Lemon Bar
A zesty lemon bar recipe that melds refreshing tartness with sweet bliss, complete with a buttery shortbread crust. It's the pure summer vibe that you enjoy!
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Servings: 24 Bars
Calories: 125kcal
Ingredients
Crust
- 1 cup unsalted butter, melted
- ½ cup granulated sugar
- 2 ⅓ tsp pure vanilla extract
- ½ tsp salt
- 2 cups + 2 tbsp all-purpose flour
Filling
- 2 cups granulated sugar
- 6 tbsp all-purpose flour
- 6 large eggs
- 1 cup lemon juice, about (4 lemons)
- Powdered sugar (optional for dusting)
Instructions
- Preheat the oven to 330°F (165°C). Line a 9x13-inch glass baking pan.
- Make the crust by combining melted butter, sugar, vanilla extract, and salt using a medium bowl. Add flour and stir until combined.
- Press the dough into the prepared pan and bake it for 20 minutes.
- Once done, make holes in the baked crust with a fork or a pastry cutter. Keep the oven open.
- Sift sugar and flour. Whisk in eggs and fresh lemon juice until smooth.
- Pour the filling over the crust and bake for 25 minutes.
- Let the crust cool completely, then chill in the refrigerator for 2 hours.
- Dust with powdered sugar and slice into squares with a sharp knife.
Notes
- Fresh lemons can be substituted with other citrus fruits (you may have to reduce sugar a bit).
- Room-temperature eggs and lemon juice help with smooth incorporation.
- Sifting flour and sugar is essential for structure.
- The recipe can be halved and baked in a 9-inch square pan.
- Bars can be stored in the refrigerator for up to a week or frozen for 3-4 months.
- Leftovers can be kept for up to a week in the refrigerator (wrap them in foil or plastic wrap and store them in a large bag or container).
Nutrition
Calories: 125kcal | Carbohydrates: 17g | Protein: 1.5g | Fat: 3.4g | Cholesterol: 34mg | Sodium: 48mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 11g | Calcium: 20mg | Iron: 0.2mg
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