Description
These Limoncello Lemon Bars are the perfect blend of sweet and tart, featuring a buttery shortbread crust and a vibrant, zesty limoncello-infused lemon curd. They’re a delightful treat for any occasion.
Ingredients
- For the Crust:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- For the Limoncello Lemon Curd:
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup fresh lemon juice (about 3–4 lemons)
- 1/4 cup limoncello
- 2 tablespoons lemon zest (from 2–3 lemons)
- 1/4 cup all-purpose flour
- Pinch of salt
- For Garnish:
- Powdered sugar, for dusting
Instructions
- 1. Prepare the Crust: Preheat oven to 350°F (175°C). In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Gradually add the flour and salt, mixing until just combined and a soft dough forms. Press the dough evenly into a 9×13 inch baking pan. Bake for 20-25 minutes, or until lightly golden brown.
- 2. Make the Limoncello Lemon Curd: While the crust is baking, whisk together the eggs, granulated sugar, lemon juice, limoncello, lemon zest, flour, and salt in a medium bowl until smooth.
- 3. Assemble and Bake: Pour the lemon curd mixture evenly over the warm, pre-baked crust. Return the pan to the oven and bake for another 20-25 minutes, or until the filling is set but still has a slight jiggle in the center.
- 4. Cool and Serve: Let the bars cool completely on a wire rack at room temperature. Once cool, refrigerate for at least 2 hours (or overnight) to allow the curd to fully set. Dust generously with powdered sugar before cutting into squares and serving.
- Prep Time: 25 mins
- Cook Time: 40 mins