Sarah's Creamy Custard Lemon Bars
Indulge in the zesty sweetness of *Sarah’s Creamy Custard Lemon Bars*, a dessert that perfectly balances tangy citrus flavors with rich, velvety custard. Featuring a buttery, golden crust and a luscious lemon filling made with freshly squeezed lemon juice and lemon zest, these bars are a refreshing treat for any occasion. The recipe is simple yet satisfying, with just 15 minutes of prep time and straightforward steps to achieve bakery-quality results at home. Each bite is enhanced with a light dusting of powdered sugar, making these bars as visually stunning as they are delicious. Perfect for spring gatherings, afternoon tea, or as a cool, chilled dessert, Sarah's Creamy Custard Lemon Bars will undoubtedly become your favorite citrus-infused treat!
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Ingredients
- 0.5 cup unsalted butter
- 0.25 cup granulated sugar
- 1 cup all-purpose flour
- 2 large eggs
- 0.75 cup granulated sugar (for filling)
- 2 tablespoons all-purpose flour (for filling)
- 0.25 cup freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons powdered sugar
Directions
Step 1
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or grease it lightly with butter.
Step 2
In a medium mixing bowl, combine 1 cup of all-purpose flour and 1/4 cup of granulated sugar. Using a pastry blender or a fork, cut in 1/2 cup of unsalted butter until the mixture resembles coarse crumbs.
Step 3
Press the crumb mixture evenly into the prepared baking pan to form the crust. Bake in the preheated oven for 15 minutes, or until the edges are lightly golden.
Step 4
While the crust is baking, prepare the lemon custard filling. In another bowl, whisk together 2 large eggs and 3/4 cup of granulated sugar until smooth and slightly frothy.
Step 5
Add 2 tablespoons of all-purpose flour, 1/4 cup of freshly squeezed lemon juice, and 1 teaspoon of lemon zest to the egg mixture. Mix well until combined.
Step 6
Once the crust is done baking, remove it from the oven and reduce the oven temperature to 325°F (163°C). Pour the lemon filling mixture over the hot crust, ensuring it spreads evenly.
Step 7
Return the pan to the oven and bake for an additional 20 minutes, or until the filling is just set and no longer jiggles in the center.
Step 8
Remove the baking pan from the oven and allow the lemon bars to cool completely on a wire rack. Once cool, refrigerate for at least 1 hour to firm up.
Step 9
Sprinkle 2 tablespoons of powdered sugar evenly over the top of the lemon bars before slicing into 9 squares. Serve chilled or at room temperature.
Nutrition Facts
| Serving size | (568.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1890.2 |
| Total Fat 59.0g | 0% |
| Saturated Fat 31.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 496mg | 0% |
| Sodium 153.1mg | 0% |
| Total Carbohydrate 324.0g | 0% |
| Dietary Fiber 4.2g | 0% |
| Total Sugars 216.9g | |
| Protein 27.2g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 96.4mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 363.4mg | 0% |
Source of Calories