Description
Crispy shortbread crust meets silky lemon custard filling in these vibrant lemon bars. Bright citrus zest and fresh lemon juice create a perfect balance of tangy and sweet for a delightful American dessert.
Ingredients
1 cup biscuit crumbs (or graham cracker crumbs)
1/2 cup (113g) unsalted butter, melted
1/4 cup granulated sugar
4 large room-temperature eggs, separated
1 cup fresh lemon juice (about 4 large lemons)
2 tsp lemon zest
1/2 cup granulated sugar (plus 1 tbsp cornstarch optional)
Instructions
Preheat oven to 325°F. Line an 8×8-inch pan with parchment paper.
Mix biscuit crumbs and melted butter until clumpy. Press into pan to form crust. Freeze for 10 minutes.
In a bowl, whisk 1/4 cup sugar with egg yolks. Add lemon juice and zest, then strain into crust. Bake for 20 minutes.
Chill pan in refrigerator for 4 hours until set. Cut into 16 bars with a warm, damp knife.
Notes
Use a water bottle to measure lemon juice for accuracy
Store in an airtight container in the refrigerator for up to 5 days
Graham cracker crumbs make a great substitute for biscuit crumbs
- Prep Time: 20
- Cook Time: 30
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 25g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 35mg