Lemon Bars
A classic dessert featuring a sweet and tangy lemon filling on a buttery, flaky crust!
Equipment
- 9x13-inch baking pan
- Mixing Bowls:
- Electric Mixer
- Whisk
Ingredients
- 1 cup unsalted butter melted (226g)
- 1/2 cup granulated sugar (100g)
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour plus 2 tablespoons (265g)
- 2 cups granulated sugar (400g)
- 6 tablespoons all-purpose flour (46g)
- 6 large eggs
- 1 cup lemon juice (240ml, about 4 lemons)
- Confectioners’ sugar for dusting (optional)
Instructions
- Preheat the oven to 325°F (163°C) and line a 9x13-inch baking pan with parchment paper.
- In a mixing bowl, combine melted butter, 1/2 cup sugar, vanilla extract, and salt. Mix well.
- Gradually stir in 2 cups of flour until a soft dough forms.
- Press the dough evenly into the bottom of the prepared baking pan.
- Bake the crust for 20-22 minutes or until lightly browned. Poke holes in the crust with a fork.
- In a large mixing bowl, sift together 2 cups sugar and 6 tablespoons flour.
- Add eggs and lemon juice, whisking until smooth.
- Pour the lemon filling over the warm crust.
- Bake for 22-26 minutes, or until the center is set but slightly jiggly.
- Allow to cool completely at room temperature, then refrigerate for 1-2 hours before serving.
- Dust with confectioners’ sugar before cutting into squares.
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Notes
Store in the refrigerator for up to one week.