Description
Zesty lemon bars bring sunshine to classic dessert lovers, offering a perfect balance of tangy and sweet. Creamy, buttery shortbread crust cradles bright citrus filling, promising a delightful treat you can savor in just a few delectable bites.
Ingredients
Scale
Main Ingredients:
Crust:
- 1/2 cup (120 ml) all-purpose flour
- 1/4 cup (60 ml) powdered sugar
- 1/4 cup (57 g) unsalted butter, cold & cubed
Filling:
- 1/3 cup (67 g) granulated sugar
- 1 large egg
- 1 1/2 tablespoons (22 ml) lemon juice
- 1/2 tablespoon (7 ml) lemon zest
- 1/2 tablespoon (7 ml) all-purpose flour
Additional Ingredients:
- 1/8 teaspoon (0.6 ml) salt (for crust)
- 1/8 teaspoon (0.6 ml) salt (for filling)
- Powdered sugar (for serving)
Instructions
- Prepare the baking environment by heating the oven to 325F (165C) and lining a 6×6 inch dish with parchment paper, ensuring overhanging edges for easy removal.
- Create the crust base by combining flour, powdered sugar, and salt in a mixing bowl, then incorporate cold cubed butter using a pastry cutter until the mixture transforms into coarse, crumbly texture. Press the mixture uniformly into the prepared pan’s bottom.
- Roast the crust in the preheated oven for 18-20 minutes until the edges develop a delicate golden hue.
- Simultaneously craft the filling by whisking granulated sugar, egg, lemon juice, lemon zest, flour, and salt together until achieving a smooth, homogeneous consistency.
- Immediately pour the filling over the hot crust without allowing it to cool, then return to the oven for an additional 18-20 minutes until the filling sets completely and remains motionless at its center.
- Allow the bars to cool thoroughly on a wire rack within the pan. Once cooled, extract using parchment paper, dust with powdered sugar, and slice into neat squares for serving.
Notes
- Swap butter for coconut oil to create a dairy-free version that maintains the rich, crumbly texture of the original crust.
- Reduce sugar by 25% and add a touch of honey for a more nuanced sweetness that complements the bright lemon flavor.
- Use gluten-free flour blend to make this recipe accessible for those with wheat sensitivities, ensuring the same delicate crumb and taste.
- Grate fresh lemon zest just before mixing to maximize essential oils and boost the citrusy punch, creating a more vibrant and intense lemon experience.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 185
- Sugar: 12 g
- Sodium: 104 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 18 mg