Lemon bars are a classic dessert that combines a buttery shortbread crust with a luscious, tangy lemon filling. They’re easy to make and ideal for anyone who loves the bright, fresh flavor of citrus. With their beautiful yellow color and soft texture, lemon bars are as pretty as they are delicious. Perfect for picnics, parties, or a sunny afternoon treat!
Equipment:
- 9×13-inch baking pan
- Mixing bowls
- Whisk
- Spatula
- Fine mesh sieve
- Parchment paper (optional)
Ingredients:
For the Shortbread Crust:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the Lemon Filling:
- 1½ cups granulated sugar
- ¼ cup all-purpose flour
- 4 large eggs, room temperature
- ¾ cup freshly squeezed lemon juice (about 3-4 lemons)
- Zest of 1 lemon (optional for extra flavor)
- Powdered sugar, for dusting
Instructions:
- Prepare the Pan and Preheat Oven
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the pan if not using parchment. - Make the Shortbread Crust
In a mixing bowl, cream together the softened butter and granulated sugar until smooth. Add the flour and salt, mixing until a soft dough forms. Press the dough evenly into the prepared baking pan to form an even layer. - Bake the Crust
Bake the crust for 15-20 minutes, or until it’s lightly golden around the edges. Remove from the oven and let it cool slightly while you prepare the lemon filling. - Prepare the Lemon Filling
In another mixing bowl, whisk together the sugar and flour until combined. Add the eggs, lemon juice, and lemon zest (if using) and whisk until smooth and fully combined. - Pour and Bake
Pour the lemon filling over the slightly cooled crust, spreading it evenly. Bake for 20-25 minutes, or until the filling is set and no longer jiggles in the center. - Cool and Slice
Allow the lemon bars to cool completely in the pan, then chill in the refrigerator for an hour for easy slicing. Use the parchment paper overhang to lift the bars out of the pan. Slice into squares or rectangles. - Dust with Powdered Sugar
Just before serving, use a fine mesh sieve to dust the lemon bars with powdered sugar for a pretty, classic finish.
Presentation Ideas:
- Arrange the lemon bars on a serving platter and add a few lemon slices or fresh mint leaves for a pop of color.
- Serve with a dollop of whipped cream for an extra touch of indulgence.
- Stack bars for a casual, elegant look or place them in decorative cupcake liners for easy serving at parties.
Tips:
- For easy slicing, wipe the knife clean between cuts to keep the edges neat.
- Chill the lemon bars for at least an hour for the cleanest slices and best flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For a different flavor, try substituting half of the lemon juice with lime or orange juice.
These lemon bars offer the perfect balance of buttery crust and tangy lemon filling, making them a refreshing treat that’s always a crowd-pleaser. Whether you’re serving them at a gathering or enjoying them as an afternoon snack, this recipe is sure to become a favorite for its bright flavors and simple preparation. Enjoy a bite of sunshine with every bar!
Lemon Bars Recipe
These zesty lemon bars feature a buttery shortbread crust and a smooth, tangy lemon filling. Perfectly sweet and refreshing, they’re a delightful treat for any occasion!
Equipment
- 9x13-inch baking pan
- Mixing bowls
- Whisk
- Spatula
- Fine mesh sieve
- Parchment paper (optional)
Ingredients
- For the Shortbread Crust:
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- For the Lemon Filling:
- 1½ cups granulated sugar
- ¼ cup all-purpose flour
- 4 large eggs room temperature
- ¾ cup freshly squeezed lemon juice about 3-4 lemons
- Zest of 1 lemon optional for extra flavor
- Powdered sugar for dusting
Instructions
- Prepare the Pan and Preheat Oven
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the pan if not using parchment.
- Make the Shortbread Crust
- In a mixing bowl, cream together the softened butter and granulated sugar until smooth. Add the flour and salt, mixing until a soft dough forms. Press the dough evenly into the prepared baking pan to form an even layer.
- Bake the Crust
- Bake the crust for 15-20 minutes, or until it’s lightly golden around the edges. Remove from the oven and let it cool slightly while you prepare the lemon filling.
- Prepare the Lemon Filling
- In another mixing bowl, whisk together the sugar and flour until combined. Add the eggs, lemon juice, and lemon zest (if using) and whisk until smooth and fully combined.
- Pour and Bake
- Pour the lemon filling over the slightly cooled crust, spreading it evenly. Bake for 20-25 minutes, or until the filling is set and no longer jiggles in the center.
- Cool and Slice
- Allow the lemon bars to cool completely in the pan, then chill in the refrigerator for an hour for easy slicing. Use the parchment paper overhang to lift the bars out of the pan. Slice into squares or rectangles.
- Dust with Powdered Sugar
- Just before serving, use a fine mesh sieve to dust the lemon bars with powdered sugar for a pretty, classic finish.
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