Lemon Bars Recipe
Delicious lemon bars with a shortbread crust.
Servings 24 bars
Calories 168kcal
Equipment
- 9 x 13 cake pan
Ingredients
Crust
- ¾ cup butter cut into small pieces
- 1 ½ cup flour
- 1 cup powdered sugar
- ¼ teaspoon salt
Filling
- 6 eggs
- 1 ½ cups granulated sugar
- 1 cup flour
- 1 cup freshly squeezed lemon juice
- 2 Tablespoons lemon zest
Serving
- powdered sugar for dusting
Instructions
Crust
- For the crust: Add butter, 1 ½ cups flour and powdered sugar into a food processor.¾ cup butter, 1 ½ cup flour, 1 cup powdered sugar, ¼ teaspoon salt
- Pulse until crumbly. This mixture will appear very dry.
- Pour into a 8x11 inch baking dish. Pat down with hands so it is slightly compacted. The powdered sugar will seem dry and powdery.
- Bake crust in a 350 degree oven for 20 minutes.
Filling
- Meanwhile in the same food processor bowl, add eggs, sugar, flour, lemon juice and zest. Puree until well mixed.6 eggs, 1 ½ cups granulated sugar, 1 cup flour, 1 cup freshly squeezed lemon juice, 2 Tablespoons lemon zest
- When crust comes out of oven, let cool for 5 minutes. While still warm, pour lemon mixture over crust. Return to oven for 30 minutes.
- Let cool completely.
Serving
- Cut into squares and sprinkle with powdered sugar before serving.powdered sugar for dusting
Notes
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- Pre-bake the crust: Fully bake the shortbread crust before adding the lemon filling to keep it crisp and prevent sogginess.
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- Use fresh lemon juice: Freshly squeezed lemon juice gives the best, brightest flavor—bottled juice just can’t compare!
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- Cool before slicing: Let the bars cool completely before slicing to get clean, even cuts.
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- Chill before serving: For the best texture and flavor, refrigerate the bars for a bit before serving.
Nutrition
Serving: 1bar | Calories: 168kcal | Carbohydrates: 28g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 51mg | Potassium: 26mg | Sugar: 17g | Vitamin A: 175IU | Vitamin C: 4.6mg | Calcium: 5mg | Iron: 0.6mg