Lemon Bars
These lemon bars are a delightful combination of buttery crust and tangy lemon filling, perfect for any occasion.
Ingredients
For the crust
- 1 cup unsalted butter, very soft creates a tender texture
- ½ cup powdered sugar adds sweetness and smoothness
- 2 teaspoons vanilla extract enhances flavor
- 2 cups all-purpose flour provides structure
- ½ teaspoon kosher salt balances sweetness
For the filling
- 6 large eggs, room temperature adds richness and moisture
- 2 cups granulated sugar sweetens and contributes to consistency
- 2 tablespoons lemon zest adds aromatic flavor
- 1 cup freshly squeezed lemon juice (about 6–7 lemons) provides tartness
- 2/3 cup all-purpose flour helps thicken the filling
- ¼ teaspoon kosher salt balances the filling's sweetness
- Powdered sugar, for dusting finishing touch for sweetness
Instructions
Preparation
- Preheat your oven to 350°F and prepare a 9x13 inch baking dish by lining it with parchment paper.
- In a mixing bowl, beat the softened unsalted butter and powdered sugar together until smooth.
- Add vanilla extract, all-purpose flour, and kosher salt to the butter mixture and mix until well combined.
- Press the dough evenly into the lined baking pan.
Baking the crust
- Bake the crust in the preheated oven for 20–22 minutes, until light golden.
Making the filling
- In a separate bowl, combine granulated sugar and lemon zest.
- Add eggs to the sugar mixture and whisk until smooth.
- Pour in lemon juice, the additional 2/3 cup of flour and ¼ teaspoon kosher salt. Whisk until fully combined.
Assembling the bars
- Once the crust has finished baking, pour the lemon filling over the hot crust.
- Lower the oven temperature to 325°F and bake the lemon bars for 26–28 minutes.
Cooling and serving
- Allow to cool completely at room temperature or refrigerate for 1–2 hours.
- Once cooled, slice into squares or rectangles and dust with powdered sugar.
Notes
Use fresh lemons for the best flavor, and allow bars to cool completely before cutting.