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This tart lemon bar recipe will make your lips pucker, but then you'll taste the buttery, crunchy, melt-in-your-mouth shortbread crust. These are everything that lemon bars are supposed to be.
Summer is fading away quickly, but to be honest- I’m not mad about it. Back when I lived in Wisconsin, summer used to be my favorite season. But since I’ve moved to Georgia, it is just way too dang hot to enjoy! I’m so ready for sweaters, apple-picking, 70-degree weather, and all the cinnamon-y desserts. That being said- I saw a bag full of lemons the other day at the grocery store that was calling my name, and I couldn’t help but pick them up to round out this summer with a tart lemon bar recipe.
Lemon bars are definitely one of my favorite desserts. I love the balance of sweet and tart, the saltiness of the shortbread, and how they come together to be so refreshing on hot summer days. Not to mention, the signature yellow pop of color from the juice and zest make them look unbelievably yummy.
Lemon Juice and Zest
A full cup of lemon juice is what sends this recipe straight to the top of my summer plans. I don't like desserts that are just plain sweet, so I am very careful to balance the sweet/salty/tart pieces of the recipe to ensure that you get the perfect bite. This recipe is a perfect example. It's tart enough to cause that yummy tingle in your mouth, yet sweet enough to be the perfect dessert.
6 eggs is a lot- I know! But it's necessary for these to have the perfectly smooth texture, so GO FOR IT! We don't eat lemon bars to be healthy, people... 😉
Storage: If eating the same day, they can stay unrefrigerated for several hours. However, if you have leftovers, store in the refrigerator.
Other recipes you might like:
- ½ cup powdered sugar
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- 1 cup unsalted butter softened
- ½ teaspoon vanilla
- ½ cup all-purpose flour
- 2 cups sugar
- 1 cup lemon juice ~6 lemons = 1 cup juice
- Zest from 1 lemon
- 6 eggs, plus 1 egg yolk
- ½ teaspoon salt
- Powdered sugar for dusting
- Preheat the oven to 350 degrees, and butter and line a 9x13 pan with parchment paper.
Prepare the Crust
- Combine the powdered sugar, flour, and salt.
- Add the butter and vanilla, and cut in with a fork, pastry cutter, or your hands until the largest pieces of butter are pea-sized and the dough is a bit sticky.
- Press the dough evenly into the bottom of the prepared pan. Put parchment paper on top of the dough and fill the paper with pie weights or dried beans.
- Bake for 25 minutes, then remove parchment paper and weights, and bake uncovered for 15 minutes until evenly colored golden brown.
Make the Filling
- While the crust is baking, combine the flour and sugar, then add the lemon juice and zest. Mix until the sugar is dissolved.
- Whisk together eggs, egg yolk, and salt. Add to the lemon mixture.
Put It All Together
- When the crust is golden-brown, pour the lemon mixture into the crust immediately after removing it from the oven.
- Reduce the temperature to 300 degrees, and bake for 30 minutes or until the center is just set. Cool the bars on the counter.
- Once the bars are completely cooled, chill in the fridge until ready to cut, then dust with powdered sugar.
Did you make this tart lemon bars recipe? I want to know! Post it on social media, tag @battersandblessings, and add #battersandblessings so I can see your creation 🙂
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