Lemon Bars
These lemon bars are sweet, tangy, and easy to make. The shortbread crust provides the perfect base for the creamy lemon filling. Serve them chilled with a dusting of powdered sugar for a perfect dessert or afternoon snack.
Yield
Conversions
Ingredients
3
cups All purpose flour (Divided)
2 1/2 cups (for crust) and 1/2 cup for filling
⅔
cups Powdered sugar
⅓
tsp Salt
12
tbsp Unsalted, melted butter
3
tbsp Lemon zest (normally three lemons)
3
cups Sugar
8
Large eggs (room temperature)
1
cups Fresh lemon juice
Preparation
Heat oven to 350F and line a 9×13 baking dish with parchment paper.
Whisk together 2 1/2 cups of flour, powdered sugar, and salt, then pour in melted butter and mix until combined.
Press the dough into your baking pan. 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.
Add the remaining flour to your sugar mixture. Pour in the lemon juice and add the eggs and mix until combined.
Pour the filling onto the warm crust then transfer to oven and bake for about 25 minutes.
Remove from oven and allow to cool for an hour before chilling in the refrigerator for two hours.
Dust with powdered sugar and cut into bars.
