Vanilla Chip Lemon Bars
Brighten up your dessert table with these luscious Vanilla Chip Lemon Bars—an irresistible twist on the classic treat! Featuring a buttery, melt-in-your-mouth crust and a creamy lemon filling infused with zesty fresh lemon juice, these bars take indulgence to the next level with the addition of sweet vanilla chips. This delightful balance of tart and sweet is crowned with a dusting of powdered sugar, making each bite as beautiful as it is flavorful. Ready in just an hour with simple pantry staples, these lemon bars are perfect for everything from casual gatherings to elegant celebrations. Serve chilled for a refreshing treat that’s sure to leave everyone craving more! Keywords: Vanilla Chip Lemon Bars, lemon dessert recipe, easy lemon bars, sweet and tangy dessert, summer treats.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups powdered sugar
- 0.75 cups unsalted butter
- 1.5 cups granulated sugar
- 4 large eggs
- 0.5 cups fresh lemon juice
- 2 tablespoons lemon zest
- 0.25 cups all-purpose flour
- 1 cups vanilla chips
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal of the lemon bars.
In a medium bowl, mix 1.5 cups of all-purpose flour and 0.5 cups of powdered sugar. Cut in the 0.75 cups of unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Press the flour mixture firmly into the prepared baking pan to create an even layer for the crust.
Bake the crust in the preheated oven for 15-17 minutes, or until it is lightly golden. Remove from the oven and set aside.
While the crust is baking, prepare the lemon filling. In a large mixing bowl, whisk together 1.5 cups of granulated sugar and 4 large eggs until smooth and creamy.
Mix in 0.5 cups of fresh lemon juice and 2 tablespoons of lemon zest. Gradually add 0.25 cups of all-purpose flour, whisking until fully incorporated.
Carefully fold in 1 cup of vanilla chips into the lemon filling mixture.
Pour the lemon mixture over the baked crust, spreading evenly.
Return the pan to the oven and bake for an additional 20-23 minutes, or until the filling is set and no longer jiggles in the center.
Remove the pan from the oven and allow the lemon bars to cool completely on a wire rack.
Once cooled, dust the top with 2 tablespoons of powdered sugar for garnish.
Cut into 12 squares or rectangles and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 41.7 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 68 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.
