Lemon Dessert Bar with Glaze (Print View)

Tangy lemon bars with buttery crust and sweet glaze

# What You'll Need:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt

→ Lemon Filling

05 - 1 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - 4 large eggs
08 - 2/3 cup freshly squeezed lemon juice
09 - 1 tablespoon finely grated lemon zest

→ Lemon Glaze

10 - 1 cup powdered sugar, sifted
11 - 2-3 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon finely grated lemon zest

# Step-by-Step Directions:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - Cream butter and sugar until light and fluffy. Blend in flour and salt until dough forms. Press evenly into pan bottom.
03 - Bake crust for 18-20 minutes until edges turn lightly golden.
04 - Whisk sugar and flour together. Add eggs, lemon juice, and zest. Whisk until completely smooth.
05 - Pour filling over hot crust. Return to oven and bake 18-20 minutes until center is set and no longer wobbly.
06 - Remove from oven and cool completely in pan on wire rack for approximately 1 hour.
07 - Whisk powdered sugar, lemon juice, and zest until smooth and pourable. Spread evenly over cooled bars. Let set 20-30 minutes.
08 - Lift bars from pan using parchment. Cut into 16 squares with sharp knife. Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • The buttery crust melts against your tongue while the lemon filling wakes up every taste bud
  • They strike that perfect balance between sweet and tart that keeps you coming back for just one more
  • The glaze adds an extra layer of brightness that makes these feel special enough for company but simple enough for Tuesday
02 -
  • The filling might look too loose when you pour it, but those eggs will work their magic in the oven and set everything into smooth, firm layers
  • Room temperature eggs blend into the lemon mixture much more easily than cold ones, preventing you from overmixing and ending up with a tough texture
03 -
  • Grate your lemon zest before juicing the fruits, because it is much harder to zest a squishy lemon that has already been squeezed
  • A pinch of sea salt in the glaze creates this sophisticated sweet and salty finish that makes people wonder what your secret ingredient is

Go Back