Creamy Lemon Bars

Monday, May 20, 2013
Creamy Lemon Bars recipe with a buttery shortbread almond crust is a easy to make family favorite dessert.


I made these Lemon Bars awhile ago and delayed posting...

Why you ask? 

Well you see before I could even dust them with powdered a piece was cut into and then two pieces went missing the minute they were removed from the pan.

I don't have a clue who would have done this...I mean there is no way I cut into my own lemon bars to taste test them and ate 1 1/2 bars only sharing a large bite with Colt who I had to shout at for taking too large of a bite..Gheesh men!

So I snapped a picture and then set a few aside to take a picture the next day, but the next day for the lemon bars would never come. It definitely wasn't because Colt and I had a late night snack of Creamy Lemon Bars in bed while the kids were asleep, no that would never happen in our house.. That would be bad very bad..

They must have been eaten by the dog when no one was looking, right?

Where else would they go?

So I thought I would remake them since they survived less the 12 hours in our house but that day hasn't arrived yet. So I threw in the towel and decided you get what you get and you don't throw a fit. 
These are amazing and even loved by my non lemon loving husband! 

Not in the mood for Lemon? Make sure to check out Key Lime Cheesecake Bars With Almond Cookie Crust! There always a hit! 


9 x 13 pan buttered and lined with parchment for Lemon Bars.

Butter a 9 x 13 baking dish and line with parchment, if you like to remove your bars for a nice clean squares. 

Grease parchment with more butter, and set aside.

Almonds ground, flour, powdered sugar, salt and butter in a food processor for Lemon Bars Crust.

Chop 1/3 cup Almonds until fine or process in a food processor. 

Add:
  • 1 1/4 cup All-Purpose Flour or Whole Wheat Pastry Flour 
  • 1/3 cup Powdered Sugar
  • 1 pinch Salt
Pulse 2-3 times or until combined. If mixing by hand stir until combined.

Add 7 tablespoons Cold Butter cut into tablespoon sized pieces. Pulse until crumbly and butter is in very small pieces. If making by hand use a pastry cutter until butter is in very small pea sized pieces.

Shortbread Almond Crust added to pan for Creamy Lemon Bars.

Add Shortbread Almond Crust to buttered pan.

Shortbread Almond Crust pressed into 9" x13" pan for Lemon Bars.

Use your hand to press dough evenly into pan.

Baked Shortbread Almond Crust for Creamy Lemon Bars recipe.

Bake crust in a 325 degree oven for 20 minutes or until golden brown.

Reduce oven temperature to 300 degrees.

Egg, Egg Yolks, Flour, Sugar, Lemon Zest in a mixing bowl for Lemon Bars.

Meanwhile combine in a mixing bowl:
  • 4 whole Eggs
  • 2 whole Egg Yolks
  • 2 cups Granulated Sugar
  • 1/3 cup All-Purpose Flour or Whole Wheat Pastry Flour
  • 3/4 teaspoon Lemon Zest
Stir until smooth.

Lemon Juice being mixed into Lemon Bar Filling.

Combine:
  • 2 tablespoons Water
  • 3/4 cup Fresh Squeeze Lemon Juice
  • 2 tablespoons Fresh Squeezed Lemon Juice
Slowly stir lemon juice mixture into flour/egg mixture.


Lemon Bar filling should be smooth and lump free.

Lemon Bar Filling poured over shortbread crust in 9"x13" pan.

Pour lemon filling over the top of crust and bake for 30-35 minutes in 300 degree oven until filling is set.

Lemon Bars recipe dusted with powdered sugar.

Let Lemon Bars cool completely before removing from pan. Once cool dust with powdered sugar and cut into desired sized squares. 

