Lemon Bars
User Reviews
4.9
Lemon Bars
Description
This Lemon Bars recipe features a shortbread crust made from creamed room-temperature butter, powdered sugar, flour, and a dash of salt. The dough is pressed evenly into a pan and baked until lightly golden. The filling combines lemon zest, granulated sugar, fresh lemon juice, flour, baking powder, and eggs, whisked together until smooth.
The filling is poured over the partially baked crust and baked again until set but still slightly wobbly in the center, yielding a softly firm texture once cooled. The lemon provides a fresh tartness complemented by the sweet sugar. Dusting the finished bars with powdered sugar adds a delicate sweetness and an attractive appearance.
Lemon bars are sliced into squares and chilled before serving, delivering a bright, creamy dessert with a crisp, buttery base. They can be stored in the refrigerator and also freeze well for longer keeping.
The recipe suggests making the bars up to two days in advance or freezing them for up to three months. Doubling the recipe allows baking in a larger pan.
Ingredients
Shortbread Crust:
- 1/2 cup butter , room temp
- 1/4 cup powdered sugar
- 1 cup all-purpose flour
- salt dash
Lemon Filling:
- 2 large lemon zested, plural
- 2 cups granulated sugar
- 1/3 cup lemon juice fresh
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 4 large egg
Instructions
- Preheat oven to 350 degrees F. Line the bottom of an 8'' pan with parchment paper, or grease with cooking spray and set aside.
- Shortbread Crust: In a mixing bowl or the bowl of a stand mixer, cream together the butter and powdered sugar. Add the flour and salt and mix on low speed, just until combined.
- Bake Crust: Press the dough evenly into the bottom of the prepared dish. Bake for 10 minutes. Remove from oven and set aside.
- Lemon filling: Mix lemon zest and sugar in a mixing bowl. Add the lemon juice, flour, baking powder, and eggs. Mix until well combined and the sugar is dissolved. Pour mixture over the baked crust.
- Bake lemon bars at 350 degrees F for 35-40 more minutes, or until the filling has set. Remove from oven and allow to cool completely.
- Dust with powdered sugar before cutting and serving. Store lemon bars in the refrigerator.
Notes
- These lemon bars can be prepared up to two days ahead and stored covered in the refrigerator.
- They freeze well for up to three months; cool completely before wrapping tightly for freezing.
- To make a larger batch, double the ingredients and bake in a 9x13 inch pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 110mg | 37% |
| Sodium | 161mg | 7% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 441IU | 9% |
| Vitamin C | 16mg | 18% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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