Name: Zesty Lemon Bars
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 16 servings
Ingredients: 1 cup Unsalted butter, softened; 0.5 cup Granulated sugar (for crust); 2 cups All-purpose flour (for crust); 0.25 tsp Salt; 1.5 cups Granulated sugar (for filling); 0.25 cup All-purpose flour (for filling); 4 pcs Large eggs; 0.66 cup Fresh lemon juice; 1 tbsp Lemon zest; 2 tbsp Confectioners sugar (for dusting)

"These zesty lemon bars feature a thick, velvety citrus curd atop a golden, melt-in-your-mouth buttery shortbread base. Finished with a delicate dusting of powdered sugar, they are the perfect balance of bright acidity and sweet indulgence."

1 Ingredients

Qty	Item
1 cup 225 g	Unsalted butter, softened
0.5 cup 100 g	Granulated sugar (for crust)
2 cups 250 g	All-purpose flour (for crust)
0.25 tsp 1.5 g	Salt
1.5 cups 300 g	Granulated sugar (for filling)
0.25 cup 30 g	All-purpose flour (for filling)
4 pcs 200 g	Large eggs
0.66 cup 160 ml	Fresh lemon juice
1 tbsp 6 g	Lemon zest
2 tbsp 15 g	Confectioners sugar (for dusting)

2 Instructions

Step 1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan or line it with parchment paper.

Step 2. In a medium bowl, cream together the softened butter, 1/2 cup sugar, and 2 cups flour with the salt until a crumbly dough forms.

Step 3. Press the dough firmly into the bottom of the prepared pan and bake for 20 minutes or until the edges are lightly golden.

Step 4. While the crust bakes, whisk together the 1.5 cups sugar and 1/4 cup flour in a large bowl to prevent clumping.

Step 5. Add the eggs, lemon juice, and lemon zest to the sugar mixture and whisk vigorously until smooth and well combined.

Step 6. Pour the lemon mixture over the hot crust as soon as it comes out of the oven.

Step 7. Return the pan to the oven and bake for an additional 20-25 minutes until the filling is set and no longer jiggles in the center.

Step 8. Let the bars cool completely at room temperature, then refrigerate for at least 2 hours before dusting with powdered sugar and slicing into squares.

·
Use fresh lemons only; bottled juice lacks the bright acidity and floral notes needed for the best flavor.
·
For clean slices, wipe your knife with a warm, damp cloth between every cut to prevent sticking.
·
Make sure to zest your lemons before juicing them to make the process much easier.
·
Chill the bars thoroughly before serving to ensure the citrus curd has a firm, professional texture.

? Frequently Asked Questions

Can I freeze lemon bars?

Yes, once cooled and cut, you can freeze them for up to 3 months. Thaw in the fridge before serving for the best texture.

Why are there white bubbles on top of my bars?

This is a thin layer of air and egg protein that rises during baking; it is perfectly normal and can be hidden with a dusting of powdered sugar.

How long do lemon bars stay fresh?

Store them in an airtight container in the refrigerator for up to 5 days.

Can I use Meyer lemons for this recipe?

Absolutely! Meyer lemons are sweeter, so you may want to reduce the filling sugar by 2 tablespoons to balance the flavor.

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