These old-fashioned lemon bars recipe pair a buttery shortbread crust with a sweet-and-tangy lemon filling and a dusting of powdered sugar.
You can’t go wrong with this classic lemon dessert!
Unsalted butter Granulated sugar All-purpose flour Kosher salt Eggs Lemon zest Lemon juice Powdered sugar
Cream the butter and sugar. Combine the flour and salt, then slowly add the dry ingredients until just mixed.
Press the crust mixture into the bottom of a baking dish. Bake for 18 to 20 minutes. Cool to room temperature.
Whisk together all of the filling ingredients until well combined. Pour over the crust and smooth it with a spatula.
Bake for 30 to 35 minutes. Cool to room temperature on a wire rack, then chill for at least 2 hours before serving.
Dust the bars with powdered sugar and cut them into squares.
Store lemon bars wrapped in the pan or transfer them to an airtight container. They can be stored for up to a week in the refrigerator, or in the freezer frozen for up to 3 months.
There’s something about lemon bars that just makes them irresistible.
Whenever I see lemon bars at the bakery or farmer’s market, I always have to get myself one!