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Lemon Bars
Serving Size:
10
Sweet and tangy lemon curd. Baked on top of a buttery shortbread crust.
Recipe by:
Jen Stone
Cook Times
Active Prep
10
Hands-On Cook
0
Hands-Off Cook
32
Passive
0
Total Time
42
minutes
minutes
Recipe Serving Size
10
Cooking Tools Required
Baking Pan, Cooling Rack, Food storage containers, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Refrigerator, Whisk
Ingredients
For the crust:
10
tablespoon
butter
room temperature
1 ¼
cup
all-purpose flour
½
cup
powdered sugar
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
fresh lemon juice
½
teaspoon
baking powder
For finishing:
2
tablespoon
powdered sugar
Instructions
For crust:
Preheat oven to 350 F
Line a 9x9 inch pan with parchment paper
Mix 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 Instructions
Enjoy up to 3 days. Do not recommend reheating.
Nutrition
Calories:
289
kcal
|
Carbohydrates:
40
g
|
Protein:
4
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Cholesterol:
80
mg
|
Sodium:
203
mg
|
Potassium:
43
mg
|
Fiber:
1
g
|
Sugar:
26
g
|
Vitamin A:
426
IU
|
Vitamin C:
4
mg
|
Calcium:
27
mg
|
Iron:
1
mg