Perfect Homemade Lemon Bars
A delightful treat with a zesty lemon flavor balanced against a buttery, crumbly crust, perfect for any occasion.
Servings: 12 servings
Calories: 200kcal
Equipment
- Mixing Bowl
- 9x13-inch Baking Pan
- Whisk
Ingredients
Crust Ingredients
- 1.75 cups All-Purpose Flour Gives structure and stability to the bars.
- 0.5 cups Granulated Sugar Sweetens the crust.
- 0.75 cups Unsalted Butter Melted, adds richness to the crust.
Filling Ingredients
- 1 cup Granulated Sugar Sweetens the lemon filling.
- 0.75 cups Fresh Lemon Juice From about 4 large lemons.
- 2 tablespoons Lemon Zest Adds extra citrus aroma.
- 1 teaspoon Baking Powder Helps the filling set properly.
- 4 large Eggs Acts as a binding agent for the filling.
For Dusting
- to taste Powdered Sugar For dusting on top before serving.
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine 1 ¾ cups of all-purpose flour and ½ cup of granulated sugar. Whisk until well blended.
- Add ¾ cup of melted unsalted butter to the dry mixture and mix until it resembles coarse crumbs.
- Press the mixture into the bottom of a greased 9x13-inch baking pan and bake for 18-20 minutes until lightly golden brown.
- In a large mixing bowl, combine 1 cup of granulated sugar, 1 teaspoon of baking powder, and the zest of 2 lemons.
- Whisk in 4 large eggs until smooth and well combined.
- Add ¾ cup of freshly squeezed lemon juice and whisk until fully integrated.
- Pour the lemon filling over the hot crust and spread evenly.
- Bake for an additional 20-25 minutes until the filling is set and slightly jiggly in the center.
- Allow to cool in the pan on a wire rack for 30 minutes, then refrigerate for at least 2 hours.
- Dust with powdered sugar before serving and cut into squares.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week.