Classic Lemon Bars
What better dessert after a summer BBQ than refreshing, buttery soft lemon bars? They scream summer and melt in your mouth, and you don’t even need a BBQ – or summertime – as an excuse to enjoy this indulgent classic. This recipe has the perfect balance of sweetness and tangy lemon flavor, and features my personal favorite butter crust recipe.
Challenge Butter, made of incredibly fresh, real milk and cream from Californian cows, is my go-to butter. If I am baking sugary and buttery treats, at least I want to keep them ‘clean’. Means no growth hormones, added flavors, dyes or artificial preservatives!
Disclaimer: I’m proud to be a Challenge Butter Ambassador. I was compensated for this post by Challenge Butter. All thoughts and opinions are my own. Thank you for supporting the brands that make Sugary & Buttery possible.
- 2 sticks Challenge Butter, room temperature
- ½ cup granulated sugar
- 2 cups flour
- 6 extra-large eggs, room temperature
- 2 cups granulated sugar
- 2 Tablespoons grated lemon zest (4 to 6 lemons)
- ½ cup freshly squeezed lemon juice
- ½ cup half and half
- 1 cup flour
- confectioners’ sugar, for dusting (optional)
- Preheat the oven to 350 degrees.
- For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
- With the mixer on low, add flour until just mixed.
- Gather the dough into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet.
- Chill for about 30 mins.
- Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
- For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, half and half and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set.
- Let cool to room temperature and cut in squares or triangles.
- Dust with confectioners sugar (optional).