These are not the flimsy, thin lemon bars you see all over the internet! My recipe makes the best lemon bars ever – thick shortbread crust with that creamy tart lemon filling! If you’ve been disappointed with other recipes you have to give my recipe a try – I know you will love it.
Prep Time 25minutes
Cook Time 40minutes
Total Time 1hour5minutes
Author Dorothy Kern
2cupsall purpose flour
Zest of 1 medium lemon
1/2cupfresh lemon juicefrom about 4 medium lemons
Powdered sugarfor topping
Preheat oven to 350°F. Line a 9x9 or an 8x8 pan with foil and spray with nonstick cooking spray.
Make the crust by creaming the butter with a hand or a stand mixer (fitted with the paddle attachment) until smooth. Add powdered sugar, flour, and salt and mix slowly until the mixture is crumbly but sticks together when you press it between your fingers. Press the crust into the bottom of the prepared pan. Bake for about 13 minutes, or until it just starts to get a light golden brown around the edges.
While the crust is baking, whisk the eggs until beaten. Whisk in the sugar, lemon zest, salt, and lemon juice. Pour over hot crust, then continue to bake for 15-18 minutes, or until the mixture is no longer liquid in the center and it’s lightly golden brown on top.
Cool completely before removing from pan. Remove foil, then dust with powdered sugar. Slice and serve, dusting with more powdered sugar as desired.
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.