Description

Ever dreamed of a dessert that balances zesty lemon tang with sweet, buttery goodness in one bite? The Best Lemon Bars are just that—a classic treat with a buttery shortbread crust and a silky, tart lemon filling that’s sure to brighten any day

Ingredients

Scale

For the Crust:

2 cups all-purpose flour: Forms the base of the buttery, shortbread-like crust.
1 cup butter, softened: Adds richness and a tender, crumbly texture.
½ cup white sugar: Sweetens the crust and helps it crisp up.

For the Filling:

1 ½ cups white sugar: Balances the tartness of the lemon juice.
¼ cup all-purpose flour: Thickens the filling for a smooth, set texture.
4 eggs: Create a creamy, custard-like filling.
2 lemons, juiced (about ⅓ cup juice): Provides the bright, tangy lemon flavor.

Why These Ingredients Matter

Butter: Softened butter ensures a tender, flaky crust that melts in your mouth.
Lemon Juice: Freshly squeezed lemon juice gives the filling its vibrant, tart kick.
Eggs: Bind the filling and create a silky, custard-like texture.
Flour: Used in both the crust and filling to provide structure and thickness.

Substitutions and Variations

Lemon Juice: Use bottled lemon juice if fresh lemons aren’t available, or try lime juice for a twist.
Flour: Swap with a gluten-free all-purpose flour blend for a gluten-free version.
Butter: Use vegan butter for a dairy-free crust.
Add-Ins: Add 1 teaspoon lemon zest to the filling for extra zing or a pinch of ginger for warmth.
Vegan Option: Replace eggs with a vegan egg substitute (like aquafaba, 3 tbsp per egg) and use vegan butter.

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Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C).
Ensure 1 cup butter is softened for the crust and gather all ingredients.
Line a 9×13-inch baking pan with parchment paper for easy removal (optional, but ungreased works fine).

Tip: Softened butter should be pliable but not melted for the best crust texture.

Step 2: Make the Crust

In a medium bowl, blend 2 cups all-purpose flour, 1 cup softened butter, and ½ cup white sugar with a fork, pastry cutter, or hand mixer until well combined and crumbly.
Press the mixture evenly into the bottom of an ungreased 9×13-inch baking pan.
Bake for 15 minutes, or until firm and lightly golden.

Tip: Press the crust firmly but evenly to avoid a crumbly or uneven base.

Step 3: Prepare the Lemon Filling

In another medium bowl, whisk together 1 ½ cups white sugar and ¼ cup all-purpose flour.
Whisk in 4 eggs until fully combined.
Add the juice of 2 lemons (about ⅓ cup) and whisk until smooth and lump-free.

Tip: Strain the lemon juice to remove pulp or seeds for a silky filling.

Step 4: Bake the Bars

Pour the lemon filling over the hot baked crust, spreading it evenly.
Bake for an additional 20 minutes, or until the filling is set but still slightly jiggly in the center.

Tip: The filling should be set but not browned—check at 18 minutes to avoid overbaking.

Step 5: Cool and Cut

Remove the pan from the oven and let the bars cool completely in the pan, about 1-2 hours, to allow the filling to firm up.
Once cooled, cut into 24 uniform squares using a sharp knife.

Tip: Chill the bars for 30 minutes before cutting for cleaner slices.

Step 6: Serve

Serve as is or dust with powdered sugar for a classic, elegant look.

Tip: Use a fine sieve to dust powdered sugar evenly for a professional finish.