Lemon Bars
User Reviews
5
Lemon Bars
Description
This Lemon Bars recipe starts with a crisp, golden shortbread crust made from flour, powdered sugar, butter, and salt. The dough is pressed evenly in a parchment-lined pan and baked until lightly golden. While the crust bakes, sugar is combined with finely zested lemon peel to infuse brightness, then mixed with fresh lemon juice, eggs, and a bit of flour to make a smooth, lemony filling.
The citrus custard is poured atop the hot crust and baked until set but still slightly soft, allowing the bars to firm as they cool. The final bars balance the buttery richness of the crust with a tangy, sweet lemon topping. Powdered sugar dusted on top adds a pleasant finishing touch.
Lemon Bars can be cut into squares for serving, suitable for casual dessert or gatherings. They benefit from chilling to firm before slicing. The recipe stresses the importance of fresh lemon juice for true flavor.
Bars can be prepared ahead and frozen individually wrapped for long-term storage. Powdered sugar should be added just before serving.
Ingredients
- 3 cups all-purpose flour 360g, divided 2 1/2 cups for crust and 1/2 cup for filling
- 2/3 cups powdered sugar 66g, for the shortbread, plus more for dusting
- 1/2 tsp salt
- 12 tbsp butter melted, 170g, unsalted
- 3 tbsp lemon zest of three lemons, zest
- 3 cups sugar 600g
- 8 egg large, room temperature
- 1 cup lemon juice fresh, 240mL
Instructions
- Heat oven to 350F and line a 9x13 baking dish with parchment paper.
- Whisk together 2 1/2 cups of flour (300g) with the powdered sugar and salt, then pour in the melted butter and mix until combined. You can also do this using a stand mixer with a paddle attachment. If you'd like a dash of vanilla can be added in with the butter at this step.
- Sprinkle the dough into your lined pan and press down into a flat layer. Bake at 350F for about 20 minutes or until a light golden color.
- While the crust is baking add the sugar to a food processor and add the zest of three lemons. Pulse until the zest is fully incorporated and sugar is a light yellow color. If you don't have a processor just mince the zest and mix with the sugar in a bag or bowl.
- Add the sugar and remaining half cup of flour to a large bowl and mix well. You can sift together however and zesty sugar bits will need to get dumped out of the sifter as they might clog things up and not go through.
- Pour in the lemon juice and add the eggs then mix very well until completely combined.
- Pour the filling onto the warm crust then transfer to oven and bake for about 25 minutes, turning halfway through the bake. Remove from oven and allow to cool for an hour before chilling in the refrigerator for two hours.
- Dust with powdered sugar and cut into bars using a clean, sharp, damp knife. Clean and re-wet the knife after each cut.
Notes
- Always use fresh lemon juice to capture the lemon flavor; avoid concentrate or bottled juice.
- Line the baking dish with parchment paper for easy removal, or use foil as an alternative.
- Bars may seem soft on removal from oven but will firm up while cooling.
- Lemon Bars freeze well; cut and individually wrap on a baking sheet before storing long-term.
- Apply powdered sugar dusting just before serving for best appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Bars
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 385kcal | 19% |
| Carbohydrates | 66g | 22% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 111mg | 37% |
| Sodium | 113mg | 5% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 407IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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