Tart lemon custard & subtly sweet shortbread make these bright and tasty Lemon Bars the perfect summer treat! These highly portable dessert bars can be cut to any size you need, and are great for all your picnics in the park, outdoor barbecues, and pool parties all season long.
Servings: 16 bars
- 5 large eggs, room temperature
- 1 1/2 cups granulated sugar
- 3/4 cup all-purpose flour
- 3/4 cup lemon juice (from about 5 lemons)
- 2 tablespoons lemon zest (from about 2 lemons)
- Powdered sugar, for garnish
Preheat the oven to 350 degrees F. Line a 13x9-inch baking pan with a sheet of parchment paper, then grease well. Set aside.
With a hand mixer or in a stand mixer, cream the butter for 2-3 minutes until pale and fluffy. Add the sugar and flour and mix well.
Transfer the dough to the prepared baking pan. Spread it into an even layer with your fingers. Chill for 15 minutes, then bake in preheated oven for 15-20 minutes until just barely golden brown. Cool.
In a large bowl, whisk together all ingredients until well incorporated. Pour the mixture over the cooled crust.
Bake for 25-30 minutes at 350 degrees F until the custard is set. Remove from the oven and let cool. Dust with powdered sugar as desired and serve. You may also chill the bars and serve them cold.
Calories: 299kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 81mg | Sodium: 58mg | Potassium: 57mg | Sugar: 25g | Vitamin A: 430IU | Vitamin C: 5.4mg | Calcium: 16mg | Iron: 1.2mg