Lemon Treat Bar Dessert (Print Version)

Zesty lemon bars with buttery crust and luscious citrus filling

# What You Need:

01 - 1 cup (225 g) unsalted butter, softened

02 - 1/2 cup (100 g) granulated sugar

03 - 2 cups (250 g) all-purpose flour

04 - 1/4 tsp salt

05 - 1 1/2 cups (300 g) granulated sugar

06 - 1/4 cup (35 g) all-purpose flour

07 - 4 large eggs

08 - 2/3 cup freshly squeezed lemon juice (about 3-4 lemons)

09 - Zest of 2 lemons

10 - Powdered sugar, for sprinkling

01 - Preheat the oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.

02 - In a medium bowl, cream together the butter and sugar until light and fluffy. Add the flour and salt, and mix until just combined.

03 - Press the crust mixture evenly into the prepared pan. Bake for 18-20 minutes, or until lightly golden.

04 - Whisk together the sugar and flour in a large bowl. Add the eggs, lemon juice, and lemon zest; whisk until smooth.

05 - Pour the lemon filling over the hot crust as soon as it comes out of the oven.

06 - Return the pan to the oven and bake for another 15-18 minutes, or until the filling is set and no longer jiggly in the center.

07 - Let the bars cool completely in the pan. Once cool, lift out using the parchment overhang and cut into squares.

08 - Dust generously with powdered sugar before serving.

01 -

They offer the perfect balance between a buttery crunch and a silky soft center.
These bars are an instant crowd pleaser that disappear faster than you can plate them.

02 -

Pouring the filling onto a hot crust creates a seal that prevents a soggy bottom.
Do not overbake the filling or it will lose its silky texture and become rubbery.

03 -

Chilling the dough for 15 minutes before baking helps prevent the crust from shrinking.
Use a fine mesh sieve when dusting the sugar for an elegant and even finish.