Classic Lemon Bars Southern Style
These Classic Lemon Bars, Southern Style, are a delightful balance of tangy and sweet, featuring a rich, buttery shortbread crust and a bright, zesty lemon filling. Perfect for any occasion, they're sure to impress with their vibrant flavor and elegant presentation.
Equipment
- Oven
- 9x13 inch baking pan
- Large bowl
- Whisk
- Wire rack
Ingredients
For the Crust:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the Filling:
- 4 large eggs
- 1 ½ cups granulated sugar
- ⅓ cup all-purpose flour
- ½ cup fresh lemon juice
- 2 tablespoons lemon zest
- ½ teaspoon baking powder
- Pinch salt
- Powdered sugar for dusting
Instructions
Preheat & Prep
- Preheat oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, allowing for an overhang on the sides.
Make the Crust
- Cream softened butter and granulated sugar until light and fluffy, then gradually mix in flour and salt until a crumbly dough forms.
Press the Crust
- Evenly press the dough into the bottom of the prepared pan, ensuring it is compact and smooth.
Bake the Crust
- Bake the crust for 18-20 minutes, or until lightly golden, and while it bakes, prepare the filling.
Prepare the Filling
- In a separate bowl, whisk together eggs and granulated sugar until well combined.
Add Dry to Wet
- In a small bowl, whisk together the flour, baking powder, and salt, then gradually add this dry mixture to the egg mixture, whisking until smooth.
Incorporate Lemon
- Stir in the fresh lemon juice and lemon zest; the mixture will be thin.
Pour & Bake Filling
- Once the crust is out of the oven, immediately pour the lemon filling over the warm crust and return the pan to the oven.
Second Bake
- Bake for another 20-25 minutes, or until the center is just set but still slightly jiggly.
Cool Completely
- Remove from oven and cool completely on a wire rack, resisting the urge to cut while warm to allow for proper setting.
Chill & Dust
- Once fully cooled, chill in the refrigerator for at least 2 hours or preferably longer until firm. Then, lift from the pan using the parchment paper, dust generously with powdered sugar, and slice into squares.
Notes
For best results, make sure your butter is truly softened for the crust. This will ensure a smooth, uniform texture. When zestig lemons, only remove the bright yellow part, avoiding the bitter white pith. If you don't have fresh lemons, bottled lemon juice can be used, but fresh juice will always yield a superior flavor. The complete cooling and chilling steps are crucial for clean, neat slices.