The Best Lemon Bars

Brighten up your day with a burst of citrusy sunshine! These tangy and sweet lemon bars are the perfect treat to satisfy your sweet tooth.

A buttery shortbread crust gives way to a velvety lemon filling, making for a delightful flavor combination that’s sure to become a new favorite.

Ingredients

• For the Crust:
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup confectioners’ sugar
• 1/2 cup cold unsalted butter, cut into small pieces
• For the Filling:
• 2 large egg yolks
• 1/2 cup granulated sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon grated lemon zest
• 1/4 cup all-purpose flour

Instructions

Preheat your oven to 350°F (180°C) and line an 8-inch square baking dish with parchment paper or aluminum foil, leaving some overhang on the sides for easy removal. In a medium bowl, whisk together the flour, granulated sugar, and confectioners’ sugar.

Add the cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.

Press the mixture evenly into the prepared baking dish. Bake the crust for 20-25 minutes, or until it’s lightly browned and set.

Let it cool completely.

In a large bowl, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest until well combined. Add the flour and whisk until smooth.

Pour the lemon filling over the cooled crust and smooth the top.

Bake for an additional 20-25 minutes, or until the filling is set and the edges are lightly browned. Let the bars cool completely in the dish before using the parchment paper or foil to lift them out and transfer to a cutting board.

Cut into 10 squares and serve.

Notes

Make sure to use high-quality lemons for the best flavor, as it will make a big difference in the overall taste of the bars.

When making the crust, be gentle when pressing the mixture into the baking dish, as it can be fragile.

To ensure the crust doesn’t become too brown, keep an eye on it after 15 minutes of baking and rotate the dish if necessary.

For a smooth filling, make sure to whisk the egg yolks and sugar until they’re light and fluffy before adding the flour.

Don’t overbake the filling, as it can cause the edges to become too brown and the center to be too firm.

Let the bars cool completely before cutting, as they will be quite fragile when warm.

You can store the bars in an airtight container at room temperature for up to 5 days, or wrap them individually and freeze for up to 2 months.

Nutrional Value

• Calories: 220
• Total Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 40mg
• Sodium: 5mg
• Total Carbohydrates: 30g
• Dietary Fiber: 0g
• Sugars: 18g
• Protein: 2g