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Lemon Bars

These lemon bars feature a buttery short crust topped with a tangy lemon custard, perfect for gatherings and delightful with a cup of tea or coffee.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup all-purpose flour
  • 1/4 cup powdered sugar for crust
  • 1/2 cup unsalted butter, softened cut into small pieces; can use salted butter
For the filling
  • 1 cup granulated sugar for filling
  • 2 large eggs, room temperature helps the filling emulsify smoothly
  • 1/3 cup fresh lemon juice about 2 lemons; avoid bottled juice for best flavor
  • 2 teaspoons lemon zest use a fine grater
  • 1/2 teaspoon baking powder
  • Powdered sugar for dusting before serving

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment.
  2. In a medium bowl, combine 1 cup flour and 1/4 cup powdered sugar. Add softened butter and cut it in until the mixture resembles coarse crumbs. Press evenly into the bottom of the prepared dish.
  3. Bake the crust for about 15 minutes until lightly golden at the edges. Remove from the oven but keep the oven on.
Filling
  1. Whisk together 1 cup granulated sugar, the 2 eggs, 1/3 cup fresh lemon juice, 2 teaspoons lemon zest, and 1/2 teaspoon baking powder until smooth and slightly frothy.
  2. Pour the lemon mixture over the warm crust, spreading gently if needed.
  3. Return the pan to the oven and bake for 20–25 minutes, until the filling is set but jiggles slightly in the center. Avoid overbaking.
Finishing
  1. Cool completely on a rack; refrigerate to speed this up. Dust with powdered sugar and cut into squares with a sharp knife.

Notes

These lemon bars are paired wonderfully with whipped cream or fresh berries, and are best served chilled. Store in the refrigerator for up to 4 days, or freeze for longer storage.