Description
Discover how to make tangy lemon dessert bars with this easy recipe. These delicious treats are perfect for any occasion and will leave your taste buds craving more.
Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 2 tsp (10 ml) pure vanilla extract
- 1/2 tsp (3 ml) salt
- 2 cups + 2 tbsp (265g) all-purpose flour (spooned & leveled)
- 2 cups (400g) granulated sugar
- 6 tbsp (46g) all-purpose flour
- 6 large eggs
- 1 cup (240ml) lemon juice (about 4 lemons)
- optional: confectioners’ sugar for dusting
Instructions
- Heat your oven to 325°F (163°C). Prepare a 9×13-inch glass baking dish by lining it with parchment paper, making sure the paper hangs over the edges for easy removal. Put this aside for now.
- To create the crust, combine the melted butter, sugar, vanilla, and salt in a medium-sized bowl. Stir in the flour until fully mixed, forming a dense dough. Press this evenly into the lined baking dish, ensuring an even layer. Bake until the edges gain a slight golden hue, about 20 to 22 minutes. Take it out of the oven and, using a fork, prick the surface of the warm crust without piercing through it. This technique helps the filling adhere better and secures the crust. Put it aside until you reach step 4.
- For the filling, sift together the sugar and flour in a large bowl. Add the eggs, whisking them in, followed by the lemon juice, until everything is thoroughly blended.
- Pour the filling onto the warm crust. Return to the oven and bake for 22 to 26 minutes, or until the center is mostly firm and doesn’t wobble when lightly tapped with an oven mitt. Allow the baked dessert to cool completely at room temperature, approximately 2 hours, then refrigerate for an additional 1 to 2 hours until well chilled. It’s best enjoyed cold.
- Once chilled, use the parchment overhang to lift the dessert out of the dish. Sprinkle with confectioners’ sugar and slice into squares before serving. For tidy squares, clean the knife between cuts. Store any remaining bars in the fridge for up to a week.
- To freeze, cut the cooled bars (without the sugar topping) into squares and place them on a baking sheet. Freeze for an hour. Wrap each piece individually in aluminum foil or plastic wrap and store in a large bag or container in the freezer, where they can last for 3-4 months. Thaw in the fridge and dust with confectioners’ sugar before serving.
Notes
- Mix the crust ingredients thoroughly to create a dense dough for a strong base.
- Prick the warm crust with a fork before adding the filling to help it stick better.
- Allow the dessert to cool completely at room temperature before refrigerating for optimal results.
