Lemon Custard Bars
Elevate your dessert game with these irresistible Lemon Custard Bars, the perfect balance of buttery shortbread crust and silky, tangy lemon filling. Bursting with the brightness of freshly squeezed lemon juice and a hint of zest, these bars are baked to perfection with a creamy custard layer that sets beautifully over the golden crust. Topped with a delicate dusting of powdered sugar, they make an eye-catching addition to any dessert table. Ready in just an hour and delivering 16 luscious servings, these lemon bars are ideal for gatherings, afternoon treats, or whenever you crave a zesty bite. Plus, they’re easy to make ahead and store in the fridge, making them a convenient, crowd-pleasing favorite.
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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)
- 0.25 cup all-purpose flour (for filling)
- 0.75 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 2 tablespoons powdered sugar (for topping)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
In a mixing bowl, cream 1 cup of unsalted butter with 1/2 cup of granulated sugar until light and fluffy.
Gradually mix in 2 cups of all-purpose flour and 1/4 teaspoon of salt until the dough comes together.
Press the dough evenly into the prepared baking pan to form the shortbread crust. Bake for 18-20 minutes or until lightly golden. Set aside to cool slightly.
While the crust cools, prepare the lemon custard filling. In a medium-sized bowl, whisk 4 large eggs until smooth.
Add 1 1/2 cups of granulated sugar, 1/4 cup of flour, 3/4 cup of freshly squeezed lemon juice, and 1 tablespoon of lemon zest to the eggs. Whisk until well combined and smooth.
Pour the lemon mixture over the slightly cooled crust, spreading it evenly.
Return the pan to the oven and bake for 20-25 minutes, or until the filling is set and no longer jiggles when gently shaken.
Remove from oven and allow to cool completely in the pan. Refrigerate for at least 1 hour before slicing for clean edges.
Use the parchment paper overhang to lift the bars out of the pan. Sprinkle the top generously with powdered sugar before cutting into 16 squares.
Serve chilled or at room temperature. Store any leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 26.3 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 48 mg | 1% | |
*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.
