Mohamed Shili This easy, delicious recipe by Paula Deen brings you tangy lemon bars with a buttery, melt-in-your-mouth crust and a sweet, creamy lemon filling. Perfect for a quick dessert or snack, these bars use simple, common ingredients you likely have on hand. Serve them chilled or warm, dusted with a sprinkle of sugar!
Recipe Ingredients :
- 2 cups for crust, plus 6 tablespoons for filling all purpose flour
- 1 cup plus more for dusting confectioner’s sugar
- pinch of salt
- 2 sticks at room temperature, plus more for greasing butter
- 4 eggs
- 2 cups granulated sugar
- 6 tablespoons fresh lemon juice
How To Make Lemon Bars?
- Preheat the oven: Preheat to 350°F (175°C) and lightly grease a 9x13x2-inch baking pan (23x33x5cm).
- Prepare the crust: In a large bowl, combine 2 cups/250g flour, 1 cup/125g confectioner’s sugar, and a pinch of salt. Cut in the butter until you get a crumbly texture. Press the mixture evenly into the prepared pan, dusting your fingers with a little flour or confectioner’s sugar if it sticks. Bake for 15-20 minutes or until lightly golden.
- Make the filling: While the crust is baking, whisk together the eggs, 2 cups/400g granulated sugar, 6 tablespoons/50g flour, and lemon juice until smooth.
- Bake the bars: Pour the lemon filling over the baked crust and return to the oven, baking for an additional 25 minutes until set.
- Finish and serve: Let the bars cool completely in the pan, then sprinkle with extra confectioner’s/icing sugar before slicing into squares.
Recipe Tips:
- Chill the butter: Use chilled butter for the crust to get a perfectly crumbly texture. If the butter is too soft, the crust may turn greasy instead of crispy.
- Pre-bake the crust: Make sure to bake the crust fully before adding the lemon filling. This step ensures it stays firm and doesn’t become soggy under the filling.
- Whisk the filling well: For a smooth lemon filling, whisk the eggs and sugar until fully combined with no lumps. This will give a creamy, uniform texture.
- Adjust lemon juice for taste: Fresh lemons vary in tartness, so feel free to adjust the amount of lemon juice to get your desired level of tanginess.
- Cool before slicing: Allow the bars to cool completely before slicing. This helps them set fully and makes clean, neat slices easier.
How To Store Leftovers?
- Refrigerate: First, let the leftover lemon bars cool to room temperature. Then, cover them with plastic wrap or place them in an airtight container, and refrigerate for up to 5 days.
- Freeze: Let the lemon bars cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. To serve, thaw in the refrigerator overnight.
Nutrition Facts
Serving Size: 1 bar (1 of 24 servings)
- Calories: 340
- Total Fat: 12.7g
- Saturated Fat: 7.9g
- Cholesterol: 71mg
- Sodium: 24mg
- Potassium: 45mg
- Total Carbohydrate: 54.4g
- Dietary Fiber: 0.6g
- Sugars: 39.7g
- Protein: 3.4g
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Paula Deen Lemon Bars
Description
This easy, delicious recipe by Paula Deen brings you tangy lemon bars with a buttery, melt-in-your-mouth crust and a sweet, creamy lemon filling. Perfect for a quick dessert or snack, these bars use simple, common ingredients you likely have on hand. Serve them chilled or warm, dusted with a sprinkle of sugar!
Ingredients
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and lightly grease a 9x13x2-inch baking pan (23x33x5cm).
- Prepare the crust: In a large bowl, combine 2 cups/250g flour, 1 cup/125g confectioner’s sugar, and a pinch of salt. Cut in the butter until you get a crumbly texture. Press the mixture evenly into the prepared pan, dusting your fingers with a little flour or confectioner’s sugar if it sticks. Bake for 15-20 minutes or until lightly golden.
- Make the filling: While the crust is baking, whisk together the eggs, 2 cups/400g granulated sugar, 6 tablespoons/50g flour, and lemon juice until smooth.
- Bake the bars: Pour the lemon filling over the baked crust and return to the oven, baking for an additional 25 minutes until set.
- Finish and serve: Let the bars cool completely in the pan, then sprinkle with extra confectioner’s/icing sugar before slicing into squares.
Notes
- Chill the butter: Use chilled butter for the crust to get a perfectly crumbly texture. If the butter is too soft, the crust may turn greasy instead of crispy.
- Pre-bake the crust: Make sure to bake the crust fully before adding the lemon filling. This step ensures it stays firm and doesn’t become soggy under the filling.
- Whisk the filling well: For a smooth lemon filling, whisk the eggs and sugar until fully combined with no lumps. This will give a creamy, uniform texture.
- Adjust lemon juice for taste: Fresh lemons vary in tartness, so feel free to adjust the amount of lemon juice to get your desired level of tanginess.
- Cool before slicing: Allow the bars to cool completely before slicing. This helps them set fully and makes clean, neat slices easier.
Paula Deen Lemon Bars
