Introduction:
These easy lemon bars are the perfect dessert for any occasion. With a buttery shortbread crust and a tangy lemon filling, they are sure to impress your family and friends. Plus, they are so simple to make, you’ll want to whip them up all the time!
Preparation Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour | Serves: 12
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon baking powder
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking dish.
- In a medium bowl, mix together 1 cup of flour, powdered sugar, and softened butter until crumbly. Press into the bottom of the prepared baking dish.
- Bake in the preheated oven for 20 minutes, or until lightly golden.
- While the crust is baking, whisk together the eggs, granulated sugar, 2 tablespoons of flour, lemon juice, lemon zest, and baking powder in a separate bowl.
- Pour the lemon mixture over the hot crust and return to the oven for an additional 25 minutes, or until set.
- Let cool completely before cutting into squares and serving. Enjoy!
Nutrition Information:
Calories: 180 || Carbohydrates: 28g || Protein: 2g || Fat: 7g || Sodium: 50mg || Fiber: 1g
What I Love About This Recipe?
- Simple and easy to make with minimal ingredients.
- The perfect balance of sweetness and tanginess.
- A great dessert for any occasion.
- Crowd-pleaser that will impress your guests.
- Can be made ahead of time and stored in the fridge.
What To Avoid While Making this Recipe?
- Avoid overbaking the crust, as it can become hard and difficult to cut.
- Be careful not to overmix the lemon filling, as it can cause a grainy texture.
- Make sure to let the bars cool completely before cutting to ensure clean slices.
- Do not skip the lemon zest, as it adds essential flavor to the bars.
- Keep an eye on the bars while baking to prevent burning the edges.