Pressure Cooker Lemon Bars You Gotta Try
You'll love these bright and zingy lemon bars with a crisp shortbread crust and luscious lemon filling. Beyond easy to make and oh so delicious!
Equipment
- 1 9x13 pan
- 1 Food Processor
Ingredients
Main ingredients
- 3 cups all-purpose flour 360g, divided 2 ½ cups for crust and ½ cup for filling
- ⅔ cups powdered sugar 66g, for the shortbread, plus more for dusting
- ½ teaspoon salt
- 12 tablespoon unsalted butter melted, 170g
- 3 tablespoon lemon zest zest of three lemons
- 3 cups sugar 600g
- 8 eggs large, room temperature
- 1 cup lemon juice fresh, 240mL
Instructions
Instructions
- Heat oven to 350F and line a 9x13 baking dish with parchment paper.
- Whisk together 2 ½ cups of flour (300g) with the powdered sugar and salt, then pour in the melted butter and mix until combined. You can also do this using a stand mixer with a paddle attachment.
- Sprinkle the dough into your lined pan and press down into a flat layer. Bake at 350F for about 20 minutes or until a light golden color.
- While the crust is baking add the sugar to a food processor and add the zest of three lemons. Pulse until the zest is fully incorporated and sugar is a light yellow color.
- Add the sugar and remaining half cup of flour to a large bowl and mix well.
- Pour in the lemon juice and add the eggs then mix very well until completely combined.
- Pour the filling onto the warm crust then transfer to oven and bake for about 25 minutes, turning halfway through the bake.
- Remove from oven and allow to cool for an hour before chilling in the refrigerator for two hours.
- Dust with powdered sugar and cut into bars using a clean, sharp, damp knife.
Notes
Always use fresh lemon juice! Lemon bars are a great make ahead dessert. Cut then freeze on a baking tray.
