Salted Caramel Lemon Dessert Bars

Some flavor combinations are simply meant to be. Think chocolate and peanut butter, strawberries and cream, or coffee and vanilla.

But there’s a new duo (well, technically trio) that deserves just as much attention: lemon, caramel, and salt.

These dessert bars bring together the bright punch of citrus with the deep richness of caramel and just enough salt to make all the flavors sing.

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Why You’ll Love This Recipe

These bars bring together three fantastic flavors that complement each other perfectly.

The buttery shortbread crust provides a solid foundation for the tangy lemon curd filling, while the salted caramel adds richness and depth.

They’re fancy enough for special occasions but simple enough to make any day of the week. Plus, you can make them ahead of time – they actually taste better after sitting in the fridge overnight!

Ingredients You’ll Need

For the Shortbread Crust:

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 cup cold butter, cubed
• 1/4 teaspoon salt

For the Lemon Filling:

• 6 large eggs
• 2 1/2 cups granulated sugar
• 1 cup fresh lemon juice (about 6-7 lemons)
• 2 tablespoons lemon zest
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt

For the Salted Caramel:

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 4 tablespoons butter
• 1 teaspoon flaky sea salt

King Arthur Measure for Measure Gluten-Free Flour: All-Purpose 1:1 Substitute for Wheat Flour, Non-GMO, Kosher Certified, 3 lbs Bag for Baking Cookies, Cakes, Muffins

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How to Make Salted Caramel Lemon Bars

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang on the sides.

For the Crust:

1. In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.
2. Add cold butter cubes and pulse until mixture looks like coarse sand.
3. Press mixture firmly into prepared pan.
4. Bake for 20 minutes until light golden brown.

For the Lemon Filling:

1. While crust bakes, whisk eggs and sugar in a large bowl until well combined.
2. Add lemon juice, zest, flour, and salt. Whisk until smooth.
3. Pour over hot crust.
4. Bake for 25 minutes or until filling is set and doesn’t jiggle.
5. Cool completely at room temperature, then refrigerate for at least 4 hours.

For the Salted Caramel:

1. In a medium saucepan, combine sugar and water. Heat over medium-high heat.
2. Without stirring, let mixture cook until it turns amber (about 8-10 minutes).
3. Remove from heat, carefully add cream (mixture will bubble).
4. Stir in butter and salt until smooth.
5. Let cool for 10 minutes until thickened but still pourable.

Assembly:

1. Once bars are completely chilled, lift from pan using parchment paper.
2. Drizzle with salted caramel sauce.
3. Cut into 16 squares.

Store bars in an airtight container in the refrigerator for up to 5 days. The caramel sauce can be stored separately for up to 2 weeks.

Salted Caramel Lemon Dessert Bars

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These Salted Caramel Lemon Dessert Bars feature a buttery shortbread crust, a tangy lemon filling, and a luscious salted caramel drizzle. The perfect balance of sweet, tart, and salty flavors makes them an irresistible treat for any occasion!

• Total Time: 1 hour 5 minutes
• Yield: 16 bars

Ingredients

For the Shortbread Crust:

•2 cups all-purpose flour

•1/2 cup powdered sugar

•1 cup cold butter, cubed

•1/4 teaspoon salt

 

For the Lemon Filling:

•6 large eggs

•2 1/2 cups granulated sugar

•1 cup fresh lemon juice (about 6-7 lemons)

•2 tablespoons lemon zest

•1/2 cup all-purpose flour

•1/4 teaspoon salt

 

For the Salted Caramel:

•1 cup granulated sugar

•1/4 cup water

•1/2 cup heavy cream

•4 tablespoons butter

•1 teaspoon flaky sea salt

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Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang on the sides.

For the Crust:

1. In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.
2. Add cold butter cubes and pulse until mixture looks like coarse sand.
3. Press mixture firmly into prepared pan.
4. Bake for 20 minutes until light golden brown.

For the Lemon Filling:

1. While crust bakes, whisk eggs and sugar in a large bowl until well combined.
2. Add lemon juice, zest, flour, and salt. Whisk until smooth.
3. Pour over hot crust.
4. Bake for 25 minutes or until filling is set and doesn’t jiggle.
5. Cool completely at room temperature, then refrigerate for at least 4 hours.

For the Salted Caramel:

1. In a medium saucepan, combine sugar and water. Heat over medium-high heat.
2. Without stirring, let mixture cook until it turns amber (about 8-10 minutes).
3. Remove from heat, carefully add cream (mixture will bubble).
4. Stir in butter and salt until smooth.
5. Let cool for 10 minutes until thickened but still pourable.

Assembly:

1. Once bars are completely chilled, lift from pan using parchment paper.
2. Drizzle with salted caramel sauce.
3. Cut into 16 squares.

Store bars in an airtight container in the refrigerator for up to 5 days. The caramel sauce can be stored separately for up to 2 weeks.

• Author: Jordan
• Prep Time: 20 minutes
• Cook Time: 45 minutes