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Sunshine Lemon Bars

Sunshine Lemon Bars

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These Bakery-Style Lemon Bars feature a rich, buttery shortbread crust topped with a silky smooth fresh lemon filling that's perfectly sweet, tangy, and finished with a dusting of powdered sugar. They're an easy make-ahead dessert for spring gatherings, summer picnics, holidays, baby showers, or whenever you're craving a bright citrus treat. Every bite delivers the perfect balance of buttery, creamy, and zesty flavors that melt in your mouth.

Ingredients

  • 1 1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup butter
  • 1/4 teaspoon kosher salt
  • 6 each eggs
  • 1 cup fresh lemon juice
  • 1 tablespoon grated lemon zest

Instructions

  1. Preheat oven to 350°F with rack in center position.
  2. Coat an 8-inch square baking pan with cooking spray; line bottom and sides with parchment paper, leaving a 1-inch overhang.
  3. Stir together 1 1/2 cups of the flour and 1/4 cup of the granulated sugar in a medium bowl.
  4. Add butter.
  5. Work butter into flour mixture, using your fingers, until a shaggy dough forms and no large chunks remain, about 1 minute. (Mixture should hold together when squeezed.)
  6. Press evenly into bottom and about 1/2 inch up sides of prepared pan.
  7. Bake, uncovered, in preheated oven until lightly browned, 20 to 25 minutes.
  8. Meanwhile, whisk together remaining 1/2 cup flour, 3/4 cup granulated sugar, and salt in a large bowl.
  9. Add eggs and lemon juice, whisking mixture just until combined.
  10. Pour through a fine mesh strainer into a large bowl, using a spatula to press mixture through strainer. Discard solids.
  11. Whisk in grated lemon zest.
  12. Reduce oven temperature to 300°F. Carefully pour filling over crust. Bake, uncovered, until filling is set around edges and jiggles slightly in center, 20 to 25 minutes.
  13. Transfer to a wire rack, and let cool 20 minutes. Cover with plastic wrap, and refrigerate until filling is completely set (1.5 to 3 hours).
  14. Carefully lift up and out of baking pan, using parchment paper as handles. Transfer to a cutting board. Cut into squares.
  15. Sprinkle lemon bars with powdered sugar just before serving.