Sweet and Tangy Lemon Desserts to Brighten Any Day

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Classic Lemon Bars

A timeless treat that never goes out of style, these lemon bars feature a buttery shortbread crust topped with a smooth, tangy lemon filling. Baked until just set and finished with a dusting of powdered sugar, they strike the perfect balance between sweet and tart. Each bite melts in your mouth with citrusy brightness—just the thing to lift your spirits any day of the week.

Ingredients (for 16 bars):

For the Crust:

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ¼ tsp salt
  

For the Filling:

• 4 large eggs
• 1 ½ cups granulated sugar
• ¼ cup all-purpose flour
• ? cup freshly squeezed lemon juice (from about 3–4 lemons)
• 1 tbsp lemon zest
  

For the Topping:

• Powdered sugar, for dusting
  

Instructions:

1. Preheat the oven to 350°F. Line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides.
2. In a large bowl, cream together butter and sugar until light and fluffy. Add flour and salt, and mix until a crumbly dough forms. Press evenly into the prepared pan.
3. Bake the crust for 18–20 min., or until lightly golden.
4. In another bowl, whisk together eggs, sugar, flour, lemon juice, and zest until smooth and well combined.
5. Pour filling over the hot crust and return to the oven. Bake for 20–25 min., or until the center is set and the edges are lightly golden.
6. Cool completely in the pan, then refrigerate for at least 1 hour. Dust with powdered sugar and cut into squares.