Lemon Bars
Sweet, tangy and so delicious, these lemon bars are the perfect Springtime dessert. Full of fresh flavors, these simple bars are quick and easy to make.
Servings: 12 bars
Ingredients
- 2 cups flour (or gluten-free flour)
- ½ cup granulated sugar or alternative granulated sweetener
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 egg
- 1 cup unsalted butter softened
Lemon Filing
- 2.5 cups granulated sugar or alternative granulated sweetener
- ¾ cup flour or gluten-free flour
- 6 large eggs
- 1 Tablespoon lemon zest zest from 1 lemon
- 1 cup fresh lemon juice about 5 lemons
- Pinch of salt
- Powdered sugar (or alternative powdered sweetener)
Instructions
Shortbread Crust
- Preheat the oven to 350 F and line the bottom and sides of a 9 x 13 dish with parchment paper.
- To make the crust, combine the flour, baking powder, sugar and salt in a medium bowl. Add the softened butter, egg and vanilla extract and fold it several times to make a dough.
- Spread the crust over the bottom of the prepared dish and spread it out evenly using by laying a plastic wrap and then spreading it out with a glass/measuring cup.
- Bake in the preheated oven for about 18 - 20 minutes or until the edges are just getting lightly browned. Remove from the oven and cool for 20 - 30 minutes or until it’s not hot.
Lemon Curd
- To make the lemon filling, whisk the sugar and flour together until well combined. Stir in the eggs, lemon juice & zest, and pinch of salt, and whisk together to combine. Don’t overmix it. The filling will be runny.
- Pour the filling on top of the cooled crust and bake for 25 - 28 minutes or until relatively set. Remove from the oven and cool for 20 - 30 minutes on the counter, then refrigerate until cold and firm.
- Remove bars from pan and dust with powdered sugar, then cut into squares.
- Store lemon bars covered in the refrigerator, they will last 5 - 6 days if there are any leftovers.
Video
Notes
- Use freshly squeezed lemon juice rather than bottled. The flavor is so much more vibrant.
- If the eggs are at room temperature they are easier to combine with the other ingredients, but if they are cold it won't affect the taste or texture of these classic lemon bars.
- Make sure the baking dish and its sides are lined with parchment paper so you can easily remove it from the dish. Make a cut in each corner so you can fold it and create a perfect corner with no wrinkles.
- Make sure that the shortbread crust and filling are fully cooled before moving on with the next steps of the recipe.
- These lemon bars are gluten-free, low carb, and keto-friendly if you use gluten-free flour and alternative sweetener.
Nutrition
Calories: 473kcal | Carbohydrates: 74g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 134mg | Potassium: 89mg | Fiber: 1g | Sugar: 51g | Vitamin A: 593IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 2mg
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