Elegant Lemon Bars
Brighten up any dessert table with these Elegant Lemon Bars, a classic treat elevated by their buttery shortbread crust and tangy, velvety lemon filling. Bursting with the refreshing taste of freshly squeezed lemon juice and a hint of finely grated lemon zest, these bars strike the perfect balance between sweet and tart. The creamy filling rests atop a golden, crumbly crust, baked to perfection for a delightful texture in every bite. Topped with a delicate dusting of powdered sugar, these bars make a stunning yet simple dessert for parties, afternoon tea, or special occasions. Ready in just an hour, with easy-to-follow steps, these citrusy delights are perfect for anyone who loves bold, zesty flavors paired with a buttery base. Serve these chilled for a refreshing finish to any meal!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 2 cups all-purpose flour
- 0.25 teaspoon salt
- 4 large eggs
- 1.5 cups granulated sugar (for filling)
- 0.75 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest, finely grated
- 0.25 cup all-purpose flour (for filling)
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, allowing some overhang for easy removal.
In a medium bowl, cream together 1 cup of softened butter and 1/2 cup granulated sugar until light and fluffy. Stir in 2 cups of all-purpose flour and 1/4 teaspoon of salt until the mixture forms a crumbly dough.
Press the dough evenly into the bottom of the prepared baking pan. Bake the crust in the preheated oven for 15–20 minutes or until lightly golden. Remove and set aside to cool slightly.
While the crust is cooling, prepare the lemon filling. In a large mixing bowl, whisk together 4 large eggs and 1 1/2 cups granulated sugar until smooth and slightly frothy.
Add the freshly squeezed lemon juice, lemon zest, and 1/4 cup of all-purpose flour to the egg mixture. Whisk until fully combined and free of lumps.
Pour the lemon filling over the pre-baked crust, spreading it out evenly. Bake in the preheated oven for an additional 20–25 minutes, or until the filling is set and no longer jiggles in the center.
Remove the pan from the oven and allow the lemon bars to cool to room temperature before refrigerating for at least 2 hours to firm up.
Once chilled, use the overhanging parchment paper to lift the lemon bars out of the pan. Dust the top with powdered sugar and slice into 16 squares or rectangles.
Serve chilled or at room temperature for an elegant dessert!
Nutrition Facts
Calories |
4620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.1 g | 274% | |
| Saturated Fat | 128.2 g | 641% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 637.5 g | 232% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 421.5 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 215 mg | 17% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 814 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.
