The Best Lemon Bars
Servings 9 bars
bars
These are seriously the best lemon bars, featuring a shortbread-like crunchy bottom layer, topped with lemony goodness. It's not too tart, making it a perfect choice for those who prefer a more balanced, less tangy, and sweet lemon flavor.
Ingredients
Shortbread Crust:
- 1 Cup all-purpose flour
- ⅓ Cup butter softened
- ¼ Cup powdered sugar
Lemon Topping:
- 1 Cup granulated sugar
- 2 large eggs
- 2 Tablespoons all-purpose flour
- 2 Tablespoons lemon juice
- ½ teaspoon lemon extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Powdered Sugar to dust the top after cooling
Instructions
- Preheat oven to 375˚ F. Butter a 8-inch square baking dish.
- Combine the crust ingredients by cutting in the softened butter into the flour and powdered sugar. Spread and pat onto the bottom of the square baking dish. Bake at 375˚ F for 15 minutes.
- In a medium-sized bowl, combine the sugar, eggs, flour, lemon juice, lemon extract, baking powder, and salt. Mix on medium speed on your hand mixer for up to 2 minutes or until frothy. Pour over the crust.
- Bake at 375˚ F for 13-15 minutes or until the top is lightly golden brown. Once cool dust with powdered sugar.
Notes
Expert Tip: To make the best lemon bars, keep an eye on the baking time. Ovens vary, so setting it a little before the suggested time allows you to check the baking process to avoid over-browning.
Refrigerate: You can easily store leftovers in an airtight container for up to 4 days in the fridge.
Freeze: I don’t recommend freezing these bars since the texture and consistency change substantially after freezing and thawing.
Nutrition
Serving: 1bar | Calories: 219kcal | Carbohydrates: 38g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 159mg | Potassium: 38mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg