← Back to the recipe

Print: Classic Lemon Bars with Shortbread Crust

Press Ctrl+P (⌘P on a Mac) to print.

2 sides on 4×6 cards. In the print dialog pick paper size 6×4 in (landscape) and "two-sided, flip on short edge"; without two-sided printing, print the odd pages, turn the cards over and print the even ones.

Classic Lemon Bars with Shortbread Crust

Ingredients · Serves 16 · Prep 20 min · Total 4 hr

  • Crust
  • 1 cup all-purpose flour, spooned and leveled (125 g)
  • ¼ cup powdered sugar, 30 g
  • ¼ tsp kosher salt
  • ½ cup unsalted butter, melted (113 g)
  • Lemon layer
  • 1 cup granulated sugar, 200 g
  • 3 tbsp all-purpose flour
  • 1 pinch salt
  • 3 large eggs, room temperature
  • 1 tbsp lemon zest, from about 2 lemons
  • ½ cup lemon juice, fresh, from 3 to 4 lemons (120 ml)
  • Topping
  • 2 tbsp powdered sugar, for dusting
simmerbee.com/r/lemon-bars-shortbread-crustSimmerbeeCard 1 · front

Classic Lemon Bars with Shortbread Crust

Steps

  1. Heat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment, leaving overhang on two sides.
  2. In a bowl, stir the flour, powdered sugar and salt. Pour in the melted butter and stir until it forms a soft dough.
  3. Press the dough evenly into the bottom of the pan with your fingers.
  4. Bake the crust until the edges are light golden.
  5. While the crust bakes, whisk the sugar, flour and salt in a bowl so the flour has no lumps.
  6. Whisk in the eggs until smooth, then whisk in the lemon zest and juice.
  7. Lower the oven to 325°F (165°C). Pour the lemon mixture over the hot crust.
  8. Bake until the lemon layer is set and no longer wobbles in the center when you nudge the pan.
  9. Cool the pan on a rack to room temperature.
  10. Refrigerate until cold and firm.
  11. Lift out by the parchment, cut into 16 squares and dust with powdered sugar through a strainer just before serving.