Lemon Bars Recipe
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Lemon Bars Recipe
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My family's favorite lemon bars recipe! Tart lemon curd is balanced with a sweet, buttery shortbread crust, then dusted with powdered sugar.
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Ingredients
- ½ cup unsalted butter (1 stick)
- ½ cup all-purpose flour
- ½ cup whole wheat pastry flour or additional all-purpose flour
- 1/4 cup powdered sugar plus additional for serving
- ¼ teaspoon kosher salt plus 1/8 teaspoon, divided
- 1 cup granulated sugar
- 2 teaspoons lemon zest about three-quarters of 1 large lemon
- 2 large eggs at room temperature
- ¼ cup freshly squeezed lemon juice from about 1 large lemon
- ½ teaspoon baking powder
Instructions
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8x8-inch pan with parchment paper and set aside.
- In a small microwave-safe bowl, melt the butter. In a medium mixing bowl, stir together the all-purpose flour, whole wheat pastry flour, 1/4 cup powdered sugar, and 1/8 teaspoon kosher salt. Pour the butter over the top and stir to combine. The batter will be very wet. Press into an even layer in the prepared pan, building the crust 1/2 inch up the sides all around. Bake the crust for 15 to 20 minutes, until barely light brown. Leave the oven at 350 degrees F.
- While the crust bakes, in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, rub the granulated sugar and lemon zest together with your fingers until moist and fragrant. Add the eggs, lemon juice, baking powder, and remaining 1/4 teaspoon salt. With an electric mixer, beat on high speed until light and well blended, about 3 minutes. Pour into the hot crust (no need for it to cool).
- Return to the pan to the oven and bake 25 to 30 minutes, until the bars are set, no indentation remains when you touch the center with your finger, and your kitchen smells incredible. Let cool completely, then dust with powdered sugar. Cut into squares and serve.
Notes
- TO STORE. Lemon bars may be stored for up to 1 day at room temperature. Beyond that, lemon bars should be stored in an airtight container in the refrigerator for up to 1 week.
- TO FREEZE. Once cooled, cut the lemon bars into squares and then wrap individually in foil or plastic and store in an airtight container for up to 3 months.
- TO THAW. Transfer frozen bars to the refrigerator and let thaw overnight.
Nutrition Information
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Serving
1square (of 24)
Calories
103kcal
(5%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
24mg
(8%)
Potassium
38mg
(1%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
139IU
(3%)
Vitamin C
1mg
(1%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24squares (1 8x8 pan)
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Serving | 1square (of 24) | |
| Calories | 103kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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