Cherry Lemon Bars
240kcal
Ingredients
- 1 cup unsalted butter, melted
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 1 1/2 cups cherry pie filling
- powdered sugar, for dusting (optional)
Equipment
- 9x13-inch baking dish
- mixing bowls
- Rubber spatula
- zester or microplane
Method
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish or line it with parchment paper, leaving a slight overhang for easy removal.
- In a medium bowl, mix together the melted butter, 2 cups flour, powdered sugar, and salt until a crumbly dough forms. Press evenly into the bottom of the prepared pan.
- Bake the crust for 18–20 minutes or until lightly golden around the edges. While it bakes, prepare the lemon filling.
- In a large bowl, whisk together the eggs, granulated sugar, 1/4 cup flour, lemon juice, and lemon zest until smooth and slightly frothy.
- Once the crust is done, remove it from the oven and let it cool for 5 minutes. Spoon the cherry pie filling evenly over the warm crust.
- Gently pour the lemon mixture over the cherry layer, tilting the pan slightly to distribute the liquid evenly.
- Return the pan to the oven and bake for 25–30 minutes, or until the center is just set and the edges are lightly browned.
- Let the bars cool completely, then chill in the fridge for at least 2 hours before cutting. Dust with powdered sugar before serving, if desired.
Nutrition
Calories240kcalCarbohydrates32gProtein3gFat11gSaturated Fat7gPolyunsaturated Fat0.5gMonounsaturated Fat2.5gCholesterol55mgSodium65mgPotassium45mgFiber0.5gSugar20gVitamin A400IUVitamin C3mgCalcium15mgIron0.6mg
Notes
Chill the dough for a firmer crust, and use fresh cherries for a homemade twist. Bars store well in the fridge up to 5 days or freeze up to 2 months. Always chill fully before slicing for clean cuts.