A bright, tangy lemon bar you can make fast with simple ingredients.
introduction
These Super Easy Lemon Bars are bright, sweet, and ready in about an hour. The crust is a simple shortbread and the top is a smooth lemon curd. If you like easy baking, you will enjoy this recipe and it pairs well with many simple breads and snacks like an easy sourdough sandwich bread recipe.
why make this recipe
Make this recipe when you want a quick, fresh dessert that looks and tastes special. It uses common ingredients and needs little skill. The bars are great for potlucks, snacks, or a quick dessert after dinner. They also store well and travel easily, like the tips in this soft sourdough sandwich bread guide show for other simple bakes.
how to make Super Easy Lemon Bars
Ingredients :
- 1/2 cup Unsalted Butter (room temperature)
- 1 cup All-Purpose Flour
- 1/4 cup Powdered Sugar
- 1/2 cup Lemon Juice (2-3 lemons)
- 1 tbsp Lemon Zest (finely grated)
- 3 Large Eggs (room temperature)
- 1 1/2 cups Granulated Sugar
- 1/2 cup All-Purpose Flour (sifted)
- Powdered Sugar (for dusting)
Directions :
shortbread crust
- Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch pan.
- Beat 1/2 cup butter with 1 cup flour and 1/4 cup powdered sugar until it forms a crumbly dough.
- Press the dough evenly into the bottom of the pan.
- Bake for 15-18 minutes or until the edges are light golden. Remove from oven and let cool slightly.
lemon curd filling
- Whisk together 3 eggs, 1 1/2 cups granulated sugar, 1/2 cup lemon juice, 1 tbsp lemon zest, and 1/2 cup sifted flour until smooth.
- Pour the lemon mixture over the warm crust.
- Bake for 18-22 minutes until the filling is set and the top is just firm.
- Let cool to room temperature, then chill in the fridge for at least 1 hour.
- Dust with powdered sugar and cut into bars.
how to serve Super Easy Lemon Bars
Cut into squares and serve cold or at room temperature. Dust with powdered sugar right before serving for a pretty look. These bars pair well with tea or coffee.
how to store Super Easy Lemon Bars
Keep bars in an airtight container in the fridge for up to 4 days. For longer storage, freeze individual bars wrapped in plastic and foil for up to 2 months. Thaw in the fridge before serving.
tips to make Super Easy Lemon Bars
- Use room-temperature eggs and butter for a smooth filling and even crust.
- Press the crust firmly into the pan for a neat edge.
- Taste the lemon mixture before baking; add a bit more sugar if your lemons are very tart.
- Chill fully before cutting to get clean slices.
- Line the pan with parchment paper to lift bars out easily.
variation (if any)
- Add a light dusting of grated white chocolate for a sweet twist.
- Mix 1 teaspoon of poppy seeds into the filling for texture.
- Use lime juice instead of lemon for a different tang.
FAQs
Q: Can I use bottled lemon juice?
A: Yes, but fresh lemon juice gives a brighter flavor.
Q: Can I make these gluten-free?
A: Yes. Replace all-purpose flour with a 1:1 gluten-free flour blend.
Q: Do I need to chill the bars before cutting?
A: Yes. Chilling helps the filling set and makes clean slices.
Q: Can I halve the recipe?
A: Yes. Use a smaller pan and check the baking time often.
Q: How long do they last at room temperature?
A: It is safer to store lemon bars in the fridge; at room temperature, keep them covered and eat within one day.
Conclusion
These Super Easy Lemon Bars are a fast, bright dessert perfect for many occasions. For another simple version and step-by-step photos, see the Super Easy Lemon Bars recipe on Beyond the Butter. For a different five-ingredient approach and tips, check the Lemon Bars recipe at The Kitchn.
Super Easy Lemon Bars
Ingredients
Method
- Preheat oven to 350°F (175°C) and lightly grease an 8×8-inch pan.
- Beat 1/2 cup butter with 1 cup flour and 1/4 cup powdered sugar until it forms a crumbly dough.
- Press the dough evenly into the bottom of the pan.
- Bake for 15-18 minutes or until the edges are light golden. Remove from oven and let cool slightly.
- Whisk together 3 eggs, 1 1/2 cups granulated sugar, 1/2 cup lemon juice, 1 tbsp lemon zest, and 1/2 cup sifted flour until smooth.
- Pour the lemon mixture over the warm crust.
- Bake for 18-22 minutes until the filling is set and the top is just firm.
- Let cool to room temperature, then chill in the fridge for at least 1 hour.
- Dust with powdered sugar and cut into bars.