Lemon Bars
📜 Collection: Unknown Eighteen | ✍️ Attribution: Ann Plante | 📂 Category: Desserts Delightfully zesty lemon bars featuring a buttery shortbread crust and a bright, frothy citrus filling. Perfect for community gatherings, bake sales, or a sunny afternoon treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 40 mins | 30 mins | 12 servings |
🔪 Key Equipment
- 9x13 baking pan
- Mixing bowl
- Whisk
- Wire rack
Ingredients
Crust
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 cups | flour | all-purpose |
| 2/3 cup | powdered sugar | none |
| 3/4 cup | butter or margarine | softened |
Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 | eggs | none |
| 1 1/2 cups | sugar | granulated |
| 3 tablespoons | flour | all-purpose |
| 1/4 cup | lemon juice | freshly squeezed |
| 1/3 cup | powdered sugar | for decoration |
Instructions
Step 1: Crust
- Heat the oven to 375 degrees F.
- Grease a 9x13 baking pan.
- Combine the 1 1/2 cups flour, 2/3 cup powdered sugar, and 3/4 cup butter or margarine.
- Pat dough evenly into the prepared pan.
Step 2: Baking and Topping
- Bake for 20 minutes, until slightly golden.
- While the crust is baking, whisk together 3 eggs, 1 1/2 cups sugar, 3 tablespoons flour, and 1/4 cup lemon juice until frothy.
- Pour this lemon mixture over the hot crust.
- Return to oven for an additional 20-25 minutes, or until light golden brown and set.
- Cool completely on a wire rack.
- Dust the top with 1/3 cup powdered sugar before serving.
💡 Make-Ahead & Storage: Store leftover bars in an airtight container in the refrigerator for up to 3 days, dusted with fresh powdered sugar right before serving.
Original Recipe Scan
