Description
A recipe for bright and zesty classic lemon bars. A smooth lemon filling that’s both tangy and sweet atop a sturdy buttery shortbread crust. The shortbread crust includes a special additional of ground cardamom that pairs perfectly with lemon, I encourage you to try it out!
Ingredients
Scale
Shortbread Crust
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/4 – 1/2 tsp ground cardamom (optional, but highly recommended)
Filling
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 3 large eggs, room temperature
- 1/2 cup fresh lemon juice
- Zest of 2 large lemons
- Confectioners sugar, for dusting
Instructions
- Preheat the oven to 350°F. Line an 8×8 inch square pan with parchment paper, leaving an overhang on at least two opposite sides.
- Make the crust: In a medium bowl, mix together all of the crust ingredients until evenly combined. The mixture will be very crumbly but should hold together when squeezed in your hand. Press the crust mixture into the prepared pan so it’s even and compact. Use the bottom of a measuring cup to help press the dough together if needed. Bake the crust for 22 – 24 minutes, until lightly golden.
- Lower the oven temperature to 325°F.
- Make the filling: Whisk eggs until the yolks and whites are smooth and combined. Add in the sugar and flour and continue whisking until smooth. Lastly, whisk in the lemon juice and zest. The filling will be liquid and may be slightly foamy on top. (If desired, slowly pour the filling through a fine mesh sieve into a clean bowl to remove some of the foam. Repeat 1-2 more times if necessary.)
- Pour filling over the top of the warm crust. Bake for 20 – 24 minutes, until the filling is set with just a slight jiggle when shaken. Allow to cool completely on a wire rack, then transfer to the fridge to chill for a few hours or overnight.
- Once chilled, remove the bars from the pan using the parchment overhang on the sides. Slice the lemon bars into squares. Coat with a generous dusting of confectioners sugar right before serving. Serve cold.
Notes
- A white foamy looking top layer after baking is normal and is a result of air bubbles releasing to the top of the filling. To help minimize this, pour the filling through a fine mesh sieve to reduce the amount of foam. Confectioners sugar will cover up any imperfections after baking.
Keywords: lemon bars, lemon, shortbread, cardamom, bars, easy