For the Shortbread Crust: – 1 cup all-purpose flour – ½ cup unsalted butter, softened – ¼ cup powdered sugar – Pinch of salt For the Lemon Filling: – 2 large eggs – ¾ cup granulated sugar – 2 tablespoons all-purpose flour – ¼ cup fresh lemon juice – 1 teaspoon lemon zest Optional: – Powdered sugar, for dusting
Combine flour, powdered sugar, and butter. Press into a greased baking pan and bake at 350°F for 18–20 minutes until lightly golden.
Whisk together eggs, sugar, lemon juice, zest, and a bit of flour. Pour the mixture over the hot crust right after it comes out of the oven.
Return to the oven and bake for 20–25 minutes, until the center is set. Let cool completely, then chill before slicing.
Dust cooled lemon bars with powdered sugar. Slice into squares or rectangles and serve chilled for the best flavor and texture.
Bright and citrusy with a melt-in-your-mouth crust, these bars strike the perfect balance between tart lemon and sweet indulgence.