Classic Southern-Style Lemon Bars
These classic Southern-style lemon bars feature a buttery shortbread crust and a tangy, sweet lemon filling. Perfect for a refreshing dessert, they are dusted with confectioners' sugar for a beautiful finish.
Equipment
- Oven
- 9x13-inch baking pan
- Parchment paper
- Medium bowl
- Large bowl
- Whisk
- Wire rack
Ingredients
For the Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Lemon Filling:
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 2/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon baking powder
- Pinch salt
For Dusting:
- Confectioners’ sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, allowing an overhang for easy removal.
- Cream together the softened butter and 1/2 cup granulated sugar, then mix in the all-purpose flour and 1/4 teaspoon salt until crumbly. Press this mixture evenly into the prepared baking pan.
- Bake the crust for 18-20 minutes until lightly golden brown.
- While the crust bakes, whisk together the eggs, 1 1/2 cups granulated sugar, 1/4 cup all-purpose flour, lemon juice, lemon zest, baking powder, and a pinch of salt until smooth.
- Pour the lemon filling over the warm, pre-baked crust and return the pan to the oven.
- Bake for another 20-25 minutes, or until the center is set and no longer jiggly.
- Cool completely on a wire rack before lifting out of the pan using the parchment paper overhang.
- Dust generously with confectioners’ sugar and slice into squares.
Notes
Ensure the bars are completely cool before cutting to prevent them from falling apart. For a richer lemon flavor, you can add an extra teaspoon of lemon zest to the filling.