Description
These bright and zingy lemon bars feature a buttery shortbread crust topped with a tangy lemon filling. Easy to make and perfect for dessert or a sweet snack, they offer a delightful balance of tart and sweet flavors with a dusting of powdered sugar to finish.
Ingredients
Scale
For the Crust
- 2 1/2 cups all-purpose flour (300g)
- 2/3 cups powdered sugar (66g)
- 1/2 tsp salt
- 12 tbsp unsalted butter, melted (170g)
For the Filling
- 1/2 cup all-purpose flour (60g)
- 3 cups sugar (600g)
- 3 tbsp lemon zest (zest of three 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 (175°C) and line a 9×13 inch baking dish with parchment paper to prevent sticking.
- Make the Crust: In a bowl, whisk together 2 1/2 cups (300g) of flour, powdered sugar, and salt. Pour in the melted butter and mix thoroughly until fully combined, either by hand or with a stand mixer using a paddle attachment. Optional: add a dash of vanilla with the butter at this stage for extra flavor.
- Press and Bake Crust: Evenly sprinkle and press the dough into the prepared pan, forming a flat layer. Bake at 350°F for about 20 minutes or until the crust turns a light golden color.
- Prepare Lemon Sugar Mixture: While the crust bakes, combine the sugar and lemon zest in a food processor and pulse until the zest is fully incorporated and the sugar appears a light yellow. Alternatively, mince zest finely and mix with sugar by hand.
- Mix Filling: In a large bowl, mix the remaining 1/2 cup (60g) flour with the zested sugar mixture. Pour in the fresh lemon juice and add the eggs, mixing very well until the mixture is smooth and uniform.
- Combine and Bake: Pour the filling over the warm crust and return the pan to the oven. Bake for about 25 minutes, turning the pan halfway through baking for even cooking. The filling should set but remain slightly soft in the center.
- Cool and Chill: Remove from oven and let cool on a wire rack for one hour. Then refrigerate for at least two hours to fully set the bars.
- Serve: Dust the bars with powdered sugar, then cut into 15 bars using a clean, sharp knife wetted between cuts to ensure clean slices.
Notes
- Using room temperature eggs helps achieve a smooth filling texture.
- Wetting and cleaning the knife between cuts prevents the filling from sticking and keeps edges neat.
- Storing bars refrigerated maintains freshness and firmness.
- You can add a splash of vanilla extract to the crust for a subtle extra flavor dimension.
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
