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Delicious homemade lemon bars fresh out of the oven

Bright Citrus Shortbread Delight

Enjoy the bright, tangy flavor of these easy-to-make lemon bars with a buttery shortbread crust, perfect for gatherings or quiet afternoons with tea.
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Prep Time 20 minutes
Cook Time 26 minutes
Total Time 3 hours
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup unsalted butter, melted Use melted unsalted butter for a clean, rich crust.
  • 1/2 cup granulated sugar Regular sugar gives bright sweetness.
  • 2 teaspoons pure vanilla extract Adds warmth and depth; omit for a lemon-forward profile.
  • 1/2 teaspoon salt
  • 2 cups + 2 Tablespoons all-purpose flour Spoon and level for accuracy.
For the filling
  • 2 cups granulated sugar
  • 6 Tablespoons all-purpose flour
  • 6 large eggs Use large eggs for the custardy filling.
  • 1 cup lemon juice (about 4 lemons) Freshly squeezed is best.
  • confectioners' sugar for dusting Optional for finishing touch.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13-inch glass baking pan with parchment paper.
  2. Mix the melted butter, sugar, vanilla extract, and salt in a medium bowl. Add flour and stir to combine. Press firmly into the prepared pan.
  3. Bake for 20-22 minutes or until the edges are lightly browned. Remove and poke holes all over the top of the warm crust.
Filling
  1. Sift the sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice until combined.
  2. Pour filling over the warm crust and bake for 22-26 minutes or until the center is set and no longer jiggles.
  3. Cool completely for about 2 hours at room temperature, then refrigerate for 1-2 more hours.
Serving
  1. Dust with confectioners' sugar, lift out of the pan using the parchment overhang, and cut into squares before serving.
  2. For best results, chill fully and use a sharp knife for clean cuts.

Notes

Lemon bars can be frozen for up to 3-4 months. Thaw in the refrigerator before dusting with confectioners' sugar.