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Lemon Bars with Powdered Sugar Topping

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Desserts
Cuisine American
Servings 16 servings
Calories 300 kcal

Ingredients
  

  • For the Shortbread Crust:
  • 1 cup (225 g) unsalted butter, softened
  • ½ cup (100 g) granulated sugar
  • 2 cups (240 g) all-purpose flour
  • ¼ tsp salt
  • For the Lemon Filling:
  • 4 large eggs
  • 1 ½ cups (300 g) granulated sugar
  • ¼ cup (30 g) all-purpose flour
  • 2/3 cup (160 ml) freshly squeezed lemon juice (about 3–4 lemons)
  • 1 tsp lemon zest (optional for extra brightness)
  • For the Topping:
  • Powdered sugar, for dusting

Instructions
 

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease.
  • Prepare the Shortbread Crust: In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add flour and salt, mixing until combined and crumbly. Press the mixture evenly into the prepared pan to form the crust. Bake for 15–18 minutes, or until lightly golden. Remove from the oven but leave the oven on.
  • Prepare the Lemon Filling: In a large bowl, whisk together eggs, sugar, and flour until smooth. Add lemon juice and zest, whisking until fully incorporated.
  • Assemble and Bake: Pour the lemon filling over the warm baked crust. Return to the oven and bake for 20–25 minutes, or until the filling is set but slightly jiggly in the center.
  • Cool: Allow the lemon bars to cool to room temperature, then refrigerate for at least 1–2 hours to fully set.
  • Add Topping and Slice: Dust the cooled lemon bars generously with powdered sugar. Cut into 16 squares using a sharp knife.