Lemon Bars
Lemons + shortbread cookies = lemon bars!
Lemon Bars
A 9×13 pan (you can use an 8×10 pan if you want the layers to be thicker.)
Print Recipe
Ingredients
Crust:
- 2 cups all-purpose flour
- ½ cup white sugar
- ¼ tsp salt
- 1 cup butter (cut into small cubes)
Filling:
- 1 ½ cup white sugar
- ¼ cup all-purpose flour
- 4 large eggs
- 2 medium lemons* (zest & juice (or 6 Tbsp lemon juice) – see note)
Additional Ingredients:
- powdered sugar (for sifting over top)
Instructions:
- Preheat the oven to 350°. Grease a 9×13 pan (or an 8×10 pan if you want the layers to be thicker).
- In a bowl, stir together the flour, sugar, and salt.
- Add the butter (cut into small cubes) to the flour mixture and use a pastry cutter (or 2 knives together) to cut it all together until the mixture resembles fine crumbs.
- Press into the bottom of the prepared pan and bake until golden around the edges – about 20 minutes.
- In a bowl, stir together the sugar and flour.
- Add the eggs and whisk to combine.
- Add the lemon zest and juice and mix until combined.
- Pour over the crust and bake an additional 20 minutes.
- Cool then chill in the fridge for at least 2 hours. Sift powder sugar over the top before cutting into squares.
Notes:
*Lemon note – This recipe has half the amount of lemon juice that the original recipe called for, so it’s not super tangy. Adjust to your taste preferences.
Make Ahead: This is best chilled, so it is a great make ahead dessert.
These are really good.
These are perfect.