Yummy Lemon Bars
Brighten your dessert table with these irresistibly Yummy Lemon Bars, a perfect balance of tangy citrus and sweet decadence! Featuring a buttery, melt-in-your-mouth shortbread crust topped with a zesty lemon filling made from fresh-squeezed lemon juice and a hint of optional lemon zest, these classic treats are as vibrant as they are delicious. With a delicate dusting of powdered sugar to finish, every bite delivers a luscious burst of sunshiney flavor. Ready in just an hour and yielding a crowd-pleasing 12 servings, these easy-to-make lemon bars are ideal for potlucks, picnics, or simply indulging your sweet tooth. Whether you're a seasoned baker or a beginner, this foolproof recipe will have you savoring homemade lemony goodness in no time!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1 cup powdered sugar
- 2 cups granulated sugar
- 4 count large eggs
- 0.67 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest (optional)
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a mixing bowl, cream together 1 cup of softened unsalted butter, 2 cups of all-purpose flour, and 1 cup of powdered sugar until the mixture resembles fine crumbs.
Press the mixture evenly into the bottom of the prepared baking pan to form the crust. Bake in the preheated oven for 15-20 minutes, or until the crust is lightly golden. Remove from oven and set aside.
While the crust bakes, prepare the lemon filling. In a large bowl, whisk together 2 cups of granulated sugar, 4 large eggs, 0.67 cup of freshly squeezed lemon juice, 1 tablespoon of lemon zest (if using), 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt until smooth and well combined.
Pour the lemon mixture over the warm crust and smooth it out evenly with a spatula.
Return the pan to the oven and bake for 20-25 minutes, or until the filling is set and has a slight jiggle in the center when shaken.
Remove the lemon bars from the oven and let them cool completely in the pan on a wire rack.
Once cooled, dust the top generously with 2 tablespoons of powdered sugar.
Using a sharp knife, cut the bars into squares or rectangles. Serve and enjoy!
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 45.0 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 61 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.
