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Lemon Bars

Irresistibly Tangy Lemon Bars with Buttery Crust

These Lemon Bars feature a buttery crust and a tangy lemon filling, making them a perfect dessert for any occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Unsalted Butter Adds richness and moisture; margarine can be used as a substitute.
  • ½ cup Granulated Sugar Sweetens the crust; opt for brown sugar for a deeper flavor.
  • 1 teaspoon Vanilla Extract Optional for a more lemon-forward taste.
  • 2 cups All-Purpose Flour Provides structure; whole wheat flour works for a healthier twist.
  • ¼ teaspoon Salt Balances sweetness and enhances flavor.
For the Filling
  • 4 large Eggs Ensure they are at room temperature.
  • 1 ½ cups Granulated Sugar Can be reduced if using Meyer lemons for sweetness.
  • Zest of 4-5 Lemons Adds concentrated lemon flavor.
  • ¾ cup Fresh Lemon Juice Freshly squeezed is best.
  • ¼ cup All-Purpose Flour Helps set the filling; substitute with cornstarch for gluten-free.
For Dusting
  • Powdered Sugar Confectioners Sugar Use for dusting the top.

Equipment

  • Stand Mixer
  • 13x9-inch Baking Pan
  • Parchment paper
  • Whisk
  • Spatula
  • Sharp knife

Method
 

Preparation Instructions
  1. Preheat your oven to 350°F (175°C) and line a 13x9-inch baking pan with parchment paper.
  2. Combine 1 cup of unsalted butter and ½ cup of granulated sugar in a stand mixer and mix on medium speed until light and fluffy, about 2-3 minutes. Gradually add 2 cups of all-purpose flour and ¼ teaspoon of salt until crumbly. Press into the prepared pan and bake for 18-20 minutes until golden.
  3. While the crust cools, whisk 4 large eggs and 1 ½ cups of granulated sugar in a large bowl. Add the zest and juice of 4-5 lemons, then gradually sift in ¼ cup of flour while whisking until smooth.
  4. Pour the lemon filling over the warm crust and bake for 30-35 minutes until set. The center should not jiggle.
  5. Let the lemon bars cool at room temperature for about 1 hour, then refrigerate for at least 2 hours before slicing.
  6. Lift the cooled lemon bars out of the pan and slice them into squares, dusting with confectioners sugar before serving.

Nutrition

Serving: 1barCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 50mgPotassium: 30mgSugar: 12gVitamin A: 250IUVitamin C: 10mgCalcium: 10mgIron: 0.5mg

Notes

Ensure eggs are at room temperature and always use freshly squeezed lemon juice for the best flavor.

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