Lemon Treat Bar Dessert (Printable)

Bright bars with buttery crust and luscious lemon filling, ideal for summer or anytime citrus craving hits.

# Ingredient List:

→ Crust

01 - 1 cup (225 g) unsalted butter, softened
02 - 1/2 cup (100 g) granulated sugar
03 - 2 cups (250 g) all-purpose flour
04 - 1/4 teaspoon salt

→ Lemon Filling

05 - 1 1/2 cups (300 g) granulated sugar
06 - 1/4 cup (35 g) all-purpose flour
07 - 4 large eggs
08 - 2/3 cup freshly squeezed lemon juice (about 3–4 lemons)
09 - Zest of 2 lemons

→ Dusting

10 - Powdered sugar, for sprinkling

# How to Make:

01 - Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, allowing edges to overhang for easy removal.
02 - Cream butter and sugar in a medium bowl until light and fluffy. Blend in flour and salt until mixture just comes together.
03 - Press crust mixture evenly into prepared pan. Bake 18–20 minutes until surface turns lightly golden.
04 - While crust bakes, whisk sugar and flour in a large bowl. Add eggs, lemon juice, and lemon zest; whisk until completely smooth.
05 - Pour lemon filling immediately over hot crust as soon as it emerges from oven.
06 - Return pan to oven and bake 15–18 minutes until filling is completely set and center no longer jiggles.
07 - Allow bars to cool completely in pan. Lift out using parchment edges and cut into squares.
08 - Dust generously with powdered sugar immediately before serving.

# Helpful Tips:

01 -
  • The buttery shortbread crust melts in your mouth while the tangy lemon filling provides the perfect balance
  • They come together quickly but taste like you spent hours making something special
  • The powdered sugar topping makes them look elegant enough for any occasion
02 -
  • Pouring the lemon filling over a hot crust helps the two layers bond together and prevents a soggy bottom
  • The bars continue to set as they cool, so removing them from the oven while the center still has a slight wobble is perfect
  • Room temperature ingredients incorporate more smoothly and prevent the filling from curdling
03 -
  • Always use freshly squeezed lemon juice as bottled juice lacks the bright, complex flavor that makes these bars special
  • Press the crust firmly into the pan using the bottom of a measuring cup for an even layer that bakes uniformly

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