Perfect Lemon Bars
Smooth, tangy lemon filling baked on a shortbread crust and dusted with powdered sugar.
Servings: 24 bars
For the crust
- 1 cup butter room temperature
- 1/2 cup powdered sugar
- 2 cups all purpose flour
For the filling
- 6 large eggs room temperature
- 3 cups granulated sugar
- 2 tablespoons lemon zest
- 1 cup fresh lemon juice
- 1 cup all purpose flour
- powdered sugar for dusting
Preheat the oven to 350 F. Grease a 9 x 13 inch baking pan. To make the crust, beat together the butter and powdered sugar until fluffy. Gently stir in the flour just until combined. Press the dough into the bottom of the 9 x 13 inch pan. Bake at 350 F for 16-18 minutes or until lightly browned. Let cool completely.
Meanwhile, to make the filling, whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the cooled crust. Bake at 350 F for 30-35 minutes or until the filling is set. Let cool. Dust with powdered sugar before serving. Store in the refrigerator.
Serving: 1bar | Calories: 270kcal | Carbohydrates: 45g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 67mg | Sodium: 79mg | Fiber: 1g | Sugar: 32g