CLASSIC LEMON BARS #dessert #healthycake #lemon #bars #party

CLASSIC LEMON BARS #dessert #healthycake #lemon #bars #party

These Classic Lemon Bars highlight a simple hand crafted shortbread outside layer with a sweet and tart lemon filling. These bars are anything but difficult to make and ideal for lemon sweethearts!

Is there much else wonderful than a lemon bar covered with a tidying of powdered sugar?

I initially posted this lemon bar formula in 2017. While it's as yet precisely the same flavorful formula, I've refreshed the post with more advance pictures and better directions so you can without much of a stretch ace these lemon bars in your own kitchen.

The filling for these lemon bars is the ideal parity of sweet and tart and it's topped on a simple hand crafted shortbread outside layer that truly liquefies in your mouth. Since the bars should be put away in the icebox, they're likewise a brilliant formula to prepare early!

CLASSIC LEMON BARS #dessert #healthycake #lemon #bars #party

Also try our recipe : KEY LIME PIE BARS #bars #dessert #cakes #healtyrecipe #pie


For the crust:

  • 1 and 3/4 cups (220 grams) all-purpose flour (spooned & leveled)
  • 1/4 cup (32 grams) cornstarch
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (230 grams) unsalted butter, softened

For the lemon filling:

  • 1 and 1/2 cups (300 grams) granulated sugar
  • 1/4 cup (32 grams) all-purpose flour
  • 4 large eggs room temperature
  • 1/2 cup (120ml) fresh lemon juice


To make the crust:

  1. Preheat oven to 350°F. Line a 9x13 baking pan with aluminum foil or parchment paper, making sure to leave some overhang for easy removal, and spray with nonstick cooking spray. Set aside.
  2. In a large mixing bowl, whisk together the flour, cornstarch, sugar, and salt. Cube the butter into smaller pieces and add to the dry ingredients. Using a pastry cutter (or your hands) cut the butter into the mixture until it's crumbly and starts to come together. Scoop the mixture into the prepared baking pan and press it down into one even layer.
  3. Bake at 350°F for 20-25 minutes, or just until the top is set and edges are lightly golden brown. Remove from the oven and set aside while you prepare the filling. Keep oven temperature at 350°F.

To make the lemon filling:

  1. In a large mixing bowl, whisk together the granulated sugar and flour. Add in the eggs and lemon juice and mix until fully combined. Pour the lemon filling over the warm crust and return to the oven.
  2. Bake at 350°F for 18-22 minutes or until the lemon filling is set and no longer jiggles. Remove from the oven and transfer to a wire rack to cool completely for 1-2 hours, then cover tightly, and refrigerate for at least two hours. Sift powdered sugar on top, slice into bars, and enjoy!

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