Description
Classic Lemon Bars with a buttery crust and tangy lemon filling, dusted with powdered sugar. Perfect for spring, these bars offer a bright, refreshing dessert with a soft, buttery base and vibrant lemon flavor.
Ingredients
Scale
Crust
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling
- 4 large eggs
- 1 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup granulated sugar
Topping
- 1/2 cup powdered sugar, for dusting
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to prevent sticking and for easy removal.
- Make the crust: In a bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, ensuring a smooth base for the crust.
- Form the dough: Add the all-purpose flour and salt to the creamed butter and sugar mixture, mixing until a crumbly dough forms that will hold together when pressed.
- Press crust into pan: Evenly press the crumbly dough into the lined baking pan, ensuring a uniform thickness for even baking.
- Bake crust: Bake the crust in the preheated oven for 20 minutes or until it turns a light golden color, signaling readiness for the filling.
- Prepare the filling: In a separate bowl, whisk together the eggs, granulated sugar, freshly squeezed lemon juice, and lemon zest until the mixture is smooth and well combined, providing a tangy and sweet filling.
- Pour filling over crust: Carefully pour the lemon filling over the warm, baked crust, distributing it evenly.
- Bake with filling: Return the pan to the oven and bake for an additional 25 to 30 minutes, or until the lemon filling is set but retains a slight jiggle in the center, indicating perfect texture.
- Cool completely: Allow the lemon bars to cool completely in the pan so the filling firms up for clean slicing.
- Dust with powdered sugar: Before cutting, generously dust the top of the bars with powdered sugar to add a delicate sweetness and decorative finish.
Notes
- Ensure the butter is at room temperature for easier creaming.
- Use fresh lemon juice and zest for the best lemon flavor.
- Let the bars cool completely for clean cuts and the best texture.
- The slight jiggle in the filling after baking ensures it won’t be overcooked and dry.
- Store lemon bars in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon Bars, Spring Dessert, Classic Lemon Bars, Powdered Sugar, Lemon Dessert, Easy Lemon Bars
