Creamy Lemon Bar Recipe
Easy lemon bars made from scratch, with a buttery shortbread crust and sweet/tangy lemon filling!
Servings: 12 bars
Calories: 246kcal
Ingredients
Shortbread Crust:
- 1/2 cup salted butter melted and cooled slightly
- 1 cup plus 2 Tbsp all purpose flour
- 3 Tbsp powdered sugar
- 1 Tbsp cornstarch
Lemon Filling:
- 3 large eggs at room temperature
- 1 1/2 cups granulated sugar
- zest of 1 lemon
- 1/2 cup lemon juice fresh is absolutely best
- 6 Tbsp all purpose flour
- 1 1/2 Tbsp buttermilk
- 1/2 tsp baking powder
For serving:
- powdered sugar
- lemon slices (optional)
Instructions
Prepare
- Preheat oven to 350 degrees F. Line an 8x8" baking pan with aluminum foil or parchment paper, lightly sprayed with cooking spray. Set aside.
Make crust
- Combine crust ingredients (melted butter, flour, powdered sugar and cornstarch) in a mixing bowl, then press into bottom of prepared pan. Keep crust in an even layer, as much as possible. Bake 10 minutes, then set aside.
Make filling
- While crust is baking, combine filling ingredients (eggs, sugar, zest, juice, flour, buttermilk, and baking powder), and whisk to combine. Try not to whisk too vigorously, as you don't want to incorporate a lot of air into the filling.
- Pour over baked crust and bake (still at 350 degrees F), for 22-25 minutes, until filling has set and edges are lightly golden brown.
Cool and serve
- Cool completely on a wire rack for at least 1-2 hours, cover with foil, then refrigerate.
- To slice bars, I find it easiest to lift up on the foiling lining in the pan, to remove the bars from the pan. Slice into 12 bars. Before serving, dust bars with powdered sugar and garnish with a lemon slice if desired.
Nutrition
Calories: 246kcal | Carbohydrates: 39g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 86mg | Potassium: 62mg | Fiber: 1g | Sugar: 27g | Vitamin A: 296IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg