Description
This classic Lemon Bars recipe features a buttery, tender crust paired with a tangy, sweet lemon filling. Perfectly balanced and dusted with confectioners' sugar, these bars are a delightful treat for any occasion.
Ingredients
Scale
For the Crust
- 0.5 pound unsalted butter - at room temperature
- 0.5 cup granulated sugar
- 2 cups all-purpose flour
- 0.125 teaspoon salt
For the Filling
- 6 large eggs - at room temperature
- 3 cups granulated sugar
- 4 tablespoons lemon zest
- 1 cup fresh lemon juice
- 1 cup all-purpose flour
For Garnish
- Confectioners' sugar - for dusting
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a 13×9 inch baking pan with parchment paper, making sure the parchment extends up the sides to create overhangs for easy removal.
- Make the Crust: Using a stand or electric hand mixer, cream the room temperature unsalted butter and granulated sugar together until light and fluffy, about 3 minutes.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour and salt. With the mixer on low speed, add the flour mixture to the butter mixture until just combined.
- Form the Crust: Flour your hands well to prevent sticking and transfer the dough into the prepared baking pan. Gently press into an even layer, building up a ½-inch edge along the sides of the pan.
- Bake the Crust: Bake the crust in the preheated oven for 20 minutes or until it starts to turn golden brown. Remove from oven and allow it to cool while leaving the oven on.
- Prepare the Filling: In a bowl, whisk together the eggs, granulated sugar, lemon zest, lemon juice, and all-purpose flour until smooth and well combined.
- Add Filling and Bake: Pour the lemon filling evenly over the cooled crust and return to the oven. Bake for 35 minutes, or until the filling is set and no longer jiggly in the center.
- Cool and Serve: Remove the lemon bars from the oven and let them cool to room temperature. Once cooled, use the parchment overhang to lift the bars from the pan, cut into 24 squares, and dust with confectioners' sugar.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5-7 days.
Notes
- Lining the pan with parchment paper and having extra hanging off the sides makes removing the lemon bars easier and cleaner.
- The lemon bars are perfectly set when the center is firm and no longer jiggles when you gently shake the pan.
- You can reduce the lemon zest if you prefer a milder lemon flavor.
- If you want a firmer crust edge, bake the crust for the full 20 minutes before adding filling.
Nutrition
- Serving Size: 1 bar
- Calories: 220 kcal
- Sugar: 26 g
- Sodium: 70 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 95 mg
