Finally Lemon Bars That I Love
Bright, tangy, and irresistibly satisfying, "Finally Lemon Bars That I Love" are the ultimate citrusy dessert you've been searching for. Featuring a buttery shortbread crust that melts in your mouth and a luscious lemon filling bursting with fresh-squeezed juice and zesty flavor, these bars are a perfect balance of sweet and tart. Topped with a delicate dusting of powdered sugar, they’re as stunning as they are delicious. With just 20 minutes of prep time and a refreshing, no-fuss recipe, these lemon bars are ideal for any occasion, from afternoon tea to potluck gatherings. Whether served chilled or at room temperature, this easy, classic dessert will leave everyone coming back for more.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 200 grams granulated sugar
- 250 grams all-purpose flour (for crust)
- 0.5 teaspoons salt
- 4 eggs
- 300 grams granulated sugar (for filling)
- 30 grams all-purpose flour (for filling)
- 120 ml lemon juice (freshly squeezed)
- 2 tablespoons lemon zest
- 20 grams powdered sugar (for dusting)
Instructions
Preheat your oven to 175°C (350°F). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
In a large bowl, cream together 226 grams of unsalted butter (softened), 200 grams of granulated sugar, 250 grams of all-purpose flour, and 0.5 teaspoons of salt. Mix until the ingredients form a crumbly dough.
Press the dough evenly into the prepared baking pan to form the shortbread crust. Use the back of a spoon or your fingers to create an even layer.
Bake the crust in the preheated oven for 20 minutes, or until it is lightly golden around the edges. Remove from the oven and set aside to cool slightly while you make the lemon filling.
In a medium bowl, whisk together 4 eggs and 300 grams of granulated sugar until smooth and well combined.
Add 30 grams of all-purpose flour to the egg mixture and whisk until no lumps remain.
Stir in 120 ml of freshly squeezed lemon juice and 2 tablespoons of lemon zest. Mix until the filling is smooth and vibrant in color.
Pour the lemon filling over the slightly cooled crust, spreading it out evenly.
Return the pan to the oven and bake for an additional 25 minutes, or until the filling is set and a slight jiggle remains in the center.
Remove the pan from the oven and allow the lemon bars to cool completely to room temperature. Then, transfer the pan to the refrigerator to chill for at least 2 hours (this makes them easier to slice).
Using the parchment paper overhang, carefully lift the cooled lemon bars out of the pan and place them on a cutting board.
Dust the top of the lemon bars generously with powdered sugar, about 20 grams. Slice them into 12 squares or rectangles and serve chilled or at room temperature.
Nutrition Facts
Calories |
4993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.6 g | 276% | |
| Saturated Fat | 119.7 g | 598% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1244 mg | 415% | |
| Sodium | 1502 mg | 65% | |
| Total Carbohydrate | 747.4 g | 272% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 524.6 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 234 mg | 18% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 732 mg | 16% | |
*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.
