If you love lemon, you will love these lemon bars. It is sweet, tart, and almost melts in your mouth. These bars are a mix of crisp buttery goodness from the shortbread crust and liquid sunshine from the bright lemon filling. Cool until it's at room temperature, then chill in the refrigerator. Stir together the mixture for the lemon filling and pour over the hot shortbread.Press the shortbread mixture into the pan and bake until a very light golden brown.Stir together the dry ingredients for the shortbread, then cut in the butter until the mixture looks like crumbs.This prevents your bars from sticking and makes it easier to remove.

Line a 9 x 13 baking pan with parchment paper.

Eggs -В We use the eggs to set and bind the filling of the bars.

You can also substitute it with limes or grapefruit for other fun citrusy twists. I used pink lemons, but any lemon works in this bar.

It brings an unmistakable bright, tart flavor that we all love. Salt -В Salt brings out and enhances the flavors of everything else.Sugar -В The sugar adds sweetness, enhances the other flavors, and tapers down the tartness of the lemon.Butter -В This adds flavor to the shortbread and also helps keep it together.You can use almost any type of flour in this recipe, but I recommend not using cake flour as it is too tender to hold up to the heavy lemon filling. Flour -В This is the bulk of the shortbread, but is also in the filling to help set the bars.The pink color doesn't show up in the bars, but was still fun to use! When I saw pink lemons in the grocery store, I knew I needed to put them into something good. There is nothing better than biting into a treat that tastes basically like liquid sunshine. Lemon desserts are a personal favorite of my daughter's and me. Nothing beats lemon bars that are as bright and memorable as the sun on a perfect spring day! These bars are buttery, sweet, tart, and everything you could ever want from your favorite lemony dessert.

Lemon bar