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Tangy Lemon Bars Recipe Easy Homemade Perfect Buttery Shortbread Crust

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These tangy lemon bars feature a buttery shortbread crust paired with a bright, silky lemon filling, perfect for potlucks, afternoon tea, or a sweet treat any time.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour (or almond flour for gluten-free)
  • 1/4 tsp salt
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 4 large eggs, room temperature
  • 2/3 cup (160ml) fresh lemon juice (about 3–4 lemons)
  • 1 tbsp lemon zest
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, cream together 1 cup softened unsalted butter and 1/2 cup granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer.
  2. Gradually mix in 2 cups all-purpose flour and 1/4 tsp salt until a soft dough forms. It should be crumbly but hold together when pressed. Add a teaspoon more flour if too sticky.
  3. Lightly grease a 9×13 inch baking pan. Press the dough evenly into the bottom, covering all corners. Use the bottom of a glass or measuring cup to smooth the surface.
  4. Bake the crust for 18-20 minutes until edges start to turn golden. The center will look pale but should feel set when lightly pressed. Remove and let cool slightly.
  5. In a separate bowl, whisk together 1 1/2 cups granulated sugar and 1/4 cup flour. Add 4 large eggs, 2/3 cup fresh lemon juice, and 1 tbsp lemon zest. Whisk until smooth and combined.
  6. Pour the lemon filling over the warm crust and spread evenly with a spatula.
  7. Bake again for 20-25 minutes at 350°F until the filling is set but still slightly jiggly in the center. Avoid overbaking to prevent cracking.
  8. Remove from oven and let cool completely at room temperature, then chill in the refrigerator for at least 2 hours to fully set.
  9. Dust with powdered sugar if desired, then cut into squares using a sharp knife, wiping the knife clean between cuts for neat edges.

Notes

Do not skip chilling the bars before slicing to ensure clean cuts and prevent filling from oozing. Cover crust edges with foil if they brown too fast. Use fresh lemon juice for best flavor. Room temperature eggs help the filling come together smoothly.

Nutrition

Keywords: lemon bars, lemon dessert, shortbread crust, tangy lemon bars, easy lemon bars, homemade lemon bars, buttery crust, lemon filling

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