Cookie Crust Lemon Bars
Indulge in the perfect balance of zesty citrus and buttery sweetness with these irresistibly tangy Cookie Crust Lemon Bars. Featuring a golden, melt-in-your-mouth cookie base and a velvety lemon filling bursting with fresh juice and zest, this recipe takes classic lemon bars to the next level. The silky filling is set atop a rich, buttery crust and finished with a light dusting of powdered sugar for a picture-perfect dessert. With just 20 minutes of prep and simple ingredients like fresh lemons, eggs, and pantry staples, these bars are as easy to make as they are satisfying. Ideal for parties, potlucks, or an anytime treat, this recipe yields 16 luscious servings that are best enjoyed chilled or at room temperature. Whether you're a fan of lemon desserts or craving a refreshing twist, these Cookie Crust Lemon Bars are sure to brighten your day!
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Ingredients
- 226 grams unsalted butter
- 150 grams granulated sugar
- 250 grams all-purpose flour
- 0.5 teaspoons salt
- 4 large eggs
- 120 milliliters lemon juice
- 2 tablespoons lemon zest
- 200 grams granulated sugar (for filling)
- 30 grams all-purpose flour (for filling)
- 15 grams powdered sugar (for topping)
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease a 9x9-inch (23x23 cm) baking pan and line it with parchment paper for easy removal.
Step 2
In a mixing bowl, cream together 226 grams of unsalted butter and 150 grams of granulated sugar until light and fluffy.
Step 3
Add 250 grams of all-purpose flour and 0.5 teaspoons of salt to the butter and sugar mixture. Mix until just combined to form a dough.
Step 4
Press the dough evenly into the prepared baking pan, creating an even base layer. Use a flat-bottomed glass or a spatula to smooth out the surface.
Step 5
Bake the cookie base in the preheated oven for 15-18 minutes until it is lightly golden around the edges. Remove from the oven and set aside to cool slightly.
Step 6
While the crust cools, prepare the lemon filling. In a medium-sized mixing bowl, whisk together 4 large eggs, 120 milliliters of freshly squeezed lemon juice, and 2 tablespoons of lemon zest.
Step 7
Add 200 grams of granulated sugar and 30 grams of all-purpose flour to the lemon mixture. Whisk until the mixture is smooth and well combined.
Step 8
Pour the lemon filling over the slightly cooled cookie crust, spreading it evenly with a spatula.
Step 9
Return the pan to the oven and bake for an additional 20-22 minutes, or until the filling is set and no longer jiggles in the center.
Step 10
Remove the bars from the oven and allow them to cool completely in the pan. Once cool, refrigerate for at least 1 hour for easier slicing.
Step 11
Carefully lift the bars out of the pan using the parchment paper. Dust the top with 15 grams of powdered sugar before slicing into 16 squares.
Step 12
Serve chilled or at room temperature. Enjoy!
Nutrition Facts
| Serving size | (1203g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4397.6 |
| Total Fat 215.7g | 0% |
| Saturated Fat 119.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1244.4mg | 0% |
| Sodium 322.0mg | 0% |
| Total Carbohydrate 592.4g | 0% |
| Dietary Fiber 10.2g | 0% |
| Total Sugars 369.6g | |
| Protein 56.3g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 237.2mg | 0% |
| Iron 16.5mg | 0% |
| Potassium 783.7mg | 0% |
Source of Calories