These are not your average dessert! These lemon bars provide a zesty and flavorful high-protein snack great for a time crunch, or simply as a satisfying indulgence.
- High in protein: These bars pack a powerful protein punch.
- Zesty and refreshing: Made with fresh lemon juice and zest, they have a bold, tangy flavor.
- Perfect balance of tart and sweet: The lemon curd is deliciously tart, complemented by a subtly sweet shortbread crust.
- Easy to make: With just a few simple steps, these bars come together quickly and easily.
- Great for a healthy treat: Ideal for when you want a dessert that’s both nutritious and indulgent.
Ingredients
Shortbread Crust:
- 1 cup butter (melted)
- 1/2 cup granulated sugar
- 1 tbsp vanilla bean paste (or vanilla extract)
- 1/4 tsp salt
- 1 1/2 cups flour
- 1 scoop Smash Melon protein powder
Lemon Curd Filling:
- 1 cup lemon juice (about 4-5 medium lemons)
- Zest of two lemons
- 6 large eggs
- 2 cups granulated sugar
- 1 scoop Smash Melon protein powder
- 2 tbsp flour
Topping:
- Powdered sugar (about 1/4 cup)
Equipment
- 9x13 inch glass baking dish (ceramic works too)
- Hand or stand mixer
- Fine-mesh sieve
- Large bowls
- Silicone whisk and spatula
- Parchment paper
- Juicer (optional)
Instructions
- Preheat your oven to 325°F (163°C). Grease your 9x13 inch glass baking dish and line it with parchment paper, leaving some paper hanging over the edges for easy removal.
- Make the shortbread: In a large bowl, whisk together the melted butter, sugar, and vanilla. Add the salt, flour, and Smash Melon protein powder, mixing until a dough forms.
- Bake the crust: Press the dough evenly into the prepared baking dish. Bake for 20 minutes or until the edges are lightly golden.
- Prepare the lemon curd: While the shortbread is baking, zest and juice your lemons. In a bowl, sift together the sugar, flour, and Smash Melon protein powder. Whisk in the lemon zest, lemon juice, and eggs until fully combined.
- Final bake: Once the shortbread is done, pour the lemon curd mixture over the hot crust. Bake for another 20 minutes, or until the lemon curd is set (it should no longer jiggle in the center). If it’s still jiggly, continue baking and check every 2 minutes.
- Cool and chill: Let the lemon bars cool on the counter for 1 hour, then chill in the fridge for at least 2 hours. Once fully chilled, lift the bars out of the dish using the parchment paper, and cut them into squares.
- Serve: Dust the bars with powdered sugar right before serving. Store leftovers in the fridge or freeze for longer storage.
Storage
These lemon bars can be stored in an airtight container in the fridge for up to 1 week or frozen for up to 3 weeks. If freezing, wait to dust with powdered sugar until you’re ready to serve.
FAQ
How can I prevent my lemon bars from being too runny?
Be sure to bake the lemon curd until it's fully set. Check by gently shaking the pan to see if the center is firm, and if not, continue baking in 2-minute intervals until done.
Can I use bottled lemon juice instead of fresh?
Freshly squeezed lemon juice will give you the best flavor, but in a pinch, bottled lemon juice can be used. The zest from fresh lemons is still recommended for the extra burst of citrus.
Why is my shortbread crust crumbly?
Ensure that you’ve pressed the shortbread firmly into the pan, and mix the ingredients thoroughly to prevent it from being too dry.
Can I add other toppings to these lemon bars?
Absolutely! While powdered sugar is classic, you can drizzle with white chocolate or add fresh berries for a twist.
