Classic Lemon Bars
Our delightfully tart Classic Lemon Bars will become your new favorite spring recipe. The match of the shortbread crust and creamy lemon filling is one made in heaven.
How long do Lemon Bars last?
Typically, Lemon Bars will last for up to 4 days- if you have any left! Sometimes, we make extras just to have more… Yum! To keep them extra fresh, store in the fridge. You can eat cold, or reheat in the microwave for 10-30 seconds.
Looking for more dessert ideas?
Our delightfully tart Classic Lemon Bars will become your new favorite spring recipe. The match of the shortbread crust and creamy lemon filling is one made in heaven.
Classic Lemon Bars
Ingredients:
For the crust:
- 1 3/4 cups all-purpose flour (#2285), spooned & leveled
- 1/4 cup cornstarch (#2849)
- 1/2 cup granulated sugar (#1632)
- 1/4 tsp salt (#1147)
- 1 cup unsalted butter, softened
For the lemon filling:
- 1 1/2 cups granulated sugar (#1632)
- 1/4 cup all-purpose flour (#2285)
- 4 large eggs
- 1/2 cup fresh lemon juice
- Powdered sugar (#1151), for dusting on top
Instructions:
To make the crust:
- Preheat oven to 350°F. Line a 9×13 baking pan with aluminum foil or parchment paper, making sure to leave some overhang for easy removal, and spray with nonstick cooking spray. Set aside.
- In a large mixing bowl, whisk together the flour, cornstarch, sugar, and salt. Cube the butter into smaller pieces and add to the flour mixture. Using a pastry cutter (or your hands) cut the butter into the mixture until it’s crumbly and starts to come together. Scoop the mixture into the prepared baking pan and press it down into one even layer.
- Bake at 350°F for 20-25 minutes, or just until the top is set and edges are lightly golden brown. Remove from the oven and set aside. Keep oven temperature at 350°F.
To make the lemon filling:
- In a large mixing bowl, whisk together the granulated sugar and flour. Add in the eggs and lemon juice and mix until fully combined. Pour the lemon filling over the crust and return to the oven.
- Bake at 350°F for 18-22 minutes or until the lemon filling is set. Remove from the oven and transfer to a wire rack to cool for 1 hour, then cover tightly, and refrigerate for at least two hours. Sift powdered sugar on top, slice into bars, and enjoy!
Adapted from: https://www.livewellbakeoften.com/classic-lemon-bars/
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