Bright, zesty, and impossibly cheerful, Best of Bridge’s Lemon Bars bring a burst of sunshine to even the snowiest December day. With their buttery shortbread base and a silky lemon filling dusted in snowy powdered sugar, these classic squares strike the perfect balance of tart and sweet—an instant refresher amid all the rich holiday indulgence.
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Crust
- 1 cup flour 250 ml
- 1⁄2 cup butter 125 ml
- 1⁄4 cup granulated sugar 60 ml
- Pinch salt
Lemon custard
- 1 cup sugar 250 ml
- 2 tbsp flour 30 ml
- 1⁄4 tsp baking powder 1 ml
- Zest of 1 lemon, finely grated
- Juice of 1 lemon, 3 tbsp (45 ml)
- 2 eggs, beaten
- Sprinkling of confectioners' (icing) sugar
Instructions
- To make crust: cut butter into dry ingredients and press into ungreased 9-inch (23 cm) square pan. Bake at 350°f (180°c) for 20 minutes.
- To make custard: beat all ingredients together and pour over crust. Bake at 350°f (180°c) for 25 minutes. Cool and sprinkle with confectioners' sugar. Cut into bars. Makes 24.
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