Lemon Bars
Ingredients
- 1 cup butter (unsalted, softened, 2 sticks)
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 2/3 cup Italian Volcano Lemon Juice
- 1 Lemon zest (from one lemon)
- Powdered sugar (for dusting)
For the crust:
For the lemon filling:
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Gradually add the flour and salt to the butter mixture, mixing until a crumbly dough forms.
- Press the dough evenly into the bottom of the prepared baking pan.
- Bake the crust in the preheated oven for 15-20 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
In another mixing bowl, whisk together the granulated sugar, flour, eggs, and Italian Volcano lemon juice until smooth and well combined.
- Pour the lemon filling over the partially baked crust, spreading it out evenly.
- Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and the edges are lightly golden.
- Remove the pan from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate the lemon bars for at least 1-2 hours to chill and set.
- Before serving, dust the top of the lemon bars with powdered sugar.
- Use the parchment paper overhang to lift the lemon bars out of the pan. Place them on a cutting board and slice into squares.
- Serve and enjoy your delicious Lemon Bars!