Description
Rich, tangy, and impossibly gooey lemon bars with a buttery shortbread crust that melts in your mouth. This easy dessert is perfect for potlucks or a quick treat.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (60g) confectioners’ sugar, sifted
- 1 cup (120g) all-purpose flour
- 1/4 teaspoon salt
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1/2 cup (120ml) fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 cup (120g) confectioners’ sugar (for filling)
- 1/2 cup (60g) confectioners’ sugar (for dusting)
- Optional: Fresh mint leaves for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides, and spray with non-stick spray.
- In a medium bowl, mix softened butter and 1/2 cup confectioners’ sugar with an electric mixer until smooth and creamy (1-2 minutes).
- Add flour and salt, mixing on low until just combined. The dough should look like wet sand.
- Press the dough firmly and evenly into the bottom of the prepared pan.
- Bake the crust for 15 minutes until edges are lightly golden. Remove from oven but leave oven on.
- In a large bowl, whisk granulated sugar and eggs until smooth and pale (2-3 minutes).
- Whisk in fresh lemon juice, lemon zest, and vanilla extract.
- Whisk in 1 cup confectioners’ sugar until completely smooth with no lumps.
- Pour filling over the hot crust and smooth the top.
- Bake for 25-30 minutes until edges are set and puffed, but the center still has a slight jiggle.
- Cool in the pan on a wire rack for 30 minutes.
- Refrigerate for at least 2 hours, or ideally overnight, until the filling is set.
- Lift bars out using parchment paper, peel off paper, and cut into 12-16 squares.
- Dust generously with confectioners’ sugar immediately before serving.
Notes
Use fresh-squeezed lemon juice for the best flavor; bottled juice tastes metallic. Ensure eggs are at room temperature to prevent curdling. Do not overbake; the center should jiggle slightly. Chill thoroughly before cutting for clean slices. Dust with powdered sugar right before serving to prevent dissolving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 28
- Sodium: 120
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 38
- Protein: 3
Keywords: lemon bars, shortbread crust, gooey lemon bars, easy dessert, make-ahead dessert, lemon dessert, buttery crust