Zesty Lemon Bars That Will Brighten Your Day
These lemon bars offer a refreshing burst of flavor, combining tangy lemon curd with a buttery crust. Perfect for any dessert occasion.
Equipment
- - 8×8-inch baking pan
- Mixing bowls
- Whisk
- pastry cutter
- Measuring cups
- Measuring spoons
Ingredients
For the Crust
- 1 cup All-Purpose Flour Gluten-free flour can be substituted.
- ¼ cup Powdered Sugar Sift if lumpy.
- ½ teaspoon Sea Salt Table salt can be used.
- ½ cup Unsalted Butter Vegan butter can be used.
- 1 teaspoon Vanilla Extract Almond extract can be used as a substitute.
For the Filling
- 1 cup Granulated Sugar Consider substituting part with honey.
- 1 tablespoon Lemon Zest Optional, fresh zest is best.
- 3 large Large Eggs Flax eggs can be used as a vegan alternative.
- ½ cup Fresh Lemon Juice Bottled juice works in a pinch.
For Serving
- ¼ cup Powdered Sugar Dust just before serving.
Instructions
Preparing Lemon Bars
- Preheat the oven to 350°F (175°C) and prepare the baking pan by greasing and lining it with parchment.
- In a large mixing bowl, whisk together flour, powdered sugar, and salt. Add melted butter and vanilla, mixing into a soft dough.
- Press the dough into the pan base and slightly up the sides. Par-bake for about 18-20 minutes until lightly browned.
- In another bowl, combine sugar and lemon zest (if using), then add flour and mix well. Stir in eggs and lemon juice until smooth.
- Pour the mixture over the hot crust and bake for an additional 20-25 minutes until the filling is set.
- Allow to cool at room temperature for about an hour, then refrigerate for at least 2 hours.
- Slice the cooled bars into squares or rectangles and dust with powdered sugar before serving.
Notes
Optional: Serve with a dollop of whipped cream for an extra indulgent treat.