Creamy Lemon Bars
Indulge in the zesty sweetness of these Creamy Lemon Bars, a perfect balance of tangy citrus and velvety smoothness. Featuring a buttery, golden crust that melts in your mouth, these bars are topped with a luscious lemon filling made with fresh lemon juice, zest, and a touch of heavy cream for added richness. With a light dusting of powdered sugar for a delicate finish, these easy-to-make bars are as visually stunning as they are delicious. Ideal for gatherings, potlucks, or a refreshing treat after dinner, this recipe comes together in under an hour and guarantees a delightful burst of sunshine in every bite. The chilled, creamy texture and bright lemon flavor make these bars a dessert you’ll keep coming back to.
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 100 grams Granulated sugar
- 250 grams All-purpose flour
- 0.25 teaspoons Salt
- 4 large Eggs
- 200 grams Granulated sugar (for filling)
- 120 milliliters Fresh lemon juice
- 2 teaspoons Lemon zest
- 30 grams All-purpose flour (for filling)
- 60 milliliters Heavy cream
- 10 grams Powdered sugar
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch (23x23 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add the all-purpose flour and salt, mixing until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking pan to form the crust. Prick the crust several times with a fork to prevent bubbling.
Bake the crust in the preheated oven for 15-18 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
While the crust cools, prepare the filling. In a medium bowl, whisk together the eggs and granulated sugar until well combined and slightly foamy.
Add the fresh lemon juice, lemon zest, and heavy cream to the mixture and whisk until smooth. Sift in the all-purpose flour and continue whisking until no lumps remain.
Pour the lemon filling over the partially baked crust, spreading it evenly.
Return the pan to the oven and bake for 20-25 minutes, or until the filling is set and slightly firm to the touch.
Let the lemon bars cool to room temperature, then refrigerate for at least 2 hours to fully set.
Once chilled, use the parchment paper overhang to lift the bars out of the pan. Dust the top with powdered sugar, slice into 12 squares, and serve.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 67 mg | 3% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 26.3 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 58 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.
