Description
These Super Easy Lemon Bars feature a buttery shortbread crust topped with a smooth, tangy lemon curd filling. Made in an 8×8-inch pan, these bars are the perfect citrus treat to enjoy all year round. Simple ingredients, big flavor!
Ingredients
Scale
For the Shortbread Crust:
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1 cup all-purpose flour
For the Lemon Filling:
- 1 1/2 cups granulated sugar
- 1 1/2 tablespoons all-purpose flour
- 3 large eggs
- 1/2 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
For Topping:
- Powdered sugar, for dusting
Instructions
Step 1: Preheat & Prepare Pan
- Preheat oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
Step 2: Make the Shortbread Crust
- In a bowl, mix butter, powdered sugar, and flour until a dough forms.
- Press evenly into the bottom of the prepared baking pan.
- Bake for 15-18 minutes, or until the edges turn lightly golden.
Step 3: Prepare the Lemon Filling
- In a separate bowl, whisk together sugar, flour, eggs, lemon juice, and lemon zest until smooth.
- Pour over the warm crust.
Step 4: Bake & Cool
- Bake for 20-25 minutes, or until the filling is set and no longer jiggles.
- Let cool to room temperature, then refrigerate for at least 1 hour before slicing.
Step 5: Serve & Enjoy
- Dust with powdered sugar, slice into squares, and enjoy!
Notes
- For a more intense lemon flavor, add an extra tablespoon of zest.
- For cleaner slices, wipe the knife with a damp cloth between cuts.
- Storage: Keep in an airtight container in the fridge for up to 4 days.
