Lemon Bars

Lemon Bars

A buttery shortbread crust under a bright, tart lemon filling. Saving this one here so the kids can find it.

Recipe by Sally McKenney, Sally’s Baking Addiction.

Prep10 min

Bake40 min

Total3 hr 50 min (with cooling)

Yield24 bars

Pan9×13 inch glass

CourseDessert

Ingredients

Shortbread Crust

• 1 cup (16 Tbsp; 226g) unsalted butter, melted
• 1/2 cup (100g) granulated sugar
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 2 cups + 2 Tablespoons (265g) all-purpose flour, spooned and leveled

Lemon Filling

• 2 cups (400g) granulated sugar
• 6 Tablespoons (46g) all-purpose flour
• 6 large eggs
• 1 cup (240ml) fresh lemon juice (about 4 lemons)
• 2 teaspoons fresh lemon zest (optional)
• Confectioners’ sugar, for dusting (optional)

Instructions

Bake the Crust

1. Heat the oven to 325°F (163°C). Line a 9×13-inch glass pan (not metal) with parchment, leaving extra hanging over the sides so you can lift the bars out later.
2. Stir the melted butter, sugar, vanilla and salt together. Add the flour and mix until combined; the dough will be thick.
3. Press the dough into the pan in an even layer. Bake 20–22 minutes, until the edges are lightly browned.
4. While the crust is still warm, poke holes over the top with a fork, not all the way through. This helps the filling hold on.

Make the Filling and Finish

5. Sift the sugar and flour together into a large bowl. Whisk in the eggs, then the lemon juice and zest until smooth.
6. Pour the filling over the warm crust. Bake 22–26 minutes, until the center is set and no longer jiggles when you tap the pan.
7. Cool completely at room temperature (about 2 hours), then refrigerate 1–2 hours until chilled.
8. Lift the bars out by the parchment, dust with confectioners’ sugar, and cut into squares, wiping the knife clean between cuts. Serve chilled.

Storage: Cover and refrigerate leftovers for up to 1 week.

Freezing: Cut cooled, undusted bars into squares and freeze on a baking sheet for 1 hour. Wrap each one and store in a freezer bag or container for 3–4 months. Thaw in the fridge and dust with sugar before serving.

Recipe by Sally McKenney, Sally’s Baking Addiction. Instructions condensed and reworded; see the original for full notes.