why make this recipe
Lemon bars are bright, simple, and fast. They use few ingredients and give a fresh, tangy dessert that most people like.
introduction
This lemon bars recipe makes a soft lemon layer on a light crust. For another version and extra tips, see Pioneer Woman lemon bars version.
how to make Lemon Bars
You make a short crust, bake it, then pour a lemon filling on top and bake again. The steps are easy and you can do them in one baking pan.
Ingredients :
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon baking powder
- Pinch of salt
Directions :
- Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking dish.
- In a mixing bowl, combine flour and powdered sugar. Cut in butter until the mixture resembles coarse crumbs. Press the mixture into the bottom of the prepared baking dish.
- Bake for 15 minutes until lightly golden.
- In another bowl, whisk together granulated sugar, eggs, lemon juice, lemon zest, baking powder, and salt. Pour the lemon mixture over the baked crust.
- Bake for an additional 20 minutes, or until set. Allow to cool, then dust with powdered sugar before cutting into squares.
how to serve Lemon Bars
Cut into squares and serve at room temperature or chilled. Dust with extra powdered sugar. They pair well with tea, coffee, or a scoop of vanilla ice cream.
how to store Lemon Bars
Keep lemon bars in an airtight container in the fridge for up to 5 days. You can freeze them for up to 1 month; wrap pieces in plastic and place in a freezer bag. Thaw in the fridge before serving.
tips to make Lemon Bars
- Use fresh lemon juice for the best bright flavor.
- Whisk eggs and sugar well so the filling sets smooth.
- Press the crust firmly into the pan for an even base.
- If you like lemon main dishes too, try a simple lemon dinner with this idea: 30-minute lemon chicken recipe.
- Let bars cool fully before dusting with powdered sugar to avoid melting the sugar.
variation (if any)
- Add a thin layer of raspberry jam on the crust before pouring the lemon filling.
- Use a shortbread crust for a richer base.
- Add a little poppy seed to the filling for texture.
FAQs
Q: Can I make these gluten-free?
A: Yes. Use a gluten-free flour blend in the crust and check the blend measures for best texture.
Q: Can I use bottled lemon juice?
A: You can, but fresh lemon juice gives brighter flavor. Use bottled in a pinch.
Q: Why did my filling crack?
A: Overbaking can cause cracks. Check for set edges and a slightly jiggly center, then remove from oven.
Q: Can I reduce sugar?
A: You can lower sugar a little, but too much reduction can change texture and set.
Conclusion
For a shortbread-style crust and extra tips, you can read a trusted recipe at Lemon Bars with Shortbread Crust – Sally’s Baking. For another classic take and step-by-step photos, see Best Lemon Bars Recipe – How to Make Lemon Squares.
Lemon Bars
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking dish.
- In a mixing bowl, combine flour and powdered sugar. Cut in butter until the mixture resembles coarse crumbs.
- Press the mixture into the bottom of the prepared baking dish.
- Bake for 15 minutes until lightly golden.
- In another bowl, whisk together granulated sugar, eggs, lemon juice, lemon zest, baking powder, and salt.
- Pour the lemon mixture over the baked crust.
- Bake for an additional 20 minutes, or until set.
- Allow to cool, then dust with powdered sugar before cutting into squares.