Picnic Lemon Bars

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Servings: 16 Difficulty: Intermediate
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Bright, tangy lemon curd atop a buttery shortbread crust, perfect for potlucks and summer gatherings.
Picnic Lemon Bars recipe image
Picnic Lemon Bars recipe image
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Picnic Lemon Bars

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 16 Calories: 244.6

Description

These Picnic Lemon Bars are the ultimate crowd-pleaser for any outdoor gathering or summer dessert table. The recipe features a tender, buttery shortbread crust that provides a sweet, crumbly foundation for a vibrant, tangy lemon filling. The contrast between the rich, melt-in-your-mouth base and the sharp, citrusy topping creates a perfect balance of flavors that is both refreshing and indulgent. Made with simple pantry staples like flour, butter, eggs, and fresh lemon juice, these bars are easy to prepare yet impressive enough for special occasions. They hold their shape well, making them ideal for packing in a picnic basket or serving at a buffet. Dust with powdered sugar right before serving for a beautiful finish that highlights the bright yellow hue of the lemon curd.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (175ðC). Lightly grease a 9-inch square baking pan.
  2. In a medium bowl, cream together 1/4 cup powdered sugar and 1/2 cup softened butter until light and fluffy.
  3. Add 1 cup flour and a pinch of salt to the butter mixture, mixing until well combined and a dough forms.
  4. Press the dough evenly into the bottom of the prepared 9-inch square pan to form the crust.
  5. Bake the crust for 18 to 20 minutes, or until lightly golden.
  6. While the crust bakes, whisk together 2 beaten eggs, 1 cup granulated sugar, 1/2 teaspoon baking powder, grated lemon rind, 2 tablespoons lemon juice, and 2 tablespoons flour in a separate bowl until smooth.
  7. Pour the lemon filling evenly over the hot baked crust.
  8. Return the pan to the oven and bake for 25 minutes, or until the filling is set and no longer jiggles in the center.
  9. Remove from oven and allow to cool completely in the pan on a wire rack.
  10. Once cool, dust the top with sifted powdered sugar.
  11. Cut into 16 equal bars and serve.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 244.6kcal
% Daily Value *
Total Fat 20.7g32%
Saturated Fat 6.6g33%
Cholesterol 0.0mg0%
Sodium 307.6mg13%
Total Carbohydrate 15.3g6%
Dietary Fiber 0.0g0%
Sugars 15.0g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store lemon bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months; thaw overnight in the fridge before serving.

Tips: For a brighter lemon flavor, use fresh lemon juice and zest from 2-3 lemons. Ensure the crust is fully baked before adding the filling to prevent a soggy bottom.

Substitutions: You can substitute half the butter with unsalted margarine for a softer texture. Gluten-free flour blends can be used for the crust and filling if needed.

Keywords: lemon bars, picnic dessert, shortbread crust, lemon curd, baking, summer treats, potluck recipe, citrus dessert, easy baking, lemon squares, dessert bars, vegetarian, gluten free option, party food, homemade dessert
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