Description
These bright and zingy lemon bars feature a buttery shortbread crust topped with a tangy lemon custard filling. Perfectly balanced between sweet and tart, this classic dessert is easy to make and sure to brighten up any gathering.
Ingredients
Scale
Crust
- 2 1/2 cups all-purpose flour (300g)
- 2/3 cup powdered sugar (66g)
- 1/2 tsp salt
- 12 tbsp unsalted butter, melted (170g)
Lemon Filling
- 1/2 cup all-purpose flour (60g)
- 3 cups sugar (600g)
- 3 tbsp lemon zest (zest of 3 lemons)
- 8 large eggs, room temperature
- 1 cup fresh lemon juice (240mL)
- Additional powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Heat your oven to 350°F and line a 9×13-inch baking dish with parchment paper to ensure easy removal of the bars later.
- Make the Crust: In a bowl or stand mixer fitted with a paddle attachment, whisk together 2 1/2 cups of flour, powdered sugar, and salt. Pour in the melted butter and mix until the mixture forms a cohesive dough. Optionally, add a dash of vanilla with the butter for extra flavor.
- Press and Bake Crust: Sprinkle the dough evenly into the lined pan and press it down firmly to form a flat, even layer. Bake in the preheated oven for about 20 minutes or until the crust turns a light golden color.
- Prepare Lemon Sugar: While the crust bakes, add the sugar and lemon zest to a food processor and pulse until the zest is fully incorporated and the sugar has a light yellow color. If you don’t have a food processor, finely mince the zest and mix it with the sugar manually.
- Mix Filling Ingredients: In a large bowl, combine the lemon sugar and remaining 1/2 cup flour. Pour in the fresh lemon juice and add the eggs. Whisk or mix very well until the filling is completely combined and smooth.
- Bake Lemon Filling: Pour the lemon filling over the warm baked crust. Return the pan to the oven and bake for approximately 25 minutes, turning the pan halfway through for even baking. The filling should set but still be slightly jiggly in the center.
- Cool and Chill: Remove the lemon bars from the oven and allow them to cool at room temperature for an hour. Then transfer the dish to the refrigerator and chill for at least two hours to let the filling fully set.
- Serve: Dust the cooled lemon bars with powdered sugar. Use a clean, sharp, damp knife to cut into bars, wiping and re-wetting the knife between cuts for clean slices. Serve chilled or at room temperature.
Notes
- For best results, use freshly squeezed lemon juice and freshly grated lemon zest to maximize the citrus flavor.
- Press the crust firmly to ensure it holds together properly after baking.
- Chilling the bars thoroughly before cutting helps achieve clean slices and firm texture.
- A sharp, damp knife prevents the filling from sticking during cutting.
- You can add a teaspoon of vanilla extract to the crust mixture if desired for extra depth of flavor.
Nutrition
- Serving Size: 1 bar
- Calories: 385 kcal
- Sugar: 46 g
- Sodium: 113 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 111 mg
