Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
- For the crust: In a large bowl, cream together the softened butter and sugar until light and fluffy. Gradually add the flour and mix until just combined, forming a crumbly dough.
- Press the dough evenly into the bottom of the prepared baking pan.
- Bake the crust for 15-20 minutes, or until lightly golden brown.
- For the filling: While the crust is baking, whisk together the eggs and sugar in a separate bowl until well combined.
- Whisk in the flour until smooth. Stir in the lemon juice and lemon zest.
- Pour the lemon filling evenly over the hot crust.
- Bake for another 15-20 minutes, or until the filling is set and the edges are lightly golden.
- Let the lemon bars cool completely in the pan on a wire rack. Then, cover and refrigerate for at least 1 hour to allow them to firm up.
- Once chilled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares and dust with powdered sugar before serving.
Nutrition
Notes
You can adjust the amount of lemon juice and zest to your preference for a more or less intense citrus flavor. Ensure the bars are fully chilled before cutting for clean slices.