Easy Lemon Bars

1Ingredients

• 0.5 cupUnsalted butter, softened
• 1 cupAll-purpose flour
• 0.3 cupPowdered sugar (for crust)
• 1 cupGranulated sugar
• 2 tablespoonsAll-purpose flour (for filling)
• 2 countLarge eggs
• 0.3 cupFresh lemon juice
• 1 teaspoonLemon zest
• 1 pinchSalt
• 2 tablespoonsPowdered sugar (for dusting)

2Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang on two opposite sides to easily lift the bars later.

   ⏱ 5 min
2. 2

   In a medium bowl, combine the softened unsalted butter, 1 cup all-purpose flour, and 1/4 cup powdered sugar. Mix with a fork or your fingers until the mixture is crumbly and well combined. Press this mixture evenly into the bottom of the prepared baking pan to form the crust.

   ⏱ 5 min
3. 3

   Bake the crust in the preheated oven for 15-20 minutes, or until it's lightly golden around the edges.

   ⏱ 20 min
4. 4

   While the crust is baking, prepare the lemon filling. In a separate medium bowl, whisk together the granulated sugar and 2 tablespoons all-purpose flour until there are no lumps.

   ⏱ 3 min
5. 5

   Add the large eggs, fresh lemon juice, lemon zest, and pinch of salt to the sugar and flour mixture. Whisk until the mixture is completely smooth and uniform.

   ⏱ 2 min
6. 6

   Carefully pour the prepared lemon filling over the warm, partially baked crust in the pan.

   ⏱ 1 min
7. 7

   Return the pan to the oven and bake for an additional 20-25 minutes, or until the center of the filling is set and jiggles only slightly when gently shaken. The edges of the filling should appear lightly golden.

   ⏱ 25 min
8. 8

   Remove the pan from the oven and let the lemon bars cool completely on a wire rack at room temperature. This is a critical step for the bars to set properly.

   ⏱ 120 min
9. 9

   Once cooled to room temperature, refrigerate the pan for at least 1 hour (or preferably longer, up to 4 hours) to allow the bars to firm up completely before slicing.

   ⏱ 60 min
10. 10

    Using the parchment paper overhang, carefully lift the chilled lemon bars out of the pan. Place them on a cutting board, dust generously with the remaining powdered sugar, and then slice into 4 large bars or 9 smaller squares. Serve chilled.

    ⏱ 5 min