Why did my lemon filling crack on top?

Cracks usually happen when bars are overbaked or cooled too quickly. Next time, reduce baking time by a few minutes and let them cool gradually at room temperature before refrigerating.

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice provides the brightest flavor, bottled will work in a pinch. However, you'll miss out on the zest, which contributes significant flavor. If using bottled juice, consider adding a drop of lemon extract to enhance the flavor.

Why did my crust get soggy?

This usually happens if the crust wasn't baked long enough before adding the filling. Make sure your crust is firm and lightly golden before pouring the filling over it.

Can I double this recipe for a larger crowd?

Absolutely! Double all ingredients and use a 9x13 baking dish. You may need to increase the baking time by 5-10 minutes for both the crust and filling, but keep an eye on it and use the visual cues described in the recipe.

Classic Lemon Bars Recipe

Description

Classic Lemon Bars with a buttery shortbread crust and a tangy, creamy lemon filling. Perfectly balanced sweet-tart flavor, ideal as a dessert or snack.

Ingredients

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Shortbread Crust

1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1 cup all-purpose flour
1/2 teaspoon salt

Lemon Filling

4 large eggs
1 1/2 cups granulated sugar
1/3 cup all-purpose flour
2/3 cup lemon juice, about 3 lemons, juiced
Zest of 1 lemon (or zest of 2 lemons for an extra tangy filling)
1 teaspoon vanilla extract
Powdered sugar, for dusting

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Instructions

Preheat the oven: Preheat your oven to 350°F. Line an 8×8 glass baking pan with parchment paper and set it aside.
Make the shortbread crust: In a medium bowl, use a hand mixer to beat together the butter and sugar. Add in the flour and salt, mixing until well combined. Press the dough evenly into the prepared baking pan. Bake for around 20 minutes or until the crust is firm and lightly golden brown. Keep in mind that it will bake further once the lemon filling is added.
Prepare the lemon filling: In another medium-sized bowl, whisk together the sugar and flour. Then, whisk in the eggs, lemon juice, lemon zest, and vanilla extract until fully combined. Pour this mixture over the baked crust.
Bake the lemon bars: Return the pan to the oven and bake for an additional 20 to 25 minutes. The bars are done when the edges are set, and the center has just a slight jiggle when the pan is shaken.
Cool and serve: Allow the lemon bars to cool completely. Refrigerate them until fully chilled before slicing into squares. Dust with powdered sugar before serving for a final touch.

Notes

Fridge: Store leftover lemon bars in an airtight container in the fridge for up to 5 days. The flavors deepen over time for an even better taste!
Freezer: Freeze the cut bars on a parchment paper-lined baking sheet for about an hour until firm. Wrap individual pieces in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator and dust with powdered sugar before consuming.

Nutrition

Serving Size: 1 bar
Calories: 250
Sugar: 30g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg