Amelia's Lemon Bars
Amelia's Lemon Bars
Ingredients
For the Shortbread Crust
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup salted butter, melted
- 2 teaspoons vanilla extract
For the Lemon Topping
- 5 large eggs, room temperature
- 2 1/2 cups granulated sugar
- 1/2 cup all-purpose flour
- 2/3 cup fresh lemon juice
For Dusting
- 1/4 cup powdered sugar, as needed for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan or line with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350
- 2
In the mixing bowl of a stand mixer (or a large bowl with a hand mixer), combine the melted salted butter, vanilla extract, granulated sugar (for the crust), and all-purpose flour (for the crust).
⏱️ 2 min
- 3
Mix these ingredients on low speed until they are well combined and form a crumbly dough. The mixture should hold together when pressed.
⏱️ 3 min
- 4
Press the shortbread mixture evenly into the bottom of the prepared baking pan, ensuring it forms a compact layer. Use the bottom of a glass or your hands to create an even crust.
⏱️ 3 min
- 5
Bake the crust for 18-20 minutes, or until it is set and lightly golden around the edges. Remove the baked crust from the oven and set aside while you prepare the lemon topping.
⏱️ 20 min•🌡️ 350
- 6
While the crust is baking or cooling, prepare the lemon topping. In a separate large mixing bowl, combine the granulated sugar (for the topping) and all-purpose flour (for the topping). Whisk them together until well combined.
⏱️ 3 min
- 7
Crack the 5 room temperature large eggs into the bowl with the sugar and flour mixture. Whisk vigorously until the mixture is thick and smooth, ensuring no lumps remain.
⏱️ 3 min
- 8
Pour the 2/3 cup of fresh lemon juice into the egg, sugar, and flour mixture. Whisk again until all ingredients are thoroughly combined, resulting in a thinner, pourable liquid.
⏱️ 3 min
- 9
Carefully pour the prepared lemon topping mixture evenly over the warm, baked shortbread crust in the baking pan.
⏱️ 1 min
- 10
Return the pan to the oven and bake for an additional 25-30 minutes, or until the lemon filling is set and the edges are lightly golden. The center may still be slightly jiggly but should not be liquid.
⏱️ 25 min•🌡️ 350
- 11
Remove the lemon bars from the oven and allow them to cool completely in the pan on a wire rack. This is crucial for the filling to fully set, which will take at least 2 hours at room temperature, or longer if refrigerating.
⏱️ 120 min
- 12
Once completely cooled, use the parchment paper overhang to lift the entire slab of lemon bars out of the pan. Place them on a cutting board.
⏱️ 1 min
- 13
Dust the lemon bars generously with powdered sugar using a fine-mesh sieve. Cut the lemon bars into desired square or rectangular portions (e.g., 9 large squares or 18 smaller rectangles).
⏱️ 4 min
- 14
Serve and enjoy! Store leftover lemon bars in an airtight container in the refrigerator for up to 3-4 days.
Kitchen Tools
Nutrition Facts (per serving)
Amelia's Lemon Bars
For the Shortbread Crust
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup salted butter, melted
- 2 teaspoons vanilla extract
For the Lemon Topping
- 5 large eggs, room temperature
- 2 1/2 cups granulated sugar
- 1/2 cup all-purpose flour
- 2/3 cup fresh lemon juice
For Dusting
- 1/4 cup powdered sugar, as needed for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan or line with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350 - 2
In the mixing bowl of a stand mixer (or a large bowl with a hand mixer), combine the melted salted butter, vanilla extract, granulated sugar (for the crust), and all-purpose flour (for the crust).
⏱️ 2 min - 3
Mix these ingredients on low speed until they are well combined and form a crumbly dough. The mixture should hold together when pressed.
⏱️ 3 min - 4
Press the shortbread mixture evenly into the bottom of the prepared baking pan, ensuring it forms a compact layer. Use the bottom of a glass or your hands to create an even crust.
⏱️ 3 min - 5
Bake the crust for 18-20 minutes, or until it is set and lightly golden around the edges. Remove the baked crust from the oven and set aside while you prepare the lemon topping.
⏱️ 20 min•🌡️ 350 - 6
While the crust is baking or cooling, prepare the lemon topping. In a separate large mixing bowl, combine the granulated sugar (for the topping) and all-purpose flour (for the topping). Whisk them together until well combined.
⏱️ 3 min - 7
Crack the 5 room temperature large eggs into the bowl with the sugar and flour mixture. Whisk vigorously until the mixture is thick and smooth, ensuring no lumps remain.
⏱️ 3 min - 8
Pour the 2/3 cup of fresh lemon juice into the egg, sugar, and flour mixture. Whisk again until all ingredients are thoroughly combined, resulting in a thinner, pourable liquid.
⏱️ 3 min - 9
Carefully pour the prepared lemon topping mixture evenly over the warm, baked shortbread crust in the baking pan.
⏱️ 1 min - 10
Return the pan to the oven and bake for an additional 25-30 minutes, or until the lemon filling is set and the edges are lightly golden. The center may still be slightly jiggly but should not be liquid.
⏱️ 25 min•🌡️ 350 - 11
Remove the lemon bars from the oven and allow them to cool completely in the pan on a wire rack. This is crucial for the filling to fully set, which will take at least 2 hours at room temperature, or longer if refrigerating.
⏱️ 120 min - 12
Once completely cooled, use the parchment paper overhang to lift the entire slab of lemon bars out of the pan. Place them on a cutting board.
⏱️ 1 min - 13
Dust the lemon bars generously with powdered sugar using a fine-mesh sieve. Cut the lemon bars into desired square or rectangular portions (e.g., 9 large squares or 18 smaller rectangles).
⏱️ 4 min - 14
Serve and enjoy! Store leftover lemon bars in an airtight container in the refrigerator for up to 3-4 days.