Lemon Puckers
Brighten your dessert table with these irresistible Lemon Puckers—sweet and zesty treats that pack a citrusy punch in every bite. Featuring a buttery shortbread crust topped with a lusciously tart lemon filling made from fresh lemon juice and zest, these bars strike the perfect balance between tangy and sweet. With minimal prep time and simple ingredients like eggs, flour, and sugar, they’re delightfully easy to make yet impressive enough for any occasion. Finished with a light dusting of powdered sugar, these soft, tangy squares are as visually appealing as they are delicious. Perfect for brunches, parties, or as an afternoon pick-me-up, Lemon Puckers are destined to be a hit!
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 50 grams granulated sugar
- 125 grams all-purpose flour
- 2 large eggs
- 150 grams granulated sugar (for lemon filling)
- 60 ml fresh lemon juice
- 1 tablespoon lemon zest
- 15 grams all-purpose flour (for lemon filling)
- 10 grams powdered sugar
Instructions
Preheat your oven to 175°C (350°F) and grease or line a square 20cm (8-inch) baking pan with parchment paper.
In a mixing bowl, cream together the unsalted butter (113g) and granulated sugar (50g) until light and fluffy.
Gradually add the all-purpose flour (125g) to the butter and sugar mixture, blending until a soft dough forms.
Press the dough evenly into the prepared baking pan to form the crust.
Bake the crust in the preheated oven for 15 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
In a medium-sized bowl, whisk together the eggs (2), granulated sugar (150g), lemon juice (60ml), and lemon zest (1 tablespoon) until well combined.
Sift in the all-purpose flour (15g) for the lemon filling and whisk until smooth.
Pour the lemon filling over the pre-baked crust, spreading it evenly.
Return the pan to the oven and bake for an additional 20 minutes, or until the filling is set and no longer jiggly in the center.
Remove from the oven and let the Lemon Puckers cool completely in the pan.
Once cooled, dust the top with powdered sugar (10g) for decoration.
Cut into small squares or rectangular bars, and serve. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
2302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 159 mg | 7% | |
| Total Carbohydrate | 325.0 g | 118% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 211.7 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 120 mg | 9% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 396 mg | 8% | |
*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.
