Lemon Bars Tangy Buttery Bars (Printer-Friendly)
Crisp, buttery base and luscious lemon filling create vibrant, tangy bars everyone will love.
# What You’ll Need to Cook:
→ Crust
01 -
250 g all-purpose flour
02 -
60 g powdered sugar
03 -
0.5 tsp fine salt
04 -
170 g unsalted butter, cold and cubed
→ Lemon Filling
05 -
300 g granulated sugar
06 -
25 g cornstarch
07 -
2 tsp finely grated lemon zest
08 -
120 ml fresh lemon juice
09 -
4 large eggs
10 -
1 tsp baking powder
→ Finishing
11 -
Powdered sugar, for dusting
# Steps to Prepare:
01 -
Preheat oven to 175°C. Combine all-purpose flour, powdered sugar, and fine salt in a mixing bowl. Add cold, cubed butter and blend with a pastry cutter or fingertips until the mixture resembles coarse crumbs. Line a rectangular baking pan with parchment paper and press the mixture firmly into the base, creating an even layer.
02 -
Bake the prepared crust in the preheated oven for 20 minutes, or until golden and crisp. Remove from oven and leave in the pan, ready for the filling.
03 -
In a separate bowl, whisk together granulated sugar, cornstarch, lemon zest, lemon juice, eggs, and baking powder. Mix until smooth and fully combined. The filling should be glossy and lump-free.
04 -
Pour the lemon filling evenly over the warm crust. Return the pan to the oven and bake for 20–25 minutes, until the filling is set and the edges are lightly golden. Do not overbake.
05 -
Allow to cool completely in the pan. Dust generously with powdered sugar. For extra flavour, drizzle a glaze made from powdered sugar and lemon juice if desired. Slice into squares and serve chilled or at room temperature.
# Extra Cooking Tips:
01 -
Ensure the crust is fully cooled before pouring in the lemon filling to prevent sogginess.
02 -
Chilling the bars in the refrigerator before slicing yields the cleanest edges.