Rich Lemon Bars
Indulge in the luscious tartness of these rich lemon bars, a classic dessert that combines a buttery, golden crust with a silky, tangy lemon filling. Perfectly balanced with just the right touch of sweetness, these bars are made with vibrant fresh lemon juice and zest, ensuring a bold citrus flavor in every bite. The melt-in-your-mouth crust is prepared with unsalted butter and baked to perfection, providing the ultimate foundation for the creamy filling, which is delicately set with a hint of baking powder for a light texture. Finished with a generous dusting of powdered sugar, these lemon bars are as visually stunning as they are delicious. Whether you serve them at a party, as an after-dinner treat, or enjoy them with your afternoon tea, these easy-to-make lemon bars are a sweet-and-tangy showstopper that everyone will love!
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Recipe Information
Ingredients
- 226 grams unsalted butter, softened
- 260 grams all-purpose flour
- 50 grams granulated sugar (for crust)
- 300 grams granulated sugar (for filling)
- 4 eggs
- 120 ml fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon baking powder
- 30 grams powdered sugar (for garnish)
- 1 pinch salt
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9x9-inch (23x23 cm) baking dish with parchment paper, leaving extra paper over the sides for easy removal.
In a medium bowl, mix the softened butter, 225 grams of flour (reserve the rest for later), and 50 grams of granulated sugar. Use a fork or your hands to combine until the mixture forms a crumbly dough.
Press the dough evenly into the prepared baking dish to form the crust. Use the back of a spoon or a spatula to smooth it out.
Bake the crust in the preheated oven for 18-20 minutes, or until lightly golden. Set aside to cool slightly while you prepare the filling.
In a large mixing bowl, whisk together the eggs and 300 grams of granulated sugar until well combined.
Add the lemon juice, lemon zest, the remaining 35 grams of flour, baking powder, and a pinch of salt to the egg mixture. Whisk until smooth and no lumps remain.
Pour the lemon filling over the partially baked crust. Use a spatula to spread it evenly, if necessary.
Return the baking dish to the oven and bake for 20-25 minutes, or until the filling is just set and slightly jiggles in the center when moved.
Remove from the oven and allow the lemon bars to cool completely in the pan. Once cooled, refrigerate for at least 1 hour to firm up the filling.
Use the parchment paper overhang to lift the lemon bars out of the pan. Dust the top generously with powdered sugar before slicing into 16 squares.
Serve chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 62 mg | 3% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 24.1 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 45 mg | 1% | |
*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.
