Description
These Lemon Drop Bars are a delightful combination of tangy lemon flavor and sweet, buttery crust. Perfect for summer gatherings or as a refreshing treat any time of year. The bars feature a crisp shortbread base topped with a creamy lemon filling and a dusting of powdered sugar.
Ingredients
Scale
For the Crust:
- For the crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- For the lemon filling:
- 3 large eggs
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- For garnish:
- Powdered sugar, for dusting
Instructions
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
- Make the crust: In a medium bowl, mix together the flour, sugar, and salt. Add the softened butter and mix until the dough comes together.
- Press the dough evenly into the bottom of the prepared baking pan. Bake for 15-18 minutes, or until lightly golden. Remove from the oven and let cool slightly.
- Prepare the lemon filling: In a large bowl, whisk together the eggs and sugar until smooth. Add the flour, lemon juice, and lemon zest, and whisk until well combined.
- Pour the lemon filling over the slightly cooled crust. Return the pan to the oven and bake for 20-25 minutes, or until the filling is set and the edges are lightly golden.
- Let the bars cool completely in the pan on a wire rack. Once cooled, lift the bars out using the parchment paper overhang and transfer to a cutting board.
- Dust the top with powdered sugar, then cut into squares. Serve and enjoy!
Notes
For a more intense lemon flavor, increase the lemon zest to 2 tablespoons. Store leftovers in an airtight container in the refrigerator for up to 5 days. These bars can also be frozen for up to 2 months—just thaw in the fridge before serving.