Ingredients
Crust
- 1½ cups all-purpose flour
- ½ cup powdered sugar
- ¾ cup butter, cold & cubed
Filling
- 1 cup sugar
- 4 large eggs
- ¾ cup fresh lemon juice
- Zest of 2 lemons
- ¼ cup all-purpose flour
- ½ tsp vanilla extract
Instructions
- Preheat oven to 180°C / 350°F. Line a baking pan with parchment.
- Make the crust:
Mix flour and powdered sugar. Cut in butter until crumbly.
Press firmly into the pan.
Bake 15–18 minutes until lightly golden. - Prepare filling:
Whisk sugar and eggs until smooth.
Add lemon juice, zest, flour, and vanilla. Mix well. - Pour filling over hot crust.
- Bake another 20–25 minutes, until set but slightly jiggly in the center.
- Cool completely, then chill 2 hours for clean cuts.
- Slice into bars.
✨ Tips
- For extra creamy texture, don’t overbake
- Dust with powdered sugar if you want a classic finish
- Keeps well refrigerated up to 4 days
If you want a no-bake version or condensed-milk lemon bars, tell me 😍
