Lemon Bars
Tart and tangy lemon filling on top of a shortbread crust is exactly what these Lemon Bars are all about! A perfect sweet treat for any occasion or holiday!
Servings: 18 bars
Ingredients
Crust
- 2 cups unbleached all purpose flour
- ¾ cup powdered sugar
- 1 cup salted butter, cold & cut into pea size pieces
- 2 tablespoons cold water
Lemon Filling
- 2 cups sugar
- ¼ cup unbleached all purpose flour
- 4 large eggs
- 2 large lemons, or 3 small/medium, or ½ cup bottled lemon juice
Topping
- ¼ cup powder sugar for dusting
Instructions
Crust
- Preheat oven to 350° and grease a 9x13 baking dish or line with parchment paper leaving an inch overhang for easy removal.
- In a large bowl, combine the flour and powdered sugar. Cut in the butter with a pastry blender or your hands until it resembles fine crumbs. Add the water and mix until a crumbly dough forms. (Alternate method: combine flour, sugar and butter in food processor and pulse until crumbly, add water and pulse until a dough forms.)
- Firmly and evenly pat the dough into the prepared baking dish. Bake for 15 minutes.
Lemon Filling
- Zest and juice the lemons.
- Whisk together the sugar and flour. Add in the eggs, lemon zest and lemon juice, whisk until slightly frothy.
- Pour filling over hot crust and bake for another 25-30 minutes, until the custard is no longer jiggly in the middle and the edges are starting to turn golden brown.
- Let cool for one hour on counter and then place in fridge and chill for another hour.
Topping
- Slice into 18 bars and dust with powdered sugar.
Nutrition
Calories: 279kcal | Carbohydrates: 42g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 107mg | Potassium: 52mg | Fiber: 1g | Sugar: 29g | Vitamin A: 378IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 1mg
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