why make this recipe
Easy Lemon Bars are bright, sweet, and simple. You can make them fast with common pantry items. They work for snacks, potlucks, or a light dessert.
introduction
This recipe makes a buttery shortbread crust and a tangy lemon top. It is easy to follow and uses few tools. For a similar simple version, see this Pioneer Woman lemon bars guide for extra ideas.
how to make Easy Lemon Bars
Make the crust, bake it, mix the lemon filling, pour it over the crust, and bake again. Work in simple steps and let the bars cool well before slicing. For more meal ideas to serve with these bars, try these easy winter meal ideas.
Ingredients :
- 1 cup all-purpose flour
- 1/2 cup powdered sugar (plus more for dusting)
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 teaspoon baking powder
- Pinch of salt
Directions :
- Preheat the oven to 350°F (175°C). Grease a baking dish or line it with parchment paper.
- In a bowl, mix the flour and powdered sugar with the softened butter until crumbly to form a shortbread crust. Press into the bottom of the prepared baking dish.
- Bake for about 15-20 minutes, until lightly golden.
- In another bowl, whisk together the eggs, granulated sugar, lemon zest, lemon juice, baking powder, and salt until well combined.
- Pour the mixture over the pre-baked crust.
- Bake for an additional 20-25 minutes, or until set.
- Allow to cool completely, then dust with powdered sugar before slicing into squares and serving.
how to serve Easy Lemon Bars
Cut the bars into squares and dust with powdered sugar. Serve at room temperature or chilled. They pair well with tea or coffee.
how to store Easy Lemon Bars
Keep bars in an airtight container. Store at room temperature for 1-2 days. For longer storage, keep them in the fridge for up to 5 days. You can also freeze bars for up to 1 month; thaw in the fridge before serving.
tips to make Easy Lemon Bars
- Use fresh lemon juice for the best flavor.
- Press the crust firmly so it bakes evenly.
- Do not overcook the filling; it should be set but slightly jiggly in the center.
- Let the bars cool fully before cutting to get neat squares.
- Dust with powdered sugar just before serving to keep it fresh.
variation (if any)
- Add a thin lemon glaze on top for extra shine.
- Mix in a tablespoon of poppy seeds for texture.
- Swap half the lemon juice for orange juice for a milder taste.
- Use a graham cracker crust instead of shortbread for a different base.
FAQs
Q: Can I use bottled lemon juice?
A: Fresh lemon juice gives the best taste, but bottled juice will work in a pinch.
Q: How do I know the filling is done?
A: The filling is done when the center is set and only slightly jiggly. It firms as it cools.
Q: Can I make these ahead?
A: Yes. You can bake them and keep them in the fridge up to 5 days or freeze for up to a month.
Q: Can I reduce the sugar?
A: You can reduce a little sugar, but the balance with lemon may change. Taste the mix before baking.
Q: What pan size should I use?
A: An 8×8 inch or similar small baking dish works well for these amounts.
Conclusion
For another simple take with five main ingredients, try the clear instructions at Lemon Bars Recipe (Just 5 Ingredients!) | The Kitchn. If you want a tested easy recipe with extra tips, see Easy Lemon Bars Recipe.
Easy Lemon Bars
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a baking dish or line it with parchment paper.
- In a bowl, mix the flour and powdered sugar with the softened butter until crumbly to form a shortbread crust. Press into the bottom of the prepared baking dish.
- Bake for about 15-20 minutes, until lightly golden.
- In another bowl, whisk together the eggs, granulated sugar, lemon zest, lemon juice, baking powder, and salt until well combined.
- Pour the mixture over the pre-baked crust.
- Bake for an additional 20-25 minutes, or until set.
- Allow to cool completely, then dust with powdered sugar before slicing into squares and serving.