| Course | Dessert, Snack |
|---|---|
| Cuisines | French |
| Cooking Methods | Baking |
| Main categories | Comfort |
| Recipe Author | Jen Stone |
Lemon Bars
Serves: 10
Serving Size: 2 oz
Sweet and tangy lemon curd. Baked on top of a buttery shortbread crust.
Recipe by:
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Cook Times
Cooking Tools Required
Baking Pan, Cooling Rack, Food storage containers, Measuring cups and spoons, Mixing bowls, Oven, Refrigerator, WhiskIngredients
For the crust:
- 10 tablespoon butter room temperature
- 1 ¼ cup all-purpose flour
- ½ cup powdered sugar plus 2 tbsp
- ¼ teaspoon Kosher salt
For the filling:
- 3 egg large
- 1 cup granulated sugar
- 3 tablespoon all-purpose flour
- 1 tablespoon lemon zest
- ⅓ cup lemon juice
- ½ teaspoon baking powder
Instructions
For crust:
- Preheat oven to 350 F
- Lightly grease a 9x9 inch pan
- MUX the flour, powdered sugar, and salt together
- Cut the butter into the mix until crumbly and then press into bottom of pan
- Bake for 15-18 minutes until lightly golden brown
For filling:
- Whisk all the filling ingredients together until combined
- Pour over cooked crust and place back in oven for 17-20 minutes until filling is set
- Cool completely
- Dust with powdered sugar, cut into squares
Reheating/Serving Instructions
Enjoy up to 3 days. Do not recommend reheating.
Nutrition
Calories: 289kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 203mg | Potassium: 43mg | Fiber: 1g | Sugar: 26g | Vitamin A: 426IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg
Lemon Bars
$42.00 cooking fee
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