Lemon Bars Recipe
This easy lemon bars recipe is the perfect summer treat. Made with a rich buttery shortbread crust topped with a perfectly sweet, tart, and thick lemon custard filling, they’re irresistible and guaranteed to brighten up any afternoon!
Servings: 24 servings
Ingredients
For the Crust
- ½ pound unsalted butter at room temperature
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ⅛ teaspoon salt
For the Filling
- 6 large eggs at room temperature
- 3 cups granulated sugar
- 4 tablespoon lemon zest less if you prefer a less bold lemon flavor
- 1 cup fresh lemon juice
- 1 cup all-purpose flour
- Confectioners' sugar for dusting
Instructions
- Preheat your oven to 350 degrees F and line a 13×9 inch baking pan with parchment paper so that the parchment paper goes up the sides and spills over (see notes).
- To make the crust, cream the butter and sugar using a stand mixer or electric hand mixer until light and fluffy (approximately 3 minutes).
- In a separate bowl, combine the flour and salt. With the mixer on low, add the flour to the butter mixture until just combined.
- With well-floured hands (this will prevent the dough from sticking to your fingers), transfer the dough to your prepared baking dish. Gently flatten the dough into an even layer, building a ½-inch edge up the side of the pan.
- Bake the crust for 15 to 20 minutes or until just turning golden brown. Remove from the oven and cool; leaving the oven on.
- To make the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour the egg mixture over the cooled crust and bake for approximately 35 minutes, or until the filling has set. Remove from the oven and cool at room temperature.
- Cut into squares and dust with confectioners' sugar. Store leftovers in an airtight container in the refrigerator for up to 5-7 days.
Video
Notes
- Using parchment paper to line your baking dish makes the removal and cutting of the lemon bars so much easier than simply greasing the baking pan. Just make sure to have enough extra parchment paper hanging off the sides - this will act as a hammock to remove the entire sheet of lemon bars from the pan before slicing.
- You know your lemon bars are set when the center is no longer jiggly.
Nutrition
Calories: 258kcal | Carbohydrates: 42g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 66mg | Sodium: 31mg | Potassium: 48mg | Fiber: 0g | Sugar: 29g | Vitamin A: 305IU | Vitamin C: 5.2mg | Calcium: 14mg | Iron: 1mg
