Creamy Lemon Bar Slab

Creamy Lemon Bar Slab

Bright, tangy, and irresistibly smooth, this Creamy Lemon Bar Slab is a show-stopping dessert that brings sunshine to every bite. Made with a buttery shortbread crust and topped with a velvety lemon filling, these bars strike the perfect balance between sweet and citrusy. Whether you’re serving a crowd or prepping ahead for a gathering, this large tray of lemon bars is easy to slice and guaranteed to impress!

Ingredients:

For the crust:

• 2 1/2 cups all-purpose flour

• 3/4 cup powdered sugar

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• 1 cup unsalted butter, cold and cubed

• 1/4 teaspoon salt

For the lemon filling:

• 6 large eggs

• 2 1/2 cups granulated sugar

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• 1 cup freshly squeezed lemon juice (about 5-6 lemons)

• 2 tablespoons lemon zest

• 1 cup heavy cream

• 1/4 cup all-purpose flour

Instructions:

1. Preheat and Prepare Pan:
   Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and line it with parchment paper, allowing some overhang on the sides for easy removal.

2. Make the Crust:
   In a large bowl, whisk together the flour, powdered sugar, and salt. Add the cubed butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press the dough firmly and evenly into the bottom and slightly up the sides of the prepared pan.

3. Bake the Crust:
   Bake the crust for 18–20 minutes, or until lightly golden. Remove from oven and allow to cool slightly while you prepare the filling.

4. Prepare the Lemon Filling:
   In another large bowl, whisk together the eggs and sugar until pale and well combined. Add in the lemon juice, lemon zest, and cream, whisking until smooth. Finally, sift in the flour and whisk until fully incorporated.

5. Bake the Filling:
   Pour the lemon mixture over the slightly cooled crust. Return to the oven and bake for 30–35 minutes, or until the center is just set and no longer jiggly.

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6. Cool and Chill:
   Let the lemon bar slab cool to room temperature in the pan. Once cooled, refrigerate for at least 3 hours, or until fully set and chilled.

7. Slice and Serve:
   Using the parchment paper, lift the slab from the pan. Cut into neat squares using a sharp knife, wiping clean between cuts. Serve as is, or dust lightly with powdered sugar for a classic finish.

Conclusion:
This Creamy Lemon Bar Slab is the perfect dessert for lemon lovers—smooth, zesty, and indulgently creamy with every bite. The shortbread crust adds a subtle buttery crunch that pairs beautifully with the silky lemon custard. Whether you’re celebrating a special occasion or just craving a bright, refreshing treat, these lemon bars are guaranteed to bring smiles all around.

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