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Bright Tangy Lemon Bars: 1 Amazing Treat

Tangy Lemon Bars with Shortbread Crust
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Bright and tangy lemon bars with a buttery shortbread crust, perfect for a sweet and tart treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
  2. In a medium bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest.
  4. In a separate bowl, whisk together the 2 tablespoons flour and 1/4 teaspoon salt. Gradually add this to the wet ingredients, mixing until just combined.
  5. Pour the lemon filling over the prepared shortbread crust.
  6. Bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
  7. Let the bars cool completely in the pan before cutting.
  8. Dust with powdered sugar before serving.

Notes

  • For a more intense lemon flavor, add an extra teaspoon of lemon zest.
  • Ensure your eggs are at room temperature for better incorporation.
  • The bars can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://whiskdaily.com/tangy-lemon-bars-shortbread-crust/