- Sugar 1/2 cup granulated • 470 kcal
- Butter 1 cup salted, sliced • 717 kcal
- Flour 2 cups
- Sugar 1 1/2 cups granulated • 470 kcal
- Flour 1/4 cup
- Eggs 4 large • 130 kcal
- Lemon juice 1 cup
This delightful lemon bar recipe is made with just five everyday store cupboard ingredients, and has a perfectly balanced lemony tang on top of a buttery shortbread-style base.
Once cooked and cooled, these bars are served dusted with icing sugar, and you can add a fruit of your choice as a garnish. Serve these lemon bars up as a chic after-dinner dessert, a lunchtime treat or as an anytime snack.
Preheat oven to 350 F/160 C fan/gas mark 4. Line a 9×9 baking pan with parchment paper.
In a medium-sized mixing bowl, combine the butter, 1/2 cup sugar, and 2 cups flour, or use a food processor.
Press this dough into the bottom of the 9×9 pan until it is evenly covered.
Bake for 15 minutes.
Five minutes before the crust is done baking, mix together the 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice.
Gently pour the lemon mixture over the baked crust.
Return to the oven and bake until the lemon layer is set, which should be about 40-50 minutes.
Let it cool completely in the pan before cutting, then dust the tops of the bars with additional powdered sugar, if desired.
Any variety of lemon can be used to make these lemon bars, and if you don’t have fresh lemons, use bottled lemon juice in the same amount as you would for fresh lemon juice.
If you want to use freshly-squeezed lemon juice, you’ll probably need around 8 lemons to give one cup of juice for this recipe.