Soft Lemon Bars Zesty Glaze (Printable Version)
# What You Need:
→ For the Shortbread Crust
01 -
170 g unsalted butter, melted
02 -
60 g powdered sugar
03 -
200 g all-purpose flour
04 -
¼ tsp salt
→ For the Lemon Filling
05 -
4 large eggs
06 -
300 g granulated sugar
07 -
2 tbsp all-purpose flour
08 -
1 tbsp lemon zest
09 -
120 ml freshly squeezed lemon juice
10 -
½ tsp baking powder
11 -
Pinch of salt
→ For the Zesty Lemon Glaze
12 -
120 g powdered sugar
13 -
2–3 tbsp lemon juice
14 -
½ tsp lemon zest
# Steps to Follow:
01 -
Preheat the oven to 175°C (350°F). Line a 23×23 cm (9×9 inch) pan with parchment paper, leaving an overhang for easy removal.
02 -
In a bowl, combine melted butter, powdered sugar, flour, and salt. Mix until a soft dough forms. Press evenly into the bottom of the prepared pan. Bake for 15–18 minutes, until lightly golden. Remove from oven and set aside.
03 -
In a large bowl, whisk together eggs, sugar, flour, zest, lemon juice, baking powder, and salt until smooth. Pour the filling over the warm crust and return to the oven. Bake for 20–22 minutes, until the center is just set and doesn't jiggle.
04 -
Let cool completely at room temperature, then chill in the fridge for at least 1 hour before glazing.
05 -
In a small bowl, whisk powdered sugar with lemon juice and zest until smooth and pourable. Spread the glaze evenly over the chilled lemon bars. Let set for 10–15 minutes before slicing into squares.
# Additional Notes:
01 -
For sharper lemon flavor, use Meyer lemons or increase zest slightly.
02 -
Bars can be stored in an airtight container in the fridge for up to 5 days.
03 -
Dust with powdered sugar instead of glaze for a more traditional version.