Description
Tangy, sweet, and bursting with citrus, these Limoncello Lemon Bars offer a delightful taste of sunshine. They’re perfect for any occasion, combining a buttery shortbread crust with a vibrant lemon-limoncello filling.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar (for crust)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar (for filling)
- 1/4 cup fresh lemon juice
- 1/4 cup good quality limoncello
- 2 tablespoons fresh lemon zest
- Confectioners’ sugar, for dusting
Instructions
- Preheat Oven & Prepare Crust: Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. In a medium bowl, combine softened butter, 1/2 cup granulated sugar, flour, and salt. Mix until a crumbly dough forms. Press evenly into the prepared pan and bake for 18-20 minutes, until lightly golden. Reduce oven to 325°F (160°C).
- Whisk the Filling: While crust bakes, whisk together eggs, 1 1/2 cups granulated sugar, lemon juice, limoncello, and lemon zest in a large bowl until well combined and slightly frothy.
- Bake the Bars: Carefully pour the lemon-limoncello filling over the hot, pre-baked crust. Return the pan to the oven and bake for 20-25 minutes, or until the center is just barely set and no longer jiggly.
- Cool & Chill: Remove from oven and let cool completely on a wire rack at room temperature. Once cool, refrigerate for at least 2 hours (preferably overnight) before slicing. Dust with confectioners’ sugar before serving.
- Prep Time: 20 mins
- Cook Time: 45 mins