Classic Lemon Bars Recipe
User Reviews
5
Classic Lemon Bars Recipe
Description
Starting with a shortbread crust made from unsalted butter, sugar, vanilla extract, flour, and salt, the dough is mixed until crumbly and pressed evenly into a baking pan. It bakes at 350°F until light golden at the edges, then cools slightly. The lemon filling consists of room temperature eggs, sugar, lemon zest, fresh lemon juice, and flour whisked together until smooth and poured over the warm crust. The combined baking sets the filling, creating a firm but tender bar with a bright lemon flavor and subtle sweetness.
The lemon zest and juice provide pronounced citrus notes, balancing the sweetness of the sugar. The filling texture is smooth with a slight firmness from the cooked eggs and flour, complementing the crumbly, buttery base. The bars are finished with a dusting of confectioners’ sugar to add a delicate sweetness and visual contrast.
These bars serve as a refreshing dessert or snack with bold lemon flavor. They can be sliced into squares which hold shape well due to the firm filling and crust. The bars offer a pleasant contrast of crumbly base and tangy top perfect for citrus lovers.
When using Meyer lemons, reduce sugar in the filling to 2 cups to avoid excess sweetness. Avoid adding more lemon juice than called for to ensure proper setting of the filling. Cooling slightly before adding filling and proper baking times help achieve the right texture.
Ingredients
For the Shortbread Crust:
- 1/2 lb butter 16 Tbsp) room temperature, unsalted
- 1/2 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
For the Lemon Filling:
- 7 egg room temperature, large
- 3 cups granulated sugar *
- 2 Tbsp lemon from 4 to 5 lemons, zest
- 1 cup lemon juice freshly squeezed (from 5 large or 8 medium lemons)**
- 1 cup all-purpose flour
- confectioners sugar to dust
Instructions
- PREP: Preheat oven to 350˚F. Line a 13x9x2” baking pan with parchment paper (it should go most of the way up the sides so filling doesn’t spill over.
- CRUST: In the bowl of a stand mixer fitted with the paddle attachment, cream together softened butter and 1/2 cup sugar. Add 1 1/2 tsp vanilla extract, 2 cups flour and 1/4 tsp salt. Continue mixing until mixture is crumbly and no dry flour remains. Spread the dough evenly into the bottom of your prepared pan. Press it with your fingertips to flatten and even out the dough. Bake crust at 350˚F for 18-20 minutes or until lightly golden at the edges. Transfer to a wire rack to cool slightly.
- FILLING: While the crust is baking, zest then squeeze the lemons and prepare your filling. In a large mixing bowl, whisk together eggs and sugar until blended. Add Lemon juice and lemon zest and whisk to combine. Add 1 cup flour and whisk until smooth and very well blended and no traces of flour remain.
- BAKING: Pour filling over the warm crust and bake in the center of a preheated oven at 350˚F for 30-35 minutes or until the filling is set. As soon as the filling is no longer wobbly in the center, remove from the oven so you don’t over-bake. Cool in the pan at room temperature for at least 1 hour then refrigerate for at least 2 hours before serving.
- TO SERVE: Pull the parchment paper up slightly to loosen from the pan then transfer to a cutting board and cut into 18-20 squares then dust the tops with powdered sugar.
Notes
- Reduce filling sugar to 2 cups if using sweeter Meyer lemons to balance tartness.
- Do not exceed specified lemon juice amount; too much will prevent filling from setting correctly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20people
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbs | 51g | |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 53mg | 2% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 368IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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