Go Back
Old-Fashioned Lemon Bars
Print

Old-Fashioned Lemon Bars

Thick, buttery shortbread crust topped with a tart, custardy lemon filling and a generous dusting of powdered sugar. The Easter dessert that disappears before the ham is even cut.
Course Dessert
Cuisine American
Keyword baking, cookies & bars, desserts, easter recipes, lemon bars
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings 16 bars
Author Maggie

Ingredients

  • 1 cup butter, softened 2 sticks
  • 2 cups all-purpose flour, divided
  • 1/2 cup powdered sugar plus more for dusting
  • 4 large eggs
  • 2 cups granulated sugar
  • 2/3 cup fresh lemon juice about 4-5 lemons
  • 2 tablespoons lemon zest
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees F. Line a 9x13 baking dish with parchment paper.
  2. Mix 1 3/4 cups flour, 1/2 cup powdered sugar, and softened butter until a crumbly dough forms. Press evenly into the bottom of the dish.
  3. Bake the crust for 20 minutes until light golden.
  4. While the crust bakes, whisk together eggs, granulated sugar, remaining 1/4 cup flour, lemon juice, lemon zest, and salt until smooth.
  5. Pour the lemon filling over the hot crust immediately out of the oven.
  6. Return to the oven and bake for 22 to 25 minutes until the filling is set and no longer jiggles in the center.
  7. Cool completely at room temperature, then refrigerate for at least 1 hour until firm. Dust generously with powdered sugar before cutting into bars.