Sunshine Lemon Bars
Brighten your day with these irresistibly tangy and sweet Sunshine Lemon Bars! Crafted with a buttery, golden crust and a luscious lemon filling made from freshly zested and juiced lemons, these bars strike the perfect balance between rich and refreshing. With just a dusting of powdered sugar, they offer a simple yet elegant finish that's perfect for any occasion, from summer picnics to holiday dessert tables. Ready in just over an hour, this easy-to-follow recipe yields 16 delightful servings bursting with citrus flavor. Whether you're a lemon lover or simply seeking a vibrant treat, these zesty lemon bars are guaranteed to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter, melted
- 0.5 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 4 large fresh lemons (zested and juiced)
- 1.5 cups granulated sugar
- 6 large eggs
- 0.3333 cup all-purpose flour
- 0.25 cup powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper, allowing some overhang for easy removal.
In a medium bowl, whisk together the melted butter, 1/2 cup granulated sugar, and vanilla extract until smooth and well combined.
Add 2 cups of all-purpose flour to the butter mixture, stirring until a soft dough forms. Press the mixture evenly into the prepared baking pan to form the crust.
Bake the crust in the preheated oven for 18-20 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
While the crust is baking, zest and juice the lemons. You should have approximately 2/3 cup of lemon juice and 1 tablespoon of lemon zest.
In a large bowl, whisk together the remaining 1.5 cups of granulated sugar and the eggs until smooth and slightly frothy.
Add the lemon juice, lemon zest, and 1/3 cup of all-purpose flour to the egg mixture. Whisk until fully combined and smooth.
Pour the lemon filling over the partially baked crust, spreading it evenly.
Return the pan to the oven and bake for an additional 25 minutes, or until the filling is set and no longer jiggles when gently shaken.
Remove the pan from the oven and allow the lemon bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the bars out of the pan.
Dust the top of the lemon bars with powdered sugar. Use a sharp knife to slice into 16 squares or rectangles.
Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.6 g | 251% | |
| Saturated Fat | 121.9 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 30 mg | 1% | |
| Total Carbohydrate | 236.5 g | 86% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 7.8 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 688 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.
