Nothing says summer like a fresh batch of lemon bars! These lemon bars have a delicious buttery crust and a tangy lemon filling. Topped off with the sweetness of powdered sugar and they are a delight! They’d be a great addition to your next barbecue or even just a nice treat to keep on hand when your sweet tooth is calling!
Lemon Bars
Shortbread Crust
3 sticks Butter, Unsalted
2 1/4 cups All Purpose Flour
3/4 cup Sugar
3/4 tsp Salt
Lemon Filling
3 cups Sugar
9 each Eggs
3/4 cup All Purpose Flour
8 each Lemons
Powdered Sugar for Dusting
1. Preheat your oven to 350°F. The first step is to make the shortbread crust. Make sure your butter is softened before you begin. Cream the butter and sugar together on low-medium speed, using a beater attachment on either a stand mixer or a hand mixer.
2. Add the flour and salt and continue to mix until the ingredients are well combined.
3. We’re going to bake these bars in a jelly roll pan or a half size baking sheet with sides. Dust your sheet pan with flour and place the shortbread crust dough onto the pan. Spread it out flat with a combination of your hands and a rolling pin. It will be pretty sticky, so continue to dust with flour as needed.
4. Once the whole baking sheet is covered with an even layer of crust, place it in the oven for about 15 minutes. The crust will get a very slight golden color to it and it will rise a bit.
5. While our crust is baking we can mix up the lemon filling. Zest your lemons directly into your mixing bowl. Add the eggs and sugar and whisk together.
6. Juice your lemons and add the lemon juice and flour to your egg mixture. Whisk until well combined, trying not to incorporate too much air. Pour the mixture over the crust. It should fill your pan almost to the top so be sure you do this part close to your oven!
7. Very carefully place the lemon bars into the oven and bake for an additional 25 minutes. Remove from the oven and place in the refrigerator or freezer to cool.
8. Once your bars are cool, loosen the edges with a pairing knife and remove the sheet from your baking pan. Cut off about 1/2 inch from each side so you have clean edges. Then slice the bars into your desired shapes.
9. Last, dust the top of your bars with powdered sugar. Lots and lots of powdered sugar! Then, enjoy!
Lemon Bars
Equipment
- Mixer
Ingredients
Shortbread Crust
- 3 sticks Butter Softened
- 3/4 cup Sugar
- 2 1/4 cups Flour
- 3/4 tsp Salt
Lemon Filling
- 8 each Lemons Zested and Juiced
- 9 each Eggs
- 3 cups Sugar
- 3/4 cup Flour
- 1/4 cup Powdered Sugar For Dusting
Instructions
- Make the shortbread crust first. Preheat the oven to 350. Cream your butter and sugar together. Then add the flour and salt until well combined.
- Spread the shortbread crust onto a lightly floured jelly roll pan and bake for about 15 minutes.
- Zest and juice your lemons. Whisk together the eggs, lemon zest, lemon juice, sugar, and flour.
- Pour the lemon mixture on top of the baked shortbread crust. Place it in the oven and bake for another 25 minutes.
- Cool the lemon bars. Once they're cooled, loosen the edges from the pan and turn out the lemon bars onto a cutting board. Trim the edges and cut the bars into your desired shape.
- Dust the top of the lemon bars with powdered sugar and enjoy!
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