Recipe: Lemon Bars


Mira Clayborn, Layout Editor


  • 4 ounces unsalted butter, room temperature
  • 1/4 cup powdered sugar
  • 1 cup + 2 tablespoons all purpose flour
  • 1/4 teaspoon kosher salt
  • 1 cup white sugar
  • 2 large eggs
  • 1/3 cup fresh lemon juice
  • 2 tablespoons grated lemon zest



  1. Preheat the oven to 350 degrees and line an 8×8 pan with parchment paper.
  2. In a bowl of an electric mixer add butter and powdered sugar. Beat together until the mixture is pale in color and fluffy, about 3 minutes.
  3. Add 1 cup all purpose flour and kosher salt and mix just until the dough comes together. This may take a few minutes. The mixture will look crumbly at first but will come together. It’s ready when the dough can easily be pressed together.
  4. Firmly press the dough into the bottom of your prepared pan. Make sure to keep the dough the same thickness throughout the pan.
  5. Bake for about 20 minutes, or until lightly browned. Remove from the oven and cool while you make the filling.
  6. In an electric mixer bowl add sugar and eggs and beat till smooth, about 2 minutes.
  7. Add the lemon juice and zest and stir to combine.
  8. Fold in the flour.
  9. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling is set. Remove from the oven and cool.
  10. Cut into squares and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for up to two days.