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Classic Tangy Lemon Bars

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These classic tangy lemon bars feature a buttery shortbread crust and a bright, tangy lemon filling. They are quick and easy to make, perfect for any occasion.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, cold and cubed
  • 2 cups (240g) all-purpose flour, sifted
  • ½ cup (100g) granulated sugar
  • ¼ teaspoon salt
  • 4 large eggs, room temperature
  • 1 ½ cups (300g) granulated sugar
  • ¼ cup (30g) all-purpose flour
  • ⅔ cup (160ml) freshly squeezed lemon juice (about 3–4 medium lemons)
  • 1 tablespoon lemon zest
  • Powdered sugar (optional, for dusting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.
  2. In a large bowl, combine 2 cups sifted all-purpose flour, ½ cup granulated sugar, and ¼ teaspoon salt.
  3. Add 1 cup cold, cubed unsalted butter to the flour mixture. Cut the butter into the dry ingredients using a pastry blender or fingertips until mixture resembles coarse crumbs with some pea-sized bits (3-5 minutes).
  4. Press the dough evenly into the bottom of the prepared pan, packed firmly and spread to edges.
  5. Bake the crust for 18-20 minutes until golden around edges. Remove from oven but keep oven on.
  6. While crust bakes, whisk 4 large room-temperature eggs and 1 ½ cups granulated sugar until well combined and slightly frothy (1-2 minutes).
  7. Add ¼ cup all-purpose flour, ⅔ cup freshly squeezed lemon juice, and 1 tablespoon lemon zest to the egg mixture. Whisk gently until smooth and no lumps remain.
  8. Pour lemon filling over the hot baked crust, spreading evenly with a spatula.
  9. Bake for an additional 20-25 minutes until filling is set and no longer jiggles when gently shaken.
  10. Remove from oven and place on a cooling rack. Let cool completely in pan, then refrigerate at least 2 hours or overnight to firm up.
  11. Use parchment paper overhang to lift bars from pan. Dust generously with powdered sugar before slicing into squares or rectangles.

Notes

Use cold butter for the crust to achieve a flaky texture. Do not overmix the filling to avoid cracks. Fresh lemon juice is recommended for best flavor. Chill bars before slicing for clean cuts. Parchment paper lining is essential for easy removal.

Nutrition

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

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