- Servings : 32
- Prep Time : 0m
- Cook Time : 40m
- Ready In : 0m
Lemon Bars are a great refreshing summer dessert. It’s very simple and easy to make. depending on your preference you can double either the shortbread crust or the lemon topping if you want them to be thicker.
- 1 cup unsalted butter, melted and cooled
- 1/2 cup granulated sugar
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1-1/2 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons lemon zest
- 4 large eggs
- 4-5 freshly squeezed lemon juice
- powdered sugar for tops
Line a straight-sided 13 x 9-inch metal baking pan with foil, leaving an overhang on two opposite sides. (This will help when it comes to removing the cooled bars from the pan). Lightly coat the sides of the foil, but not the bottom, with non-stick cooking spray or extra melted butter to prevent the lemon topping from sticking.
In a medium bowl, use a spatula to stir and press the sugar, salt, lemon zest, and the vanilla extract together until it looks moist and is fragrant. Stir in the flour and melted butter until a crumbly, stiff dough forms.
Press the dough evenly into the bottom of the prepared baking pan (it may not look like enough dough at first, but it will cover the bottom nicely). Prick the dough with a fork all over to prevent air bubbles while baking. Freeze dough for 5 minutes, or until firm (or refrigerate for 30 minutes).
Position an oven rack near the center of the oven and heat the oven to 325° F. Bake the crust until lightly golden brown and set, 25 to 30 minutes.
While the crust bakes, stir the sugar, flour, salt and lemon zest together. Whisk in the eggs until smooth then whisk in the lemon juice.
Once the crust has baked, pour the lemon topping over the hot crust. Return the pan to the oven and increase the oven temperature to 350º F. Bake until the topping is set in the center and it no longer wiggles when the pan is moved, 20 to 25 minutes.
Set the pan on a cooling rack and cool until the bars are firm and the bottom of the pan is no longer warm, about 1 hour. (You can speed this up a little by placing the bars into the refrigerator once the pan is no longer hot).
Once cooled, use the overhang of foil to carefully lift the bars from the pan and place on a cutting board. Peel away the foil then cut into 16 bars or 32 small bars. Sift the powdered sugar over the bars.