Classic Lemon Bars

5 from 2 votes

The classic lemon bar with shortbread crust, lemon curd filling and a dusting of powdered sugar on top. Recipe includes a gluten free option.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 200kcal

½ cup unsalted butter, softened Or dairy free margarine such as Earth Balance Buttery Spread
1 ¼ cup flour - gluten free or regular I used Bob's Red Mill all-purpose gluten free flour
¼ cup powdered sugar
¼ teaspoon salt

4 large eggs at room temperature
1 cup granulated sugar
⅔ cup lemon juice about 3 lemons
¾ teaspoon lemon oil Make sure it's food grade lemon oil or substitute the zest of one lemon
⅔ cup flour - gluten free or regular I used gluten free
1 teaspoon baking powder

Preheat oven to 350°F. Spray a 9-inch square baking pan with cooking spray. Set aside.
Stir together crust ingredients in a medium bowl. Press into prepared pan. Bake for 15 minutes.
Meanwhile, make the filling. Place all filling ingredients in a large bowl. Beat with an electric mixer on medium low until completely combined. Pour into cooled crust. Bake at 350°F for 25 minutes. Let cool. Sprinkle with powdered sugar using a mesh strainer. Cut into squares and serve. Store covered in the refrigerator for up to 5 days.

Don't have food grade lemon oil? Substitute 1-2 teaspoons of lemon zest.