Very Lemon Extra Tangy Lemon Bars
Bright, zesty, and irresistibly tangy, these Very Lemon Extra Tangy Lemon Bars are the ultimate treat for citrus lovers. Featuring a buttery shortbread crust that perfectly balances the punch of a silky lemon filling, each bite is an explosion of sweet and tart flavors. Made with freshly squeezed lemon juice and aromatic zest, these bars deliver an elevated citrus profile that’s refreshingly bold. Easy to prepare in just an hour, they’re finished with a dusting of powdered sugar for a beautiful, bakery-worthy presentation. Perfect for spring gatherings, potlucks, or simply indulging your sweet tooth, these lemon bars are the dessert your taste buds have been craving!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter (for crust)
- 0.5 cup granulated sugar (for crust)
- 2 cups all-purpose flour (for crust)
- 0.25 teaspoons salt
- 2 cups granulated sugar (for filling)
- 0.25 cup all-purpose flour (for filling)
- 6 large eggs
- 1 cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 0.25 cup powdered sugar (for topping)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
In a medium mixing bowl, cream the softened butter and 1/2 cup granulated sugar together until light and fluffy.
Gradually add 2 cups of all-purpose flour and 1/4 teaspoon of salt to the butter mixture, mixing until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking dish, creating a smooth, even layer.
Bake the crust in the preheated oven for 18-20 minutes, or until lightly golden. Remove from the oven and set aside.
In a separate large mixing bowl, whisk together 2 cups of granulated sugar and 1/4 cup of all-purpose flour for the lemon filling.
Add the eggs, one at a time, whisking thoroughly after each addition until fully combined and the mixture is smooth.
Stir in the freshly squeezed lemon juice and lemon zest, ensuring the mixture is evenly blended and tangy.
Pour the lemon filling over the pre-baked crust, spreading it evenly.
Return the baking dish to the oven and bake for an additional 22-25 minutes, or until the filling is set and no longer jiggles in the center.
Remove the lemon bars from the oven and allow them to cool completely on a wire rack, then refrigerate for at least 1 hour to set.
Once chilled, dust the top of the lemon bars with powdered sugar for a decorative touch.
Cut into 16 squares and serve. Enjoy their tangy, citrus flavor!
Nutrition Facts
Calories |
5305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.2 g | 290% | |
| Saturated Fat | 133.3 g | 667% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1623 mg | 541% | |
| Sodium | 1040 mg | 45% | |
| Total Carbohydrate | 768.6 g | 279% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 539.3 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 302 mg | 23% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1001 mg | 21% | |
*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.
