How To Make Classic Lemon Bars
Recipe Overview
Overview
Lemon bars are a delightful treat that perfectly balances sweetness and tartness, making them a favorite for many. This recipe starts with a buttery shortbread crust that is easy to prepare and forms the perfect base for the lemon filling. The crust is baked until lightly golden, providing a satisfying texture that contrasts beautifully with the smooth lemon custard on top.
The filling is where the magic happens, combining fresh lemon juice, zest, and eggs to create a rich, tangy custard. The key to achieving the right flavor is using fresh lemons, as the zest and juice work together to create that signature lemony taste. It’s important to whisk the ingredients thoroughly to ensure a smooth filling that sets perfectly in the oven.
Once baked, these lemon bars are cooled and chilled, allowing the flavors to meld and the texture to firm up. A dusting of powdered sugar on top not only adds sweetness but also makes for a beautiful presentation. Whether you’re serving them at a spring gathering or enjoying them as a sweet treat at home, these lemon bars are sure to impress.
This recipe is not only simple but also versatile. You can easily adjust the sweetness based on your preference, especially if using Meyer lemons, which are naturally sweeter. Overall, these lemon bars are a must-try for anyone who loves citrus desserts.
Recipe Details
Steps & Tips
Line a 13 by 9 baking pan with parchment paper.
Tip: Pinching the corners of the parchment paper creates margins for your edges.
Preheat your oven to 350 degrees Fahrenheit.
In a stand mixer, cream together half a pound of unsalted softened butter with half a cup of sugar.
Add one and a half teaspoons of vanilla extract, two cups of all-purpose flour, and a quarter teaspoon of salt.
Continue mixing until the mixture is crumbly and no dry flour streaks remain.
Transfer the mixture into your lined baking pan and spread it evenly.
Place the pan in the preheated oven and bake at 350 degrees Fahrenheit for 18 to 20 minutes.
Transfer the pan to a wire rack and let it cool slightly.
Tip: Let the crust cool slightly before adding the lemon filling.
Zest about five large or eight medium lemons to get two tablespoons of fresh lemon zest.
Tip: Always zest lemons before juicing, as a squeezed lemon is difficult to zest.
Squeeze one whole cup of fresh lemon juice.
Tip: Use freshly squeezed lemon juice for the best flavor.
In a large mixing bowl, crack seven large room temperature eggs and add three cups of granulated sugar.
Thoroughly whisk together the eggs and sugar until well blended.
Transfer to a preheated oven at 350 degrees Fahrenheit and bake for about 30 to 35 minutes.
Tip: To test for doneness, give the pan a little jolt; there should be no wobbling in the center.
Pour the lemon custard filling over your pre-baked crust.
Tip: Golden-brown spots on top of the lemon bars are normal and will be covered with powdered sugar.
Let the pan cool at room temperature for at least one hour.
Refrigerate for two hours before serving.
Cut the lemon bars into even portions.
Tip: Use a damp paper towel to wipe the blade between slices for a clean cut.
Dust the top of the lemon bars with powdered sugar before serving.
Tip: If using Meyer lemons, cut back on the sugar as they are naturally less sour.
Tip: These lemon bars can be made ahead and even frozen.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Oil
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using fresh lemon juice and zest enhances the flavor of lemon bars significantly.
- •The shortbread crust provides a buttery base that complements the tart lemon filling.
- •Allowing the lemon bars to chill in the refrigerator helps them set properly.
- •Dusting with powdered sugar adds a sweet finish and visual appeal to the bars.
