Classic Lemon Bars

These classic lemon bars have a buttery shortbread crust and a bright, tangy filling. It's a simple treat that's always welcome.

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Preheat the oven to 350 degrees.
Butter a 9x13 baking pan. Set aside.
In a large mixing bowl, combine the flour, confectioner’s sugar and salt.
2 cups all-purpose flour, 1 cup confectioner’s sugar, Pinch salt
Cut in the butter making a crumbly mixture.
1 cup butter
Press the mixture into the buttered pan. You will need to flour your hands well while pressing in the mixture as it is quite sticky.
Bake the crust for 20 minutes or until it is a light golden brown.
Meanwhile, make the filling by combining the eggs, sugar, flour, lemon juice and lemon zest.
4 eggs, 2 cups granulated sugar, 6 tablespoons all-purpose flour, ½ cup fresh lemon juice (8 tablespoons or about 4 lemons), Zest of one lemon
Remove the crust from the oven and pour the filling over.
Return to the oven and bake for 25 minutes more.
Remove from the oven and allow to cool completely.
Cut into bars or squares.
Dust with confectioner’s sugar.

How many lemons will you need for 1/2 cup of juice? Well, there's about 2 tablespoons of juice in the average-sized lemon. And there are 8 tablespoons in 1/2 cup (the amount you'll need for this recipe). So, you'll need about 4 average-sized lemons to get enough juice for this recipe. By the way, there are usually about eight lemons in a 2-pound bag.
The eggs in the filling require this recipe to be stored in the refrigerator. When cool, place them in an airtight container and keep for up to four days. If stacking the bars, add parchment or wax paper between the layers to prevent sticking.
For longer storage, freeze the bars in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container. Use within three months.