Description
Ever dreamed of a dessert that balances zesty lemon tang with sweet, buttery goodness in one bite? The Best Lemon Bars are just that—a classic treat with a buttery shortbread crust and a silky, tart lemon filling that’s sure to brighten any day
Ingredients
For the Crust:
- 2 cups all-purpose flour: Forms the base of the buttery, shortbread-like crust.
- 1 cup butter, softened: Adds richness and a tender, crumbly texture.
- ½ cup white sugar: Sweetens the crust and helps it crisp up.
For the Filling:
- 1 ½ cups white sugar: Balances the tartness of the lemon juice.
- ¼ cup all-purpose flour: Thickens the filling for a smooth, set texture.
- 4 eggs: Create a creamy, custard-like filling.
- 2 lemons, juiced (about ⅓ cup juice): Provides the bright, tangy lemon flavor.
Why These Ingredients Matter
- Butter: Softened butter ensures a tender, flaky crust that melts in your mouth.
- Lemon Juice: Freshly squeezed lemon juice gives the filling its vibrant, tart kick.
- Eggs: Bind the filling and create a silky, custard-like texture.
- Flour: Used in both the crust and filling to provide structure and thickness.
Substitutions and Variations
- Lemon Juice: Use bottled lemon juice if fresh lemons aren’t available, or try lime juice for a twist.
- Flour: Swap with a gluten-free all-purpose flour blend for a gluten-free version.
- Butter: Use vegan butter for a dairy-free crust.
- Add-Ins: Add 1 teaspoon lemon zest to the filling for extra zing or a pinch of ginger for warmth.
- Vegan Option: Replace eggs with a vegan egg substitute (like aquafaba, 3 tbsp per egg) and use vegan butter.
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Ensure 1 cup butter is softened for the crust and gather all ingredients.
- Line a 9×13-inch baking pan with parchment paper for easy removal (optional, but ungreased works fine).
Tip: Softened butter should be pliable but not melted for the best crust texture.
Step 2: Make the Crust
- In a medium bowl, blend 2 cups all-purpose flour, 1 cup softened butter, and ½ cup white sugar with a fork, pastry cutter, or hand mixer until well combined and crumbly.
- Press the mixture evenly into the bottom of an ungreased 9×13-inch baking pan.
- Bake for 15 minutes, or until firm and lightly golden.
Tip: Press the crust firmly but evenly to avoid a crumbly or uneven base.
Step 3: Prepare the Lemon Filling
- In another medium bowl, whisk together 1 ½ cups white sugar and ¼ cup all-purpose flour.
- Whisk in 4 eggs until fully combined.
- Add the juice of 2 lemons (about ⅓ cup) and whisk until smooth and lump-free.
Tip: Strain the lemon juice to remove pulp or seeds for a silky filling.
Step 4: Bake the Bars
- Pour the lemon filling over the hot baked crust, spreading it evenly.
- Bake for an additional 20 minutes, or until the filling is set but still slightly jiggly in the center.
Tip: The filling should be set but not browned—check at 18 minutes to avoid overbaking.
Step 5: Cool and Cut
- Remove the pan from the oven and let the bars cool completely in the pan, about 1-2 hours, to allow the filling to firm up.
- Once cooled, cut into 24 uniform squares using a sharp knife.
Tip: Chill the bars for 30 minutes before cutting for cleaner slices.
Step 6: Serve
- Serve as is or dust with powdered sugar for a classic, elegant look.
Tip: Use a fine sieve to dust powdered sugar evenly for a professional finish.