These Lemon Bars are to die for! They're not hard to make, just a shortbread crust and a sweet and tangy lemon filling. If you LOVE lemon, you can't leave them alone! Even those who don't normally like lemon have told us they enjoy them, they're that good! They're the perfect balance of tangy and sweet.
The velvety lemon filling is creamy and tart which is topped on an irresistible butter shortbread crust and made with only 9 ingredients. Happiness is only 45 minutes away, let's get started!
Our MinusG's Lemon Bar Mix is one of our limited editions and is available seasonally March - August.
Makes: 16 | Bake: crust 20min / with filling 25-30 min
For Shortbread Crust
- 1¼ c. MinusG's Lemon Bar Mix
- (Lemon Bar Mix available seasonally March - August)
- ½ c. confectioners' sugar
- ¼ tsp salt
- 9 Tbsp butter cut into cubes
- 3 extra-large eggs or ¼ c. "Just Egg" per egg
- 1 ½ c. granulated sugar
- 1 Tbsp grated lemon zest (2 to 3 lemons)
- ½ c. freshly squeezed lemon juice
- ½ c. + 2 Tbsp MinusG's Lemon Bar Mix
- confectioners’ sugar, for dusting
MAKE SHORTBREAD: Preheat the oven to 350°. Grease 9x9 pan and line bottom and sides with parchment paper. Measure ½ c + 2 Tbsp MinusG’s Lemon Bar Mix and set aside. Add remaining mix, sugar, and salt to a medium bowl. Add cubed butter and cut in with a pastry cutter until mixture resembles fine crumbs. Spread into lined pan and press to flatten evenly.
PRE-BAKE: Bake crust 20 minutes. Let cool on a wire rack. Leave the oven on.
MAKE LEMON FILLING: Whisk together eggs, sugar, lemon zest, lemon juice, and ½ c + 2 Tbsp MinusG's Lemon Bar Mix. Pour over crust and cover with foil.
BAKE: Bake filling at 350° for 30-35 minutes until the filling is set. Let cool to room temperature. Egg-free bake another 5-10 minutes.
SERVE: Cut into squares or triangles, dust with powdered sugar and serve.
Last night, I made this shortbread crust and it was delicious. No one could tell it was gluten free. Thank you for making this product.