Print

Bourbon Vanilla Lemon Bars

bourbon vanilla lemon bars - featured image
Print Recipe

These bourbon vanilla lemon bars feature a buttery crust with a zesty lemon filling enhanced by warm bourbon and sweet vanilla, creating a nostalgic yet grown-up dessert perfect for any occasion.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 2 cups (240 g) all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 1/2 cups (300 g) granulated sugar
  • 1/4 cup (32 g) all-purpose flour
  • 1/4 cup (60 ml) fresh lemon juice (about 2–3 lemons)
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons bourbon
  • Powdered sugar (optional, for dusting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or line with parchment paper.
  2. In a large bowl, cream together softened butter and granulated sugar using an electric mixer or whisk until light and fluffy, about 3 minutes.
  3. Stir in all-purpose flour and salt until mixture forms a soft dough that is slightly crumbly but holds when pressed.
  4. Press dough evenly into the bottom of the prepared pan to about 1/4 inch thickness.
  5. Bake crust for 18-20 minutes until edges are lightly golden.
  6. While crust bakes, whisk eggs, granulated sugar, and flour in a medium bowl until smooth and slightly frothy.
  7. Stir in fresh lemon juice, lemon zest, vanilla extract, and bourbon until well combined and silky.
  8. Pour filling evenly over the hot crust and return to oven.
  9. Bake for 22-25 minutes until filling is just set but still slightly jiggly in the center.
  10. Cool bars completely in the pan on a wire rack for at least 2 hours or chill in the fridge for firmer bars.
  11. Dust with powdered sugar if desired, then cut into 16 squares and serve chilled or at room temperature.

Notes

If crust edges brown too quickly, tent pan with foil halfway through baking. Use room temperature eggs for smooth filling. Clean knife between cuts for neat bars. For gluten-free, substitute almond flour. For dairy-free, use vegan butter alternatives. For non-alcoholic version, replace bourbon with vanilla extract or extra lemon juice.

Nutrition

Keywords: bourbon lemon bars, vanilla lemon bars, lemon dessert, buttery crust, easy lemon bars, homemade lemon bars, bourbon dessert

Find it online: https://leilameals.com/bourbon-vanilla-lemon-bars-recipe-easy-homemade-buttery-crust/