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Perfect Lemon Bars

Perfect Lemon Bars in 30 Minutes: Sweet & Zesty Bliss

Whip up these Perfect Lemon Bars in just 30 minutes for a delightful treat that balances sweet and tangy flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Butter Adds richness and moisture to the crust; use unsalted for better salt control.
  • 2 1/4 cups All-Purpose Flour Provides structure to both the crust and filling; swap for a gluten-free mix.
  • 1/2 cup Sugar Sweetens the crust.
For the Filling
  • 1 cup Sugar Contributes sweetness to the lemon filling.
  • 1/3 cup Fresh Lemon Juice Delivers a zesty flavor; freshly squeezed is best.
  • 4 large Eggs Binds the filling.
  • 1/4 cup All-Purpose Flour Helps thicken the filling.
For the Finishing Touch
  • Powdered Sugar Dust on top of cooled bars for an elegant presentation.

Equipment

  • mixing bowl
  • baking pan

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a mixing bowl, combine 2 cups of all-purpose flour, ½ cup of sugar, and 1 cup of softened butter. Blend until dough-like consistency forms.
  3. Place the pan in the oven and bake the crust for 10-12 minutes until lightly golden.
  4. In another mixing bowl, whisk together 1 ½ cups of sugar, ⅓ cup of lemon juice, 4 eggs, and ¼ cup of flour until smooth.
  5. Pour the lemon filling over the warm crust and bake for an additional 30 minutes.
  6. Allow to cool completely, dust with powdered sugar, cut into squares, and serve.

Nutrition

Serving: 1barCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 50mgPotassium: 60mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

Use fresh lemons for the best flavor and watch the baking time to avoid overbaking. Cool completely before slicing for clean cuts.

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