Double Lemon Bars
Brighten your dessert game with these zesty Double Lemon Bars, the ultimate treat for citrus lovers. Featuring a buttery, melt-in-your-mouth shortbread crust and a luscious lemon filling made with freshly squeezed lemon juice and vibrant lemon zest, these bars deliver a double dose of citrus flavor in every bite. Perfectly balanced between tangy and sweet, they’re topped with a light dusting of powdered sugar for a beautiful finishing touch. With just 20 minutes of prep time and simple pantry ingredients, this recipe is easy to make yet irresistibly impressive. Whether for a summertime picnic or an elegant dessert table, these chilled lemon bars are sure to be a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 1 cup unsalted butter, melted
- 0.5 cup granulated sugar (for crust)
- 2 cups all-purpose flour (for crust)
- 0.25 teaspoons salt
- 1.5 cups granulated sugar (for filling)
- 0.25 cup all-purpose flour (for filling)
- 4 large eggs
- 0.75 cup freshly squeezed lemon juice
- 2 tablespoons lemon zest (from 2 large lemons)
- 0.25 cup powdered sugar (for garnish)
Instructions
Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, and lightly grease the paper.
In a medium bowl, combine the melted butter, granulated sugar, all-purpose flour, and salt for the crust. Mix until a crumbly dough forms.
Press the crust mixture firmly into the bottom of the prepared pan, creating an even layer. Use the bottom of a measuring cup or your hands to flatten it well.
Bake the crust in the preheated oven for 18-20 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool slightly while you prepare the filling.
In a large mixing bowl, whisk together the granulated sugar and flour for the filling until well combined.
Add in the eggs, one at a time, whisking until the mixture is smooth and frothy. Then stir in the lemon juice and lemon zest, ensuring everything is thoroughly mixed.
Pour the lemon filling over the slightly cooled crust, spreading it evenly.
Return the pan to the oven and bake for 25-28 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
Remove the pan from the oven and let the lemon bars cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours to firm up.
Once chilled, use the parchment paper overhang to lift the lemon bars out of the pan. Transfer to a cutting board and cut into 16 squares or rectangles.
Dust the top of the lemon bars with powdered sugar before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.2 g | 275% | |
| Saturated Fat | 128.3 g | 642% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 898 mg | 39% | |
| Total Carbohydrate | 661.9 g | 241% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 437.7 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 224 mg | 17% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 776 mg | 17% | |
*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.
