Classic Lemon Bars
A delightful zesty treat, these Classic Lemon Bars bring together the tartness of fresh lemons with a sweet and buttery shortbread crust. Perfect for afternoon tea or as a refreshing dessert, these bars pay homage to traditional French patisserie with a modern twist.
Equipment
- 9×13-inch (33×23cm) baking pan
- Parchment paper
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Wire cooling rack
- Fine-mesh sieve (for dusting powdered sugar evenly)
Ingredients
For the Shortbread Crust
- 1 cup unsalted butter softened, 225g
- ½ cup granulated sugar 100g
- 2 cups all-purpose flour 250g
- ¼ teaspoon salt
For the Lemon Filling
- 1 ½ cups granulated sugar 300g
- ¼ cup all-purpose flour 30g
- 4 large eggs
- ⅔ cup freshly squeezed lemon juice 160ml, about 5-6 medium lemons
- 1-2 teaspoons lemon zest finely grated, optional for more vibrant flavour
For Serving
- ¼ cup powdered sugar for dusting, 30g
Instructions
- Preheat your oven to 350°F / 175°C (160°C fan-forced). Grease a 9x13 inch (33x23cm) baking pan with butter and line with parchment paper, leaving a 2-inch (5cm) overhang on two sides for easy removal.
- For the crust: In a medium mixing bowl, cream together the softened butter and sugar until light and fluffy — about 3-4 minutes with a hand mixer, or 5-6 minutes by hand. Add the flour and salt, mixing on low speed (or by hand with a wooden spoon) until just combined and the mixture forms a crumbly dough. Do not overmix.1 cup unsalted butter, 1/2 cup granulated sugar, 2 cups all-purpose flour, 1/4 teaspoon salt
- Press the dough evenly into the prepared baking pan, creating a smooth layer. Bake in the preheated oven for 15-20 minutes or until lightly golden at the edges. Set aside to cool slightly.
- For the filling: In a large bowl, whisk together the sugar and flour. Add the eggs, lemon juice, and lemon zest (if using), whisking until fully combined and smooth.1 1/2 cups granulated sugar, 1/4 cup all-purpose flour, 4 large eggs, 2/3 cup freshly squeezed lemon juice, 1-2 teaspoons lemon zest
- Pour the lemon mixture over the pre-baked crust, spreading evenly. Return to the oven and bake for an additional 20-25 minutes, or until the filling is set — it should move as one solid piece when you gently shake the pan, with no liquid jiggling in the centre. The edges may puff slightly and the surface should look matte, not glossy.
- Cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours before slicing into bars. Dust with powdered sugar before serving.1/4 cup powdered sugar
Notes
Storage: Keep in an airtight container in the fridge for up to 5 days. The filling firms up further after day one, making slicing even cleaner.
Freezing: Freeze in a single layer until solid, then stack with parchment between layers in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and dust with fresh powdered sugar before serving.
Make-Ahead: These are ideal make-ahead bars — prepare the full recipe a day in advance for the best texture and flavour.
Substitution: For a slightly nuttier crust, swap up to half the all-purpose flour in the crust with almond flour. This changes the texture but adds depth.
Pro Tip: Zest your lemons before juicing them and add 1-2 teaspoons of finely grated lemon zest to the filling for a more vibrant, aromatic lemon flavour.
Serving Suggestion: A small dollop of unsweetened whipped cream or a few fresh raspberries alongside each bar balances the tartness beautifully.
Nutrition
Serving: 1servingCalories: 289kcalCarbohydrates: 41gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 77mgSodium: 56mgPotassium: 51mgFiber: 1gSugar: 27gVitamin A: 423IUVitamin C: 4mgCalcium: 14mgIron: 1mg
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