Name: Creamy Lemon Bars
Ingredients: For the Crust; __BLANK__; 1 1/2 cup unbleached all-purpose flour; 1/4 cup plus 2 tablespoons of powdered sugar; 1/4 teaspoon salt; 1 teaspoon lemon zest; 1 stick (1/2 cup) cold unsalted butter, cubed; __BLANK__; For the Lemon Filling; __BLANK__; 3 eggs; 3/4 cup sugar; 1 tablespoon flour; 1 tablespoon lemon zest; 3 tablespoon lemon juice, freshly squeezed; For the Cream Topping; 1 cup sour cream; 3 tablespoon sugar; 1/2 teaspoon clear vanilla extract

Creamy Lemon Bars

By: Amanda Formaro for RecipeLion

3 Comments

By: Amanda Formaro for RecipeLion

Easy dessert bars always seem to hit the spot when you are looking for a sweat treat, and these Creamy Lemon Bars are just what you are looking for. Made with a delicious homemade buttery crust, each bar has a wonderful refreshing lemon filling and an addictive creamy frosting that will have you eating square after square. Perfect for when you are looking for a little bite sized dessert, this lemon bar recipe is sure to satisfy. Enjoy!

Ingredients

For the Crust
1 1/2 cup unbleached all-purpose flour
1/4 cup plus 2 tablespoons of powdered sugar
1/4 teaspoon salt
1 teaspoon lemon zest
1 stick (1/2 cup) cold unsalted butter, cubed
For the Lemon Filling
3 eggs
3/4 cup sugar
1 tablespoon flour
1 tablespoon lemon zest
3 tablespoons lemon juice, freshly squeezed
For the Cream Topping
1 cup sour cream
3 tablespoons sugar
1/2 teaspoon clear vanilla extract

Instructions

For the Crust
Preheat oven to 350 degrees F and line a 9x9 square baking pan with foil and spray with cooking spray. Be sure that foil hangs over the edges, you will use it to lift out the bars when they are cool.
In bowl of your food processor, pulse to combine flour, powdered sugar and salt. Add lemon zest and pulse to combine.
Add butter all at once and process until coarse crumbs are formed, just as the dough begins to come together. Dump crumb mixture into prepared pan and press evenly.
Bake for 11-12 minutes, until lightly browned. Remove from oven and allow to cool on wire rack.
For the Filling
Wipe out the food processor bowl and add all three eggs.
Pulse to lightly beat the eggs. Add sugar and flour and pulse to combine. Add lemon zest and lemon juice. Process mixture for one minute or so.
Pour filling over crust and bake for 15-20 minutes, or until filling is set. Remove from oven and place on cooling rack.
For the Topping
Stir together the sour cream, sugar and vanilla until well combined.
Spread over warm filling and put back in the oven for 5 minutes.
Remove and let cool to room temperature. Use the foil as handles, lift the dessert out of the pan and transfer to a cutting board. Cut into squares and serve.