Introduction & Inspiration: Sunshine in Every Square
These Lemon Bars are a classic dessert that’s always a hit! I love their bright, tangy lemon filling, their buttery shortbread crust, and their simple, elegant presentation. They’re the perfect balance.
The inspiration for this recipe comes from my love for all things lemon. And a desire to create a lemon bar that was both easy to make and intensely flavorful. I wanted a recipe.
I’ve experimented with different variations of lemon bar recipes over the years. And this one is my absolute favorite. It’s a recipe.
These Lemon Bars are perfect for any occasion, from a casual weeknight treat to a special gathering. They’re a guaranteed crowd-pleaser. And they’re a refreshing and delicious way to enjoy the bright flavor of lemon.
Nostalgic Appeal (and the Simplicity of a Classic Bar)
Lemon Bars, with their bright yellow filling and their buttery crust, evoke a sense of nostalgia and classic baking. They remind me of bake sales, potlucks, and the simple pleasure of a homemade treat.
This recipe captures that classic appeal. With its straightforward ingredient list and its easy preparation. It’s a way to enjoy a beloved dessert.
There’s something inherently satisfying about the combination of a tart, creamy filling and a buttery, crumbly crust. It’s a flavor and texture combination that’s both comforting and refreshing.
It’s the kind of dessert that’s perfect for sharing with friends and family. Or for enjoying all to yourself with a cup of tea or coffee. A moment of pure citrus bliss.
Homemade Focus (and the Superiority of Fresh Lemon)
I’m a strong advocate for homemade desserts, and these Lemon Bars are a perfect example of why. Making your own lemon bars allows you to control the ingredients. Resulting in a dessert.
Store-bought versions of lemon bars often lack the fresh, vibrant flavor and the perfect texture of homemade. When you make them from scratch, you can use high-quality ingredients. Like real butter and fresh lemons.
This recipe is a testament to the fact that homemade doesn’t have to be complicated. It requires just a few simple steps and readily available ingredients. Yet the results are far superior.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced baker. It’s a great way to experience the true flavors of lemon bars. And to enjoy.
Flavor Goal
The flavor goal of these Lemon Bars is to achieve a perfect balance of tart and sweet. With a bright, intensely lemony filling, a buttery, crumbly shortbread crust, and a dusting of powdered sugar for a touch of extra sweetness.
The crust, made with flour, sugar, salt, and butter. Provides a buttery and slightly sweet foundation for the lemon filling. It’s a simple shortbread crust.
The filling, made with sugar, flour, eggs, lemon zest, and fresh lemon juice. Is the star of the show. It’s intensely lemony, tangy, and creamy.
The powdered sugar topping adds a final touch of sweetness and a beautiful, snowy appearance. The overall effect is a lemon bar that’s both refreshing and satisfying.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Crust:
All-purpose flour forms the base of the shortbread crust. Granulated sugar adds a touch of sweetness.
Salt enhances the flavors of the other ingredients. Salted butter, cut into small cubes, provides richness and flavor.
For the Filling:
Granulated sugar provides sweetness. All-purpose flour helps to thicken the lemon filling.
Large eggs add richness and help to create a creamy, custard-like texture. Lemon zest and fresh lemon juice (from 4 medium-sized lemons) are essential.
Powdered sugar, for topping, adds a final touch of sweetness and a beautiful, snowy appearance.
Essential Equipment
You’ll need a few basic kitchen tools:
A 13-by-9-inch pan (or an 8-by-10-inch pan for thicker bars).
Large and medium bowls: For mixing.
A pastry cutter (or your fingers) for cutting the butter into the flour for the crust.
A whisk.
That’s it! This recipe is very straightforward in terms of equipment. The key is to have a good-quality baking pan.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the Crust:
- 2 cups all-purpose flour
- ½ cup sugar
- ¼ tsp. salt
- 1 cup salted butter, cut into small cubes, plus more for greasing
For the Filling:
- 1 ½ cups sugar
- ¼ cup flour
- 4 large eggs
- Zest and juice of 4 medium-sized lemons
- Powdered sugar, for topping
These amounts are from the recipe.
Remember to use fresh, high-quality ingredients whenever possible. Especially the butter and lemons.
Step-by-Step Instructions
Ready to bake some incredibly delicious Lemon Bars? Here’s a detailed, step-by-step guide:
1. Make the Crust:
Preheat the oven to 350°F (175°C).
Grease a 13-by-9-inch pan with butter. (Use an 8-by-10-inch pan if you’d like the layers to be a little thicker.)
In a large bowl, stir together the all-purpose flour, granulated sugar, and salt.
Add the cubed, cold butter.
Use a pastry cutter (or your fingers) to cut the butter into the flour mixture until it resembles fine crumbs. The butter should be evenly distributed.
Press the mixture into the prepared pan.
Bake until golden around the edges, about 20 minutes.
2. Make the Filling:
While the crust is baking, make the filling.
In a medium bowl, stir together the granulated sugar and all-purpose flour.
Crack in the eggs.
Whisk to combine until smooth.
Add the lemon zest and fresh lemon juice.
Mix until everything is well combined.
3. Pour Filling over Crust: Pour the lemon filling over the warm, pre-baked crust.
4. Bake:
Return the pan to the oven and bake until the filling is set, about 20 minutes more.
5. Cool and Chill:
Allow the lemon bars to cool completely in the pan.
Then, refrigerate for a minimum of 2 hours to allow the filling to firm up.
