Light, zesty bars with flaky crust and sweet tangy lemon filling.
For full recipe see below!
These bars are a great basic dessert that can be served for practically anything…bridal showers, baby showers, banquets… Wednesdays….the possibilities are endless. This recipe is great because it balances the tartness of the citrus and the sugar very well. The goopy lemon filling is refreshingly citrusy but not sour. And the crust is so flaky and buttery! You know that recipe that you use your finger to pick up every last crumb? Okay, so that’s like every dessert for me but this recipe especially.
I have never been a fan of really citrusy desserts because, let’s be honest, I’m just not the type of girl who is gonna reach for a lemon square when there’s a fudgey, calorie packed brownie within a mile. That being said, I can’t stop eating these. I came home from school today and had one for an after school snack…and that one was quickly followed by two more. I actually had to relocate to a new floor in the house to get away from the lemon bar magnetic field zone that is anywhere within 4 yards of the pan!
So to start your addicting, zesty, lemon squares, you’re going to need to grease a 9×13 inch pan. Now throw the powdered sugar, butter, and 2 cups of flour in a food processor and turn it on. The dough will clump into a ball on its own after about a minute. When I first made these, I didn’t believe it was going to form a ball but have patience! Press the dough into the greased baking dish with your fingers. Using a fork, prick the dough all over. Bake the crust for 20 minutes at 350°F until the edges are golden brown.
While the crust is baking, start the lemon filling. Whisk the eggs for about a minute. Throw in the sugar, 1/4 cup flour, baking powder, and salt. Whisk until the mixture is consistent and there aren’t any lumps. Whisk in lemon zest and juice.
Pour the lemon mixture on top of the baked crust and pop it back in the oven for 23-27 minutes or until it is golden brown at the edges and on top. Remove from the oven and cool completely. If you do not wait for them to cool, the lemon filling will ooze all over the place. Resist the temptation!!!
Dust them with powdered sugar before serving. Put a spoonful in whatever you sift flour in and shake it over the bars. The lemon filling will absorb the powdered sugar so dust them as close to serving time as possible.
Cut the pan into squares. I cut mine into 35 bite size squares but you can cut them into any size you’d like!
…and voilà!
Enjoy this great spring/summer recipe!
- 2 cups all-purpose flour
- ½ cup powdered sugar (plus more for dusting)
- 1 cup salted butter, cubed (cold)
- 4 eggs
- 2 cups granulated sugar
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 Tablespoon lemon zest (about 1 lemon)
- ½ cup lemon juice (about 3 lemons)
- Preheat oven to 350°F.
- Grease a 9x13 inch pan.
- Place 2 cups of flour, powdered sugar, and butter in a food processor and turn it on. The dough will clump into a ball on its own after about a minute in the food processor.
- Press the dough into the greased baking dish with your fingers.
- Using a fork, prick the dough all over.
- Bake the crust for 20 minutes, until the edges are golden brown.
- Whisk the eggs for about a minute.
- Whisk in the sugar, ¼ cup flour, baking powder, and salt until the mixture is consistent, and there aren't any lumps.
- Whisk in lemon zest and juice.
- Pour the lemon mixture on top of the baked crust.
- Bake the bars in the oven for another 23-27 minutes or until they are golden brown at the edges and on top.
- Remove from the oven and cool completely before cutting them.
- Dust them with powdered sugar as close to serving time as possible.
- Voilà!
Source: Sweet Eats by Rose Dunnington
How should I store leftovers? How long will they last?
They should be refrigerated…an air tight container is always best but aluminum foil over the top of your pan is fine too. I usually keep them up to a week but they usually don’t last that long in my house! If you have a ton of left overs you can freeze them for a few months but make sure to cut them first and wait until after you thaw them to put powdered sugar on top (or you will just have to put more on later)!