Lemon Bars

from kristineskitchenblog.com

These Lemon Bars are bursting with bright, fresh lemon flavor! The lemon layer comes together quickly in a mixing bowl using both lemon juice and zest for incredible fresh lemon flavor. The shortbread crust is buttery and sweet - the perfect complement to the tart lemon filling. This lemon dessert is quick and easy to make!

Prep Time25

Cook Time40

Cooling/Chilling3

Total Time4 5

Servings: bars

Calories: 211kcal

Ingredients

For the Shortbread Crust

1 cup unsalted butter at room temperature
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt

For the Lemon Filling

2 ¼ cups granulated sugar*
2 tablespoons lemon zest from 3-4 medium lemons
¼ cup all-purpose flour
6 large eggs at room temperature
1 cup fresh lemon juice from about 8 medium lemons
powdered sugar optional, for serving

Instructions

Preheat oven to 350° F. Grease a 9x13-inch glass baking dish with cooking spray and line with parchment paper, leaving a slight overhang on the two long ends (this can be used to easily remove the lemon bars from the pan).
To make the crust, cream together the butter and powdered sugar with a stand mixer or hand mixer until well combined. Mix in the vanilla extract. Then mix in the flour and salt until combined. The dough may be crumbly.
Firmly press the dough into the prepared baking dish. (This takes a bit of work but be patient and it will press out into an even layer.) Bake for 17-20 minutes, until barely golden brown. Set aside to cool for a few minutes.
To make the lemon filling, add the sugar and lemon zest to a large bowl. Use your fingers to work the zest into the sugar until fragrant.
Add the flour and whisk until well combined.
Add the eggs and lemon juice and whisk until well combined.
Pour the lemon filling over the warm crust. Use oven mitts to carefully return the pan to the oven and bake for 20-25 minutes, until center is set and jiggles only slightly when you gently shake the pan. Let the bars cool at room temperature for about an hour, then chill in the refrigerator for at least 2 hours before slicing and serving. To cut clean slices, lightly spray a sharp knife with cooking spray and wipe with a damp paper towel between cuts as needed.
Sprinkle lemon bars with powdered sugar right before serving, if desired.

Video

Notes

Using 2 1/4 cups granulated sugar in the filling makes lemon bars that have plenty of bright, tart lemon flavor. If you like your lemon bars on the sweeter side, add another 1/4 cup granulated sugar to the filling. Similarly, I've also made these bars with just 2 cups of sugar and we really enjoyed them this way - perfect for those of you who like tart lemon bars.
Store lemon bars in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Place a sheet of parchment paper between layers of lemon bars to keep them from sticking together.

Nutrition

Nutrition information is only an estimate.