Limoncello Lemon Bars

 

Made with real Italian limoncello and Meyer lemons (if possible), these tart, sweet, sunshine-yellow Limoncello Lemon Bars, with their citrusy glaze, make almost anyone weak in the knees, forget their name, meow. Ya, they're that good. I like them warm and gooey, but chilling prior to slicing will give you a much more structured bar.
Either way, they’re a delicious treat for citrus lovers that satiates a craving for sweet and lemony decadence.

 
 
LLB
 
 

Crust Elements

1 CUP ALL-PURPOSE FLOUR

1/4 CUP CANE SUGAR

1/2 CUP UNSALTED BUTTER, CUBED AND CHILLED

Filling Elements

1-1/2 CUPS CANE SUGAR

1-1/2 TABLESPOONS LEMON ZEST

1/4 CUP + 2 TABLESPOONS LIMONCELLO

1/2 CUP FRESH LEMON JUICE

4 LARGE EGGS

6 TABLESPOONS ALL-PURPOSE FLOUR

1/4 TEASPOON SEA SALT

Glaze Elements, optional

1-1/2 CUPS CONFECTIONERS’ SUGAR

4 TABLESPOONS FRESH LEMON JUICE


Directions

  1. Preheat the oven to 350°F (176°C). 

  2. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.

  3. In a medium mixing bowl, combine flour and cane sugar for the crust. 

  4. Cut in the chilled butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

  5. Press the crust mixture into the prepared baking pan in an even layer.

  6. Bake the crust for 15-18 minutes or until lightly golden. remove from the oven; set aside to cool slightly.

  7. In a separate mixing bowl, combine cane sugar and lemon zest; rub together with your fingers to release the oils.

  8. Add limoncello, lemon juice, eggs, flour, and sea salt to the sugar mixture; whisk until smooth and fully combined.

  9. Pour the lemon filling over the pre-baked crust. 

  10. Bake for an additional 20-25 minutes or until the filling is set and slightly firm to the touch.

  11. Remove from the oven and let cool completely in the pan. 

  12. In a small mixing bowl, add the confectioners’ sugar and lemon juice; whisk to combine.

  13. Pour glaze over the completely-cooled bars and let it set for 30 minutes. If you prefer not to add glaze, add confectioners’ sugar to a fine-mesh sieve and sprinkle a light, even layer.

  14. Chill, slice, and serve.

 
 

x, Melissa

 
BarsMelissa ChildressLemon, Limoncello, Confectioners Sugar