Classic Lemon Bars with Powdered Sugar Recipe
Classic Lemon Bars with a buttery crust and tangy lemon filling, dusted with powdered sugar. Perfectly balanced for a refreshing springtime treat that combines a crisp base with a smooth, zesty topping.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 bars (about 2x2 inch squares) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Crust
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Lemon Filling
- 4 large eggs
- 1 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup granulated sugar (assumed from instruction to whisk eggs, sugar, lemon juice, and zest; original recipe omitted explicit quantity so standard approximate used)
For Garnish
- 1/2 cup powdered sugar, for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper for easy removal of lemon bars.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, ensuring a smooth crust base.
- Form Crust Dough: Add the all-purpose flour and salt to the creamed mixture. Mix until a crumbly dough forms, making sure ingredients are well combined but do not overwork.
- Press Crust into Pan: Evenly press the crumbly dough into the prepared pan, creating a flat, uniform crust layer.
- Bake Crust: Bake the crust in the preheated oven for 20 minutes or until it turns lightly golden, indicating it is set and partially cooked.
- Prepare Lemon Filling: While the crust bakes, whisk together the eggs, granulated sugar, freshly squeezed lemon juice, and lemon zest until the mixture is smooth and well combined.
- Pour Filling Over Crust: Once the crust is warm from baking, carefully pour the lemon filling evenly over it to create the top layer of the bars.
- Bake Bars: Return the pan to the oven and bake for 25 to 30 minutes, or until the lemon filling is set but still slightly jiggles when shaken.
- Cool Completely: Remove the bars from the oven and allow them to cool completely in the pan at room temperature to ensure the filling sets fully.
- Dust with Powdered Sugar: Once cooled, generously dust the top of the lemon bars with powdered sugar before slicing into squares and serving.
Notes
- Ensure the butter is softened but not melted for the best crust texture.
- Freshly squeezed lemon juice gives the best bright, authentic flavor.
- Cooling the bars completely helps the filling firm up properly to ease slicing.
- Use parchment paper to lift the bars easily out of the pan.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Keywords: lemon bars, classic lemon bars, powdered sugar lemon bars, spring dessert, tart lemon dessert, easy lemon bars
