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Tangy Lemon Bars Recipe Easy Homemade Buttery Shortbread Crust

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Buttery, crumbly shortbread crust paired with a tangy, silky lemon filling creates a perfect balance of texture and flavor in these easy homemade lemon bars.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • ½ cup (115 g) unsalted butter, softened
  • ¼ cup (50 g) granulated sugar
  • ¼ tsp salt
  • ⅔ cup (160 ml) fresh lemon juice (from 3–4 lemons)
  • 1 tbsp lemon zest
  • 1 cup (200 g) granulated sugar
  • 3 large eggs, room temperature
  • 3 tbsp (23 g) all-purpose flour

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, cream together ½ cup softened unsalted butter and ¼ cup granulated sugar until light and fluffy (2-3 minutes).
  3. Add 1 ½ cups all-purpose flour and ¼ tsp salt to the butter mixture. Mix just until combined, being careful not to overwork the dough.
  4. Press the dough evenly into the bottom of the prepared pan to about ¼ inch thickness.
  5. Bake the crust for 18-20 minutes or until the edges start to turn golden.
  6. While the crust bakes, whisk together 1 cup granulated sugar and 3 large eggs until smooth and pale (about 2 minutes).
  7. Stir in ⅔ cup fresh lemon juice and 1 tbsp lemon zest.
  8. Whisk in 3 tbsp all-purpose flour until no lumps remain and the batter is smooth and pourable.
  9. Pour the lemon filling over the hot crust immediately after baking.
  10. Return the pan to the oven and bake for another 20-25 minutes, until the filling is just set but still slightly jiggly.
  11. Let the lemon bars cool to room temperature, then refrigerate for at least 2 hours or overnight to firm up.
  12. Use the parchment overhang to lift the bars out of the pan. Dust with powdered sugar if desired and cut into 16 squares using a sharp knife wiped between cuts.

Notes

Chill the crust dough if too soft before pressing to prevent shrinkage. Use fresh lemon juice for best flavor. Avoid overbaking the filling to prevent cracks and dryness. Use a sharp knife dipped in hot water and wiped dry between cuts for clean squares. Lining the pan with parchment paper makes removal easier. Variations include gluten-free flour substitutions, vegan butter and flax eggs, and adding berries or ginger powder.

Nutrition

Keywords: lemon bars, tangy lemon bars, shortbread crust, lemon dessert, easy lemon bars, homemade lemon bars, buttery crust, lemon filling

Find it online: https://islatable.com/tangy-lemon-bars-recipe-easy-homemade-buttery-shortbread-crust/