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
- ¼ cup powder sugar for dusting
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.
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.
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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