Deluxe Lemon Bars
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic recipe for rich and tangy lemon bars featuring a buttery shortbread crust and a sweet, gooey lemon custard filling. These bars are baked to perfection and finished with a delicate dusting of powdered sugar.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 50 mins | 1 hour | 24–36 bars |
🔪 Key Equipment
- 13x9x2 inch baking pan
- Large mixing bowl
- Pastry blender
- Wire rack
Ingredients
For the Crust
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cups | Flour | Sifted, all-purpose |
| 1/2 Cup | Sugar | Sifted confectioners’ |
| 1 Cup | Butter | Cold, cubed (2 sticks) |
For the Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 | Eggs | Large, beaten |
| 2 Cups | Sugar | Granulated |
| 1/3 Cup | Lemon Juice | Freshly squeezed |
| 1/2 Cup | Flour | All-purpose |
| 1/2 Teaspoon | Baking Powder | None |
| As needed | Sugar | Additional confectioners’ for dusting |
Instructions
Step 1: Prepare the Crust
- Preheat oven to 350°F.
- In a large bowl, combine 2 cups flour and 1/2 cup confectioners’ sugar.
- Cut in 1 cup cold butter until the mixture clings together to form a dough.
- Press the mixture firmly into an ungreased 13x9x2 inch pan and bake for 20 to 25 minutes until lightly browned.
Step 2: Prepare the Filling
- In a medium bowl, beat 4 large eggs, 2 cups granulated sugar, and 1/3 cup lemon juice.
- In a separate bowl, sift 1/2 cup flour and 1/2 teaspoon baking powder, then stir into the egg mixture until just combined.
Step 3: Final Bake and Cooling
- Pour the filling over the hot crust and bake for an additional 25 minutes until set.
- Sprinkle with additional confectioners’ sugar while warm and cool completely on a wire rack before cutting.
💡 Make-Ahead & Storage: Store in an airtight container in the refrigerator for up to 5 days; the bars will firm up significantly as they cool.
Original Recipe Scan
