Buttery shortbread, a filling so tart it makes your eyes water in a good way, and a dusting of powdered sugar for maximum smugness. This is the lemon bar recipe you make when you want to peak too early at a potluck.
Quick answer: Lemon bars are a buttery shortbread base topped with a tangy-sweet baked lemon custard, dusted with powdered sugar. This version takes 45 minutes total, needs 7 ingredients, and stays fresh in the fridge for up to 5 days.
Preheat oven to 350°F (175°C). Press flour, powdered sugar, and butter into a lined 8×8-inch pan. Bake 18-20 minutes until edges turn golden.
Whisk eggs, sugar, lemon juice, flour, and zest until smooth. Pour over the warm crust.
Bake 20-22 minutes until the center is just set. Cool completely, dust with powdered sugar, and slice into 9 squares.
Yes, they keep in the fridge for up to 5 days and actually taste better on day two.
Absolutely. Freeze unsliced, wrapped tightly, for up to 3 months. Thaw before slicing.
Usually it's under-baking: the center should have a very slight jiggle only, not a wave.
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