Buttery Shortbread Crust Meets Tangy Lemon Filling: Classic Lemon Bars from Scratch
Laura walks through her classic lemon bars recipe from start to finish, featuring a buttery shortbread cookie crust and a rich, tangy lemon filling made with fresh-squeezed juice and zest. The video covers every step including zesting, juicing, baking the crust separately, and finishing with a generous dusting of powdered sugar. Perfect for Easter, spring gatherings, potlucks, or any occasion craving a bright citrus dessert.
11:07
#crowd pleaser #baking from scratch #citrus dessert #bar desserts #powdered sugar #easy baking #shortbread crust #potluck dessert #classic recipe #Easter dessert #lemon bars #spring dessert #holiday baking #fresh lemon
More Baking Videos
The Best Homemade Bread Pudding with Vanilla Sauce (Warm, Custardy & Easy!)
Soft Braided Pastry Rolls with Black Olives, Baked at 180°C for a Crispy-Yet-Fluffy Finish
The Lemon Zest Secret That Makes These Butter Cookies Extra Crunchy
Copycat Porto's Bakery Tres Leches Cupcakes: The Triple-Milk Soaking Trick That Makes Them Perfect
🧾 Ingredients
- 11/2 lb unsalted butter, room temperature
- 21/2 cup granulated sugar
- 31 1/2 tsp vanilla extract
- 42 cups all-purpose flour
- 51/4 tsp salt
- 67 large eggs, room temperature
- 73 cups granulated sugar
- 82 Tbsp lemon zest (from 4 to 5 lemons)
- 91 cup fresh lemon juice (from 5 large or 8 medium lemons)
- 101 cup all-purpose flour
- 11Powdered sugar, for dusting
AdvertisementMedium Rectangle · 300×250