What gives the bars their tangy flavor?

The tangy flavor comes from freshly squeezed lemon juice and finely grated lemon zest incorporated into the filling.

How do you achieve a crisp crust?

Using cold, cubed butter mixed into flour and powdered sugar creates a buttery, crumbly shortbread crust that bakes to a crisp texture.

Chilling firms up the lemon filling, resulting in cleaner cuts and preventing the bars from crumbling.

Yes, lime juice can be used for a slightly different tangy twist without altering the texture significantly.

Powdered sugar adds a delicate sweetness and an elegant, finished appearance to the bars once cooled.

Bright, tangy lemon bars with a buttery shortbread crust, cut into elegant triangles for an easy, crowd-pleasing dessert.

This recipe has been a family favorite for years and always brings smiles at gatherings

For the Shortbread Crust: 1 cup (125 g) all-purpose flour, 1/4 cup (30 g) powdered sugar, 1/4 teaspoon salt, 1/2 cup (115 g) unsalted butter, cold and cubed
For the Lemon Filling: 1 cup (200 g) granulated sugar, 2 large eggs, 2 tablespoons (15 g) all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1/3 cup (80 ml) freshly squeezed lemon juice (about 2 lemons), 1 tablespoon finely grated lemon zest (about 1 lemon)
For Finishing: Powdered sugar for dusting

Preheat Oven:: Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
Make Crust:: In a medium bowl, combine flour, powdered sugar, and salt for the crust. Add the cold, cubed butter and cut it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Bake Crust:: Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 15 to 18 minutes, until lightly golden.
Prepare Filling:: Meanwhile, whisk together granulated sugar and eggs in a medium bowl until smooth. Add flour, baking powder, salt, lemon juice, and lemon zest. Whisk until well combined.
Pour Filling:: Pour the lemon filling over the hot crust as soon as it comes out of the oven.
Bake Filling:: Return the pan to the oven and bake for an additional 18 to 20 minutes, or until the filling is set and just barely jiggles in the center.
Cool Bars:: Remove from the oven and let cool completely in the pan on a wire rack.
Cut Bars:: Use the parchment overhang to lift out the bars. Dust with powdered sugar and cut into 8 squares, then cut each square diagonally to make 16 triangles.

These lemon bars are always the highlight when family comes together for holidays and celebrations

8-inch (20 cm) square baking pan, mixing bowls, whisk, pastry cutter or fork, parchment paper, sharp knife

Contains wheat (gluten), eggs, and dairy (butter). Always double-check labels for specific allergen concerns.

Per serving: Calories 135, Total Fat 6 g, Carbohydrates 19 g, Protein 1 g

These lemon bars make a refreshing dessert that’s perfect for any occasion.

→ What gives the bars their tangy flavor?: The tangy flavor comes from freshly squeezed lemon juice and finely grated lemon zest incorporated into the filling.
→ How do you achieve a crisp crust?: Using cold, cubed butter mixed into flour and powdered sugar creates a buttery, crumbly shortbread crust that bakes to a crisp texture.
→ Why should the bars be chilled before slicing?: Chilling firms up the lemon filling, resulting in cleaner cuts and preventing the bars from crumbling.
→ Can the lemon juice be substituted?: Yes, lime juice can be used for a slightly different tangy twist without altering the texture significantly.
→ What is the purpose of the powdered sugar dusting?: Powdered sugar adds a delicate sweetness and an elegant, finished appearance to the bars once cooled.