Chex Lemon Bars
Bright, zesty, and irresistibly crisp, these Chex Lemon Bars elevate the classic citrus dessert with a unique twist. Featuring a delightful crust made from finely crushed Rice Chex cereal, these bars offer a light, crunchy base that perfectly complements the silky, tangy lemon filling. With a buttery richness, fresh lemon juice, and vibrant zest, every bite bursts with refreshing flavor. Topped with a dusting of powdered sugar for a touch of sweetness, this dessert is perfect for spring gatherings, picnics, or whenever you crave a little sunshine on your plate. Quick to prepare and utterly satisfying, these Chex Lemon Bars are destined to be a crowd-pleaser and your new go-to for lemony treats! Keywords: Chex Lemon Bars, lemon dessert recipe, lemon bars with Chex crust, tangy citrus desserts, unique lemon bar recipe.
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Recipe Information
Ingredients
- 3 cups Rice Chex cereal
- 1 cup Unsalted butter
- 1.5 cups Granulated sugar
- 2 cups All-purpose flour
- 0.5 teaspoons Salt
- 4 large Eggs
- 0.75 cups Lemon juice
- 1 tablespoon Lemon zest
- 0.5 cups Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan and line it with parchment paper, allowing the edges to overhang for easy removal.
Place the Rice Chex cereal in a food processor and pulse until finely crushed into a breadcrumb-like texture.
In a medium bowl, mix the crushed Rice Chex with the all-purpose flour, 0.5 cups of granulated sugar, and salt.
Melt 0.5 cups of the unsalted butter and incorporate it into the mixture. Stir until the mixture resembles crumbs.
Press this crust mixture firmly and evenly into the prepared baking pan. Bake in the preheated oven for 10-12 minutes, or until golden and set. Let it cool while preparing the filling.
In another medium bowl, whisk together eggs and the remaining granulated sugar until smooth.
Add the lemon juice, lemon zest, and remaining 0.5 cups of melted butter to the egg mixture, whisking until combined.
Sift two tablespoons of flour into the mixture to thicken, and mix until smooth.
Pour the lemon mixture over the cooled crust, ensuring an even layer.
Bake for 30-35 minutes, or until the filling is set and no longer jiggles in the center.
Allow the lemon bars to cool in the pan completely, then refrigerate for at least 1 hour to firm up.
Using the parchment paper overhang, lift the bars out of the pan and transfer to a cutting board.
Dust the top with powdered sugar and slice into 16 squares. Serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
3880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 2447 mg | 106% | |
| Total Carbohydrate | 658.9 g | 240% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 372.6 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 12.1 mcg | 61% | |
| Calcium | 715 mg | 55% | |
| Iron | 47.2 mg | 262% | |
| Potassium | 883 mg | 19% | |
*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.
