Lemon bars are a delicious and easy to make bakery treat. Serve sweet and tart lemon bars at your next luncheon, tea party or bridal shower. To make lemon bars, first make the shortbread crust, and pre-bake it in the oven before adding the lemon bar filling and returning to the oven.

Fresh lemon juice tastes best, but in a pinch bottled lemon juice can be substituted. This recipe makes 20 lemon bars. For an interesting flavor variation, try substituting another citrus juice, such as orange or lime, to make orange bars or lime bars.

Best Sweet and Tart Lemon Bars

Lynn Smythe

The best recipe for creating delicious sweet and tart lemon bars embellished with confectioner's sugar.

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Prep Time 10

Cook Time 20

Lemon Bar Crust 30

Total Time 1

Course Dessert, Party Food, Tea Party

Cuisine American

Servings 20 bars

Ingredients

Lemon Bar Shortbread Crust

1 cup softened unsalted butter (2 sticks)
1/2 cup granulated sugar
2 2/3 cup all-purpose flour

Lemon Bar Filling

4 whole eggs
1 1/2 cup granulated sugar
1/2 tsp baking powder
4 tbsp all-purpose flour
6 tbsp lemon juice
1/4 cup confectioners sugar

Instructions

Lemon Bar Shortbread Crust

Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, add the softened butter and sugar, then cream together with a large spoon until smooth and creamy.
Sift in the flour and mix until well blended.
Add the shortbread crust to a greased 9-inch by 11-inch rectangular glass pan.
Smooth and press the crust evenly across the bottom and slightly up the sides of the pan.
Place the pan in the oven and bake until light golden brown, approximately 18 to 20 minutes.
Remove the pan from the oven and place on a heat proof surface.
Continue following the recipe to prepare the lemon bar filling.

Lemon Bar Filling

Cut the lemons in half and juice the lemons.
In a large bowl, whisk together the sugar and eggs.
Stir in the baking powder and flour.
Add the lemon juice to the bowl, and mix until well blended.
Pour the lemon bar filling into the pan with the prepared, pre-baked shortbread crust.
Place the pan back in the oven and cook for 17 to 20 minutes or until the filling is set.
Remove the pan from the oven and place on a heatproof surface.
Let the lemon bars cool slightly, then dust the top with the confectioner's sugar.
Once the lemon bars are completely cooled, cut them into approximately 20 pieces.