Homemade Lemon Bars
Homemade lemon bars have a buttery shortbread base and a thin, sweet-tart lemon custard made with eggs, fresh juice, and zest. This nine-inch square pan makes nine generous bars with a light powdered sugar finish.
Ingredients
For the crust
- 1 cup all-purpose flour spooned and leveled
- 1/2 cup powdered sugar for the crust
- 1/2 cup unsalted butter softened
For the filling
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon baking powder
- Pinch salt
- powdered sugar additional, for dusting
As Needed
- butter or cooking spray as needed to grease the pan
Instructions
Bake
- Heat oven to 350°F. Lightly grease a 9-inch square baking pan.
- Mix 1 cup flour and 1/2 cup powdered sugar, then work in softened butter until clumpy. Press evenly into the pan and bake 15–20 minutes until set and lightly golden at the edges.
- Beat eggs and granulated sugar, then add lemon juice, zest, baking powder, and salt. Beat 2–3 minutes until light and evenly blended.
- Pour filling over the hot crust. Bake at 350°F for 25–30 minutes until the center is set without liquid movement and reaches 160°F.
Cool and Cut
- Cool in the pan on a rack for about 60 minutes, then refrigerate at least 60 minutes until completely chilled.
- Dust with additional powdered sugar and cut into 9 bars. Refrigerate until serving.
Notes
- Refrigerate covered for up to 5 days; chill within 2 hours of baking.
- Add powdered sugar just before serving.