Ingredients
Equipment
Method
Prepare for Baking
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later. Lightly grease the parchment paper.
Make the Shortbread Crust
- In a large mixing bowl, combine the 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt.
- Add the very cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs.
- Press the mixture evenly and firmly into the bottom of the prepared 8x8 inch baking pan.
- Bake the crust for 18-20 minutes, or until the edges are lightly golden. Remove from the oven and set aside while you prepare the filling. Do not turn off the oven.
Prepare the Lemon Filling
- While the crust is baking, in a medium mixing bowl, whisk together the 1 1/2 cups granulated sugar and 1/4 cup all-purpose flour until well combined. This prevents the flour from clumping when added to wet ingredients.
- Add the large eggs, fresh lemon juice, lemon zest, and baking powder to the sugar-flour mixture. Whisk thoroughly until smooth and well incorporated.
Assemble and Bake the Lemon Bars
- Carefully pour the lemon filling over the warm, pre-baked shortbread crust in the pan.
- Return the pan to the oven and bake for an additional 20-25 minutes, or until the center is just set and no longer jiggly when gently shaken. The top may be very lightly golden.
- Remove the pan from the oven and let the lemon bars cool completely at room temperature on a wire rack. This can take 1-2 hours.
Chill, Dust, and Serve
- Once completely cool, transfer the pan to the refrigerator and chill for at least 2 hours (or preferably longer, up to overnight) before cutting. Chilling is crucial for clean cuts and a firm texture.
- Once thoroughly chilled, use the parchment paper overhangs to carefully lift the entire slab of lemon bars out of the pan and onto a cutting board.
- Using a sharp knife, trim the edges if desired, then cut the slab into 16 squares (4 rows by 4 rows).
- Just before serving, dust the lemon bars generously with powdered sugar using a fine-mesh sieve.
Notes
For extra sharp lemon flavor, ensure you use fresh lemons for both zest and juice. The zest carries most of the lemon oil and fragrance.
To prevent the crust from becoming tough, avoid overworking the dough when cutting in the butter.
Leftover lemon bars can be stored in an airtight container in the refrigerator for up to 3-4 days. They are best served chilled.
To prevent the crust from becoming tough, avoid overworking the dough when cutting in the butter.
Leftover lemon bars can be stored in an airtight container in the refrigerator for up to 3-4 days. They are best served chilled.