Lemon Bars
User Reviews
4.7
Lemon Bars
Description
These Lemon Bars begin with a buttery shortbread crust prepared from all-purpose flour, powdered sugar, salt, melted butter, and vanilla extract. The dough is pressed evenly into a lined 8x8-inch pan then baked until just golden at the edges. Fork pricking the hot crust helps prevent bubbles.
The lemon filling mixes granulated sugar, optional lemon zest, flour, eggs, and fresh lemon juice whisked together into a smooth custard. It is poured over the hot crust and baked again until the filling is set but still tender. The result is a firm yet creamy tart layer atop a crumbly, rich base.
After baking, the bars are allowed to cool and then optionally dusted with additional powdered sugar before cutting into approximately 16 squares. These bars offer a balance of sweet and tart citrus flavors with a tender texture that pairs well with tea or coffee as a dessert or snack.
This recipe yields about 16 bars, ideal for sharing. The lemon zest is optional but enhances lemon aroma and flavor. Greasing the pan and lining it with parchment paper with an overhang helps easy removal.
Ingredients
Shortbread Crust
- 1 cup all-purpose flour spooned and leveled
- ⅓ cup powdered sugar sifted if lumpy, plus more for dusting
- ¼ teaspoon salt sea salt
- ½ cup butter 1 stick, melted, plus more for the pan, unsalted
- ½ teaspoon vanilla extract
Lemon Filling
- 1 cup granulated sugar
- 1 tablespoon lemon optional, zest
- ¼ cup all-purpose flour spooned and leveled
- 4 egg large
- ½ cup lemon juice fresh
Instructions
- Preheat the oven to 350°F. Grease an 8x8-inch baking dish and line it with parchment paper on all sides. Leave an overhang on at least two sides of the pan to help you remove the bars after baking.
- Make the shortbread crust: In a large bowl, whisk together the flour, powdered sugar, and salt. Add the melted butter and vanilla and use a spatula to mix until a greasy dough forms. Transfer the dough to the prepared pan and use your hands to press it evenly over the bottom and ⅛-inch up the sides.
- Bake the crust for 18 to 20 minutes, or until lightly browned around the edges. Remove from the oven and dock with a fork.
- Meanwhile, make the lemon filling: Place the sugar in a large bowl. If using the lemon zest, add it to the bowl and use your fingers to work it into the sugar to release its fragrant oils.
- Add the flour and whisk to combine, then whisk in the eggs followed by the lemon juice.
- Pour over the hot crust and bake for 20 to 25 minutes, or until the filling is set. It should no longer jiggle when you gently shake the pan.
- Remove from the oven and let cool for 1 hour at room temperature. Transfer to the refrigerator and chill for another 2 hours.
- Dust the chilled bars with powdered sugar, slice, and serve.
Notes
- This recipe makes approximately 16 lemon bars.
User Reviews
Overall Rating
4.7
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