Description
Classic lemon bars with a buttery, crumbly crust topped with a tangy, smooth lemon filling. Perfectly balanced sweetness and tartness make these bars a delightful treat for any occasion.
Ingredients
Scale
Crust
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
Filling
- 1 cup granulated sugar
- 4 large fresh eggs
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- Zest of 1 lemon
- 1 teaspoon baking powder
- Pinch of salt
Optional
- Powdered sugar for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to prevent sticking and make removal easier.
- Make the Crust: In a mixing bowl, combine the flour, 1/2 cup granulated sugar, and softened butter. Mix until the mixture becomes crumbly, then press it firmly into the bottom of the prepared baking pan to form an even crust layer.
- Bake the Crust: Bake the crust in the preheated oven for about 15 minutes until it turns lightly golden, which ensures a crisp and sturdy base for the lemon filling.
- Prepare the Lemon Filling: While the crust bakes, whisk together the eggs, remaining 1 cup granulated sugar, fresh lemon juice, lemon zest, baking powder, and a pinch of salt until the mixture is smooth and well combined.
- Add Filling to Crust: Pour the lemon mixture over the warm baked crust evenly, allowing the flavors to meld during the final baking stage.
- Bake the Bars: Return the pan to the oven and bake for an additional 20-25 minutes. The filling should be set but still slightly jiggly in the center when done, indicating a perfect texture.
- Cool and Serve: Let the lemon bars cool completely to room temperature before cutting into squares. Optionally, dust the bars with powdered sugar for an extra touch of sweetness and presentation.
Notes
- Use fresh lemons for the best flavor and aroma in the filling.
- Line the baking pan with parchment paper with an overhang for easy removal of the bars.
- Allow bars to cool completely for clean cutting and to achieve the perfect texture.
- Store in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
