For the Crust: – 1 cup all-purpose flour – 1/4 cup granulated sugar – 1/2 cup unsalted butter, softened For the Filling: – 2 large eggs – 3/4 cup granulated sugar – 2 tbsp all-purpose flour – 1/4 cup fresh lemon juice – 1 tsp lemon zest Optional: – Powdered sugar for dusting
In a bowl, mix flour, sugar, and softened butter until crumbly. Press into the pan and bake for 15–18 minutes until lightly golden.
Whisk together eggs, sugar, lemon juice, lemon zest, and flour until smooth. The mixture should be well-blended with no lumps.
Pour lemon filling over the warm crust. Return to oven and bake for 20–25 minutes, or until the center is set and not jiggly.
Remove from oven and allow to cool at room temperature. Then refrigerate for at least 2 hours to fully set before slicing.
Lift bars using the parchment overhang. Slice into squares and dust with powdered sugar for a classic lemon bar finish.
Serve chilled for best texture. Store leftovers in the fridge in an airtight container for up to 5 days. They also freeze well for longer storage.
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