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  • Writer's pictureFarmer's All Natural

Lemon Bars


Shortbread Crust

  • 8 ounce butter , room temp

  • ½ cup granulated sugar

  • 2 teaspoons vanilla extract

  • ½ teaspoon salt

  • 1 ¾ cups all-purpose flour

Lemon Filling

  • 6 large eggs , room temp

  • ¾ cup lemon juice , room temp

  • 2-3 tablespoons lemon zest

  • 1 teaspoon vanilla extract

  • 2 ½ cups granulated sugar

  • ⅓ cup all-purpose flour

  • Powdered sugar , for dusting


Shortbread Crust

  • Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9 x 13 baking sheet with a parchment paper.

  • Use enough parchment paper so the extra runs off the side of the pan. This will help you take them out easier once they are done cooking.

  • Add butter, sugar, vanilla, and salt in a large bowl. Using an electric mixer, mix until light and cream.

  • Stir in flour and mix until the flour has been fully incorporated.

  • Pat the dough into the entire bottom of the lined baking pan. Make sure dough is evenly distributed.

  • Place in a preheated oven and bake for about 15-20 minutes or until it is cooked through, firm, and slightly brown.

Lemon Filling

  • In a large bowl, whisk together eggs, lemon juice, lemon zest, and vanilla.

  • Add sugar and flour, continue whisking until fully combined.

  • Pour filling over baked crust.

  • Return to oven and bake for about 22- 25 minutes, or until the center is set and lemon filling no longer jiggles.

  • Remove from oven and let it cool completely - about an hour. Then place in the fridge and let it continue to cool for about for 1-2 hours. You may cover with plastic wrap and let it chill overnight before serving.

  • Remove, dust with powdered sugar, slice and serve.

Credit: African Bites

Colorado Dairy, Wholesale Dairy, Colorado All Natural Dairy, Colorado Wholesale Dairy, Colorado Milk, Local Milk Colorado, Farmer's All Natural, Royal Crest Dairy

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