Lemon Bars
Bright, tangy lemon bars with a buttery shortbread base and zesty custard topping. A classic dessert that's easily customizable with different citrus, sweeteners, and crusts.
Ingredients
Method
Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
In a mixing bowl, cream together softened butter and powdered sugar until light and fluffy, about 2 minutes.
Stir in all-purpose flour until a thick dough forms. Press evenly into the prepared baking pan.
Bake the base for 12-15 minutes until golden and set. Remove from oven and let cool slightly.
While the base bakes, whisk together eggs and sugar in a bowl until combined.
Stir in lemon juice. In a small bowl, whisk together flour, baking powder, and salt, then fold into the egg mixture until smooth.
Pour the lemon topping over the warm base and spread evenly.
Bake for 18-22 minutes until the topping is set but still slightly jiggly in the center. The edges should be light golden.
Cool completely in the pan on a wire rack, about 1 hour.
Lift bars out using parchment overhang and cut into 12 squares. Dust generously with powdered sugar before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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