Lemonade Dessert
Brighten your dessert table with this zesty, sun-kissed Lemonade Dessert, a delightful twist on classic lemon bars! Featuring a buttery, melt-in-your-mouth shortbread crust and a luscious, tangy lemon filling made with fresh lemon juice and zest, this treat strikes the perfect balance of sweetness and citrusy zing. A dusting of powdered sugar adds a finishing touch of elegance, making it as beautiful as it is delicious. Ready in under an hour, this easy-to-make recipe is ideal for summer picnics, potlucks, or simply satisfying citrus cravings. These chilled lemon bars are not only refreshing but also store beautifully for days, making them a versatile and crowd-pleasing dessert. Perfect for lemon lovers, this recipe promises a burst of sunshine in every bite!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 tablespoons lemon zest
- 0.75 cup lemon juice
- 4 large eggs
- 0.25 teaspoons baking powder
- 0.5 cup powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy removal.
In a medium bowl, combine 1 cup of unsalted butter (softened), 2 cups of all-purpose flour, and 0.5 cups of granulated sugar. Mix until the dough comes together into a crumbly texture.
Press the mixture evenly into the prepared baking dish to form the crust. Use the back of a spoon or your hands to ensure it is flat and compact.
Bake the crust in the preheated oven for 15 minutes, or until lightly golden. Remove and set aside to cool slightly while preparing the filling.
In a large mixing bowl, whisk together 4 large eggs, 1 cup of granulated sugar, 2 tablespoons of lemon zest, 0.75 cups of freshly squeezed lemon juice, and 0.25 teaspoons of baking powder. Whisk until smooth and well-combined.
Pour the lemon filling over the pre-baked crust, spreading it evenly.
Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the filling has set and is no longer jiggly when gently shaken.
Remove the baking dish from the oven and allow the dessert to cool fully at room temperature, then refrigerate for at least 2 hours to set.
Once chilled, use the parchment paper overhang to lift the dessert out of the baking dish. Dust the top generously with 0.5 cups of powdered sugar and slice into 12 equal bars.
Serve chilled and store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 419 mg | 18% | |
| Total Carbohydrate | 561.4 g | 204% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 364.7 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 210 mg | 16% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 782 mg | 17% | |
*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.
