These Tangy Lemon Bars are a great addition to any meal. They are rich and decadent, and are always an impressive hit any time of year! Enjoy!
Tangy Lemon Bars
Prep time
Cook time
Total time
Author: Chef Eli
Recipe type: Dessert
Ingredients
- Crust:
- 1 cup cold unsalted butter, cubed
- 2 cups all purpose flour
- 1 cup confectioners' sugar
- 1 tbsp lemon zest
- ½ tsp salt
- Filling:
- 5 eggs
- ½ cup all purpose flour
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- 1⅔ cup sugar
Instructions
- Preheat oven to 375 degrees F.
- In a stand mixer on medium speed, mix butter, flour, confectioners' sugar, lemon zest, and salt until the dough begins to come together (approximately 3 minutes).
- Turn off mixer and press dough into a 9x13 baking dish. Bake for 10 minutes and let cool for 10 minutes.
- While the crust is cooling, in a large bowl, whisk together eggs, flour, lemon juice, lemon zest, and sugar. Pour mixture over crust and bake for 20 minutes or until the filling becomes firm.
- Let cool and garnish with extra confectioners' sugar. Enjoy!
Feel free to ask us any questions about any of our recipes! 
Meyer lemons are sweeter than the regular lemons. I’m wondering if I could cut down on the sugar (or the Stevia I will probably substitute) if I used meyer lemons. What do you think?
This is my recipe. Originally from Bedie Snyder, a out 1969
I squeeze 1 full cup and boil down to 1/2 cup. Also add 1/8 t baking soda to lemon filling. ( From Bedie)
This recipe is so delicious! My whole family loves it. I am making the lemon bars for the second time. I used 2 cups of butter instead because the mixture wasn’t doughy. Thank you for sharing this recipe!