6. Top and Serve: Once chilled, sift powdered sugar generously over the top of the cooled lemon bars.
Cut into squares and serve. Enjoy your delicious, homemade Lemon Bars!
Troubleshooting
Here are common baking problems:
Problem: The crust is too crumbly.
Solution: Make sure you’re using cold butter and that you’re not overworking the mixture. You can also add a tablespoon or two of ice water if needed.
Problem: The crust is soggy.
Solution: Make sure you’re baking the crust until it’s golden brown before adding the filling.
Problem: The filling is too runny.
Solution: Make sure you’re baking the lemon bars long enough, until the filling is set. Also, make sure you’re chilling them thoroughly before serving.
Problem: The filling is too tart. Solution: Adjust to your taste next time.
Problem: The bars are sticking. Solution: Be sure to grease the pan.
Tips and Variations
Tips for making the perfect lemon bars:
Tip: For an even more intense lemon flavor, add a teaspoon of lemon extract to the filling.
Tip: If you don’t have a pastry cutter, you can use your fingers to work the butter into the flour.
Tip: To make sure your lemon bars are evenly baked, rotate the pan halfway through the baking time.
Variation: Use a different type of citrus fruit, such as lime, orange, or grapefruit, instead of lemon.
Variation: Add a layer of fresh berries, such as raspberries or blueberries, on top of the crust before adding the filling.
Variation: Sprinkle the top of the cooled lemon bars with toasted coconut flakes or chopped nuts.
Variation: Add a streusel topping.
Variation: Add a meringue topping.
Serving and Pairing Suggestions
Serving suggestions:
Serving Suggestions:
Serve the lemon bars chilled or at room temperature.
Serve them as a dessert for a spring or summer party, a potluck, a barbecue, or any casual gathering.
They’re also perfect for a simple weeknight treat or an afternoon snack.
Pairing Suggestions:
These lemon bars pair well with a variety of beverages.
A cup of tea (especially Earl Grey or lemon tea).
A glass of lemonade or iced tea.
A sparkling wine, such as Prosecco or Champagne.
A glass of milk.
They’re also delicious on their own! They are a bright treat.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 24 servings):
- Calories: Approximately 200-250
- Protein: 2-3 grams
- Fat: 10-15 grams (mostly from the butter)
- Carbohydrates: 25-30 grams
- Fiber: Less than 1 gram
This is a general estimate. These Lemon Bars are a relatively rich treat, due to the butter and sugar.
They do provide some vitamins and minerals from the lemons. They’re best enjoyed in moderation as part of a balanced diet.
You can reduce the fat and calories by using less butter in the crust.
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Lemon Bars
Description
These Lemon Bars are a classic dessert that’s always a hit! I love their bright, tangy lemon filling, their buttery shortbread crust, and their simple, elegant presentation. They’re the perfect balance.
Ingredients
For the Crust:
- 2 cups all-purpose flour
- ½ cup sugar
- ¼ tsp. salt
- 1 cup salted butter, cut into small cubes, plus more for greasing
For the Filling:
- 1 ½ cups sugar
- ¼ cup flour
- 4 large eggs
- Zest and juice of 4 medium-sized lemons
- Powdered sugar, for topping
Instructions
1. Make the Crust:
Preheat the oven to 350°F (175°C).
Grease a 13-by-9-inch pan with butter. (Use an 8-by-10-inch pan if you’d like the layers to be a little thicker.)
In a large bowl, stir together the all-purpose flour, granulated sugar, and salt.
Add the cubed, cold butter.
Use a pastry cutter (or your fingers) to cut the butter into the flour mixture until it resembles fine crumbs. The butter should be evenly distributed.
Press the mixture into the prepared pan.
Bake until golden around the edges, about 20 minutes.
2. Make the Filling:
While the crust is baking, make the filling.
In a medium bowl, stir together the granulated sugar and all-purpose flour.
Crack in the eggs.
Whisk to combine until smooth.
Add the lemon zest and fresh lemon juice.
Mix until everything is well combined.
3. Pour Filling over Crust: Pour the lemon filling over the warm, pre-baked crust.
4. Bake:
Return the pan to the oven and bake until the filling is set, about 20 minutes more.
5. Cool and Chill:
Allow the lemon bars to cool completely in the pan.
Then, refrigerate for a minimum of 2 hours to allow the filling to firm up.
6. Top and Serve: Once chilled, sift powdered sugar generously over the top of the cooled lemon bars.
Cut into squares and serve. Enjoy your delicious, homemade Lemon Bars!
Recipe Summary and Q&A
Let’s recap this delicious Lemon Bars baking journey!
Summary: These Lemon Bars feature a buttery shortbread crust and a tangy, creamy lemon filling, dusted with powdered sugar. They’re a classic dessert that’s perfect for any occasion.
Q&A:
Q: Can I make these lemon bars ahead of time?
A: Yes, you can make these lemon bars up to 2 days in advance. Store them, covered, in the refrigerator.
Q: Can I freeze these lemon bars?
A: Yes, you can freeze these lemon bars. Wrap them tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Q: I don’t have a 13-by-9-inch pan. Can I use a different size?
A: Yes, you can use an 8-by-10-inch pan for thicker bars, or adjust to other sizes.
Q: Can I use bottled lemon juice? A: While it is an option, fresh lemon juice is best.
Q: Can I add other fruit? A: Absolutely! Get creative.