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Tangy Lemon Bars Recipe Easy Homemade Buttery Shortbread Crust

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These tangy lemon bars feature a buttery shortbread crust paired with a perfectly tart lemon custard, making them a quick and easy dessert perfect for any occasion.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ⅓ cup (65g) granulated sugar
  • ¼ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 1 ½ cups (300g) granulated sugar
  • ⅔ cup (160ml) fresh lemon juice, strained
  • 2 tablespoons lemon zest
  • ¼ cup (30g) all-purpose flour
  • a pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13-inch pan lightly or line it with parchment paper, leaving an overhang for easy removal later.
  2. In a large bowl, whisk together 1 ¾ cups flour, ⅓ cup sugar, and ¼ teaspoon salt. Add the softened ¾ cup butter and 1 teaspoon vanilla extract. Mix until the dough comes together and looks crumbly but holds when pressed.
  3. Press the dough evenly into the bottom of your prepared pan using the bottom of a measuring cup or your fingers to create a smooth, compact surface.
  4. Bake the crust for 15-20 minutes, or until the edges are lightly golden.
  5. While the crust bakes, whisk 4 large eggs and 1 ½ cups sugar together until smooth and slightly frothy. Add ⅔ cup fresh lemon juice and 2 tablespoons lemon zest. Stir in ¼ cup flour and a pinch of salt until fully combined with no lumps.
  6. Pour the filling over the warm crust right out of the oven.
  7. Bake for an additional 20-25 minutes, or until the filling is just set but still slightly jiggly in the center.
  8. Cool completely on a wire rack, then chill in the fridge for at least 1 hour before slicing.
  9. Cut into 16 bars and dust with powdered sugar if desired.

Notes

Use fresh lemon juice for best flavor. Chill bars thoroughly before cutting for clean edges. Lining pan with parchment paper helps with removal. Avoid zesting the white pith to prevent bitterness. Bars taste better after chilling overnight. For gluten-free, substitute flour with gluten-free blend containing xanthan gum. For dairy-free, use vegan butter and flaxseed eggs.

Nutrition

Keywords: lemon bars, lemon dessert, shortbread crust, tangy lemon bars, easy lemon bars, homemade lemon bars, lemon custard bars

Find it online: https://twinkletaste.com/tangy-lemon-bars-recipe-easy-homemade-buttery-shortbread-crust/