Low Sodium Classic Lemon Bars
Indulge in the sweet-tart perfection of these Low Sodium Classic Lemon Bars, a refreshing twist on the beloved dessert. Featuring a buttery, melt-in-your-mouth shortbread crust paired with a vibrant lemon filling made from fresh lemon juice and zest, these bars deliver bold citrus flavor without relying on added salt. The recipe is perfectly balanced with just the right amount of sweetness, and the light dusting of powdered sugar on top adds a touch of elegance. With simple ingredients and easy-to-follow steps, this crowd-pleasing treat is ready in just under an hour. Ideal for gatherings, afternoon tea, or a light dessert, these lemon bars prove that low-sodium recipes can be just as indulgent and satisfying.
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Ingredients
- 1 cup unsalted butter
- 2.25 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup powdered sugar
- 0.75 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 large eggs
- 0.5 teaspoon baking powder
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or line it with parchment paper for easier removal.
Step 2
In a large mixing bowl, cream together 1 cup of unsalted butter and 0.5 cup of powdered sugar until light and fluffy. Gradually add 2 cups of all-purpose flour, mixing until a crumbly dough forms.
Step 3
Press the dough evenly into the bottom of the prepared baking pan. Bake the crust in the preheated oven for 15-20 minutes, or until lightly golden at the edges.
Step 4
While the crust is baking, prepare the lemon filling. In another mixing bowl, whisk together 4 large eggs and 1.5 cups of granulated sugar until smooth.
Step 5
Add 0.75 cup of fresh lemon juice, 1 tablespoon of lemon zest, 1 teaspoon of vanilla extract, 0.5 teaspoon of baking powder, and the remaining 0.25 cup of flour to the egg mixture. Whisk until well combined.
Step 6
Pour the lemon filling over the hot crust. Spread it out evenly using a rubber spatula if necessary.
Step 7
Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggly in the center.
Step 8
Remove the lemon bars from the oven and allow them to cool in the pan on a wire rack. Once cooled, refrigerate for at least 1 hour before cutting into squares.
Step 9
Optionally, sprinkle a thin layer of powdered sugar over the top of the lemon bars before serving for added sweetness and presentation.
Nutrition Facts
| Serving size | (1134.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3515.0 |
| Total Fat 119.1g | 0% |
| Saturated Fat 62.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 992mg | 0% |
| Sodium 528.2mg | 0% |
| Total Carbohydrate 585.9g | 0% |
| Dietary Fiber 9.0g | 0% |
| Total Sugars 364.4g | |
| Protein 53.4g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 199.7mg | 0% |
| Iron 16.7mg | 0% |
| Potassium 804.0mg | 0% |
Source of Calories