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Lemon bars with buttery crust and tart fruit
Lemon bars with a buttery crust, a softly set lemon and egg filling, and tart fruit, baked in a 23 × 34 cm pan. Makes one pan.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 15 min
- Total time
- 45 min
- Temperature
- 180 °C (350 °F)
- Servings
- 1 pan
- Difficulty
- Easy
These lemon bars have a tender, buttery crust topped with a smooth lemon filling baked directly on the crust. Bake the crust on its own for about 15 minutes at 180 °C (350 °F) in a 23 × 34 cm pan. Pour the filling made with eggs, sugar, flour, lemon juice, and zest over the hot crust, sprinkle with tart fruit, which can be frozen, and bake for another 18 minutes. Once cooled, simply dust with powdered sugar and cut into bars.
Ingredients
Crust
Filling
Topping
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Instructions
Tip: tap a step to mark it as done.
Mix the crust ingredients into a smooth dough, roll it out, and transfer it to a 23 × 34 cm baking pan lined with parchment paper. If the dough cannot be rolled out, press it evenly into the pan instead. Bake at 180 °C (350 °F) for about 15 minutes.
Prepare the filling while the crust bakes. Stir the eggs with the sugar until the sugar dissolves, then add the flour, lemon juice, and zest. Pour the filling over the hot crust, sprinkle with the fruit, which can be frozen, and bake for another 18 minutes.
Watch the bars as they bake to prevent burning. The filling should have a jelly-like consistency. Let cool in the pan, dust with powdered sugar, and cut into bars.
Tip: Sprinkle frozen fruit over the filling straight from the freezer; thawed fruit would release juice and discolor the filling. The bars are done when the filling no longer jiggles when you move the pan.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 323 kcal
- Protein
- 4.8 g
- Carbohydrates
- 42 g
- of which sugars
- 22 g
- Fat
- 16 g
- of which saturates
- 9.3 g
- Fiber
- 1.3 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Citrónový koláč s rôsolovitým krémom a kyslastým ovocím
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