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Tangy Lemon Bars Recipe Easy Homemade Buttery Shortbread Crust

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These tangy lemon bars feature a buttery shortbread crust paired with a bright, fresh lemon filling. Perfect for potlucks, family gatherings, or a sweet treat any time.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened (European-style butter recommended)
  • ½ cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • ¼ teaspoon salt
  • 4 large eggs, room temperature
  • 1 ½ cups (300g) granulated sugar
  • ⅓ cup (40g) all-purpose flour
  • Juice of 3 large lemons (about ½ cup or 120ml, freshly squeezed)
  • Zest of 2 lemons
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving some overhang on the sides.
  2. In a mixing bowl, cream together 1 cup softened unsalted butter and ½ cup granulated sugar until light and fluffy, about 3 to 5 minutes with an electric mixer.
  3. Add 2 cups all-purpose flour and ¼ teaspoon salt to the butter mixture. Mix on low speed until the dough just comes together. If too dry, add a teaspoon of cold water.
  4. Press the dough evenly into the prepared baking pan, packing firmly along the bottom and edges.
  5. Bake the crust for 18-20 minutes or until light golden brown around the edges. Remove from oven and let cool slightly.
  6. In a clean mixing bowl, whisk together 4 large eggs and 1 ½ cups granulated sugar until pale and slightly thickened, about 2-3 minutes.
  7. Whisk in ⅓ cup flour until just combined.
  8. Add the juice of 3 lemons and zest of 2 lemons. Stir gently until smooth and glossy.
  9. Pour the filling evenly over the warm shortbread crust. Bake immediately for 20-25 minutes, until the filling is just set with a slight jiggle.
  10. Cool completely in the pan on a wire rack. Chill in the fridge for at least 2 hours or overnight.
  11. Lift out the bars using the parchment paper overhang. Dust with powdered sugar before slicing into about 24 squares.

Notes

If crust edges brown too quickly, cover loosely with foil halfway through baking. Avoid zesting the white pith of lemons to prevent bitterness. Use room temperature eggs for better filling texture. Chill bars thoroughly before slicing for clean cuts. Can substitute gluten-free flour and plant-based butter for dietary needs.

Nutrition

Keywords: lemon bars, lemon dessert, shortbread crust, tangy lemon bars, easy lemon bars, homemade lemon bars, lemon dessert recipe

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