Delicious Lemon Bars: 7 Steps to Perfect Citrus Treats

These bright and zingy lemon bars feature a buttery shortbread crust topped with a tangy lemon custard filling.

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Heat your oven to 350°F and line a 9×13-inch baking dish with parchment paper.
In a bowl or stand mixer, whisk together 2 1/2 cups of flour, powdered sugar, and salt. Pour in the melted butter and mix until a cohesive dough forms.
Sprinkle the dough into the lined pan and press it down firmly. Bake for about 20 minutes until the crust turns light golden.
Add the sugar and lemon zest to a food processor and pulse until combined. Alternatively, mince the zest and mix it with sugar manually.
In a large bowl, combine the lemon sugar and remaining 1/2 cup flour. Pour in the fresh lemon juice and add the eggs. Whisk until smooth.
Pour the lemon filling over the warm baked crust. Bake for approximately 25 minutes, turning halfway through.
Remove from the oven and cool at room temperature for an hour. Chill in the refrigerator for at least two hours.
Dust with powdered sugar. Cut into bars and serve chilled or at room temperature.