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Lemon Bars (Lemon Squares) Recipe

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4.3 from 9 reviews

Classic tangy and sweet lemon bars featuring a buttery shortbread crust topped with a luscious lemon custard filling, baked to perfection and chilled for a refreshing treat.

Ingredients

For the Crust

  • ½ cup salted butter, softened
  • 1 cup all-purpose flour
  • ¼ cup powdered sugar
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon fine sea salt

For the Filling

  • 2 eggs, beaten
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • ¼ cup lemon juice (about 2 medium lemons, squeezed)
  • 1 teaspoon lemon zest (optional)

For Garnish

  • ¼ cup powdered sugar

Instructions

  1. Make the Crust: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper and lightly grease it to prevent sticking.
  2. Prepare the Crust Dough: In a bowl, beat together the softened butter and vanilla extract until creamy. Add the flour, powdered sugar, and salt, and mix until coarse, large crumbs form, which takes about 60-90 seconds.
  3. Press Dough into Pan: Transfer the crumbly dough into the prepared baking dish. Using lightly floured hands, press it evenly to form the crust. Gently poke shallow holes all over the surface with a fork, being careful not to pierce through.
  4. Bake the Crust: Place the dish in the oven and bake for 15 minutes, or until the top looks just set. Remove from the oven and set aside.
  5. Make the Lemon Filling: While the crust bakes, whisk the eggs in a large bowl. Add the granulated sugar and whisk vigorously to combine. Stir in the lemon juice and optionally the lemon zest, then whisk in the flour until fully incorporated.
  6. Assemble and Bake: Pour the lemon filling evenly over the baked crust. Return the baking dish to the oven and bake for 15-20 minutes, or until the top is set but barely jiggles when moved.
  7. Chill the Bars: Remove from oven and transfer the baking dish to the refrigerator. Chill the lemon bars for at least 3 hours to allow them to set fully.
  8. Serve: Once chilled, dust the top with powdered sugar. Cut into 16 squares and serve chilled for a refreshing dessert.

Notes

  • Use freshly squeezed lemon juice for the best flavor.
  • Parchment paper helps with easy removal and clean cuts.
  • Don’t overbake the filling; it should be just set with a slight jiggle to avoid dryness.
  • Chilling is essential for clean slicing and proper texture.
  • Lemon zest is optional but enhances the citrus flavor beautifully.

Find it online: https://yumntasty.com/lemon-bars-lemon-squares-recipe/