Lemon Angel Bars
Delight your taste buds with these zesty and irresistible Lemon Angel Bars, the perfect balance of sweet and tangy flavors. Featuring a buttery, golden crust that’s baked to perfection and topped with a luscious lemon filling bursting with fresh citrus juice and zest, this dessert is a surefire showstopper. These bars are dusted with a light blanket of powdered sugar for an elegant and airy finish, living up to their heavenly name. With just 20 minutes of prep time, they’re an easy yet sophisticated treat for any occasion—be it a casual picnic, a springtime get-together, or simply indulging in something sweet at home. Serve these bright and refreshing lemon bars chilled for a delightfully cool dessert that melts in your mouth. Lemon lovers, get ready for your new favorite bakery-style dessert!
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 120 grams all-purpose flour (for crust)
- 50 grams granulated sugar (for crust)
- 1 pinch salt (for crust)
- 3 large eggs
- 200 grams granulated sugar (for filling)
- 30 grams all-purpose flour (for filling)
- 80 milliliters fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
In a medium mixing bowl, combine 113 grams (1/2 cup) of unsalted butter (softened), 120 grams (1 cup) of all-purpose flour, 50 grams (1/4 cup) of granulated sugar, and a pinch of salt. Use a fork or your fingers to mix until the mixture resembles coarse crumbs.
Press the crust mixture evenly into the bottom of the prepared pan. Bake in the center of the preheated oven for 15 minutes, or until lightly golden. Remove the crust from the oven and let it cool slightly.
While the crust is baking, prepare the filling. In a large bowl, whisk together 3 large eggs, 200 grams (1 cup) of granulated sugar, and 30 grams (2 tablespoons) of all-purpose flour until smooth and well-combined.
Add 80 milliliters (1/3 cup) of fresh lemon juice and 1 tablespoon of lemon zest to the egg mixture. Stir until fully incorporated.
Pour the lemon filling over the warm crust, spreading it out evenly. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggles.
Remove the pan from the oven and let it cool completely on a wire rack. Once cooled, transfer the pan to the refrigerator and chill for at least 1 hour.
Once the bars are fully chilled, use the parchment paper overhang to lift them out of the pan. Slice into 9 equal bars using a sharp knife.
Dust the tops of the bars with 2 tablespoons of powdered sugar before serving.
Nutrition Facts
Calories |
2635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.7 g | 144% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 370 mg | 16% | |
| Total Carbohydrate | 388.1 g | 141% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 268.0 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 148 mg | 11% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 466 mg | 10% | |
*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.
