Description

Tangy and sweet lemon bars with a buttery shortbread crust and a creamy, lemony filling. Perfect for dessert, parties, or a bright snack, these bars are easy to bake in a 9×13 pan and can be made extra gooey or creamy depending on preference.

Ingredients

🛒 Ingredients (for a 9×13 pan):

For the Crust:
2 cups all-purpose flour
½ cup powdered sugar
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened

For the Lemon Filling:
4 large eggs
1 ½ cups granulated sugar
¼ cup all-purpose flour
2 teaspoons lemon zest (from 2 lemons)
⅔ cup freshly squeezed lemon juice
Optional: powdered sugar for dusting

Instructions

📝 Instructions:
Step 1: Prepare the Crust
Preheat oven to 350°F (175°C). Grease a 9×13 pan or line with parchment paper.
In a medium bowl, mix flour, powdered sugar, and salt. Cut in softened butter until mixture is crumbly.
Press mixture evenly into the prepared pan. Bake 15–20 minutes until lightly golden.

Step 2: Make the Lemon Filling
In a bowl, whisk eggs, granulated sugar, and flour until smooth. Stir in lemon juice and zest.

Step 3: Bake Lemon Bars
Pour filling over the pre-baked crust. Return to oven and bake 20–25 minutes, until the filling is set but slightly jiggly in the center for gooey bars.
Cool completely in the pan.

Step 4: Serve
Dust with powdered sugar before slicing into squares. Serve chilled or at room temperature.

Notes

Extra Gooey: Slightly underbake the filling for a soft center.
Make Ahead: Bars taste better after a few hours in the fridge.
Storage: Keep in an airtight container for up to 4 days.
Mini Version: Bake in an 8×8 pan for thicker bars.

Prep Time: 15 minutes
Cook Time: 35–45 minutes
Category: Dessert
Method: Baked
Cuisine: American