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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