Sweet yet tangy, these classic lemon bars make the ultimate spring dessert. A creamy and zesty lemon filling sits atop a buttery and tender shortbread-style crust in this easy recipe.
Ingredients
For the Crust:
- 1¾ cups all-purpose flour
- ⅔ cup powdered sugar, plus extra for decorating finished bars
- ¼ cup cornstarch
- ¾ tsp salt
- ¾ cup unsalted butter
For the Filling:
- 4 eggs, beaten lightly
- 1⅓ cups granulated sugar
- 3 Tbsp all-purpose flour
- 2 tsp grated lemon zest (from about 2 large lemons)
- ⅔ cup lemon juice
- ⅓ cup whole milk
- Pinch of salt
Instructions
Ready to bake in your Sharp Convection Microwave Oven? Follow these simple steps:
Preheat your convection microwave oven to 175 degrees.
Lightly butter a 9×13-inch baking pan and line it with baking paper.
Make the Crust: In a food processor, pulse together flour, powdered sugar, cornstarch, and salt. Add the butter and process until the mixture resembles coarse meal. Press the mixture firmly into the lined pan, covering the bottom and 2cm up the sides. Refrigerate for 30 minutes, then bake until golden brown (about 20 minutes).
Make the Filling: In a medium bowl, whisk together the eggs, sugar, and flour. Stir in the lemon zest, lemon juice, milk, and salt until well blended.
Reduce the oven temperature to 160 degrees. Stir the filling mixture, then pour it into the warm crust. Bake until the filling feels firm when touched lightly (approximately 20 minutes). Let it cool to near room temperature for at least 30 minutes.
Lift the bars from the pan using the parchment paper and place them on a cutting board. Slice into squares and dust with powdered sugar, if desired. Leftover bars can be covered in plastic wrap and refrigerated for up to 2 days.
Disclaimer: All microwaves differ, so microwave cooking times may vary.
