why make this recipe
This Lemon Bars recipe is quick, bright, and easy. It uses simple pantry items and gives a tangy, sweet result. It is great for a small party or a weeknight treat.
introduction
Lemon Bars are a sunny dessert with a buttery crust and a zesty top. This version is easy for beginners and tastes fresh. It pairs well with many meals, even savory ones like quick lemon chicken.
how to make Lemon Bars
You make the crust first, then bake it. While the crust bakes, whisk the lemon filling. Pour the filling over the hot crust and bake again until set. Let the bars cool fully so the filling firms up. Then cut into squares and dust with powdered sugar.
Ingredients :
1 cup all-purpose flour, 1/2 cup powdered sugar, 1/2 cup butter, softened, 1 cup granulated sugar, 2 large eggs, 1/4 cup fresh lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon baking powder
Directions :
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a bowl, mix the flour and powdered sugar. Cut in the butter until the mixture resembles coarse crumbs. Press the mixture into the bottom of the prepared pan.
- Bake in the preheated oven for 15 minutes.
- In another bowl, whisk together sugar, eggs, lemon juice, lemon zest, and baking powder. Pour over the baked crust.
- Bake for an additional 20 minutes, or until set.
- Allow to cool, then cut into squares and dust with powdered sugar before serving.
how to serve Lemon Bars
Serve the bars at room temperature or chilled. Cut into small squares for a party or larger pieces for a family dessert. They go well with tea, coffee, or a tart fruit plate like raspberry cheesecake bars.
how to store Lemon Bars
Cool the bars completely. Store them in an airtight container. Keep at room temperature for 1 day or in the fridge for up to 5 days. You can freeze squares for up to 2 months; thaw in the fridge before serving.
tips to make Lemon Bars
- Press the crust firmly and evenly into the pan for a sturdy base.
- Use fresh lemon juice for the best flavor.
- Let the bars cool fully before cutting to avoid a messy slice.
- Dust with powdered sugar just before serving to keep it fresh.
variation (if any)
- Add a teaspoon of vanilla to the filling for a milder lemon taste.
- Stir in a handful of blueberries before baking for a fruit twist.
- Use a shortbread crust for a richer base.
FAQs
Q: Can I use bottled lemon juice?
A: You can, but fresh lemon juice gives a brighter, fresher taste.
Q: How do I know when the filling is set?
A: The center should look mostly firm and not jiggly. It will firm more as it cools.
Q: Can I make these ahead?
A: Yes. Make them a day ahead and keep them in the fridge. They hold well and taste good the next day.
Q: Can I reduce the sugar?
A: You can cut a little sugar, but the balance of sweet and tart may change.
Q: Do I need to line the pan with foil or parchment?
A: Lining the pan makes it easy to lift the bars out for neat cutting, but greasing the pan also works.
Conclusion
For a detailed photo guide and a shortbread crust option, see Lemon Bars with Shortbread Crust – Sally’s Baking. If you want another popular method and tips, try Best Lemon Bars Recipe – How to Make Lemon Squares.
Lemon Bars
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- In a bowl, mix the flour and powdered sugar. Cut in the butter until the mixture resembles coarse crumbs.
- Press the mixture into the bottom of the prepared pan.
- Bake in the preheated oven for 15 minutes.
- In another bowl, whisk together sugar, eggs, lemon juice, lemon zest, and baking powder. Pour over the baked crust.
- Bake for an additional 20 minutes, or until set.
- Allow to cool completely, then cut into squares.
- Dust with powdered sugar just before serving.