Tangy Lemon Bars
Brighten your dessert tray with these irresistible Tangy Lemon Bars, a zesty treat that strikes the perfect balance between sweet and tart. Featuring a buttery shortbread crust that melts in your mouth, and a luscious lemon filling infused with fresh lemon juice and zest, these bars are a citrus lover's dream. Easy to prepare in just under an hour, they’re a perfect choice for summer picnics, holiday gatherings, or an indulgent afternoon snack. Topped with a delicate dusting of powdered sugar for extra sweetness, each bar offers a refreshing burst of flavor in every bite. With simple ingredients and a straightforward method, this recipe will quickly become a family favorite. Perfectly portable, they’re ideal for bake sales or as a crowd-pleasing dessert option. Get ready to savor the ultimate combination of creamy, tangy, and buttery goodness!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 255 grams all-purpose flour
- 0.25 teaspoons salt
- 4 large eggs
- 300 grams granulated sugar (for filling)
- 35 grams all-purpose flour (for filling)
- 120 milliliters lemon juice
- 1 tablespoons lemon zest
- 10 grams powdered sugar (for garnish)
Instructions
Preheat the oven to 175°C (350°F). Line a 9x13 inch (23x33 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, cream together the unsalted butter and granulated sugar (100 grams) until light and fluffy.
Gradually mix in the 255 grams of all-purpose flour and the salt (0.25 tsp) until a dough forms.
Press the dough evenly into the prepared baking pan to form the crust. Use your fingertips or the bottom of a glass to flatten it.
Bake the crust in the preheated oven for 15-18 minutes, or until lightly golden around the edges. Remove from the oven and set aside to cool slightly while you make the filling.
In another mixing bowl, whisk together the eggs (4 large), granulated sugar (300 grams), 35 grams of all-purpose flour, lemon juice (120 ml), and lemon zest (1 tbsp) until smooth and well combined.
Pour the lemon filling mixture over the partially baked crust, spreading it out evenly.
Return the pan to the oven and bake for an additional 20-22 minutes, or until the filling is set and slightly firm to the touch.
Remove from the oven and allow the lemon bars to cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the bars out of the pan. Slice into 16 squares or rectangles.
Dust the tops with powdered sugar (10 grams) before serving for an extra touch of sweetness and presentation.
Nutrition Facts
Calories |
4604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.8 g | 277% | |
| Saturated Fat | 119.7 g | 598% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1244 mg | 415% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 643.0 g | 234% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 414.5 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 224 mg | 17% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 776 mg | 17% | |
*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.
