Description

A tender, buttery shortbread crust topped with a luxuriously soft, tangy lemon filling that balances sweetness and citrus perfectly. This easy recipe requires only five simple steps and is a family favorite.

Ingredients

Scale

1 ½ cups all-purpose flour (190g)
1 cup granulated sugar, divided (½ cup for crust, ½ cup for filling)
¾ cup unsalted butter, softened (170g)
3 large eggs, room temperature
⅔ cup fresh lemon juice (about 3–4 lemons, 160ml)
1 tablespoon lemon zest
1 teaspoon baking powder
¼ teaspoon salt
Powdered sugar for dusting (optional)

Instructions

Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a bowl, cream together ¾ cup softened butter and ½ cup granulated sugar until light and fluffy (2-3 minutes with a mixer).
Add 1 ½ cups flour and ¼ teaspoon salt. Mix just until combined; do not overwork.
Press dough evenly into the bottom of the prepared pan, packing corners well.
Bake crust for 18-20 minutes until lightly golden around edges but still soft in the center.
While crust bakes, whisk together 3 eggs, ½ cup granulated sugar, ⅔ cup fresh lemon juice, 1 tablespoon lemon zest, 1 teaspoon baking powder, and a pinch of salt until smooth and frothy.
Pour lemon filling over warm crust and bake for 20-25 minutes until filling is just set but slightly jiggly in the center.
Let lemon bars cool to room temperature, then refrigerate for at least 2 hours to set and achieve soft, sliceable texture.
Use parchment paper overhang to lift bars from pan. Dust with powdered sugar before slicing into squares or rectangles.
Serve chilled or at room temperature.

Notes

Use fresh lemons for best flavor; do not overmix crust dough to keep it tender. Chill bars thoroughly before slicing for clean cuts. You can substitute half the butter with cream cheese for a richer crust or use a gluten-free flour blend for a gluten-free version. Bars keep well refrigerated for up to 4 days and can be frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar (1/16th of rec
Calories: 160
Sugar: 13
Sodium: 50
Fat: 7
Saturated Fat: 4
Carbohydrates: 22
Fiber: 0.5
Protein: 2

Keywords: lemon bars, soft lemon bars, lemon dessert, shortbread crust, easy lemon bars, family dessert, tangy lemon bars