You might also love these other Lemon Dessert Recipes:



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American
Yield: 20
Author:

Creamy Lemon Bars

Creamy Lemon Bars

Creamy Lemon Bars recipe with a buttery shortbread almond crust is a favorite easy to make dessert from Serena Bakes Simply From Scratch.
5 out of 5 based on 3 user ratings
prep time: 15 Mcook time: 55 Mtotal time: 70 M

ingredients:

Shortbread Almond Crust
  • 1/3 cup Almonds
  • 1 1/4 cup Whole Wheat Pastry Flour or All-Purpose Flour
  • 1/3 cup Powdered Sugar
  • 1 pinch Salt
  • 7 tablespoons Cold Butter, Cut Into 1 Tablespoon Sized Chunks
Creamy Lemon Filling
  • 4 whole Eggs
  • 2 whole Egg Yolks
  • 2 cups Granulated Sugar
  • 1/3 cup All-Purpose Flour or Whole Wheat Pastry Flour
  • 3/4 teaspoons Lemon Zest, Preferably From Organic Lemons
  • 3/4 cup Fresh Squeezed Lemon Juice
  • 2 tablespoons Fresh Squeezed Lemon Juice
  • 2 tablespoons Water (For tarter bars use Lemon Juice.)
Garnish
  • 1/2 cup Powdered Sugar, Sifted For Dusting

instructions:

How to cook Creamy Lemon Bars

  1. Preheat oven to 325 degrees.Grease a 9 x 13 pan. Line with parchment and grease parchment. Set aside.
Shortbread Almond Crust
  1. Place almonds in a food process and process until fine. Alternatively chop almonds finely.
  2. Add flour, powdered sugar and a pinch of salt to almonds. Pulse or mix until combined.
  3. Add butter to food processor and pulse until mixture becomes crumbly but small bits of butter are visible. Alternatively you can add butter and use a pastry cutter to cut butter into flour mixture until butter is in very small fine pieces.
  4. Press dough into greased and lined pan. Use palm of hand to spread crust evenly.
  5. Bake for 20 minutes or until crust is lightly golden brown.
Reduce Heat
  1. Reduce oven temperature to 300 degrees.
Lemon Filling
  1. Combine eggs, egg yolks, flour and lemon zest. Stir until well combined.
  2. Slowly stir in water and lemon juice. Stir until combined.
  3. Pour lemon filling over crust and bake for 30-35 minutes until filling is set.
  4. Remove from oven and allow to cool completely.
  5. Remove creamy lemon bars from pan and dust with powdered sugar. 
  6. Cut to desired size and enjoy!
Calories
214.76
Fat (grams)
6.92
Sat. Fat (grams)
3.17
Carbs (grams)
36.04
Fiber (grams)
1.93
Net carbs
34.12
Sugar (grams)
25.02
Protein (grams)
4.19
Sodium (milligrams)
65.73
Cholesterol (grams)
66.33
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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6 comments

  1. I can only imagine how great these smell! Love your post, made me smile. I'm the same way with granola bars when I cut them, all of a sudden they disappear before anyone else can even try them. :P

    ReplyDelete
  2. Oh I know what yo mean with desserts missing. Ones I only saved one last bite to take a picture! I have to try this cake, it looks simply delicious.

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  3. Serena, this looks absolutely fantastic!! I'm definitely bookmarking your recipe!!
    xox Amy

    ReplyDelete
  4. I'm on a citrus kick so these look like a winner. I like the almond crust--yummy.

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  5. I have made this recipe twice today for a rehearsal dinner. I really like the lemon but want the crust to be sweeter. I have never been fan of lemon bars because of the crust. I used to eat just the top part. :)
    I do think that the recipe is missing when you put the sugar into the top......? I put it in with the flour but not sure if that is the best.
    I did put some granulated sugar in the crust so I will see how that turns out. Smells great!
    Amy N.

    ReplyDelete
    Replies
    1. Hi Amy, You could add additional sugar to the crust or I have a recipe for Lemon Cheesecake Crumb Bars with a sweeter crust. You could always half that recipe and use this filling. Its a newer recipe near the top of desserts. I hope you find a crust that works.

      Delete

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