Lovely Lemon Bar Cookies
Brighten your dessert table with these irresistibly tangy and sweet Lovely Lemon Bar Cookies! Featuring a buttery, melt-in-your-mouth shortbread crust topped with a luscious layer of zesty lemon filling, this recipe is a citrus lover's dream. Freshly squeezed lemon juice and finely grated lemon zest give these bars their vibrant, tart flavor, perfectly balanced with just the right amount of sweetness. Finished with a light dusting of powdered sugar, these treats are as beautiful as they are delicious. Ready in under an hour with simple pantry staples, this easy lemon dessert makes 16 generous servings—perfect for brunches, bake sales, or any sunny occasion.
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Recipe Information
Ingredients
- 1 cup Unsalted butter (softened)
- 0.5 cup Granulated sugar
- 2 cups All-purpose flour (for crust)
- 0.25 teaspoons Salt
- 4 Large eggs
- 1.5 cups Granulated sugar (for filling)
- 0.25 cups All-purpose flour (for filling)
- 0.75 cup Lemon juice (freshly squeezed)
- 1 tablespoon Lemon zest (finely grated)
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease or line a 9x13-inch baking dish with parchment paper for easy removal of the lemon bars later.
In a large mixing bowl, cream together the softened butter, 1/2 cup of granulated sugar, and a pinch of salt until smooth and fluffy.
Gradually add in 2 cups of all-purpose flour to the butter mixture. Mix until crumbly and a dough forms.
Press the dough evenly into the prepared baking dish, forming an even layer for the crust. Use the back of a spoon or your fingertips to smooth it out.
Bake the crust in the preheated oven for 15-20 minutes, or until lightly golden. Remove and set aside to cool slightly.
While the crust bakes, prepare the lemon filling. Whisk together the eggs, 1 1/2 cups of granulated sugar, 1/4 cup of flour, freshly squeezed lemon juice, and lemon zest in a medium-sized mixing bowl until smooth.
Pour the lemon filling over the slightly cooled crust, spreading it evenly.
Return the dish to the oven and bake for an additional 20-25 minutes, or until the lemon filling is set and no longer jiggles when gently shaken.
Remove the dish from the oven and let it cool completely at room temperature, then transfer it to the refrigerator to chill for at least 1 hour.
Once chilled, cut the lemon bars into 16 squares or rectangles. Dust with powdered sugar just before serving for an extra touch of sweetness.
Nutrition Facts
Calories |
4648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.2 g | 276% | |
| Saturated Fat | 127.9 g | 640% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 910 mg | 40% | |
| Total Carbohydrate | 647.6 g | 235% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 420.8 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 212 mg | 16% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 766 mg | 16% | |
*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.
