Zesty Lemon Bars
Print RecipeBright and tangy, these Zesty Lemon Bars are the ultimate summer dessert! Shortbread crust pairs perfectly with a silky, firm lemon filling that’s bursting with fresh lemon flavor. These bars are ideal for picnics, barbecues, or a refreshing treat. Chill, slice, and dust with powdered sugar for a beautiful and delicious goody!
Servings: 16 bars
equipment (affiliate links
- kitchen scale for best accuracy
- Mixer
- Probe thermometer optional to check doneness
Ingredients
For the Shortbread Crust:
- ½ c. (113 g) salted butter softened
- ¼ c. (50 g) granulated sugar
- ½ tsp. vanilla extract
- 1 ½ c. (180 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- ⅛ tsp. salt
For the Lemon Filling:
- 1 c. (200 g) granulated sugar
- 2 tbsp. unbleached all-purpose flour
- 1 tsp. cornstarch
- 3 large eggs
- 1 large egg yolk
- ½ c. (120 g) fresh lemon juice fresh is a must
- 2 tbsp. lemon zest from 2 lemons
- ¼ tsp. baking powder
- ⅛ tsp. salt
- ¼ c. powdered sugar for dusting just before serving
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Line a 9x9-inch metal baking pan with parchment paper, leaving an overhang for easy removal.
- Prepare the Shortbread Crust: In a bowl, beat softened butter, granulated sugar, and vanilla on low speed for ~1 minute until just combined. Avoid over-mixing to keep the crust light. Add flour and salt. Mix on low until coarse crumbs form (like wet sand, not a sticky dough). Pinch apart clumps if needed. Pour crumbs into the pan and gently press into a thin, even layer. Use a flat-bottomed glass for a smooth surface.
- Bake Shortbread: Bake for 12–15 minutes, until edges are lightly golden. Remove and keep warm.
- Prepare the Lemon Filling: In a small bowl, whisk sugar, flour, and cornstarch to combine. To a medium bowl or blender add eggs, egg yolk, lemon juice, zest, baking powder, and salt. Blend for a minute or two or until the mixture is smooth and the zest is broken up. Pour over the warm crust.
- Bake the Assembled Bars: Bake for 20-22 minutes, rotating the pan at 10 minutes for even heat. Check for: A slight center jiggle (like soft gelatin, not runny), a matte surface with firm edges, and an internal temperature of 160–165°F (71–74°C) in the center.
- Cool, Chill, & Serve: Cool at room temperature for 30 minutes. Refrigerate for 2–4 hours to fully set the filling. Lift bars out using parchment, cut into 16 squares, and dust with powdered sugar just before serving. Garnish with lemon zest curls or lemon slices if desired.
- Storage: Refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.
Notes
- Crust Tips:
- If the crust is sticky, chill crumbs for 5–10 minutes before pressing.
- Ensure butter isn’t melty.
- Mix to coarse crumbs (wet sand texture); over-mixing makes it doughy.
- Filling Tips:
-
Using an immersion blender to break up zest creates a smoother filling texture. A whisk works but may leave zest flecks.
- Rotate the pan at 10 minutes to avoid a runny center.
- Check doneness with a thermometer (160–165°F) and look for a matte surface with a slight jiggle.
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Serving: 1bar | Calories: 245kcal | Carbohydrates: 42g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 99mg | Potassium: 51mg | Fiber: 1g | Sugar: 22g | Vitamin A: 247IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg
