Mile High Lemon Bars

These Easy Mile High Lemon Bars are deliciously sweet and tart with the perfect burst of lemon flavor and a rich, buttery shortbread crust all baked into a big thick bar.

This small batch lemon bar recipe makes 4 generous slices, a perfect dessert for two. Make it for an impressive finish to your date night meal.

This recipe uses easy pantry staples with only 3 ingredients for the crust and 4 ingredients for the filling and then topped with just a sprinkling of powdered sugar. Plan ahead as you will need about 2 hours from start to finish.

For a short history of the origin of Lemon Bars click here.

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How to make Mile High Lemon Bars

Preheat the oven to 350 degrees F (180 C).

For the Shortbread Crust

Line a 6 x 6 inch cake pan with a piece of parchment paper, with some paper sticking out on two sides for easy removal. Click for a 6 x 6 inch cake pan.

Spray the pan and parchment with non-stick spray.

Cream the butter and sugar in a stand mixer with the paddle attachment. Click for a stand mixer.

Add the flour and mix until small crumbles form.

Dump the crust crumbles into the prepared pan and press the crust flat into the pan with your fingers.

Bake for 20 minutes until the crust is just barely browned on top.

While the crust is baking, mix the filling.

For the Lemon Bar Filling

Beat together the eggs, sugar, lemon juice, and flour.

When the crust is done, pour the filling on top of the crust.

Place back into the oven for 40 minutes or until the filling no longer jiggles when tapped and is set. It should be lightly browned on top as well.

Cool to room temperature or chill in the refrigerator, about 1 hour. Cut into 4 bars and dust powdered sugar over the top.

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Yield: 4 Bars

Easy Mile High Lemon Bars

Print

These Mile High Easy Lemon Bars are deliciously sweet and tart with the perfect burst of lemon flavor and a rich, buttery crust in a big thick bar.

Prep Time 5 minutes

Cook Time 55 minutes

Cool/Chill 1 hour

Total Time 2 hours

Ingredients

For the Shortbread Crust:

• 8 Tablespoons butter (1 stick - room temperature)
• 1/4 cup white sugar
• 1 cup flour

For the Lemon Filling:

• 3 eggs
• 1 1/4 cups white sugar
• 1/2 cup lemon juice
• 1/2 cup flour
• Powdered sugar (for dusting on top)

Instructions

1. Preheat the oven to 350 degrees F (180 C).

For the Shortbread Crust:

1. Line a 6 x 6 inch cake pan with a piece of parchment paper, with some paper sticking out on two sides for easy removal. Click for a 6 x 6 inch cake pan.
2. Spray the pan and parchment with non-stick spray.
3. Cream the butter and sugar in a stand mixer with the paddle attachment. Click for a stand mixer.
4. Add the flour and mix until small crumbles form.
5. Dump the crust crumbles into the prepared pan and press the crust flat into the pan with your fingers.
6. Bake for 20 minutes until the crust is just barely browned on top.
7. While the crust is baking, mix the filling.

For the Lemon Filling:

1. Beat together the eggs, sugar, lemon juice, and flour.
2. When the crust is done, pour the filling on top of the crust and place back into the oven for 40 minutes or until the filling no longer jiggles when tapped and is set. It should be lightly browned on top as well.
3. Cool to room temperature or chill in the refrigerator, about 1 hour. Cut into 4 bars and dust powdered sugar over the top.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

• 
  Fat Daddio's Anodized Aluminum Square Cake Pan, 6 Inch x 6 Inch x 3 Inch
• 
  KitchenAid KSM150PSPN Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Persimmon

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 715Saturated Fat: 15gCholesterol: 182mgSodium: 248mgCarbohydrates: 113gFiber: 1gSugar: 75gProtein: 9g

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