Description
A deliciously sweet and tangy lemon bar recipe that is perfect for dessert or a snack.
Ingredients
Scale
- 2 1/2 cups all-purpose flour (300g) for the crust
- 1/2 cup all-purpose flour (60g) for the filling
- 2/3 cup powdered sugar (66g) for the shortbread
- 1/2 tsp salt
- 12 tbsp unsalted butter (melted, 170g)
- 3 tbsp lemon zest (zest of three lemons)
- 3 cups sugar (600g)
- 8 large eggs (room temperature)
- 1 cup fresh lemon juice (240mL)
Instructions
- Heat oven to 350F and line a 9×13 baking dish with parchment paper.
- Whisk together 2 1/2 cups of flour (300g) with the powdered sugar and salt, then pour in the melted butter and mix until combined. You can also do this using a stand mixer with a paddle attachment.
- Sprinkle the dough into your lined pan and press down into a flat layer. Bake at 350F for about 20 minutes or until a light golden color.
- While the crust is baking, add the sugar to a food processor and add the zest of three lemons. Pulse until the zest is fully incorporated and sugar is a light yellow color.
- Add the sugar and remaining half cup of flour to a large bowl and mix well.
- Pour in the lemon juice and add the eggs then mix very well until completely combined.
- Pour the filling onto the warm crust then transfer to the oven and bake for about 25 minutes, turning halfway through the bake.
- Remove from the oven and allow to cool for an hour before chilling in the refrigerator for two hours.
- Dust with powdered sugar and cut into bars using a clean, sharp, damp knife.
Notes
- Dust with additional powdered sugar before serving for a decorative touch.
- This recipe can be easily doubled for larger gatherings.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg