why make this recipe
This lemon bars recipe is bright, simple, and sweet. It uses common pantry items and gives a crisp crust with a tangy lemon filling. It is fast to make and works for snacks, potlucks, and dessert plates.
introduction
These Pioneer Woman Lemon Bars mix a buttery crust with a smooth lemon filling. They cool in the fridge and cut cleanly. If you like hearty morning dishes from the same cook, try the Pioneer Woman breakfast casserole recipe for a full menu idea.
how to make Pioneer Woman Lemon Bars
Make the crust first, then the lemon filling, and cool well. Press the crust into the pan so the bars hold their shape. Bake the filling until it sets but does not jiggle. For a savory meal to serve with these bars, you might also enjoy the Pioneer Woman chicken rice casserole.
Ingredients :
- 1-1/2 cup Sugar
- 1/4 cup Flour
- 4 whole Large Eggs
- Zest And Juice Of 4 Medium-sized Lemons — about 1 cup of lemon juice
- Powdered Sugar, For Sifting
- 2 cups Flour
- 1/2 cup Sugar
- 1/4 teaspoon salt
- 2 sticks (1 Cup) Salted Butter, Cut Into Small Cubes
Directions :
- For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter. If you want a thicker crust, use a 9×9 pan instead.
- Stir together the flour, sugar, and salt. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs.
- Press into the prepared pan and bake until golden around the edges, about 20 minutes.
- For the filling: Stir together the sugar and flour. Crack in the eggs and whisk to combine.
- Add the lemon zest and juice and mix until combined. Pour over the crust and bake for 20-30 minutes or until the lemon filling doesn’t jiggle.
- Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.
- Store leftover lemon bars in the fridge.
how to serve Pioneer Woman Lemon Bars
Cut the bars into squares and dust powdered sugar on top. Serve cold or slightly chilled. They pair well with coffee, tea, or a light scoop of vanilla ice cream.
how to store Pioneer Woman Lemon Bars
Keep the lemon bars in an airtight container in the fridge. They stay fresh for up to 4-5 days. You can also freeze them for longer storage; thaw in the fridge before serving.
tips to make Pioneer Woman Lemon Bars
- Press the crust firmly so it does not crumble when you cut bars.
- Use fresh lemons for the best bright flavor.
- Cool the bars fully in the fridge before cutting to get neat squares.
- If the filling seems too jiggly, give it a few more minutes in the oven.
variation (if any)
- Add a light sprinkle of lemon zest on top after sifting powdered sugar for extra color.
- For a stronger lemon taste, add a little more lemon zest.
- Use salted or unsalted butter but adjust salt in crust if needed.
FAQs
Q: Can I use bottled lemon juice?
A: Fresh lemon juice gives better flavor, but bottled juice can work if fresh is not available.
Q: Can I make these in a 9×9 pan?
A: Yes. A 9×9 pan will give you thicker bars and may need a few extra minutes to bake.
Q: How do I know when the filling is done?
A: The filling should not jiggle in the center. It will be set but still slightly soft.
Q: Can I halve the recipe?
A: Yes. Use a smaller pan and check baking time; the filling may set faster.
Conclusion
For the original detailed recipe and tips from the creator, see Pioneer Woman’s lemon bars recipe page. For another write-up and step-by-step notes on this recipe, you can read the guide at Pioneer Woman Lemon Bars – Jen Around the World.
Lemon Bars
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9-by-13-inch pan with butter.
- In a bowl, stir together the flour, sugar, and salt.
- Add the butter and use a pastry cutter to mix until the mixture resembles fine crumbs.
- Press the mixture into the prepared pan and bake until golden around the edges, about 20 minutes.
- In a bowl, stir together the sugar and flour.
- Crack in the eggs and whisk until well combined.
- Add the lemon zest and juice, mixing until combined.
- Pour the filling over the crust and bake for 20-30 minutes or until the filling doesn’t jiggle.
- Allow to cool in the fridge for a minimum of 2 hours.
- Sift powdered sugar over the top before cutting into squares.