Luscious Little Lemon Bars
Bright, tangy, and irresistibly buttery, these Luscious Little Lemon Bars are the ultimate dessert for citrus lovers! Featuring a melt-in-your-mouth shortbread crust and a silky, zesty lemon filling, this recipe strikes the perfect balance between sweet and tart. Topped with a delicate dusting of powdered sugar, these lemon bars offer a refreshing treat that’s as beautiful as it is delicious. Ready in just about an hour with simple ingredients like fresh lemons, eggs, and pantry staples, these bars are perfect for parties, picnics, or any time you’re craving a vibrant dessert. With minimal effort and maximum flavor, this easy lemon bar recipe is bound to become a go-to favorite in your baking repertoire.
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Recipe Information
Ingredients
- 1 cup unsalted butter (softened)
- 0.5 cup granulated sugar
- 2 cups all-purpose flour (for crust)
- 1.5 cups granulated sugar
- 0.25 cup all-purpose flour (for filling)
- 4 large eggs
- 3 lemons (juiced, about 2/3 cup)
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a medium bowl, cream together 1 cup of softened unsalted butter and 1/2 cup of granulated sugar using a hand mixer or a stand mixer until light and fluffy.
Add 2 cups of all-purpose flour to the butter mixture and blend until a dough forms. It should be crumbly but hold together when pressed.
Press the dough evenly into the prepared baking pan to form the crust. Make sure it is tightly packed and level.
Bake the crust in the preheated oven for 20 minutes, or until the edges are lightly golden. Remove from oven and set aside to cool slightly.
While the crust bakes, prepare the filling. In a large bowl, whisk together 1.5 cups of granulated sugar and 1/4 cup of all-purpose flour until combined.
Add 4 large eggs to the sugar-flour mixture and whisk until smooth. Then, stir in the freshly squeezed juice from 3 lemons (about 2/3 cup) and mix well.
Pour the lemon filling over the slightly cooled crust, spreading it evenly.
Return the pan to the oven and bake for an additional 20-22 minutes, or until the filling is set and no longer jiggles in the center.
Allow the lemon bars to cool completely in the pan at room temperature, then transfer to the refrigerator and chill for at least 1 hour for easy slicing.
Once chilled, dust the top with powdered sugar using a fine sieve, slice into 16 squares or rectangles, and serve.
Nutrition Facts
Calories |
4706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.2 g | 277% | |
| Saturated Fat | 127.9 g | 640% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 324 mg | 14% | |
| Total Carbohydrate | 672.8 g | 245% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 427.8 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 256 mg | 20% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1017 mg | 22% | |
*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.
