Sour Lemon Bars
Bright, zesty, and irresistibly tangy, these Sour Lemon Bars are the perfect dessert for citrus lovers. Featuring a buttery, golden-baked shortbread crust topped with a luscious layer of freshly squeezed lemon filling, this recipe strikes the ideal balance between tart and sweet. The addition of lemon zest amplifies the citrus flavor, while a light dusting of powdered sugar provides a delicate finish. With just 20 minutes of prep time and straightforward steps, you can create a dessert that’s both elegant and crowd-pleasing. Perfect for spring gatherings, picnics, or a simple weekend treat, these lemon bars serve 16 and are best enjoyed chilled or at room temperature. Whether you're craving a tangy bite or searching for a dessert that wows, these Sour Lemon Bars deliver bold flavor with every square.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Granulated sugar
- 0.75 cups Unsalted butter, cold and cubed
- 0.25 teaspoons Salt
- 4 large Eggs
- 1.5 cups Granulated sugar
- 0.25 cups All-purpose flour
- 0.75 cups Lemons, juiced (approximately 4-5 lemons)
- 1 tablespoon Lemon zest
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish and line it with parchment paper, leaving an overhang on all sides for easy removal.
In a medium bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cups of granulated sugar, and 0.25 teaspoons of salt.
Cut in the cold, cubed butter using a pastry cutter or rub it in with your fingers until the mixture resembles coarse crumbs.
Press the shortbread mixture evenly into the prepared baking dish, creating an even layer.
Bake the crust for 18-20 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
While the crust is cooling, prepare the lemon filling. In a large mixing bowl, whisk together the 4 eggs and 1.5 cups of granulated sugar until smooth and well combined.
Add 0.25 cups of all-purpose flour, 0.75 cups of freshly squeezed lemon juice, and 1 tablespoon of lemon zest to the egg mixture. Whisk until smooth.
Pour the lemon filling over the partially baked crust and spread it 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.
Remove the lemon bars from the oven and let them cool completely at room temperature, then refrigerate for at least 2 hours to firm up.
Once chilled, use the parchment overhang to lift the lemon bars from the baking dish. Dust the top with powdered sugar before slicing into 16 squares.
Serve chilled or at room temperature and enjoy your tangy Sour Lemon Bars!
Nutrition Facts
Calories |
3961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.5 g | 212% | |
| Saturated Fat | 97.7 g | 488% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1132 mg | 377% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 593.8 g | 216% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 420.9 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 223 mg | 17% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 708 mg | 15% | |
*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.
