Low Sodium Classic Lemon Bars
Bright, tangy, and irresistibly creamy, these Low Sodium Classic Lemon Bars deliver all the flavor you love in a traditional lemon bar—without the extra salt. Perfect for those watching their sodium intake, this recipe features a buttery, melt-in-your-mouth crust paired with a zesty lemon filling made with fresh juice and zest for an unforgettable citrus punch. The easy-to-make shortbread base provides the ideal balance to the smooth, tart topping, while the optional finishing touch of powdered sugar adds a hint of sweetness and elegance. Ready in just an hour, these crowd-pleasing bars are a refreshing dessert for gatherings, brunches, or any occasion. Indulge guilt-free in this lemony treat designed for flavor and simplicity!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2.25 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup powdered sugar
- 0.75 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 large eggs
- 0.5 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or line it with parchment paper for easier removal.
In a large mixing bowl, cream together 1 cup of unsalted butter and 0.5 cup of powdered sugar until light and fluffy. Gradually add 2 cups of all-purpose flour, mixing until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking pan. Bake the crust in the preheated oven for 15-20 minutes, or until lightly golden at the edges.
While the crust is baking, prepare the lemon filling. In another mixing bowl, whisk together 4 large eggs and 1.5 cups of granulated sugar until smooth.
Add 0.75 cup of fresh lemon juice, 1 tablespoon of lemon zest, 1 teaspoon of vanilla extract, 0.5 teaspoon of baking powder, and the remaining 0.25 cup of flour to the egg mixture. Whisk until well combined.
Pour the lemon filling over the hot crust. Spread it out evenly using a rubber spatula if necessary.
Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggly in the center.
Remove the lemon bars from the oven and allow them to cool in the pan on a wire rack. Once cooled, refrigerate for at least 1 hour before cutting into squares.
Optionally, sprinkle a thin layer of powdered sugar over the top of the lemon bars before serving for added sweetness and presentation.
Nutrition Facts
Calories |
3515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 528 mg | 23% | |
| Total Carbohydrate | 585.9 g | 213% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 364.4 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 200 mg | 15% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 804 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.
