Printable recipe cardNatashas Kitchen
Classic Lemon Bars
Original source
Natashas Kitchen on YouTubeThese lemon bars have an intense lemon flavor and a buttery shortbread crust.
These lemon bars have an intense lemon flavor and a buttery shortbread crust.
Total time
1 hr 25 min
Yield
23
Ingredients
11
Steps
14
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Ingredients
- 1/2 lb unsalted butter ((16 Tbsp) room temperature)
- 1/2 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 7 large eggs (room temperature)
- 3 cups granulated sugar (*)
- 2 Tbsp lemon zest (from 4 to 5 lemons)
- 1 cup lemon juice (freshly squeezed (from 5 large or 8 medium lemons)**)
- 1 cup all-purpose flour
- Confectioners sugar (to dust)
Method
- Line a 13x9 inch baking pan with parchment paper, pinching the paper to the corners and folding all four sides to create margins.
- Preheat oven to 350°F (177°C).
- In a stand mixer with paddle attachment, cream together 1/2 lb unsalted butter and 1/2 cup granulated sugar on medium speed.
- Add 1 1/2 tsp vanilla extract, then mix until well combined.
- Add 2 cups all-purpose flour and 1/4 tsp salt, mixing until the mixture is crumbly and no dry flour streaks remain.
- Transfer the mixture into the lined baking pan, spreading evenly and pressing with fingertips to form a crust.
- Bake in the preheated oven for 18-20 minutes or until lightly golden at the edges.
- While crust bakes, zest the lemons and then juice about 5 large or 8 medium lemons to get 1 cup of lemon juice.
- In a bowl, whisk together 7 large eggs, 3 cups granulated sugar, lemon zest, lemon juice, and 1 cup all-purpose flour until smooth.
- Pour the lemon filling over the baked crust.
- Bake at 350°F (177°C) for an additional 20-25 minutes until the filling is set.
- Remove from oven and cool slightly on a wire rack.
- Once cooled, dust the top with confectioners sugar.
- Cut into squares and serve.
Storage
Make ahead and freeze if desired; instructions for freezing and thawing are available in the recipe notes.
