Print

Tangy Lemon Bars Recipe Easy Homemade Buttery Shortbread Crust

tangy lemon bars - featured image
Print Recipe

These tangy lemon bars feature a buttery shortbread crust and a bright, zesty lemon filling, perfect for potlucks, snacks, or dessert. They are quick and easy to make with simple ingredients and deliver a perfect balance of tang and sweetness.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened (Kerrygold recommended for best flavor)
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (32g) all-purpose flour
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
  • Zest of 2 lemons
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Make the shortbread crust: In a mixing bowl, cream together 1 cup softened unsalted butter and 1/2 cup granulated sugar using an electric mixer on medium speed for 2-3 minutes until pale and fluffy.
  3. Add 2 cups all-purpose flour and 1/4 teaspoon salt to the butter mixture. Mix on low speed until just combined and dough forms clumps. Do not overmix.
  4. Press the dough evenly into the prepared baking pan, ensuring even thickness especially in the corners.
  5. Bake the crust for 18-20 minutes or until light golden and fragrant. Watch closely after 15 minutes to avoid over-browning.
  6. Prepare the lemon filling: In a medium bowl, whisk together 4 large eggs and 1 1/2 cups granulated sugar until smooth and slightly thickened, about 2 minutes.
  7. Add 1/4 cup all-purpose flour to the egg mixture and whisk until fully incorporated.
  8. Stir in 1/2 cup freshly squeezed lemon juice and zest of 2 lemons.
  9. Pour the lemon filling evenly over the hot baked crust.
  10. Return the pan to the oven and bake for an additional 20-25 minutes until the filling is set but still slightly jiggly in the center.
  11. Cool completely on a wire rack, then refrigerate for at least 2 hours or overnight to fully set the filling.
  12. Use the parchment paper overhang to lift the bars from the pan. Dust with powdered sugar if desired and cut into 16 squares using a sharp knife, wiping the knife between slices for clean cuts.

Notes

Use room temperature eggs for a smooth filling. Fresh lemon juice and zest are essential for bright flavor. Do not overbake the filling; it should have a slight wobble when done. Press the crust firmly to prevent crumbling. Chill bars before slicing for clean cuts. Cover crust edges with foil if browning too quickly. Filling cracks on top do not affect taste.

Nutrition

Keywords: lemon bars, tangy lemon bars, shortbread crust, lemon dessert, easy lemon bars, homemade lemon bars, buttery crust, lemon filling

Find it online: https://rowanrecipes.com/tangy-lemon-bars-recipe-easy-homemade-buttery-shortbread-crust/