Tangy Meyer Lemon Bars

🍳 Step-by-Step Instructions

1. Preheat oven to 175°C (350°F). Line a 23x33 cm baking pan with parchment paper with an overhang on all sides.
2. Make crust: In a bowl or food processor, combine flour, powdered sugar, and salt. Cut in cold butter with pastry cutter or pulse until fine crumbs form.
3. Press crumbs firmly and evenly into bottom of prepared pan.
4. Bake crust for 18-20 minutes until lightly golden at edges.
5. Make filling: While crust bakes, whisk eggs and granulated sugar in a bowl until smooth.
6. Whisk in flour, fresh lemon juice, and lemon zest until completely incorporated.
7. Pour lemon filling directly over the hot, pre-baked crust.
8. Reduce oven temperature to 160°C (320°F). Bake for 18-22 minutes until lemon curd is set and does not jiggle when pan is gently shaken.
9. Cool completely to room temperature on a wire rack for 1 hour, then chill in refrigerator for 2 hours.
10. Lift out using parchment overhang. Dust generously with powdered sugar and slice into 16 squares.

⭐ Why This Recipe Works

• Bold, mouth-puckering lemon flavor that isn't cloying
• Rich melt-in-your-mouth buttery shortbread crust
• Only 6 simple everyday baking ingredients
• Slices into gorgeous, bright yellow party squares

🔄 Delicious Variations

• Lime Bars: Substitute lemons with fresh key limes or Persian limes
• Meyer Lemon: Use sweet Meyer lemons and reduce sugar by 50 g
• Raspberry Lemon: Press fresh raspberries into the crust before pouring curd

❓ Frequently Asked Questions