Lemon Bars

Creamy Lemon Bars recipe with a buttery shortbread almond crust in a 9"x13" pan is an easy to make family favorite dessert.

I made these Lemon Bars awhile ago and delayed posting...

Why you ask? 

Well you see before I could even dust them with powdered a piece was cut into and then two pieces went missing the minute they were removed from the pan.

I don't have a clue who would have done this...I mean there is no way I cut into my own lemon bars to taste test them and ate 1 1/2 bars only sharing a large bite with Colt who I had to shout at for taking too large of a bite..Gheesh men!

So I snapped a picture and then set a few aside to take a picture the next day, but the next day for the lemon bars would never come. It definitely wasn't because Colt and I had a late night snack of Creamy Lemon Bars in bed while the kids were asleep, no that would never happen in our house.. That would be bad very bad..

They must have been eaten by the dog when no one was looking, right?

Where else would they go?

So I thought I would remake them since they survived less the 12 hours in our house but that day hasn't arrived yet. So I threw in the towel and decided you get what you get and you don't throw a fit. 

These are amazing and even loved by my non lemon loving husband!

Not in the mood for Lemon? Make sure to check out Key Lime Cheesecake Bars With Almond Cookie Crust! They're always a hit! 

Butter a 9 x 13 baking dish and line with parchment, if you like to remove your bars for a nice clean squares.

Grease parchment with more butter, and set aside.

Chop 1/3 cup Almonds until fine or process in a food processor.

Add:

• 1 1/4 cup All-Purpose Flour or Whole Wheat Pastry Flour
• 1/3 cup Powdered Sugar
• 1 pinch Salt

Pulse 2-3 times or until combined. If mixing by hand stir until combined.

Add 7 tablespoons Cold Butter cut into tablespoon sized pieces. Pulse until crumbly and butter is in very small pieces. If making by hand use a pastry cutter until butter is in very small pea sized pieces.

Add Shortbread Almond Crust to buttered pan.

Use your hand to press dough evenly into pan.

Bake crust in a 325 degree oven for 20 minutes or until golden brown.

Reduce oven temperature to 300 degrees.

Meanwhile combine in a mixing bowl:

• 4 whole Eggs
• 2 whole Egg Yolks
• 2 cups Granulated Sugar
• 1/3 cup All-Purpose Flour or Whole Wheat Pastry Flour
• 3/4 teaspoon Lemon Zest

Stir until smooth.

Combine:

• 2 tablespoons Water
• 3/4 cup Fresh Squeeze Lemon Juice
• 2 tablespoons Fresh Squeezed Lemon Juice

Slowly stir lemon juice mixture into flour/egg mixture.

Lemon Bar filling should be smooth and lump free.

Pour lemon filling over the top of crust and bake for 30-35 minutes in 300 degree oven until filling is set.

Let Lemon Bars cool completely before removing from pan. Once cool dust with powdered sugar and cut into desired sized squares.

You might also love these other Lemon Dessert Recipes:

• Lemon Cheesecake Crumb Bars
• Lemon Pudding Cheesecake
• Lemon Meringue Pie
• Soft Chewy Lemon Cookies
• Lemon Lime Pound Cake
• Lemon Zucchini Bread
• Lemon Cheesecake Recipe
• Lemon Poppy Seed Bread  

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American

Yield: 20

Author: Serena Bakes Simply From Scratch

Lemon Bars

Creamy Lemon Bars recipe with a buttery shortbread almond crust is a favorite easy to make dessert from Serena Bakes Simply From Scratch.

Prep time: 15 MinCook time: 55 MinTotal time: 1 H & 10 M

Ingredients

Shortbread Almond Crust

• 1/3 cup Almonds
• 1 1/4 cup Whole Wheat Pastry Flour or All-Purpose Flour
• 1/3 cup Powdered Sugar
• 1 pinch Salt
• 7 tablespoons Cold Butter, Cut Into 1 Tablespoon Sized Chunks

Creamy Lemon Filling

• 4 whole Eggs
• 2 whole Egg Yolks
• 2 cups Granulated Sugar
• 1/3 cup All-Purpose Flour or Whole Wheat Pastry Flour
• 3/4 teaspoons Lemon Zest, Preferably From Organic Lemons
• 3/4 cup Fresh Squeezed Lemon Juice
• 2 tablespoons Fresh Squeezed Lemon Juice
• 2 tablespoons Water (For tarter bars use Lemon Juice.)

Garnish

• 1/2 cup Powdered Sugar, Sifted For Dusting

Instructions

1. Preheat oven to 325 degrees.Grease a 9 x 13 pan. Line with parchment and grease parchment. Set aside.

Shortbread Almond Crust

1. Place almonds in a food process and process until fine. Alternatively chop almonds finely.
2. Add flour, powdered sugar and a pinch of salt to almonds. Pulse or mix until combined.
3. Add butter to food processor and pulse until mixture becomes crumbly but small bits of butter are visible. Alternatively you can add butter and use a pastry cutter to cut butter into flour mixture until butter is in very small fine pieces.
4. Press dough into greased and lined pan. Use palm of hand to spread crust evenly.
5. Bake for 20 minutes or until crust is lightly golden brown.

Reduce Heat

1. Reduce oven temperature to 300 degrees.

Lemon Filling

1. Combine eggs, egg yolks, flour and lemon zest. Stir until well combined.
2. Slowly stir in water and lemon juice. Stir until combined.
3. Pour lemon filling over crust and bake for 30-35 minutes until filling is set.
4. Remove from oven and allow to cool completely.
5. Remove creamy lemon bars from pan and dust with powdered sugar.
6. Cut to desired size and enjoy!

Nutrition Facts

Calories

214.76

Fat

6.92 g

Sat. Fat

3.17 g

Carbs

36.04 g

Fiber

1.93 g

Net carbs

34.12 g

Sugar

25.02 g

Protein

4.19 g

Sodium

65.73 mg

Cholesterol

66.33 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

https://www.serenabakessimplyfromscratch.com/2013/05/creamy-lemon-bars.html

©2013 Serena Bakes Simply From Scratch

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