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Tangy Lemon Bars Recipe Easy Homemade Buttery Shortbread Crust

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These tangy lemon bars feature a buttery shortbread crust paired with a bright, fresh lemon filling. Quick and easy to make, they are perfect for any occasion and deliver a perfect balance of tart and sweet.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (32g) all-purpose flour
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
  • 2 teaspoons lemon zest (from about 2 lemons)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your 9×13 inch baking pan or line it with parchment paper for easy removal.
  2. Make the shortbread crust: In a large bowl, cream together 1 cup softened butter and 1/2 cup sugar until light and fluffy, about 3-4 minutes with an electric mixer.
  3. Add 2 cups flour and 1/4 teaspoon salt to the butter mixture. Stir with a spatula until the dough just comes together. It will be crumbly but should hold when pressed.
  4. Press the dough evenly into the bottom of the prepared pan, making sure to reach all edges.
  5. Bake the crust for about 18-20 minutes, or until lightly golden around the edges. Let it cool slightly while preparing the filling.
  6. Prepare the lemon filling: In a medium bowl, whisk together 4 eggs and 1 1/2 cups sugar until smooth and slightly pale, about 2 minutes by hand or 1 minute with a mixer.
  7. Mix in 1/4 cup flour until just combined (no lumps).
  8. Add 1/2 cup lemon juice and 2 teaspoons lemon zest and whisk again until everything is incorporated and glossy.
  9. Pour the lemon filling over the warm crust evenly.
  10. Bake again at 350°F (175°C) for 20-25 minutes, or until the filling is just set and jiggles slightly but is not liquidy.
  11. Cool completely in the pan on a wire rack. Once cool, chill in the fridge for at least 2 hours.
  12. Dust with powdered sugar before slicing into bars.

Notes

Use fresh lemons for best flavor; bottled lemon juice lacks brightness. Chill bars for at least 2 hours before slicing to ensure clean cuts. Press crust firmly for even baking. Do not overbake the filling; it should jiggle slightly when done. Use a sharp knife wiped clean between cuts to prevent sticking.

Nutrition

Keywords: lemon bars, lemon dessert, shortbread crust, tangy lemon bars, easy lemon bars, homemade lemon bars, buttery crust, lemon filling

Find it online: https://blingbite.com/tangy-lemon-bars-recipe-easy-homemade-buttery-shortbread-crust/