Lemon Bars

These bite-sized lemon bars are easy to prepare and the perfect summer dessert. A thick, zesty and creamy lemon custard using freshly squeezed lemons on top of a buttery and crunchy crust. They are so hard to resist and can be enjoyed at any time.

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Prep Time 15

Cook Time 40

Total Time 2 55

Course Dessert

Cuisine American

Servings 16 bars

Calories 134 kcal

Ingredients

Crust

1 cup flour
8 tbsp cold unsalted butter (1/2 cup)
1/4 cup powdered sugar
1 tbsp lemon zest ( zest of one lemon)
1/2 tsp salt

Lemon Filling

3 eggs
3/4 cup granulated sugar
1 tbsp lemon zest
2 tbsp corn flour
7 tbsp lemon juice ( 2 or 3 lemons depending on the size)
confectioners’ sugar for dusting at serving time

Instructions

Preheat the oven to 325°F.
Line a baking pan (8"x 8") with parchment paper with the sides overhanging for easy removal and set aside.

Crust

Start by cutting the cold butter in small cubes.
Sift the flour, powdered sugar and salt in a medium bowl. Add the lemon zest and the cold cubed butter and rub the butter into the flour using your fingertips to combine.
Press the dough firmly in the prepared baking dish to have an even and smooth top. Place in the freezer for 5 minutes.
Bake for 20 minutes or until the sides turn lightly golden.

Lemon Filling

In a small bowl, mix the lemon juice with the corn flour and set aside.
In a large mixing bowl, place the eggs, granulated sugar, lemon zest and mix well using an electric mixer (or whisk ). Add the corn flour and lemon mixture and continue mixing until well combined.
Gently pour the lemon mixture on top of the warm crust and bake for 20 to 25 minutes or until the center is set. ( You can test by gently pressing the middle with your finger).
Remove pan from the oven and cool completely at room temperature, then refrigerate for one to two hours or until chilled. Remove the lemon bars by lifting up the parchment paper out of the baking pan and cut into small squares. Dust with confectioners’ sugar and serve.