Cooking Lucid
Lemon Bars
Buttery shortbread crust topped with tangy, silky lemon curd and a dusting of powdered sugar. Bright, sweet-tart, and always the first dessert to disappear.
Prep 15 min
Cook 35 min
Total 50 min
Serves 16
Ingredients
Step 1 — Shortbread crust
- 1 cup unsalted butter (softened)
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ¼ tsp kosher salt
Step 2 — Lemon filling
- 4 large eggs
- 1½ cups granulated sugar
- ¼ cup all-purpose flour
- ⅔ cup fresh lemon juice
- Zest of 2 lemons
- Powdered sugar (for dusting)
Instructions
- 1
Bake the crust
Preheat oven to 350°F. Beat butter and powdered sugar. Mix in flour and salt until crumbly. Press into a 9×13 pan. Bake 18–20 minutes until lightly golden.
- 2
Add lemon layer
Whisk eggs, sugar, flour, lemon juice, and zest. Pour over hot crust. Bake 22–25 minutes until set with a slight jiggle. Cool completely, then chill 1 hour. Dust with powdered sugar and cut into squares.
Nutrition per serving: 200 cal · 2g protein · 28g carbs · 9g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
