Lemon Bars
by unknown · 4/29/2026
DessertVegetarianBaking
A buttery shortbread base topped with a bright, intensely tangy lemon curd — dusted with powdered sugar.
16 servingsPrep: 20 minCook: 50 minTotal: 70 min
Ingredients
Servings:
16
- 2 cupsall-purpose flour
- ½ cup, plus extra for dustingpowdered sugar
- 1 cupbutter, cold, cubed
- ¼ tspsalt
- 4 largeeggs
- 1½ cupsgranulated sugar
- ⅔ cup (about 5 lemons)fresh lemon juice
- 1 tbsplemon zest
- ¼ cup (for filling)all-purpose flour
Instructions
- 1.Preheat oven to 350°F. Line a 9x13 pan with parchment.
- 2.Pulse flour, powdered sugar, salt, and cold butter in a food processor until it resembles sand. Press evenly into the pan.
- 3.Bake the crust 18–20 minutes until just barely golden.
- 4.Whisk eggs, sugar, lemon juice, zest, and flour until smooth.
- 5.Pour filling over the hot crust. Return to oven and bake 22–25 minutes until the center barely jiggles.
- 6.Cool completely, then refrigerate 1 hour before cutting. Dust generously with powdered sugar.
Notes
Use freshly squeezed lemon juice only — bottled juice will not give you the bright, fresh flavor you want.