Ingredients
Equipment
Method
- Preheat the oven and line a baking pan with parchment paper carefully.
- Mix flour and powdered sugar together inside a large bowl thoroughly first.
- Cut cold butter into the mixture until crumbly dough texture forms evenly.
- Press crust firmly into the prepared pan for stable lemon bar layers later.
- Bake crust until lightly golden while preparing the bright citrus filling mixture separately.
- Whisk sugar, flour, eggs, lemon juice, and zest until smooth completely throughout.
- Pour filling over warm crust and bake until center sets with slight jiggle remaining.
- Cool fully, chill thoroughly, then dust powdered sugar before slicing neat dessert bars.
Notes
Bake slightly less for softer filling or longer for firmer lemon bars. Freeze chilled bars individually wrapped for quick desserts later. Chill completely before slicing because warm filling breaks apart easily. Add coconut, berries, or extra citrus zest for flavor customization. Store covered inside the refrigerator for up to five days safely.