Here’s a classic recipe for Lemon Chess Bars—sweet, tangy, and buttery with a slightly crisp crust and a creamy lemon filling:
Ingredients (Makes ~16 bars)
Crust:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- ½ tsp salt
Lemon Filling:
- 4 large eggs
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- ¼ cup lemon juice (freshly squeezed)
- Zest of 1 lemon
- ½ tsp vanilla extract
Optional Topping:
- Powdered sugar for dusting
Instructions
- Preheat Oven:
- 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
- Make the Crust:
- Cream together butter and sugar until light and fluffy.
- Mix in flour and salt until a soft dough forms.
- Press evenly into the bottom of the prepared pan.
- Bake 15–18 minutes until lightly golden. Remove from oven and set aside.
- Prepare Lemon Filling:
- In a medium bowl, whisk together eggs, sugar, flour, lemon juice, lemon zest, and vanilla until smooth.
- Bake with Filling:
- Pour the lemon mixture over the pre-baked crust.
- Bake 20–25 minutes, or until the filling is set and slightly firm to the touch.
- Cool & Serve:
- Let cool completely in the pan.
- Dust with powdered sugar and cut into bars.
Tips
- Tangier Bars: Add extra lemon zest for more citrus flavor.
- For a Firmer Texture: Bake a few minutes longer until the filling is fully set.
- Make Ahead: Bars keep well in an airtight container in the fridge for 3–4 days.
If you want, I can also give a simpler no-cream, quick version of Lemon Chess Bars that’s ready in under 45 minutes.
Do you want me to provide that quick version?
