Tangy Lemon Bars
These lemon bars have a bright and zesty flavor that's balanced out by the buttery shortbread crust. They make for a perfect dessert or afternoon treat and are sure to be a hit with any lemon lover!
Ingredients
For the Crust:
- 12 tablespoons butter softened (1 ½ sticks)
- ¼ cup granulated sugar
- 2 tablespoons powdered sugar
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
For the Lemon Filling:
- 3 eggs
- 1 ½ cups granulated sugar
- ½ cup lemon juice fresh squeezed or concentrate
- ½ cup + 2 tablespoons all-purpose flour
- Zest of half of a lemon
- Powdered sugar for dusting about 2 or 3 tablespoons
Instructions
- Preheat the oven to 350 degrees F and line a 9x9 pan with parchment paper.
For the Crust:
- In a large bowl, cream together the butter, sugar and powdered sugar until light and fluffy. Add the flour and salt to the bowl and mix until a dough substance starts to form.
- Press the dough into the bottom of the 9x9 pan on top of the parchment paper. Bake the crust for 13-15 minutes or until very lightly golden brown.
For the Lemon Filling:
- In a separate bowl, whisk together the eggs, sugar, lemon juice, flour, and lemon zest.
- Pour the lemon filling on top of the hot, baked crust and make sure it spreads evenly.
- Bake the lemon bars for 25 to 30 minutes or until the edges are a light golden brown color and the filling is set.
- Let the bars cool in the pan in the refrigerator for at least one hour before lifting them out using the parchment paper. Cut into squares and dust with powdered sugar. Serve and enjoy!