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
- 2 1/2 cups all-purpose flour (300g)
- 2/3 cup powdered sugar (66g)
- 1/2 tsp salt
- 12 tbsp unsalted butter, melted (170g)
- 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
- Heat your oven to 350°F and line a 9×13-inch baking dish with parchment paper.
- In a bowl or stand mixer, whisk together 2 1/2 cups of flour, powdered sugar, and salt. Pour in the melted butter and mix until a cohesive dough forms.
- Sprinkle the dough evenly into the lined pan and press it down firmly to form a flat layer. Bake for about 20 minutes or until golden.
- Add the sugar and lemon zest to a food processor and pulse until combined. Alternatively, mix manually.
- In a large bowl, combine the lemon sugar and remaining 1/2 cup flour. Add lemon juice and eggs. Whisk until smooth.
- Pour the lemon filling over the warm baked crust. Bake for approximately 25 minutes, turning halfway through.
- Cool at room temperature for an hour, then refrigerate for at least two hours.
- Dust with powdered sugar and cut into bars with a clean, damp knife. Serve chilled or at room temperature.
Notes
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 385
- Sugar: 54g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 186mg