Chewy Lemon Bars
These chewy lemon bars are the perfect balance of bright citrus flavor and satisfyingly soft texture, making them an irresistible crowd-pleaser for any occasion. Featuring a buttery, melt-in-your-mouth shortbread crust and a zesty, rich lemon filling, these dessert bars are elevated with the addition of freshly squeezed lemon juice and aromatic lemon zest for maximum flavor. The recipe is easy to follow, with just 20 minutes of prep time, and results in 16 beautifully portioned bars topped with a delicate dusting of powdered sugar. Whether you're planning a weekend treat, a potluck dessert, or a refreshing summer snack, these homemade lemon bars are a classic favorite that'll have everyone coming back for more.
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Recipe Information
Ingredients
- 230 g unsalted butter, softened
- 200 g granulated sugar
- 250 g all-purpose flour
- 0.5 tsp salt
- 4 large eggs
- 120 ml lemon juice, freshly squeezed
- 2 tbsp lemon zest
- 30 g powdered sugar
- 30 g cornstarch
Instructions
Preheat your oven to 175°C (350°F). Line a 9x13 inch (23x33 cm) baking pan with parchment paper, leaving an overhang for easier removal later.
In a large mixing bowl, cream together 115 g (1/2 cup, or half of the total) of the softened butter, 50 g (1/4 cup) of the granulated sugar, and all of the salt. Mix until smooth and light.
Gradually add 200 g (1 2/3 cups) of the all-purpose flour and mix until the dough comes together. It may be slightly crumbly, but should hold when pressed.
Press the dough evenly into the bottom of the prepared baking pan, creating an even layer for the crust. Use the back of a spoon or your fingers to smooth it out.
Bake the crust for 15-18 minutes, or until lightly golden around the edges. Remove from the oven and let it cool slightly while you prepare the filling.
In a medium-sized bowl, whisk together the eggs, the remaining 150 g (3/4 cup) of granulated sugar, the lemon juice, and the lemon zest until well combined.
Sift the remaining 50 g (1/3 cup) of flour and 30 g (2 tbsp) of cornstarch into the lemon mixture to prevent clumps. Whisk thoroughly until smooth.
Pour the lemon filling over the pre-baked crust, spreading it evenly with a spatula. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggles in the center.
Let the lemon bars cool completely in the pan, then refrigerate for at least 2 hours to firm up for easy slicing.
Once chilled, lift the bars out of the pan using the parchment paper overhang. Use a sharp knife to cut into 16 squares or rectangles, wiping the blade clean between cuts for neat edges.
Dust the top of the lemon bars generously with powdered sugar before serving. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.3 g | 267% | |
| Saturated Fat | 124.7 g | 624% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1246 mg | 415% | |
| Sodium | 1505 mg | 65% | |
| Total Carbohydrate | 462.1 g | 168% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 234.0 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 233 mg | 18% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 758 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
