These classic lemon bars feature a buttery shortbread crust topped with a bright, sweet, and tangy lemon filling, then finished with a light dusting of confectioners’ sugar. Easy to make and perfect for sharing, they’re a delicious homemade dessert for summer gatherings, celebrations, or whenever you’re craving a fresh citrus treat.
Total Time 1 hour
Yield 16 servings
INGREDIENTS
2 cups flour, plus ¼ cup
½ cup confectioners' sugar plus 2 teaspoons
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, melted
4 eggs
2 cups granulated sugar
1/3 cup lemon juice (from about 1 to 2 lemons)
½ teaspoon baking powder
PREPARATION
Step 1
Heat oven to 350 degrees. In a medium bowl, whisk together two cups flour, ó cup confectioners' sugar and salt. Add melted butter and stir to thoroughly combine. Spread with clean hands in an even layer into a 9-by-13-inch pan and bake for 25 minutes.
Step 2
Meanwhile, in a medium bowl, whisk together eggs, granulated sugar, lemon juice, baking powder and remaining flour. Pour onto the hot baked shell and bake for an additional 20 to 25 minutes, or until just set. Using a small, fine meshed sieve, sift remaining confectioners' sugar on top when cool. Cut into equal bars.
Recipe from Susan Mahnke Peery
Adapted by Dena Kleiman