Description
Lemon Dream Bars are a delightful, tangy dessert featuring a buttery crumb crust topped with a luscious lemon custard. This easy-to-make treat combines the bright zest and juice of fresh lemons with a sweet, soft filling, balanced by a crisp, golden base. Perfect for spring and summer gatherings or any time you crave a refreshing citrus dessert.
Ingredients
Scale
Crust
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
Lemon Filling
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 2/3 cup fresh lemon juice (about 3-4 lemons)
- Zest of 2 lemons
Finishing
- Powdered sugar for dusting
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and 1/2 cup granulated sugar together until the mixture is light and fluffy, ensuring a smooth base for the crust.
- Mix Dry Ingredients: Add 2 cups of all-purpose flour and 1/4 teaspoon salt to the butter mixture and stir until a crumbly dough forms.
- Form and Bake Crust: Press the dough evenly and firmly into the bottom of the prepared pan. Bake for 18-20 minutes, or until the edges turn light golden brown.
- Make Lemon Filling: While the crust bakes, whisk together 4 large eggs and 1 1/2 cups granulated sugar in a medium bowl until smooth. Then add 1/4 cup flour, 1/2 teaspoon baking powder, 2/3 cup fresh lemon juice, and the zest of 2 lemons. Whisk thoroughly until the filling is fully combined.
- Assemble and Bake: Pour the lemon filling evenly over the warm crust right after it comes out of the oven. Return to the oven and bake for an additional 22-25 minutes, or until the filling is set and the edges are slightly golden.
- Cool and Finish: Remove the pan from the oven and let the bars cool completely at room temperature. Once cooled, dust generously with powdered sugar.
- Slice and Serve: Cut into 16 squares and serve for a refreshing, bright dessert.
Notes
- For best flavor, use freshly squeezed lemon juice and zest from unwaxed lemons.
- Make sure the crust is warm but not hot before adding the lemon filling to ensure even baking.
- Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- These bars also freeze well if wrapped tightly. Thaw in the refrigerator before serving.
- Dusting with powdered sugar is optional but adds a lovely sweet finish.
