County Fair First Prize Blue Ribbon Lemon Bars
Get ready to delight your taste buds with these County Fair First Prize Blue Ribbon Lemon Bars—a dessert that’s as luscious as it is award-worthy! With a buttery, melt-in-your-mouth shortbread crust and a zesty lemon filling bursting with fresh citrus flavor, these bars strike the perfect balance between sweet and tangy. A light dusting of powdered sugar finishes them off, creating a beautifully elegant treat that’s perfect for any occasion, whether it's a picnic, potluck, or simply satisfying your sweet tooth at home. Quick to prepare in just about an hour, this recipe is an irresistible choice for lemon lovers and an easy way to impress family and friends with a homemade dessert. From their golden crust to their refreshing zing, these lemon bars will take center stage at your table!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour (for crust)
- 0.25 teaspoons salt
- 4 large eggs
- 1.5 cups granulated sugar (for filling)
- 0.25 cup all-purpose flour (for filling)
- 0.666 cup lemon juice, freshly squeezed
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
In a large mixing bowl, cream together the softened unsalted butter, 1 cup of granulated sugar, and 1/4 teaspoon of salt using a hand or stand mixer until the mixture is light and fluffy.
Gradually add the 2 cups of all-purpose flour (for the crust), mixing until just combined to form a crumbly dough.
Press the dough evenly into the bottom of the prepared pan to form the crust. Prick the crust lightly with a fork to prevent puffing during baking.
Bake the crust in the preheated oven for 18-20 minutes, or until it is lightly golden and set. Remove the pan from the oven and set it aside to cool slightly. Do not turn off the oven.
In a separate bowl, whisk the 4 eggs together until fully combined. Add 1.5 cups of granulated sugar, 1/4 cup all-purpose flour (for filling), and the freshly squeezed lemon juice. Mix until smooth and well-incorporated.
Pour the lemon filling over the partially baked crust, spreading it evenly to the edges.
Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and does not jiggle in the center when gently shaken.
Remove the pan from the oven and allow the lemon bars to cool completely in the pan. Once cooled, use the parchment overhang to lift the bars out of the pan.
Dust the top generously with the powdered sugar for garnish. Cut into 16 squares (or desired sizes) using a sharp knife, wiping the knife clean between cuts for neat edges.
Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 50 mg | 2% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 32.6 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 13 mg | 1% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 48 mg | 1% | |
*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.
