why make this recipe
These lemon bars are bright, fresh, and easy. You get a buttery crust and a tangy lemon filling. They work for snacks, parties, or a quick treat. You can also pair them with other simple dishes like Pioneer Woman breakfast casserole for a full brunch.
introduction
This recipe is a home-style version of Pioneer Woman Lemon Bars. It uses common ingredients and clear steps. The bars cool in the fridge and slice cleanly for serving.
how to make Pioneer Woman Lemon Bars
Follow the simple steps below. Make the crust first, then mix the lemon filling and bake. Chill the bars so the filling sets and cuts well.
Ingredients :
- 1-1/2 cup Sugar
- 1/4 cup Flour
- 4 whole Large Eggs
- Zest And Juice Of 4 Medium-sized Lemons — about 1 cup of lemon juice
- Powdered Sugar, For Sifting
- 2 cups Flour
- 1/2 cup Sugar
- 1/4 teaspoon salt
- 2 sticks (1 Cup) Salted Butter, Cut Into Small Cubes
Directions :
- For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter. If you want a thicker crust, use a 9×9 pan instead.
- Stir together the flour, sugar, and salt. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs.
- Press into the prepared pan and bake until golden around the edges, about 20 minutes.
- For the filling: Stir together the sugar and flour. Crack in the eggs and whisk to combine.
- Add the lemon zest and juice and mix until combined. Pour over the crust and bake for 20-30 minutes or until the lemon filling doesn’t jiggle.
- Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.
- Store leftover lemon bars in the fridge.
how to serve Pioneer Woman Lemon Bars
Cut the bars into squares after they chill. Dust with powdered sugar just before serving. Serve them cold or at cool room temperature. They pair well with coffee or tea.
how to store Pioneer Woman Lemon Bars
Keep leftover bars in an airtight container. Store them in the fridge for up to 4-5 days. You can freeze the bars for up to 1 month; thaw in the fridge before serving.
tips to make Pioneer Woman Lemon Bars
- Use fresh lemons for the best flavor and bright zest.
- Press the crust firmly so it bakes evenly.
- Do not overbake the filling; it should not jiggle much when done.
- Chill at least 2 hours so slices hold shape.
- If you like lemon in other meals, try the easy 30-minute lemon chicken for dinner.
variation (if any)
- Add a teaspoon of vanilla to the filling for a softer flavor.
- Swap half the granulated sugar for honey for a different sweetness note.
- Use a 9×9 pan for thicker bars; adjust bake time slightly.
FAQs
Q: Can I use bottled lemon juice?
A: Fresh lemon juice gives a better taste, but bottled juice will work in a pinch.
Q: Why did my filling crack?
A: Overbaking can cause cracks. Check when the filling is mostly set and does not jiggle.
Q: Can I make these ahead?
A: Yes. Make them a day ahead and keep them refrigerated. Dust with powdered sugar before serving.
Q: How do I get clean cuts?
A: Chill fully and use a sharp knife. Wipe the knife between cuts for neat squares.
Q: Can I use unsalted butter?
A: Yes. If you use unsalted, add a pinch more salt to the crust for balance.
Conclusion
For the original step-by-step recipe, see Best Lemon Bars Recipe – How to Make Lemon Squares which inspired this version. For a reader-made take and photos, check Pioneer Woman Lemon Bars – Jen Around the World.
Pioneer Woman Lemon Bars
Ingredients
Method
- Preheat the oven to 350 degrees F and grease a 9-by-13-inch pan with butter, or use a 9x9 pan for a thicker crust.
- In a bowl, stir together the flour, sugar, and salt.
- Add the butter and use a pastry cutter to mix until the mixture resembles fine crumbs.
- Press the mixture into the prepared pan and bake until golden around the edges, about 20 minutes.
- In a separate bowl, stir together the sugar and flour.
- Crack in the eggs and whisk to combine.
- Add the lemon zest and juice, and mix until well combined.
- Pour the filling over the baked crust and bake for 20-30 minutes or until the filling does not jiggle.
- Allow to cool in the fridge for a minimum of 2 hours.
- Sift powdered sugar over the top before cutting into squares.
- Serve cold or at cool room temperature, ideally with coffee or tea.