Description
A classic dessert featuring a buttery shortbread crust and a tangy lemon filling, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour (for crust and filling)
- 1 cup unsalted butter, cold and cubed
- 1/2 cup powdered sugar (for crust)
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour (for filling)
- 2/3 cup fresh lemon juice (about 3–4 lemons)
- 1 tbsp lemon zest
- 1/2 tsp baking powder
- 1/4 tsp salt
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
- In a mixing bowl, combine 2 cups flour, 1/2 cup powdered sugar, and 1 cup cold cubed butter. Mix until crumbly.
- Press mixture into the bottom of the dish to form the crust. Bake for 15-20 minutes until lightly golden.
- Meanwhile, whisk together eggs, granulated sugar, 1/4 cup flour, lemon juice, lemon zest, baking powder, and salt until smooth.
- Pour lemon mixture over the hot crust immediately after it comes out of the oven.
- Return to oven and bake 20-25 minutes or until the center is set.
- Cool completely at room temperature, then refrigerate at least 2 hours.
- Dust with powdered sugar and slice into bars.
Notes
- Add a layer of raspberry or blueberry puree between crust and filling for variation.
- Use Meyer lemons for a sweeter, floral flavor.
- Top with a thin lemon glaze or sprinkle with toasted coconut or crushed nuts for texture.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 18g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg