Lemon Bars Recipe

Introduction

Lemon bars are a classic, tangy treat perfect for any occasion. With a buttery crust and a bright, citrusy filling, they offer a delightful balance of sweet and tart in every bite.

Ingredients

• 1 cup unsalted butter (softened)
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups granulated sugar
• 1/4 cup all-purpose flour
• 6 large eggs
• 1 cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 to 3 tablespoons powdered sugar

Instructions

1. Step 1: Preheat the oven to 350°F and line a 9×13-inch pan with parchment paper.
2. Step 2: Cream the softened butter and 1/2 cup granulated sugar together until smooth.
3. Step 3: Mix in 2 cups all-purpose flour, salt, and vanilla extract until the dough comes together.
4. Step 4: Press the dough evenly into the prepared pan and bake for 18 to 22 minutes until lightly golden.
5. Step 5: In a bowl, whisk together 2 cups granulated sugar and 1/4 cup all-purpose flour.
6. Step 6: Add the eggs to the sugar mixture and whisk until smooth.
7. Step 7: Stir in the fresh lemon juice and lemon zest until fully combined.
8. Step 8: Pour the lemon filling over the hot crust and bake for 20 to 24 minutes until the center is set.
9. Step 9: Allow to cool completely at room temperature, then chill for at least 2 hours before slicing.
10. Step 10: Dust the top with powdered sugar before serving.

Tips & Variations

• For extra lemon flavor, add a teaspoon of lemon extract along with the lemon juice and zest.
• Use a microplane to zest lemons finely, avoiding the bitter white pith.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
• Chill the bars longer for firmer slicing and deeper flavor melding.
• Decorate with fresh berries or a sprig of mint for a pretty presentation.

Storage

Store lemon bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them wrapped tightly for up to 3 months. Thaw in the fridge before serving. Reheat briefly at room temperature or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice provides the best bright flavor, but bottled lemon juice can be used in a pinch. Just be aware the taste might be less vibrant.

How do I get clean slices when cutting lemon bars?

Use a sharp knife and wipe it clean between cuts. Chilling the bars well before slicing also helps them hold their shape and prevents sticking.

Lemon Bars Recipe

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★★★★★

4.5 from 77 reviews

• Author: Matteo
• Total Time: 1 hour 0 minutes plus 2 hours chilling
• Yield: 16 servings 1x

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Description

These classic Lemon Bars feature a buttery shortbread crust topped with a tangy and sweet lemon filling, dusted with powdered sugar. Perfectly balanced with bright citrus flavors, they make a refreshing dessert or snack for any occasion.

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Ingredients

Scale 1x2x3x

Crust

• 1 cup unsalted butter (softened)
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Filling

• 2 cups granulated sugar
• 1/4 cup all-purpose flour
• 6 large eggs
• 1 cup fresh lemon juice
• 1 tablespoon lemon zest

Topping

• 2 to 3 tablespoons powdered sugar

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the lemon bars.
2. Prepare Pan: Line a 9×13-inch baking pan with parchment paper ensuring the paper extends over the edges for easy removal.
3. Make Crust Batter: In a mixing bowl, cream together the softened butter and 1/2 cup granulated sugar until the mixture is smooth and fluffy.
4. Add Dry Ingredients to Crust: Incorporate 2 cups of all-purpose flour, 1/4 teaspoon salt, and 1 teaspoon vanilla extract into the creamed butter and sugar, mixing until a dough forms.
5. Press Crust: Evenly press the dough into the bottom of the lined pan, creating a uniform layer.
6. Bake Crust: Bake the crust for 18 to 22 minutes, or until it becomes lightly golden around the edges.
7. Mix Filling Ingredients: In a separate bowl, whisk together 2 cups granulated sugar and 1/4 cup all-purpose flour to combine evenly.
8. Add Eggs: Whisk in the 6 large eggs until the mixture is smooth and well blended.
9. Add Lemon: Stir in 1 cup fresh lemon juice and 1 tablespoon lemon zest until fully incorporated into the filling mixture.
10. Pour Filling: Carefully pour the lemon filling over the hot baked crust, spreading it evenly.
11. Bake Filled Bars: Return the pan to the oven and bake for 20 to 24 minutes, or until the center of the filling is set and firm to the touch.
12. Cool Completely: Remove the pan from the oven and let the lemon bars cool completely at room temperature to set properly.
13. Chill: Place the cooled lemon bars in the refrigerator and chill for at least 2 hours before slicing to ensure clean cuts.
14. Serve: Dust the chilled lemon bars with 2 to 3 tablespoons of powdered sugar just before serving for a sweet finishing touch.

Notes

• Use fresh lemon juice and zest for the brightest flavor.
• Chilling the bars helps them set and makes slicing easier.
• Store leftover lemon bars in an airtight container in the refrigerator for up to 5 days.
• For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
• Ensure the crust is lightly golden before adding the filling to avoid a soggy base.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon bars, lemon dessert, shortbread crust, lemon filling, baked lemon bars, citrus dessert