Easy Lemon Bars

This deliciousness is a classic summer treat for good reason. The buttery shortbread crust and gooey lemon filling scream happiness in every bite. All those bright, citrusy flavors are like sunshine for the soul.

Course Dessert

Cuisine American, Southern

Prep Time 30

Cook Time 22

Cooling Time 1

Total Time 1 52

Servings

Calories 458kcal

Author Imma

Equipment

Slotted spoon
Large saucepan
9x13 glass baking dish*
Parchment paper
2 Large mixing bowls
Electric mixer

Ingredients

Shortbread Crust

8 ounces butter, room temp
½ cup granulated sugar
2 teaspoons vanilla extract
½ teaspoon salt
1¾ cups all-purpose flour

Lemon Filling

6 large eggs, room temp
¾ cup lemon juice, room temp
2-3 tablespoons lemon zest
1 teaspoon vanilla extract
2-2½ cups granulated sugar
⅓ cup all-purpose flour
Powdered sugar, enough for dusting

Instructions

Shortbread Crust

Preheat oven to 350℉/175℃. Line the bottom of a 9x13 baking sheet with parchment paper.
Use enough parchment paper so the extra runs over the side of the pan because you can take them out easier once they are done cooking.
Mix butter, sugar, vanilla, and salt in a large bowl with an electric mixer until light and cream.
Stir in flour and mix until the flour is fully incorporated.
Pat the dough into the entire bottom of the lined baking pan. Make sure it's evenly distributed.
Place in the preheated oven and bake for 15-20 minutes or until it is cooked through, firm, and slightly brown.

Lemon Filling

Whisk eggs, lemon juice, lemon zest, and vanilla in a large bowl.
Add sugar and flour, continue whisking until fully combined.
Pour filling over baked crust.
Return it to the oven and bake for 22-25 minutes or until the center is set and the lemon filling no longer jiggles.
Remove from the oven and let it cool completely - about an hour. Then place it in the fridge for 1-2 hours, so it firms up. You may cover it with plastic wrap and let it chill overnight before serving.
Remove from the fridge, dust with powdered sugar, slice, and serve.

Notes

If you want a smaller portion of this yummy dessert, HALVE THE RECIPE and use a 9x9 baking pan instead of 9x13.
You may also swap lemon with other citrus fruits like a regular orange, blood orange, lime, or grapefruit.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition