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Lemon Bars
Sweet, tangy and so delicious, these lemon bars are the perfect Springtime dessert. Full of fresh flavors, these simple bars are quick and easy to make.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
12
bars
Calories:
473 kcal
Course:
Dessert, Snacks
Cuisine:
American
Ingredients
- 2 cups flour (or gluten-free flour)
- ½ cup granulated sugar or alternative granulated sweetener
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 egg
- 1 cup butter softened, unsalted
Lemon Filing
- 2.5 cups granulated sugar or alternative granulated sweetener
- ¾ cup flour or gluten-free flour
- 6 egg large
- 1 Tablespoon lemon zest from 1 lemon, zest
- 1 cup lemon juice about 5 lemons, fresh
- Pinch salt
- powdered sugar (or alternative powdered sweetener)
Instructions
Shortbread Crust
- Preheat the oven to 350 F and line the bottom and sides of a 9 x 13 dish with parchment paper.
- To make the crust, combine the flour, baking powder, sugar and salt in a medium bowl. Add the softened butter, egg and vanilla extract and fold it several times to make a dough.
- Spread the crust over the bottom of the prepared dish and spread it out evenly using by laying a plastic wrap and then spreading it out with a glass/measuring cup.
- Bake in the preheated oven for about 18 - 20 minutes or until the edges are just getting lightly browned. Remove from the oven and cool for 20 - 30 minutes or until it’s not hot.
Cup of Yum
Lemon Curd
- To make the lemon filling, whisk the sugar and flour together until well combined. Stir in the eggs, lemon juice & zest, and pinch of salt, and whisk together to combine. Don’t overmix it. The filling will be runny.
- Pour the filling on top of the cooled crust and bake for 25 - 28 minutes or until relatively set. Remove from the oven and cool for 20 - 30 minutes on the counter, then refrigerate until cold and firm.
- Remove bars from pan and dust with powdered sugar, then cut into squares.
- Store lemon bars covered in the refrigerator, they will last 5 - 6 days if there are any leftovers.
Notes
- Use freshly squeezed lemon juice rather than bottled. The flavor is so much more vibrant.
- If the eggs are at room temperature they are easier to combine with the other ingredients, but if they are cold it won't affect the taste or texture of these classic lemon bars.
- Make sure the baking dish and its sides are lined with parchment paper so you can easily remove it from the dish. Make a cut in each corner so you can fold it and create a perfect corner with no wrinkles.
- Make sure that the shortbread crust and filling are fully cooled before moving on with the next steps of the recipe.
- These lemon bars are gluten-free, low carb, and keto-friendly if you use gluten-free flour and alternative sweetener.
Nutrition Information
Calories
473kcal
(24%)
Carbohydrates
74g
(25%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
123mg
(41%)
Sodium
134mg
(6%)
Potassium
89mg
(2%)
Fiber
1g
(4%)
Sugar
51g
(102%)
Vitamin A
593IU
(12%)
Vitamin C
9mg
(10%)
Calcium
24mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 bars
Amount Per Serving
Calories 473
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 74g | 25% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 134mg | 6% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 51g | 102% |
| Vitamin A | 593IU | 12% |
| Vitamin C | 9mg | 10% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.