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Aunt Martha's Perfect Lemon Bars Recipe: Bright, Buttery, and Classic

Aunt Martha's Perfect Lemon Bars

Classic lemon bars with a buttery shortbread crust and a bright, sweet-tart lemon filling. This 9 x 13-inch pan makes about 24 generously dusted squares.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup (226 g) Unsalted butter, softened
  • 1/2 cup (60 g) Confectioners' sugar
  • 2 cups (240 g) All-purpose flour
Lemon Filling
  • 4 Large eggs
  • 2 cups (400 g) Granulated sugar
  • 1/4 cup (30 g) All-purpose flour
  • 1/2 teaspoon Baking powder
  • 1/3 cup (80 ml) Freshly squeezed lemon juice
Finishing
  • As needed for dusting Confectioners' sugar

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan and line it with parchment, leaving a little overhang to make lifting the cooled bars easier.
  2. Beat the softened butter and 1/2 cup confectioners' sugar until smooth. Add 2 cups all-purpose flour and mix until a soft, crumbly dough forms.
  3. Press the dough evenly into the prepared pan. Bake for about 15 minutes, just until the edges begin to color.
  4. Whisk the eggs, granulated sugar, 1/4 cup flour, baking powder, and lemon juice until thoroughly combined and smooth.
  5. Pour the lemon mixture over the hot crust. Return the pan to the oven and bake for 20–25 minutes, until the edges are set and the center no longer looks wet or jiggly.
  6. Cool the bars completely in the pan for at least 1 hour. Dust generously with confectioners' sugar, then cut into squares and serve.

Notes

Pour the filling over the crust while it is still hot to help it adhere. Do not overbake; the center can retain a very slight softness because it firms while cooling. For cleaner cuts, chill the cooled bars briefly before slicing.