What type of lemon juice works best?

Freshly squeezed lemon juice provides the brightest and most natural citrus flavor, enhancing the overall taste balance.

Can I make these bars ahead of time?

Yes, chilling the bars before slicing helps achieve cleaner cuts and allows flavors to meld beautifully.

Powdered sugar adds a delicate sweetness and a decorative finish that complements the tangy lemon filling.

Pressing the crust firmly and evenly into the pan and pre-baking it until lightly golden helps create a crisp base.

Yes, swapping lime juice offers a tangy twist with a slightly different citrus profile that pairs well with the shortbread crust.

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

I have made these lemon bars many times for family gatherings and everyone always asks for seconds.

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

Step 1:: 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.
Step 2:: 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.
Step 3:: Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 15 18 minutes, until lightly golden.
Step 4:: 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.
Step 5:: Pour the lemon filling over the hot crust as soon as it comes out of the oven. Return the pan to the oven and bake for an additional 18 20 minutes, or until the filling is set and just barely jiggles in the center.
Step 6:: Remove from the oven and let cool completely in the pan on a wire rack.
Step 7:: 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 have become a favorite dessert for my family, often enjoyed with a cup of tea in the afternoons.

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). If unsure about specific ingredient sources, double-check all labels for allergens.

Calories: 135 Total Fat: 6 g Carbohydrates: 19 g Protein: 1 g (per serving)

Enjoy these lemon bars fresh or chilled for a delightful treat anytime.

→ What type of lemon juice works best?: Freshly squeezed lemon juice provides the brightest and most natural citrus flavor, enhancing the overall taste balance.
→ Can I make these bars ahead of time?: Yes, chilling the bars before slicing helps achieve cleaner cuts and allows flavors to meld beautifully.
→ What is the purpose of powdered sugar on top?: Powdered sugar adds a delicate sweetness and a decorative finish that complements the tangy lemon filling.
→ How do I ensure the crust bakes evenly?: Pressing the crust firmly and evenly into the pan and pre-baking it until lightly golden helps create a crisp base.
→ Can I substitute lime juice for lemon?: Yes, swapping lime juice offers a tangy twist with a slightly different citrus profile that pairs well with the shortbread crust.