If you love the perfect balance of sweet and tangy, these Ultimate Buttery Lemon Bars are a dream come true! Packed with triple the lemon goodness—fresh lemon juice, lemon zest, and a hint of lemon extract—each bite bursts with bright citrus flavor. The silky-smooth filling sits on a melt-in-your-mouth buttery shortbread crust that’s just the right amount of crumbly and tender.
Why You’ll Love These Lemon Bars:
✔ Melt-in-your-mouth crust – Made with powdered sugar and a touch of cornstarch for extra tenderness.
✔ Intensely lemony – A triple boost of lemon juice, zest, and extract (or lemon oil) makes these bars incredibly flavorful.
✔ Perfect texture – A creamy, custard-like filling that sets beautifully on a golden, buttery base.
Ultimate Buttery Lemon Bars
These homemade lemon bars are packed with bright, tangy flavor from a trio of lemon juice, zest, and extract (or lemon oil). The filling is irresistibly smooth, and the buttery shortbread crust melts in your mouth with every bite!
Ingredients
- For the Shortbread Crust:
- 1 ¾ cups all-purpose flour (210g)
- ⅔ cup powdered sugar (76g)
- ¼ cup cornstarch (28g)
- ¾ teaspoon table salt (or 1 tsp kosher salt)
- 12 tablespoons cold salted butter, cut into chunks (170g)
- 1 teaspoon lemon zest
- For the Lemon Filling:
- 4 large eggs + 2 egg yolks, lightly beaten
- 1 ⅓ cups granulated sugar (266g)
- ¼ cup all-purpose flour (30g)
- 1 tablespoon lemon zest
- ⅔ cup fresh lemon juice (about 3 large lemons)
- ⅓ cup whole milk (76g)
- ½ teaspoon table salt (or ¾ tsp kosher salt)
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract (or 2-3 drops lemon oil)
- Powdered sugar for dusting
Instructions
1. Make the Shortbread Crust
- Prepare the pan: Line a 9×13-inch baking dish with aluminum foil, leaving an overhang for easy removal. Grease the foil with non-stick spray or melted butter.
- Mix the crust: In a food processor, combine flour, powdered sugar, cornstarch, and salt. Add cold butter and lemon zest, pulsing until the mixture resembles coarse crumbs.
- Press & chill: Evenly press the mixture into the bottom of the pan and slightly up the sides (about ½ inch). Refrigerate for 30 minutes.
- Bake: Preheat the oven to 350°F (176°C). Bake the crust for 20 minutes, until lightly golden.
2. Make the Lemon Filling
- While the crust is baking, whisk together eggs, egg yolks, sugar, and flour in a bowl.
- Add lemon juice, lemon zest, milk, salt, vanilla, and lemon extract. Whisk until smooth.
3. Assemble & Bake
- Lower the oven temp to 325°F (162°C).
- Pour the lemon filling over the warm crust (this helps everything set properly).
- Bake for 23-30 minutes until the filling is firm to the touch.
4. Cool, Cut & Serve
- Let the bars cool completely in the pan.
- Use the foil overhang to lift them out onto a cutting board. Slice into bars and dust with powdered sugar.
- Enjoy immediately or store at room temperature for 1 day or in the fridge for up to 5 days.
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