Lemon Apricot Bars
Brighten your dessert table with these luscious Lemon Apricot Bars, a delightful balance of tangy citrus and sweet, fruity goodness. Featuring a buttery shortbread crust, a layer of rich apricot preserves, and a zesty lemon topping made with fresh juice and zest, these bars are as vibrant in flavor as they are in color. Perfect for potlucks, afternoon snacks, or as a refreshing treat after dinner, this recipe combines simple ingredients with an easy-to-follow method for bakery-quality results. Ready in just an hour and yielding 12 servings, these Lemon Apricot Bars are sure to impress with their irresistible combination of textures—crumbly, gooey, and melt-in-your-mouth smooth. Don’t forget to sprinkle a dusting of powdered sugar for an elegant finishing touch!
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Recipe Information
Ingredients
- 180 grams unsalted butter
- 150 grams granulated sugar
- 250 grams all-purpose flour
- 1 teaspoon salt
- 200 grams apricot preserves
- 60 milliliters lemon juice
- 2 teaspoons lemon zest
- 3 large eggs
- 100 grams powdered sugar
- 1 teaspoon baking powder
Instructions
Preheat your oven to 175°C (350°F) and line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large mixing bowl, cream the butter and 100 grams of granulated sugar together until light and fluffy.
Add the flour and salt to the butter mixture, mixing until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking pan to form the crust.
Bake the crust for 15 minutes, or until lightly golden. Remove from the oven and let cool slightly.
Spread the apricot preserves evenly over the warm crust using a spatula.
In a separate mixing bowl, whisk the eggs, remaining 50 grams of granulated sugar, lemon juice, and lemon zest together until combined.
Sift in the powdered sugar and baking powder, then whisk again until the mixture is smooth.
Pour the lemon mixture over the apricot layer and spread it evenly.
Bake the assembled bars for an additional 25 minutes, or until the topping is set and slightly golden around the edges.
Allow the bars to cool completely in the pan before lifting them out using the parchment overhang. Slice into squares or bars for serving.
Optional: Dust the top of the bars with additional powdered sugar for presentation.
Nutrition Facts
Calories |
3880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.1 g | 219% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 957 mg | 319% | |
| Sodium | 3084 mg | 134% | |
| Total Carbohydrate | 559.2 g | 203% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 360.5 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 171 mg | 13% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 590 mg | 13% | |
*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.
