These Lemon Bars are hands down the BEST lemon bars EVER! Shortbread crust is topped with a tart, rich lemon center and finished off with a sprinkling of powder sugar.
- 3/4 cup butter softened
- 2/3 cup confectioners' sugar
- 1-1/2 cups plus 3 tablespoons all-purpose flour divided
- 4 large eggs
- 1 1/3 cups granulated sugar
- 2 teaspoons grated lemon zest from about 2 large lemons
- 2/3 cup freshly squeezed lemon juice from 3 to 4 large lemons
- 1/3 cup milk
- Additional confectioners' sugar for sprinkling on top
-
Preheat oven to 350 degrees. Grease a 9x13 pan and set aside.
-
In a large mixing bowl, use a hand mixer to beat butter and confectioners' sugar until blended. Slowly beat in 1 and 1/2 cups flour.
-
Press into the bottom of a greased 13x9 pan and bake for 18-20 minutes until golden brown.
-
While baking, in a small bowl whisk eggs, sugar, zest, lemon juice, milk and remaining 3 T flour until frothy. Pour over the hot crust.
-
Turn oven to 325 degrees and bake an additional 18-20 minutes until the top is lightly brown. Cool completely on a wire rack. Dust the top with additional confectioners' sugar. Cut into bars and refrigerate leftovers.
Updated on February 22, 2021
Originally Posted on April 2, 2019