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Lemon bars are my favorite summer time dessert. They are sweet and a little bit tangy. Lemon bars are a cross between shortbread cookies and a lemon tart with a dusting of powdered sugar. A crispy shortbread cookie dough crust with a sweet and tangy lemon custard filling. They are quick and easy to make and are a cool and refreshing bar to enjoy during the hot summer months. These lemon bars are the perfect summer treat to make for your summer parties or picnics.
Shortbread cookie dough is the base for these bars. Make the cookie dough by creaming softened butter with sugar until fluffy. Beat flour and salt in until a thick dough forms. Evenly press the dough out into a baking dish. Bake the shortbread crust until it is fully cooked through. To make the lemon custard filling, eggs, sugar, flour, lemon zest and fresh lemon juice are whisked together. The flour is added to help thicken the mixture. Pour the custard over the baked shortbread crust and bake again to cook the filling. Let the lemon bars cool completely before dusting the bars with powdered sugar. Slice into bars and store in the refrigerator until ready to serve or for up to one week.
Lemon Bars
Ingredients
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- 3/4 cup lemon juice
- 1/4 cup all-purpose flour
Instructions
- Preheat oven to 350 F. In a large bowl using either a hand or stand mixer, beat softened butter with sugar until fluffy.
- Add flour and salt and beat until a thick dough forms. Press cookie dough into a baking dish. Bake for 15-20 minutes.
- In a large bowl, whisk together sugar, eggs, lemon zest, lemon juice and flour. Pour lemon custard over the baked shortbread crust. Bake for another 20-25 minutes, until the lemon filling is set.