Homemade Lemon Bars
User Reviews
4.5
Homemade Lemon Bars
Description
The recipe begins with a crust made from room-temperature butter creamed with powdered sugar, then combined with all-purpose flour and kosher salt. This dough is pressed evenly into an 8x8 pan and baked until it gains light golden tones, forming a firm, crumbly base for the lemon layer. The filling mixes granulated sugar with eggs until smooth, followed by fresh lemon juice, zest, and a small amount of flour for structure.
After pouring the filling over the baked crust, the bars bake again until the lemon custard sets with a smooth, bright texture and mild tang. The contrast between the buttery shortbread crust and the zesty lemon layer delivers a refreshing dessert experience. Once cooled, the bars are typically sliced and served as a handheld pastry.
Ingredients
For crust:
- 4 ounces butter room temperature, unsalted
- 1/4 cup powdered sugar
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
For lemon filling:
- 1 cup granulated sugar
- 2 large egg
- 1/3 cup lemon juice fresh
- 2 tablespoons lemon zest, grated
- 2 tablespoons all-purpose flour
Instructions
For crust:
- Preheat oven to 350 degrees F and line an 8x8 pan with parchment paper.
- In a bowl of an electric mixer add butter and powdered sugar. Beat together until the mixture is pale in color and fluffy, about 3 minutes.
- Add 1 cup all purpose flour and kosher salt and mix just until the dough comes together. This may take a few minutes. The mixture will look crumbly at first but will come together. It's ready when the dough can easily be pressed together.
- Firmly press the dough into the bottom of your prepared pan. Make sure to keep the dough the same thickness throughout the pan.
- Bake for about 20 minutes, or until lightly browned. Remove from oven and cool while you make the filling.
For lemon filling:
- In an electric mixer bowl add sugar and eggs and beat till smooth, about 2 minutes.
- Add the lemon juice and zest and stir to combine.
- Fold in the flour.
For baking:
- Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling is set. Remove from the oven and cool.
- Cut into squares and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for up to two days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 251kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 68mg | 23% |
| Sodium | 82mg | 3% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 376IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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