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A classic recipe for Lemon Bars with a shortbread crust and a sweet, yet tart, lemon curd filling. You only need 6 ingredients to make these lemon bars. These Lemon Bars are a zesty, sweet sensation, promising each bite to be a little ray of sunshine, perfect to light up any day!
Lemon Bliss: Unwrapping Sunshine and Sweetness!
These Lemon Bars bring a ray of sunshine straight to your taste buds, unlocking a vibrant symphony of sweet, tangy goodness with each bite! The buttery, crumbly shortbread crust forms a divine base, eagerly waiting to complement the lively, zesty lemon filling. Trust me, each bite is a cheerful dance of flavors, perfectly balancing the sweet with the sour, leaving you reaching for more.
The easy-to-follow steps make whipping up this citrusy delight a breeze! Whether you’re a baking newbie or a seasoned pro, you’ll find the joy in crafting these lemony treats. Plus, their eye-catching appearance and refreshing taste make them a hit at any gathering!
Why Make These Lemon Bars
These bars are so good and such a great use of those excess lemons you might have in your fridge! If you love citrus, baked goods, or anything lemony, you absolutely must try these lemon bars!
- Only 6 Simple Ingredients that you likely already have in your pantry.
- Easy Straightforward Recipe that’s incredibly easy to follow, literally fool proof.
- The Best Lemon Bars You’ll Ever Try!
- Granulated Sugar: Sweetens both the crust and the filling; you could swap it with coconut sugar if you fancy.
- Unsalted Butter: Gives the crust its richness and flaky texture; if needed, margarine is a solid alternative.
- All-Purpose Flour: Forms the structure of the crust and thickens the filling; gluten-free flour works too!
- Salt: Enhances the overall flavor; any type of edible salt does the job.
- Large Eggs: They set the filling and make it rich; sadly, there’s no ideal substitute for this one.
- Lemon Zest & Juice: They’re the star of the show, providing that tangy kick and fresh, zesty flavor; in a pinch, use bottled lemon juice and maybe a bit of orange zest for a twist!
- Powdered Sugar: For dusting over the bars adding an extra layer of sweetness; if you don’t have it, a light sprinkle of granulated sugar can add a sweet crunch.
Get ready to whip up some seriously zesty and oh-so-refreshing Lemon Bars! These babies are super simple to make, and the payoff is huge—think sweet, tangy goodness in every bite!
Alrighty! First thing’s first, let’s get that oven all warmed up to 350°F. Yep, just hit the preheat and let it do its thing! Next, grab a 9×13-inch baking pan and line it with parchment paper. Make sure the paper hangs over the sides a bit; it’s gonna help us lift out those bars easily later on!
Now, for the crust! In your mixing bowl, blend together the sugar and butter until it’s nice and fluffy. Then, toss in the flour and salt, and mix until it all comes together—think crumbly but cool!
Dump that crust mix into the pan and press it down flat—you can use your hands or the bottom of a glass. Slide it into the oven for about 20 minutes. You’re looking for a light brown color around the edges. Then, let it chill and cool down a bit.
While the crust is getting its cool on, let’s whip up the filling! Mix together the eggs, sugar, lemon zest, lemon juice, and flour. Pour this deliciousness over the cooled crust.
Alright, it’s back to the oven with the pan! Bake it for 30 to 35 minutes or until the filling is set. Let it cool down, cut it into pieces, and give it a sprinkle of powdered sugar.
Frequently Asked Questions
How many lemons do I need to get 1 cup of lemon juice?
You’re gonna need about 4 to 6 lemons to get 1 cup of fresh, zesty lemon juice! It depends on the size and juiciness of the lemons, so always grab a couple of extras just in case!
Can I use bottled lemon juice instead of fresh?
Fresh is best for that zingy lemon punch, but if you’re jammed up, go for a top-quality, 100% pure bottled lemon juice. Just watch out for any added sugars or preservatives.
Can these be whipped up gluten-free?
Absolutely! Use your go-to gluten-free flour mix and keep an eye on the crust’s texture. You’re in for a gluten-free, lemony treat!
I’m feeling adventurous! Can I swap out lemons for other citrus fruits like limes or oranges?
Go for it! Swap the lemon juice and zest with lime for a zesty twist or orange for a sweet and tangy delight, and follow the recipe as is. Enjoy the citrusy adventure!
- Fine Zest: For the best lemon flavor, use a microplane for zesting to get fine, fluffy zest and avoid the bitter white pith beneath the yellow skin.
- Even Crust: Use a flat-bottomed measuring cup or glass to press the crust into your pan evenly. This helps in baking the crust uniformly and makes it crispier!
- Room Temp Eggs: Use room-temperature eggs for the filling. They mix more thoroughly into the batter, giving you a smoother, creamier texture.
- Sift the Flour: For the lemon filling, sift the flour before mixing to avoid any lumps in your beautifully smooth and tangy lemon layer.
- Chill before Cutting: Pop the baked and cooled bars in the fridge for a bit before cutting. It makes slicing way easier and keeps the edges crisp!
When it comes to storing these lemony delights, it’s pretty simple! Place them in an airtight container and they’ll be good in the fridge for up to 4 days. If you want to enjoy them for longer, go ahead and pop them in the freezer! They’ll keep well there for about 3 months.
When you’re ready to devour them, just thaw them in the fridge overnight and they’ll be as scrumptious as ever! Whether you’re grabbing one from the fridge or defrosting one for later, they’re sure to be a tangy treat!
These are the best lemon bars that I have ever made, and the best shortbread crust that I’ve had too. I will be making these again. Thank you!Kim Chalfant
Looking to elevate your lemon bar experience? Try pairing these tangy treats with a glass of sweet Moscato wine; its light, fruity notes complement the zesty lemon flavor perfectly! If wine isn’t your thing, a cold glass of milk or a hot cup of herbal tea, like chamomile or peppermint, also pairs wonderfully, balancing the tartness with a smooth finish.
Discover More Lemony Desserts
For the Crust
- Preheat the oven to 350°F.
- Prepare a 9×13-inch baking pan with parchment paper, make sure the parchment paper is long enough to come over the sides, this will make it easy to pull out the bars.
- In the bowl of your mixer add sugar and butter and beat using the paddle attachment until light. Add flour and salt and mix until the dough starts forming into a ball. It will still crumble easily.
- Dump the crumbled up crust dough into the prepared baking dish and flatten using your floured hands, sometimes I use the bottom of a glass or measuring cup to help flatten it. Transfer the crust to the oven and bake it for 20 minutes, until very lightly browned, you'll start seeing the edges brown. Let it cool and leave the oven on.
- Whisk together all the filling ingredients. Pour over the cooled crust.
- Transfer the baking pan back to the oven and bake for another 30 to 35 minutes or until the filling is set. Let it cool at room temperature. Cut into triangles or squares and dust with powdered sugar.
- Lemon Zest: Ensure to use fresh lemon zest for a flavorful punch. Avoid the white pith as it can be bitter.
- Pan Lining: Don’t skip lining your pan with parchment paper; it makes removal so much easier.
- Cooling Time: Allow the bars to cool completely before cutting to get clean, sharp edges.
- Powdered Sugar: Dusting with powdered sugar is optional but recommended for added sweetness and presentation.
- Serving Size: These can be cut into squares or triangles, depending on preference. Keep in mind the richness when deciding on the serving size!
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Recipe adapted from Ina Garten.
Recipe originally shared Dec, 17 2014.