These lemon bars have a sweet, tangy filling that sits atop a buttery shortbread crust & are topped with a generous dusting of powdered sugar– if you are a lemon-lover like me, you will LOVE these bars!
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If I have to choose between having something chocolatey and something sweet and tangy… I’ll choose sweet and tangy ALL day. Sour candy truly is my nemesis. I just can’t say no; it’s almost as if I like having the roof of my mouth totally destroyed– if you’re a fellow sour-lover you know what I’m talking about. Dylan on the other hand would choose chocolate, in just about any form, over something tart. Opposites attract right ❤ ? To my surprise my chocolate-loving hubby was obsessed with these lemon bars! One of the best things about this super simple dessert is that by using both the juice and the zest you can really taste the lemon flavor!
This recipe packs a lemon punch that is perfectly balanced with its buttery shortbread crust– these lemon bars are sure to satisfy your sweet tooth.
What you’ll need to make the lemon bars:
For the crust-
- 1 and 3/4 cups all-purpose flour
- 1/2 cup white granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 cup unsalted butter, room temperature & cubed
For the filling-
- 1/2 cup fresh lemon juice (4-5 lemons)
- Zest of 1 whole lemon
- 4 large eggs, room temperature
- 1 and 1/2 cups white granulated sugar
- 1/4 cup all-purpose flour
Servings: 24 lemon bars
Making the crust
- Preheat oven to 350 degrees and line a 9 x 13 inch baking dish with aluminum foil. Leave an overhang of foil (for easy removal of the lemon bars), and lightly spray the foil with nonstick cooking spray; set the prepared baking dish aside. In a mixing bowl, whisk together flour, sugar, cornstarch, & salt.
2. Cut butter into cubes and add to the dry ingredients. Tip: Set out the butter and cut into cubes before you allow it to come up to room temperature, it makes the process a little less messy!
3. Using a fork, pastry cutter, or your hands, cut butter into the flour mixture until it becomes crumbly and starts to come together.
Once the mixture looks similar to the image above it’s ready to go!
4. Transfer mixture into prepared baking dish & press down into one even layer.
5. Bake for 20-25 minutes at 350 degrees. Crust will be done when the edges are lightly golden brown and the top is set. Once removed from the oven, leave oven temperature at 350 degrees.
Making the filling
- In a mixing bowl, whisk together flour & sugar. Add in eggs, lemon juice & lemon zest until fully combined and carefully pour mixture over the warm crust.
2. Return dish to the oven. Bake at 350 degrees for 18-22 minutes or until the filling no longer jiggles and appears to be set.
3. Remove from the oven and place baking dish onto a wire cooling rack for 1-2 hours, or until completely cooled. Cover tightly with plastic wrap and place in the fridge for at least 2 hours before cutting. I prefer to make these the day prior to serving and let them chill over night!
4. When ready to serve, pull on the aluminum foil and remove it from the baking dish. Cut lemon bars into desired size and dust with powdered sugar! Note: The powdered sugar will begin to dissolve into the lemon bars after a little while, so only sugar those you plan on serving right away!
These lemon bars were our Easter dessert this year & they did not disappoint. I hope that you enjoy them just as much as Dylan and I did!
Storing Instructions: Lemon bars can be served chilled or at room temperature, but they should be stored in an airtight container in the fridge!
Leave a comment below and if you make this recipe be sure to post a picture and don’t forget to tag me!
Recipe adapted and modified from live well bake often