My Moms Lemon Bars Are Better Than Your Moms Lemon Bars
Indulge in the ultimate zesty treat with "My Mom’s Lemon Bars Are Better Than Your Mom’s Lemon Bars," a dessert that lives up to its bold name! These heavenly lemon bars feature a buttery, crumbly shortbread crust that perfectly complements the tangy, velvety lemon filling made with fresh lemon juice and zest. Topped with a delicate dusting of powdered sugar, each bite strikes a harmonious balance between sweet and tart. With only 15 minutes of prep and a bake time of 40 minutes, this easy-to-make recipe delivers bakery-quality results that will wow any crowd. Perfect for summer picnics, holiday gatherings, or simply treating yourself, these lemon bars are proof that simple ingredients can create extraordinary flavors. Keywords: lemon bars recipe, tangy lemon dessert, shortbread crust, easy lemon bars, best lemon bar recipe.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 2 cups all-purpose flour
- 0.25 teaspoon salt
- 4 large eggs
- 1.5 cups granulated sugar
- 0.25 cup all-purpose flour
- 0.67 cup lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. Optionally, line it with parchment paper for easy removal.
In a medium mixing bowl, combine 1 cup of unsalted butter (softened), 0.5 cup granulated sugar, 2 cups all-purpose flour, and 0.25 teaspoon salt. Mix until the dough comes together and has a crumbly texture.
Press the dough evenly into the prepared baking dish to form the crust. Bake for 15-20 minutes, or until the edges are lightly golden. Remove from the oven and let cool slightly.
While the crust is baking, prepare the lemon filling. In a large bowl, whisk together 4 large eggs and 1.5 cups granulated sugar until smooth and well combined.
Add 0.25 cup of all-purpose flour, 0.67 cup of freshly squeezed lemon juice, and 1 tablespoon of lemon zest to the egg mixture. Whisk until fully incorporated and lump-free.
Pour the lemon filling over the baked crust, spreading it out evenly.
Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggles in the center.
Allow the lemon bars to cool to room temperature, then refrigerate for at least 2 hours to fully set.
Once chilled, dust the top with 2 tablespoons of powdered sugar for a beautiful finish. Use a sharp knife to cut into 12 squares or rectangles.
Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 896 mg | 39% | |
| Total Carbohydrate | 635.5 g | 231% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 420.1 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 198 mg | 15% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 774 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.
