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These Classic Lemon Bars feature an easy homemade shortbread crust and a sweet and tangy lemon filling. These bars are easy to make and perfect for lemon lovers!
Is there anything more beautiful than a lemon bar coated with a dusting of powdered sugar? I set out a few weekends ago to perfect this lemon bar recipe and it took some work. Not because these bars are hard to make, in fact, they’re actually really easy to make. But I wanted to find that perfect balance of sweet and lemony, but not too sweet and too lemony. Does that even make sense?
I’m happy to say that I feel like I finally cracked the lemon bar code! These bars are the perfect combination of sweet, tart, and boy are they delicious.
INGREDIENTS
For the crust:
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- 1 and ¾ cups (220 grams) all-purpose flour (spooned & leveled)
- ¼ cup (32 grams) cornstarch
- ½ cup (100 grams) granulated sugar
- ¼ teaspoon salt
- 1 cup (230 grams) unsalted butter, softened
For the lemon filling:
- 1 and ½ cups (300 grams) granulated sugar
- ¼ cup (32 grams) all-purpose flour
- 4 large eggs
- ½ cup (120ml) fresh lemon juice
INSTRUCTIONS
To make the crust:
- Preheat oven to 350°F. Line a 9x13 baking pan with aluminum foil or parchment paper, making sure to leave some overhang for easy removal, and spray with nonstick cooking spray. Set aside.
- In a large mixing bowl, whisk together the flour, cornstarch, sugar, and salt. Cube the butter into smaller pieces and add to the flour mixture. Using a pastry cutter (or your hands) cut the butter into the mixture until it's crumbly and starts to come together. Scoop the mixture into the prepared baking pan and press it down into one even layer.
- Bake at 350°F for 20-25 minutes, or just until the top is set and edges are lightly golden brown. Remove from the oven and set aside. Keep oven temperature at 350°F.
Full Recipes>>Classic Lemon Bars
