Desserts
Tangy Lemon Bars
★★★★½ (4.6)
A buttery shortbread crust meets a bright, tangy-sweet lemon curd filling that sets into perfect sliceable bars -- finished with a dusting of powdered sugar for a classic bakery-case look.
- Bright, tart lemon filling balanced by a rich shortbread base
- Dusting with powdered sugar right before serving keeps the top from turning wet
- Freezes well for up to a month if you want to make them ahead
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for dusting
- +6 more ingredients
- Preheat the oven to 350F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides.
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