Classic Lemon Bars (Tangy, Buttery, Easy)
Classic lemon bars with a buttery shortbread crust and silky citrus filling. Simple pantry ingredients, make-ahead friendly, and always a crowd favorite.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zestplate.com.
Cooking tools:
- Kitchen scale
- Oven
- Baking pan
- Parchment paper
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Sifter
- Cooling rack
- Chef's knife
- Cutting board
- Spatula
- Hand mixer
- Microplane
- Citrus press
- Kitchen timer
- Plastic wrap
- Airtight container
Ingredients
- 1½ sticks (12 tablespoons) unsalted butter, room temperature
- 1 large lemon, zested
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- 1¾ cups all-purpose flour
- 4 large eggs, room temperature
- 5 large lemons (including one from crust)
- 1½ cups granulated sugar
- ⅓ cup all-purpose flour
- Powdered sugar for dusting
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