longer storage

Try swapping lime juice for lemon for a tangy twist or add a splash of pure lemon extract for extra flavor

Pair these lemon bars with a cup of Earl Grey tea or a glass of chilled Moscato for a delightful treat

These lemon bars are a simple yet elegant dessert that brightens any occasion

→ What kind of crust is used for these lemon bars?: A buttery shortbread crust made from flour, powdered sugar, cold cubed butter, and a pinch of salt forms the base.
→ How is the lemon filling made tangy?: The filling combines freshly squeezed lemon juice and finely grated lemon zest for a bright, tangy flavor.
→ Why are the lemon bars cut into triangles?: Cutting into triangles creates an elegant presentation and easy-to-handle portions for serving.
→ What is the baking process for these bars?: The crust is baked first until golden, then the lemon filling is poured on top and baked again until set but slightly jiggles.
→ Any tips for cleaner slicing of the bars?: Chilling the bars before slicing and using the parchment overhang helps achieve cleaner, precise cuts.
→ Can any variations enhance the lemon flavor?: Adding a splash of pure lemon extract to the filling can boost the citrus aroma and flavor.