Chilled Lemon Bar Squares
These classic lemon bars feature a buttery shortbread crust topped with a tangy, smooth lemon curd filling. They are the perfect balance of sweet and tart, making them an irresistible chilled dessert.
Ingredients
Ingredients
- 1 cup all-purpose flour
- 0.5 cup unsalted butter cold, cut into small cubes
- 0.25 cup confectioners' sugar plus more for dusting
- 0.25 tsp salt
- 4 large eggs at room temperature
- 1.5 cups granulated sugar
- 0.5 cup fresh lemon juice from about 3-4 medium lemons
- 2 tbsp lemon zest finely grated
- 0.25 cup all-purpose flour for the filling
Notes
STORAGE: Store chilled lemon bars in an airtight container in the refrigerator for up to 5 days. The confectioners' sugar topping may dissolve slightly over time; you can re-dust before serving. MAKE-AHEAD: The bars can be baked, chilled, and stored in the pan (covered) for 2 days before cutting and serving. They also freeze well for up to 2 months; wrap the uncut slab tightly in plastic wrap and foil, then thaw overnight in the fridge before cutting and dusting. SUBSTITUTIONS: For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend. For a richer crust, substitute 1/4 cup of the flour in the crust with finely ground almonds.