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Classic Lemon Bars with Powdered Sugar Recipe

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★★★★★

4.6 from 145 reviews

Classic Lemon Bars with a buttery shortbread crust and tangy lemon filling, topped with a dusting of powdered sugar. Perfectly balanced for a refreshing spring dessert that’s easy to make and sure to impress.

Ingredients

Scale

Crust

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt

Filling

  • 4 large eggs
  • 1 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest

Topping

  • 1/2 cup powdered sugar, for dusting

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to ensure easy removal of the bars later.
  2. Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which provides a tender crust.
  3. Make the Crust Dough: Gradually mix in the all-purpose flour and salt until a crumbly dough forms. This will be the base of your lemon bars.
  4. Press Crust into Pan: Evenly press the crust dough into the bottom of your prepared pan, making sure it is compact and smooth for an even bake.
  5. Bake the Crust: Bake the crust in the preheated oven for about 20 minutes or until it turns lightly golden brown, forming a firm base for the lemon filling.
  6. Mix Lemon Filling: While the crust is baking, whisk together the eggs, granulated sugar, freshly squeezed lemon juice, and lemon zest until the mixture is smooth and well combined.
  7. Pour Filling Over Crust: Pour the lemon filling over the warm crust, spreading it out evenly.
  8. Bake the Filling: Return the pan to the oven and bake for an additional 25 to 30 minutes until the filling is set but has a slight jiggle when gently shaken.
  9. Cool Completely: Allow the lemon bars to cool completely in the pan. This step is important for the filling to fully set and for easier slicing.
  10. Dust with Powdered Sugar: Just before serving, generously dust the top of the lemon bars with powdered sugar and slice into squares.

Notes

  • Make sure to use fresh lemon juice and zest for the best flavor.
  • Allow the bars to cool completely before slicing to prevent the filling from cracking.
  • Store leftover bars in an airtight container in the refrigerator for up to 3 days.
  • For a thinner crust, reduce the crust ingredients slightly or press the dough more thinly in the pan.

Keywords: lemon bars, lemon dessert, spring dessert, powdered sugar, shortbread crust, lemon filling, classic lemon bars

Find it online: https://kitchenwithkai.com/classic-lemon-bars-with-powdered-sugar-recipe/