Lemon Bars

A classic dessert featuring a buttery shortbread crust topped with a tangy, sweet lemon filling, dusted with powdered sugar. Perfect for a refreshing treat.

Instructions

1. 1.

   Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later. Lightly grease the parchment paper.

2. 2.

   For the crust: In a medium bowl, combine 1 cup all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Add the very cold, cubed unsalted butter. Using a pastry blender, your fingertips, or a food processor, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

3. 3.

   Press the crust mixture evenly into the bottom of the prepared baking pan. Bake for 15-20 minutes, or until the edges are lightly golden brown. Remove from the oven and set aside while you prepare the filling.

4. 4.

   For the lemon filling: In a clean medium bowl, whisk together 3/4 cup granulated sugar and 2 tablespoons all-purpose flour. This helps prevent the lemon filling from separating. Add the large eggs, fresh lemon juice, and finely grated lemon zest. Whisk until well combined and smooth.

5. 5.

   Pour the lemon filling evenly over the warm, pre-baked crust. Return the pan to the oven.

6. 6.

   Bake for 20-25 minutes, or until the center of the filling is set and no longer jiggles when gently shaken. The edges may be slightly golden.

7. 7.

   Remove the pan from the oven and let the lemon bars cool completely at room temperature. Once cooled, transfer the pan to the refrigerator and chill for at least 2 hours (or preferably overnight) before cutting. Chilling is crucial for clean, neat slices.

8. 8.

   Once thoroughly chilled, use the parchment paper overhang to lift the entire slab of lemon bars out of the pan onto a cutting board. Dust generously with powdered sugar before cutting into 4 large squares (or 9 smaller squares, if preferred, for more servings). Serve cold.