What is the best way to get clean cuts on lemon bars?

Chilling the bars thoroughly before slicing helps achieve clean, precise cuts, especially when using a sharp knife.

Can I substitute lime juice for lemon juice?

Yes, swapping lime juice introduces a tangy twist that adds a fresh, citrusy flavor without compromising texture.

Using cold, cubed butter and cutting it into the dry ingredients until crumbly helps create a flaky shortbread crust.

An 8-inch square baking pan lined with parchment paper allows easy removal and even baking of the bars.

Adding a splash of pure lemon extract to the filling can boost the citrus brightness without altering texture.

Bright, tangy lemon bars with a buttery shortbread crust, cut into elegant triangles for an easy, crowd-pleasing dessert.

These lemon bars quickly became a family favorite at our holiday gatherings thanks to their perfect balance of sweet and tart.

For the Shortbread Crust: 1 cup (125 g) all-purpose flour 1/4 cup (30 g) powdered sugar 1/4 teaspoon salt 1/2 cup (115 g) unsalted butter, cold and cubed
For the Lemon Filling: 1 cup (200 g) granulated sugar 2 large eggs 2 tablespoons (15 g) all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1/3 cup (80 ml) freshly squeezed lemon juice (about 2 lemons) 1 tablespoon finely grated lemon zest (about 1 lemon)
For Finishing: Powdered sugar, for dusting

Preheat Oven:: Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
Prepare Crust:: In a medium bowl, combine flour, powdered sugar, and salt for the crust. Add the cold, cubed butter and cut it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Bake Crust:: Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 15 18 minutes, until lightly golden.
Mix Filling:: Meanwhile, whisk together granulated sugar and eggs in a medium bowl until smooth. Add flour, baking powder, salt, lemon juice, and lemon zest. Whisk until well combined.
Bake Filling:: Pour the lemon filling over the hot crust as soon as it comes out of the oven. Return the pan to the oven and bake for an additional 18 20 minutes, or until the filling is set and just barely jiggles in the center.
Cool:: Remove from the oven and let cool completely in the pan on a wire rack.
Serve:: Use the parchment overhang to lift out the bars. Dust with powdered sugar and cut into 8 squares, then cut each square diagonally to make 16 triangles.

These lemon bars have been a beloved treat during our family reunions, always bringing smiles and requests for seconds.

Enjoy these lemon bars with a cup of Earl Grey tea or a refreshing glass of Moscato for a delightful treat.

Swap the lemon juice for lime to give the bars a tangy twist perfect for summer gatherings.

Store cooled lemon bars in an airtight container in the refrigerator for up to 3 days to maintain freshness.

With its bright flavor and buttery crust, this lemon bar recipe is sure to become a staple in your dessert collection.

→ What is the best way to get clean cuts on lemon bars?: Chilling the bars thoroughly before slicing helps achieve clean, precise cuts, especially when using a sharp knife.
→ Can I substitute lime juice for lemon juice?: Yes, swapping lime juice introduces a tangy twist that adds a fresh, citrusy flavor without compromising texture.
→ How do I ensure the shortbread crust is flaky?: Using cold, cubed butter and cutting it into the dry ingredients until crumbly helps create a flaky shortbread crust.
→ What type of pan is recommended for baking?: An 8-inch square baking pan lined with parchment paper allows easy removal and even baking of the bars.
→ How can I enhance the lemon flavor?: Adding a splash of pure lemon extract to the filling can boost the citrus brightness without altering texture.