Lemon Bars
A buttery shortbread base under a tangy, silky lemon curd, dusted with powdered sugar. Bright and refreshing.
Ingredients
Total time: 60 minutes
Shortbread crust
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup cold unsalted butter, cubed
- Pinch of salt
Lemon filling
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- Zest of 2 lemons
- 2/3 cup fresh lemon juice
Instructions
- 1
Heat the oven to 350°F and line an 8x8-inch pan with parchment.
- 2
Pulse or rub the crust ingredients until crumbly, then press firmly into the pan.
- 3
Bake the crust 18–20 minutes, until pale gold.
- 4
Whisk the filling: sugar, flour, eggs, zest, and lemon juice until smooth.
- 5
Pour over the warm crust and bake 18–22 minutes, until set with no wobble.
- 6
Cool completely, then chill 2 hours. Dust with powdered sugar and cut into bars.
Zoe's Tips
- Pour the filling onto a warm crust so they bond and don't separate.
- Chill fully before cutting for clean edges.
- Wipe the knife between cuts for picture-perfect bars.
Nutrition estimate
Approximate, per serving — a rough guide, not a lab measurement.
A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.
You might also like
Other DessertsApple Crumble
Tender cinnamon-spiced apples under a buttery, golden oat crumble. Warm, homey, and best with a scoop of ice cream.
Other DessertsCinnamon Rolls
Pillowy soft yeast rolls swirled with cinnamon sugar and topped with cream cheese glaze. Worth every minute.
Other DessertsBanana Bread
Moist, tender banana bread sweetened with very ripe bananas and a hint of cinnamon. A forgiving, everyday classic.