Description
Irresistibly sweet and tart lemon bars with a buttery crust, perfect for sharing on any occasion.
Ingredients
Scale
- 1 cup butter, softened
- 1/2 cup granulated sugar for the crust
- 2 cups all-purpose flour for the crust
- 1/8 teaspoon salt
- 6 large eggs, at room temperature
- 3 cups granulated sugar for the filling
- 2 tablespoons grated lemon zest
- 1 cup freshly squeezed lemon juice
- 1 cup all-purpose flour for thickening
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F.
- Line a 9×13 pan with foil, leaving the ends hanging over the sides, and lightly spray with non-stick cooking spray.
- Cream together the softened butter and 1/2 cup granulated sugar using a hand mixer.
- Add in 2 cups of flour and the salt, mixing until large crumbles form.
- Press the dough evenly into the pan, building the crust up on all sides for a delightful edge.
- Bake the crust for 15-20 minutes, or until it is very lightly golden brown.
- Allow the crust to cool for 30 minutes before preparing the filling.
- Whisk together the 6 eggs, 3 cups of granulated sugar, 1 cup of flour, lemon zest, and lemon juice.
- Pour the lemon mixture over the cooled crust.
- Bake for 30-35 minutes, until the filling is set; it can be slightly jiggly in the middle.
- Allow the lemon bars to cool to room temperature, then chill them in the refrigerator for at least 2 hours, but overnight is best.
- Lift the bars out of the pan using the hanging foil and set them on a cutting board.
- Dust with powdered sugar before cutting into bars and serving.
Notes
Use fresh lemons for the best flavor. Chilling the lemon bars is essential for clean cuts.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 30g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: lemon bars, dessert, Ina Garten, sweet and tart, easy desserts
