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An overhead view of round lemon bar cookies with yellow filling and square lemon bars, all dusted with powdered sugar, on a white surface.
Linda

Classic Zesty Lemon Bar Cookies

These delightful lemon bar cookies feature a buttery shortbread crust generously topped with a vibrant, tangy lemon filling, finished with a delicate dusting of powdered sugar. A perfect balance of sweet and tart for any occasion.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 16 pieces
Course: Cookie, Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Shortbread Crust
  • 1 1/2 cup All-purpose flour
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 1/2 cup Unsalted butter cold and cubed (1 stick)
For the Lemon Filling
  • 1 1/2 cup Granulated sugar
  • 1/4 cup All-purpose flour
  • 1/4 tsp Salt
  • 4 Large eggs
  • 1/2 cup Fresh lemon juice from about 3-4 lemons
  • 2 tbsp Lemon zest from about 2 large lemons
For the Topping
  • 1/4 cup Powdered sugar for dusting

Equipment

  • 8x8-inch Baking Pan
  • Parchment Paper
  • Large Mixing Bowl
  • Medium mixing bowl
  • Electric mixer (optional, for crust)
  • Fine-Mesh Sieve
  • Zester
  • Measuring cups and spoons
  • Whisk

Method
 

Prepare the Shortbread Crust
  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, allowing an overhang on two sides. This makes it easy to lift the baked bars out of the pan.
  2. In a large mixing bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Whisk briefly to combine.
  3. Add the cold, cubed unsalted butter to the dry ingredients. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. The mixture should hold together when squeezed.
  4. Press the mixture evenly into the bottom of the prepared baking pan. Use the bottom of a flat glass or your hands to create a firm, compact crust.
  5. Bake the crust for 15-20 minutes, or until the edges are lightly golden brown. While the crust is baking, prepare the lemon filling.
Prepare the Lemon Filling
  1. In a medium mixing bowl, whisk together 1 1/2 cups granulated sugar, 1/4 cup all-purpose flour, and 1/4 teaspoon salt until well combined. This helps prevent the flour from clumping.
  2. In a separate small bowl, lightly beat the 4 large eggs. Gradually whisk the beaten eggs into the dry sugar-flour mixture until a smooth consistency is achieved.
  3. Stir in the fresh lemon juice and lemon zest until fully incorporated into the mixture.
  4. Once the crust is lightly golden, carefully remove the pan from the oven and pour the lemon filling evenly over the hot crust.
Bake and Cool
  1. Return the pan to the oven and bake for an additional 20-25 minutes, or until the center of the lemon filling is just set and no longer jiggly when gently shaken. The edges may appear slightly more golden.
  2. Remove the pan from the oven and let it cool completely on a wire rack at room temperature for at least 1-2 hours. Do not attempt to cut while warm, as the filling will be too soft.
  3. Once cooled, refrigerate the lemon bars for at least 2-3 hours (preferably overnight) to allow the filling to firm up completely. This step is crucial for clean, neat cuts.
  4. Once thoroughly chilled, use the parchment paper overhang to lift the entire slab of lemon bars out of the pan and place it on a cutting board.
  5. Using a sharp knife, trim the edges if desired for a neater look, then cut into 16 squares or your preferred size and shape.
  6. Just before serving, dust generously with powdered sugar using a fine-mesh sieve.

Notes

For the cleanest cuts, wipe your knife with a damp paper towel or rinse it under hot water between each slice. Store leftover lemon bar cookies in an airtight container in the refrigerator for up to 3-4 days. For an extra tangy kick, you can increase the lemon zest by an additional tablespoon. Avoid overbaking the filling, as it can become rubbery; a slight jiggle in the center is perfectly normal.