Description
Zesty and refreshing, these classic lemon bars are made with a buttery shortbread crust and a smooth, sweet-tart lemon curd filling. Perfect for any citrus lover and easy to prepare.
Ingredients
2 cups all-purpose flour
2 sticks (8 oz) unsalted butter, softened
3/4 cup brown sugar, packed
4 large eggs, at room temperature
1 1/2 lemons, finely grated zest and juice
1/2 cup granulated sugar
Instructions
Preheat oven to 375°F (190°C). Line a 9×13-inch baking dish with parchment paper and grease lightly.
In a stand mixer, cream the butter and brown sugar until pale and fluffy.
Gradually add 2 cups of all-purpose flour using the paddle attachment until the dough forms.
Press the dough into the prepared baking dish, ensuring it is evenly distributed.
Chill the crust for 15 minutes to firm it up before baking.
Bake the crust for 15 minutes until golden brown. Remove from oven and let it cool completely.
In a large bowl, whisk together the eggs, 1/2 cup granulated sugar, the juice of 1 1/2 lemons, and a little flour (about 1 tablespoon) until smooth.
Strain the mixture through a fine-mesh colander for a silky texture.
Pour the mixture over the cooled crust and return to the oven.
Reduce the oven temperature to 350°F (175°C) and bake for 10 minutes, then lower to 250°F (120°C) and bake for an additional 5 minutes.
Remove from oven and let cool to room temperature. Refrigerate for at least 3 hours before slicing.
Serve chilled.
Notes
Use Meyer lemons for a naturally balanced sweetness and tartness.
Chilling the crust before baking ensures a crisp base.
Allow the bars to fully set in the refrigerator for clean slicing.
Can substitute all-purpose flour with an almond flour blend for a gluten-free version.
- Prep Time: 20
- Cook Time: 25
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 23g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 27g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 55mg