Lemon Bars
Lemon Bars are a delightful dessert that combines the tangy freshness of lemon with a buttery shortbread crust, creating a perfect balance of sweet and tart flavors.
This classic recipe features a smooth and zesty lemon filling on a crisp pastry base, making it a favorite treat for picnics, parties, or simply as a satisfying dessert after any meal. With its vibrant citrus flavor and easy-to-make nature, lemon bars are sure to brighten any occasion.
Ingredients:
For the Shortbread Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Lemon Filling:
- 2 cups granulated sugar
- 1/2 cup all-purpose flour
- 4 large eggs
- 2/3 cup fresh lemon juice (about 4-5 lemons)
- Zest of 2 lemons
- Powdered sugar, for dusting (optional)
How to Make Lemon Bars:
Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper, leaving an overhang for easy removal.
Make the Shortbread Crust:
In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
Gradually add flour and salt to the butter-sugar mixture, mixing until crumbly.
Press the mixture evenly into the bottom of the prepared baking pan.
Bake the Crust:
Bake the crust in the preheated oven for 20-25 minutes, or until lightly golden brown around the edges. Remove from the oven and set aside.
Prepare the Lemon Filling:
In another bowl, whisk together granulated sugar and flour.
Add eggs, one at a time, whisking well after each addition.
Stir in fresh lemon juice and lemon zest until smooth and well combined.
Pour and Bake:
Pour the lemon filling over the baked crust, spreading it evenly with a spatula.
Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and the edges are lightly golden brown.
Cool and Chill:
Remove the lemon bars from the oven and let them cool completely in the pan on a wire rack.
Once cooled, refrigerate the lemon bars for at least 2 hours (or overnight) to allow the filling to set completely.
Slice and Serve:
Lift the chilled lemon bars out of the pan using the parchment paper overhang.
Cut into squares or rectangles using a sharp knife. Dust with powdered sugar just before serving, if desired.
Chef’s Note:
Zesting Lemons: Use a microplane or fine grater to zest the lemons, being careful to only grate the outer yellow skin and not the bitter white pith.
Storage: Store leftover lemon bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage, wrapped tightly in plastic wrap and aluminum foil.
Variations: Add a hint of vanilla extract to the shortbread crust or sprinkle with shredded coconut for extra texture.
Nutrition Information (per bar, based on 24 bars):
- Calories: 200 kcal
- Protein: 2g
- Carbohydrates: 30g
- Fat: 8g
- Sodium: 70mg
- Fiber: 1g
- Sugars: 20g
Enjoy these delicious Lemon Bars, where the zesty lemon filling and buttery shortbread crust come together to create a dessert that’s both refreshing and satisfying, perfect for any lemon lover!
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