Lemon Bars
These Lemon Bars have the perfect crust to filling ratio! This lemon dessert recipe has the thicker layers than your average lemon bar with a crisp shortbread crust. Finish them off with a final dusting of powdered sugar.
Ingredients
For the crust:
- 1 cup unsalted butter, softened to room temperature
- ½ cup white sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the filling:
- 6 large eggs
- 3 cups white sugar
- 2 tablespoons grated lemon zest
- 1 cup fresh lemon juice
- 1 cup all-purpose flour
- powdered sugar for dusting
Instructions
- Preheat the oven to 350 degrees. Line a 9x13 baking dish with parchment paper (for easier removal) or spray it with cooking spray.
- For the crust: In a large bowl, cream the butter and sugar together until fluffy. Add the flour and salt; mix until combined. You can use a food processor or mixer for this until it comes together. It may seem dry at first but the coarse crumbs will come together. Press into the bottom of a parchment-lined pan and bake crust for 18-20 minutes. You can use a flat-bottomed measuring cup to flatten it. Remove from oven to cool on a wire rack while you make the filling.
- For the filling, mix the eggs, sugar, lemon zest, lemon juice, and flour until well combined. Poor lemon mixture over baked crust and bake for 30-35 minutes or until filling is set and not jiggly. Remove from oven and let cool completely. Sprinkle with powdered sugar for serving.
- Store lemon bars in an airtight container in the refrigerator. Before serving remove from fridge for about 10 minutes to let the crust soften. Cut into slices and dust with powdered sugar. Makes about 20 bars.
Notes
Source: Food Network