Zesty Lemon Bars
Indulge in these bright and zesty lemon bars featuring a rich, buttery shortbread crust topped with a perfectly tart and smooth lemon filling. A refreshing dessert perfect for any occasion!
Equipment
- 13x9-inch Glass Baking Dish
- Parchment Paper
- Large Bowl
- Whisk
- Fine mesh sieve (optional)
Ingredients
For the Shortbread Crust
- 2 cups all-purpose flour
- 0.5 cup powdered sugar
- 2 tbsp cornstarch
- 0.5 tsp salt
- 1 cup unsalted butter melted
- 1.5 tsp vanilla extract
For the Lemon Bar Filling
- 1.75 cups granulated sugar
- 5 large eggs
- 0.25 cup all-purpose flour
- 0.75 cup freshly squeezed lemon juice
- 0.25 cup half and half (or heavy cream/whole milk)
- 2 tsp lemon zest (optional, for extra flavor)
For Garnish
- 0.25 cup powdered sugar (optional, for dusting)
Instructions
- Preheat your oven to 325°F (160°C). Lightly spray a 13x9 inch glass baking dish with cooking spray, then line it with parchment paper, leaving some overhang on the sides for easy lifting later.
- In a large bowl, combine the all-purpose flour, powdered sugar, cornstarch, and salt.
- Pour in the melted butter and vanilla extract, then stir until everything is just combined and a soft dough forms.
- Press this mixture evenly into the bottom of your prepared baking dish. Bake for 18 to 22 minutes, or until the edges begin to turn a very light golden color.
- While the crust is baking, grab another large bowl. Whisk together the eggs and granulated sugar until well combined.
- Stir in the ¼ cup of flour and whisk until there are no lumps left.
- Gently whisk in the half and half, fresh lemon juice, and lemon zest (if using). Be careful not to overmix!
- Carefully pour the lemon filling over the hot, baked crust. If you have a fine mesh sieve, pouring through it can ensure a super smooth filling. Return the dish to the oven and bake for an additional 20 to 24 minutes, or until the center is mostly set (it might jiggle just a little when you gently tap the dish).
- Let the lemon bars cool completely at room temperature. Once cool, transfer them to the refrigerator and chill for at least 2 to 3 hours, or ideally overnight, until they are firm.
- Once thoroughly chilled, use the parchment paper overhang to lift the entire slab of lemon bars out of the dish. Cut them into squares or rectangles. For a beautiful finish, sift powdered sugar over the top just before serving.
- Keep any leftover lemon bars in an airtight container in the refrigerator. Enjoy chilled!
Notes
Keep any leftover lemon bars in an airtight container in the refrigerator. Enjoy chilled!
Nutrition per serving: Calories: 203kcal, Total Carbohydrates: 29g, Protein: 3g, Fat: 9g, Net Carbs: 28g.
