Lemon Bars with Shortbread Crust
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
24 bars
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Calories
204 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Lemon Bars with Shortbread Crust
Description
This recipe combines a classic shortbread crust made from flour, powdered sugar, and salted butter with a vibrant lemon filling. The crust is pressed into a pan and baked until slightly golden, offering a tender but sturdy bottom layer. The lemon filling uses whole eggs, granulated sugar, lemon juice, flour, and baking powder, which is beaten until smooth before being poured over the baked crust.
The dish is baked again to set the filling, achieving a glossy, firm top with a mild golden tint. The resulting lemon bars balance sweetness and tartness, with a soft, custard-like filling supported by the crumbly shortbread base. They are cut into bars and lightly dusted with powdered sugar for an added touch.
These lemon bars can be stored refrigerated in an airtight container for up to 5 days or frozen for three months, making them easy to prepare ahead or keep for special occasions.
Store lemon bars in an airtight container refrigerated for up to 5 days or freeze for up to 3 months.
Ingredients
For the Bottom Crust
- 2 cups all-purpose flour
- ½ cup powdered sugar
- 1 cup butter room temperature and cut into cubes (2 sticks, salted
For the Lemon Filling
- 4 egg large
- 2 cups granulated sugar
- ⅓ cup lemon juice (from 1-2 lemons)
- ½ cup all-purpose flour
- ½ teaspoon baking powder
For Garnish
- powdered sugar
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick spray and line with parchment paper. Set aside.
- Make the crust. Mix together the flour and powdered sugar in a large bowl.
- Using your fingers, cut the butter into the mixture until it clings together and is crumbly.
- Press this mixture into the prepared pan and bake 20-25 minutes, until just turning golden.
- While the crust bakes, make the filling.
- In a large mixing bowl, use an electric hand mixer or whisk to beat together the eggs, sugar, and lemon juice. (If you love lemon, feel free to use a little more juice!)
- In a separate bowl, stir together the flour and baking powder. Stir this mixture into the egg mixture. (This mixture will be very runny.)
- Once you’ve brought the crust out of the oven, pour this egg mixture over the baked crust.
- Place the pan back into the oven and bake for approximately 25 minutes. It should be a light golden brown.
- Remove it from the oven and allow it to cool before cutting and serving. Once your pan gets to room temperature, you might even want to pop it into the refrigerator for 5-10 minutes before cutting.
- Lightly dust them with icing sugar (try using a fine sieve or sifter) to make them look extra fancy.
Notes
- Store lemon bars in an airtight container refrigerated for up to 5 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24bars
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 204kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 81mg | 3% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 276IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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