The Best Online Cooking Videos
Already have an account? Sign In

Tangy And Buttery Lemon Bars

(8:24)
5
stars
Prep Time
Cook Time
JoyofBaking1
Learn how to make Lemon Bars. I have been making these Lemon Bars for more years than I would like to count, yet I never tire of them. It is the combination of buttery shortbread and tangy lemon filling that makes them so irresistible.

Cooking Recipe

Ingredients:
Shortbread Crust:
1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
1/4 cup (30 grams) confectioner's (powdered or icing) sugar
1 cup (130 grams) all purpose flour
1/8 tsp salt

Lemon Filling:
1 cup (200 grams) granulated white sugar
2 large eggs
1/3 cup (80 ml) fresh lemon juice (approximately two large lemons)
1 tbsp (5 grams) grated lemon zest*
2 tbsp (25 grams) all purpose flour

Garnish:
Confectioner's (powdered or icing) sugar

*Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume.

TIP: Always remove the zest first before halving and squeezing the lemon. Use a fine strainer to remove the seeds and pulp from the juice.

Directions:
Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 x 8 inch (20 x 20 cm) pan.

Shortbread Crust: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy and smooth. Add the flour and salt and beat until the dough just starts to come together. Press onto the bottom of your prepared pan and bake for about 18 - 20 minutes, or just until lightly brown around the edges. Remove from oven and place on a wire rack to cool while you make the filling.

Lemon Filling: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 17-20 minutes, or just until the filling has set. Remove from oven and place on a wire rack to cool.

To serve: Cut into squares and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two.

Yield: 16 - 2 inch (5 cm) bars

http://www.joyofbaking.com/LemonBars.html

Tangy And Buttery Lemon Bars
Other Videos You Might Like
Thumbnail image for Yummy Lemon Cupcakes
Yummy Lemon Cupcakes
JoyofBaking1
2 I Did This
14:00
Thumbnail image for Tangy Lemon Squares
Anna Olson
6:24
Thumbnail image for Moist Lemon Frosted Lemon Cake
Moist Lemon Frosted Lemon Cake
JoyofBaking1
2 I Did This
16:06
Thumbnail image for Coconut Cupcakes
Coconut Cupcakes
JoyofBaking1
0 I Did This
13:59
Thumbnail image for 50-Year Apple Cake
Emily Luchetti
8:18
Thumbnail image for Asparagus Torta
Maya Adam
8:53
Thumbnail image for Chocolate Chip Cookies
Anna Olson
4:31
Thumbnail image for Chocolate Banana Bread
Anna Olson
5:07
Thumbnail image for Strawberry Almond Cake
Maya Adam
6:06
Thumbnail image for Buttery Shortbread Cookies
Anna Olson
6:15
Thumbnail image for New York Cheesecake
Anna Olson
12:11
Thumbnail image for Almond Butter Granola Bars
Anna Olson
5:12
Thumbnail image for Braided Apple Pastry
Anna Olson
6:29
Thumbnail image for Flourless Chocolate Cake
Stefano Borella
7:01
Thumbnail image for Chocolate Oreo Cookies
Anna Olson
6:38
Thumbnail image for Blueberry Scones
Anna Olson
6:23
Thumbnail image for Low Fat Pumpkin Muffins
Anna Olson
4:20
Thumbnail image for Chocolate Brownies
Anna Olson
4:40
Thumbnail image for Marble Swirl Pound Cake
Anna Olson
8:37
Thumbnail image for Mini Cannolis
Anna Olson
7:09
Thumbnail image for Lemon Poppy Seed Loaf
Anna Olson
6:08
Thumbnail image for Sugar Cut-Out Cookies
Anna Olson
11:23
Thumbnail image for One-Handed Egg Crack
Emily Luchetti
0:45
Thumbnail image for Victoria Sponge Cake
Anna Olson
9:22
Testimonial
Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
It's time to do something good for yourself
It's free and easy to join
On-demand videos, on your time
On-demand videos, on your time
Learn from the experts
Learn from the experts
1000s of premium produced and curated videos
1000s of premium produced and curated videos