Lemon Bars

There’s something downright magical about biting into a lemon bar. It’s like the first day of spring packed into a pastry—a bright, zingy lemon filling resting on a buttery shortbread crust. They’re sweet, with just enough tartness to keep things interesting. If you’ve never tried making your own lemon bars, you’re in for a treat. Once you make these, you’ll wonder why it took you so long to whip them up. Easy to make, hard to mess up, these lemon bars are my go-to when I need a little pick-me-up.

Every time I make these lemon bars, my husband and kids seem to appear in the kitchen just as I’m pulling them out of the oven. It’s like they have a sixth sense for citrusy decadence. The other day, I caught my husband sneaking a bite right off the cooling rack. Since then, they’ve become a dessert staple at every family gathering. And let’s not forget those cozy Sundays at home when they accompany our lazy brunches.

How to Make It

Making these lemon bars is as easy as pie, probably easier! I start with the shortbread crust, mixing butter and sugar until they’re best friends. Then, there’s a little dance with some flour until we form a dough. Pop that in the oven for a bit and then comes the juicy part—literally. Whip up a lemony filling with plenty of zest. Don’t skimp on that lemon zest, friends; it’s where all the magic lives! Pour it over the baked crust and let it transform into bliss in your oven. The hardest part? Waiting for them to cool before diving in.

✔Ingredient Notes

– Lemon Zest: This is the crowned jewel of these bars. Overflowing with citrus oils, it’s what makes the filling sing.
– All-Purpose Flour: Don’t try to be fancy here. Regular flour works perfectly. I once tried cake flour, and it was more meh than yay.
– Sugar: You can play around with this. Once, I swapped some out for honey when my pantry was bare. Different, but delicious.

✔Recipe Steps

1. Preheat the oven to 350°F (175°C).
2. Mix butter and sugar until creamy.
3. Stir in flour until a dough forms.
4. Press dough into a baking dish and bake for 20 minutes.
5. Combine lemon juice, lemon zest, eggs, and sugar.
6. Pour over the baked crust and bake for another 25 minutes.

What to Serve It With

These tangy treats are fantastic with a hot cup of tea or coffee. They pair exquisitely with vanilla ice cream or whipped cream if you’re feeling extra indulgent. If you’re inclined to a touch of salty alongside your sweet, a handful of pistachios can elevate your snacking experience.

✔Tips & Mistakes

If your bars end up too tart, remember to watermark your lemon zest better next time. And, don’t forget the salt; a pinch goes a long way in balancing flavors.

✔Storage Tips

Store these bars in an airtight container, layered between parchment. Pop them in the fridge, and they’ll last up to a week. Cold lemon bars for breakfast? Yes, please. They perk right up with a quick zap in the microwave if you prefer them warm.

✔Variations and Substitutions

In a pinch, any citrus will do—orange or lime both work wonders. No lemons? Don’t despair; use half lemon, half lime juice for a tangy twist. Swap regular butter for coconut oil if that’s your jam, though you’ll miss out on the buttery undertones.

Frequently Asked Questions

Lemon Bars

These tangy and sweet lemon bars have a buttery crust and a bright, lemony filling perfect for any occasion.

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 0.5 cup powdered sugar
• ▢ 0.75 cup unsalted butter cold and cut into pieces
• ▢ 1.25 cups granulated sugar
• ▢ 0.33 cup all-purpose flour for filling
• ▢ 4 large eggs
• ▢ 0.5 cup fresh lemon juice about 2-3 lemons
• ▢ 1 tablespoon lemon zest finely grated

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
• In a mixing bowl, combine 1.5 cups flour and powdered sugar for the crust. Cut in the cold butter pieces until mixture resembles coarse crumbs.
• Press the crust mixture firmly into the bottom of the prepared pan. Bake for 15-18 minutes until lightly golden.
• While crust bakes, whisk together granulated sugar, 0.33 cups flour, eggs, lemon juice, and lemon zest until smooth.
• Pour lemon filling over the hot crust and return to the oven. Bake for 20-25 minutes until filling is set.
• Remove from oven and let cool completely before slicing into bars. Dust with powdered sugar if desired.

Notes

Store lemon bars in an airtight container in the refrigerator for up to 4 days.