Classic Lemon Bars Recipe

Classic Lemon Bars have a simple shortbread crust and a tart lemon filling. Easy to make, these bars are perfect for lemon lovers!

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INGREDIENTS

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INSTRUCTIONS

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Preheat the oven to 350°F (177°C). Line a 9x13-inch baking pan with aluminum foil or parchment paper and spray with nonstick cooking spray, leaving an overhang for easy removal. Set aside.

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Mix flour, cornstarch, sugar, and salt in a large bowl. Add butter cubes to dry ingredients. Cut the butter into the mixture with a pastry cutter or your hands until crumbly and forming.

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Press the mixture into the baking pan evenly. Bake until the top is set and edges are lightly golden brown, 20–25 minutes at 350°F (177°C). Reserve while making the filling after baking. Keeping oven at 350°F (177°C).

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Mix flour and sugar in a large bowl. Fully mix eggs and lemon juice. With lemon filling, return warm crust to oven. Bake 18-22 minutes until lemon filling sets and stops jiggling.

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From the oven, cool on a wire rack for 1-2 hours, then cover tightly and refrigerate for at least two hours. Sprinkle powdered sugar on top, cut into bars, and enjoy!

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Classic Lemon Bars Recipe

Classic Lemon Bars have a simple shortbread crust and a tart lemon filling. Easy to make, these bars are perfect for lemon lovers!

INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350°F (177°C). Line a 9x13-inch baking pan with aluminum foil or parchment paper and spray with nonstick cooking spray, leaving an overhang for easy removal. Set aside.

Mix flour, cornstarch, sugar, and salt in a large bowl. Add butter cubes to dry ingredients. Cut the butter into the mixture with a pastry cutter or your hands until crumbly and forming.

Press the mixture into the baking pan evenly. Bake until the top is set and edges are lightly golden brown, 20–25 minutes at 350°F (177°C). Reserve while making the filling after baking. Keeping oven at 350°F (177°C).

Mix flour and sugar in a large bowl. Fully mix eggs and lemon juice. With lemon filling, return warm crust to oven. Bake 18-22 minutes until lemon filling sets and stops jiggling.

From the oven, cool on a wire rack for 1-2 hours, then cover tightly and refrigerate for at least two hours. Sprinkle powdered sugar on top, cut into bars, and enjoy!

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