Lemon Dessert Bar Glaze (Printable)

Tangy lemon bars with buttery crust and sweet glaze, perfect for a refreshing treat.

# What You'll Need:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt

→ Lemon Filling

05 - 1 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - 4 large eggs
08 - 2/3 cup freshly squeezed lemon juice
09 - 1 tablespoon finely grated lemon zest

→ Lemon Glaze

10 - 1 cup powdered sugar, sifted
11 - 2-3 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon finely grated lemon zest

# Directions:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang on the sides for easy removal later.
02 - In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the flour and salt until a soft dough forms. Press the dough evenly into the bottom of the prepared pan.
03 - Bake the crust for 18-20 minutes, until lightly golden around the edges. Remove from oven and set aside.
04 - In a medium bowl, whisk together the 1 1/2 cups sugar and 1/4 cup flour. Add the eggs, lemon juice, and lemon zest; whisk until smooth and fully combined.
05 - Pour the lemon filling directly over the hot crust. Return to the oven and bake for an additional 18-20 minutes, until the center is just set and no longer wobbly.
06 - Remove from the oven and let cool completely in the pan on a wire rack for approximately 1 hour.
07 - Whisk together the powdered sugar, 2-3 tablespoons lemon juice, and lemon zest until smooth and pourable. Adjust consistency with more or less juice as desired. Spread evenly over the cooled bars. Let glaze set for 20-30 minutes.
08 - Lift the bars from the pan using the parchment overhang. Cut into 16 squares with a sharp knife. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The contrast between that melt in your mouth shortbread base and the bright tangy filling is absolutely addictive
  • These bars strike that perfect balance of sweet and tart that keeps everyone coming back for seconds
02 -
  • Pouring the filling over a hot crust is actually intentional, it helps seal the bottom so the two layers bond perfectly
  • The center should be just set but still slightly soft when you remove it from the oven, it continues cooking as it cools
03 -
  • Use room temperature ingredients for the smoothest texture and most even baking
  • The parchment paper overhang is your best friend for removing these bars without any messy breakage

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