Description
Bright, velvety and perfectly tart. These lemon cream bars feature a buttery shortbread crust and a luscious, creamy lemon filling that’s both sweet and tangy.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup cold unsalted butter, cubed
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup heavy cream
- 1/4 cup powdered sugar (for dusting)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a medium bowl, combine 1 1/2 cups flour and 1/2 cup powdered sugar. Cut in cold butter until mixture resembles coarse crumbs. Press firmly into prepared pan.
- Bake crust for 15-18 minutes until lightly golden. Remove from oven and set aside.
- In a large bowl, whisk eggs and granulated sugar until smooth. Add 1/4 cup flour, lemon juice, lemon zest, and heavy cream. Whisk until well combined.
- Pour lemon mixture over hot crust. Bake for 25-30 minutes until filling is set and edges are lightly browned.
- Cool completely at room temperature, then refrigerate for at least 2 hours. Dust with powdered sugar before cutting into bars.
Notes
You can customize the seasonings to taste. For extra tartness, increase lemon juice by 1-2 tablespoons.