Creamy Lemon Bars
Lemon Bars boast a luscious, creamy, lemony filling that sits over a buttery crust. A great choice for any occasion and it only requires seven ingredients!
Servings 12 bars
- 1 cup unsalted butter melted
- 1/2 cup caster sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 2 1/4 cups all-purpose flour
- 2 cups caster sugar
- 8 tablespoons all-purpose flour
- 8 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cup lemon juice about 4-5 lemons
- Confectioners’ sugar
- Lemon slices
Preheat the oven to 325°F.
Line the bottom and sides of a 9×13 baking pan with parchment paper, leaving an overhang on the sides, this will help to lift the bars out of the pan. Set aside.
In a medium bowl combine the melted butter with sugar, vanilla extract, and salt.
Add the flour and stir to fully combine. The dough will be thick.
Press the dough firmly into the prepared pan, in an even layer.
Bake for 20-23 minutes or until the edges are just lightly browned.
Remove from the oven and use a fork to poke holes all over the warm crust, but not all the way through the crust.
Sift the sugar and flour together in a large bowl.
Add the eggs, vanilla, and lemon juice and whisk until fully combined.
Pour lemon filling over the warm crust and bake for 20-25 minutes, or until the center is relatively set and no longer jiggles.
Remove from the oven and cool completely on a wire rack. Place in the refrigerator for 2 more hours until fully chilled.
Once cooled and ready to serve, lift the parchment paper out of the pan using the overhang on the sides.
Dust with confectioners’ sugar and cut into squares.
Optionally garnish with lemon slices before serving.
Calories: 449kcal | Carbohydrates: 65g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 150mg | Sodium: 276mg | Potassium: 145mg | Fiber: 2g | Sugar: 42g | Vitamin A: 691IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 3mg