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Don't Miss This Popcorn Premiere! Try Our Newest Spice Set Of Three Popcorn Seasonings
Don't Miss This Popcorn Premiere! Try Our Newest Spice Set Of Three Popcorn Seasonings

Test Kitchen Approved

Tangy Lemon Bars

Recipe By Shantelle Stephens

Prep Time

10 Minutes

Cooking Time

1 Hours

Recipe By Shantelle Stephens

Lemon pepper? In lemon bars? You bet! These tart and tangy bars keep things interesting with a surprising savory twist.

Recipe Notes

*These can be made in an 8x8, 9x9, or 10x10 square pan. The smaller pan will require longer baking times and the larger pan will require less baking time. Watch for the visual cues given in the directions to know when the bars are done.

Ingredients

For shortbread crust:

0.5 cups unsalted butter, softened

0.5 cups granulated sugar

1 cups all-purpose flour



For lemon curd filling:

3 eggs

zest and juice of 4 lemons

1.75 cups granulated sugar

0.75 cups all-purpose flour



For topping:

0.5 cups powdered sugar



Savory Spice ingredients in this recipe

  • Pyramid Peak Lemon Pepper

    The marriage of citrus and pepper stands the test of time. Use in place of black pepper anywhere you want a zesty flavor. If you're looking for a s...

    View full details
  • French Fleur de Sel Sea Salt

    French sea salt is known as the very finest. Sea salt in France is still hand-harvested in the traditional way, by drying seawater in shallow pools...

    View full details

Directions

For shortbread crust: Preheat oven to 325 degrees. In a large bowl, beat butter and granulated sugar together for 2 to 3 min., or until smooth and fluffy. Add flour, Pyramid Peak Lemon Pepper, and French Fleur De Sel. Mix until dough resembles a coarse meal. Transfer to an 8x8 pan* and press evenly into the bottom of the pan. Bake for about 25 min., or until edges are lightly browned.

For lemon curd filling: In a large bowl, whisk eggs, lemon zest, and lemon juice until well-combined. Continue whisking while adding granulated sugar, flour, Pyramid Peak Lemon Pepper, and French Fleur De Sel. Mix until smooth. Pour filling over the hot-out-of-the-oven shortbread crust. Bake for 20 to 30 min., or until just set and no longer wobbly. Allow bars to cool completely.

For topping: In a small bowl, whisk powdered sugar and Pyramid Peak Lemon Pepper together. Use a fine sieve to sprinkle entire surface of cooled bars with the mixture; do this twice to get a good coating. Sprinkle with French Fleur De Sel. Cut into 1 or 2-inch squares and serve. Store in an airtight container.