Lemon Bars Recipe
User Reviews
5
Lemon Bars Recipe
Description
The Lemon Bars Recipe starts with a rich crust made from room temperature butter, flour, powdered sugar, and salt combined into a soft dough pressed into a pan and partially baked. Meanwhile, a lemon layer is blended from whole eggs, fresh lemon juice, granulated sugar, and a bit of flour, poured over the warm crust and baked again until just set with golden edges. The result is a dessert with a nicely balanced texture between the crisp, buttery base and the smooth, slightly tangy lemon topping. A final dusting of powdered sugar adds a hint of sweetness and an attractive finish. This treat is best cooled completely before slicing to ensure clean edges and optimal texture.
The bars cut into squares can be served as a refreshing finish to a meal or a light snack. The balance of citrus brightness with buttery pastry makes them a popular choice for those who enjoy a dessert that is neither too sweet nor too heavy.
The recipe advises monitoring closely during baking to prevent curdling or grainy texture, removing from the oven as soon as the center is set. Lemon zest can be boosted for more citrus aroma, and the bars keep well covered in the refrigerator for several days or can be frozen for longer storage. Using parchment paper to line the pan helps achieve clean slices, and heating a knife before cutting aids in neat portions.
Ingredients
Crust
- 1 cup unsalted butter room temperature
- 2 cups all-purpose flour
- ½ cup powdered sugar
- ½ teaspoon salt
Lemon Layer
- 4 egg
- 5-6 tablespoons lemon juice
- 1¾ cups granulated sugar
- ⅓ cup all-purpose flour
- powdered sugar for topping
Instructions
- Preheat the oven to 375°F. Grease a 9x13-inch glass baking dish and set aside.
- In a medium bowl, mix butter, flour, powdered sugar, and salt with a pastry cutter or spatula. Pat the mixture into the prepared dish.
- Bake for 20 minutes. Do not let it brown.
- While the crust is baking, blend eggs, lemon juice, granulated sugar, and flour in a medium bowl with a hand mixer until frothy, about 30 seconds. Pour over warm crust.
- Bake for an additional 22–24 minutes. Bars are done when the edges begin to turn golden brown and the middle is set and does not wobble.
- Let cool completely in the pan. Sift powdered sugar over the top before cutting into squares.
Notes
- Store lemon bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 4 days; they can also be frozen for up to 1 month.
- Use fresh lemon juice from about two medium lemons for the best flavor; adding lemon zest enhances the citrus aroma.
- Remove from the oven as soon as the center of the lemon layer is set to avoid a grainy or curdled texture.
- Dust with powdered sugar after cooling for a finished look and mild sweetness; air bubbles on top are normal and hidden by the sugar.
- Line the baking pan with parchment paper for easy removal and clean slicing; dip a warm knife in hot water and wipe it dry before cutting to get neat squares.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 303kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 97mg | 4% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 442IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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