introduction
This recipe shows you how to bake bright, tart, and sweet lemon bars. You will use simple steps and easy ingredients. If you like simple home cooking, see this hamburger steak guide for busy nights for another easy meal idea.
why make this recipe
Make these lemon bars when you want a quick, fresh dessert. They use real lemons and simple pantry items. The crust is buttery and holds a bright lemon filling. You get a large pan of bars that please a crowd.
how to make Lemon Bars
Follow the steps below. Read the full directions and get your pan ready. Use fresh lemons for the best taste. Fresh juice and zest give the sharp lemon flavor you want.
Ingredients :
- 2 sticks butter (room temp)
- 1/2 cup granulated sugar
- 2 cups all purpose flour
- pinch kosher salt
- 6 eggs (Jumbo or Extra Large and room temp )
- 3 cups granulated sugar
- 2 Tablespoon grated lemon zest (Approx 2 lemons)
- 3/4 cup lemon juice (fresh squeezed preferrably)
- 1 cup all purpose flour
- 1/4 cup Powdered sugar for dusting (as needed )
Directions :
- Preheat the oven to 350 degrees.
- For the crust, cream the butter and sugar in the bowl of an electric mixer with a paddle attachment.
- Combine the flour and salt and add to butter mixture.
- Line a 9 X 13" pan with aluminum foil and spray with nonstick cooking spray.
- Put the dough into the pan and sprinkle with flour and using a small roller or your hands, roll into the pan building up a 1/2 inch edge on all sides.
- Put pan in the freezer for 10 minutes before baking.
- Bake the crust for 20 minutes, until lightly browned. Make the filling while the crust is baking. Remove from the oven.
- For the filling, whisk together the eggs, sugar, lemon zest, lemon juice and flour. Using real lemons makes all the difference.
- Mix again just before you pour over the crust and bake for 30 minutes, until filling is set.
- Let cool to room temperature. Cut into 20 – 24 squares or 40 triangles. It’s easier to cut if you refrigerate for 30 minutes after completely cool.
how to serve Lemon Bars
Cut the bars into squares or triangles. Dust with powdered sugar just before serving. Serve at room temperature or chilled. They go well with coffee or a mild tea.
how to store Lemon Bars
Cover the pan with foil or plastic wrap. Store in the fridge for up to 5 days. You can freeze bars in an airtight container for up to 2 months. Thaw in the fridge before serving.
tips to make Lemon Bars
- Use room temperature eggs for a smooth filling.
- Zest the lemons before you juice them to make zesting easier.
- Press the crust up the sides to hold more filling.
- Chill the bars for 30 minutes before cutting to get clean slices.
- For another sweet treat idea, try this cranberry bliss bars copycat recipe.
variation (if any)
- Add a thin layer of raspberry jam on the crust before pouring the filling for a fruity twist.
- Stir 1/2 teaspoon of vanilla into the filling for a softer flavor.
- Use more or less powdered sugar on top to suit your taste.
FAQs
Q: Can I use bottled lemon juice?
A: Fresh lemon juice gives the best bright flavor, but bottled lemon juice will work in a pinch.
Q: Do I have to chill before cutting?
A: Chilling 30 minutes makes cleaner cuts, but you can cut at room temp if you prefer.
Q: How do I know when the filling is set?
A: The top should look matte and not jiggle much when you gently shake the pan.
Q: Can I halve the recipe?
A: Yes, you can halve ingredients and bake in a smaller pan. Watch baking time and check for set filling.
Conclusion
These lemon bars are a simple, fresh dessert that you can make any time. For a tested classic version, see this helpful guide at Preppy Kitchen lemon bars. To read a comparison of top recipes and tips from a tasting, check this Kitchn lemon bar recipe showdown.
Lemon Bars
Ingredients
Method
- Preheat the oven to 350 degrees.
- Cream the butter and sugar in the bowl of an electric mixer with a paddle attachment.
- Combine the flour and salt and add to the butter mixture.
- Line a 9 X 13 inch pan with aluminum foil and spray with nonstick cooking spray.
- Put the dough into the pan and sprinkle with flour, then roll into the pan building up a 1/2 inch edge on all sides.
- Put the pan in the freezer for 10 minutes before baking.
- Bake the crust for 20 minutes, until lightly browned.
- While the crust is baking, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
- Mix again just before pouring over the baked crust.
- Bake for 30 minutes, until the filling is set.
- Let cool to room temperature, then refrigerate for 30 minutes to ease cutting.
- Cut into 20 – 24 squares or 40 triangles.
- Dust with powdered sugar just before serving.
- Serve at room temperature or chilled.