Easy Lemon Bars
Alright, listen up, home cooks! Craving sunshine in a bar? Let’s ditch the heavy cakes and churn out some tangy little bursts of joy – because these ain’t your grandma’s lemon bars.
Forget about soggy crusts and gummy fillings – we’re talking buttery shortbread that snaps with every bite, cradling a lemon curd so vibrant it’ll pucker your lips and make your eyes squint (in the best way possible).
This recipe is like a summer vacation squeezed into a baking pan, and it’s easier than mastering a soufflé (no whisking marathons here!). So grab your mixing bowls, put on your brightest apron, and get ready to whip up these sunshine squares that’ll have you saying “citrus, please!” in no time.
Trust me, these lemon bars are the perfect bite-sized escape hatch from the ordinary – let’s bake some sunshine!
Ready to dive in? Grab the full recipe below and prepare to impress your taste buds (and anyone lucky enough to snag a bar!).
Questions I often get for this recipe:
Q: Can I use almond flour instead of all-purpose flour for a gluten-free option?
Answer: Yes, you can substitute almond flour for all-purpose flour in a 1:1 ratio. However, the crust may be slightly crumblier.
Q: I don’t have a pastry cutter. Can I use a fork or my fingers to work in the butter?
Answer: Absolutely! Both a fork and your fingers can be used to achieve the desired crumbly texture for the crust.
Q: Can I use bottled lemon juice instead of fresh lemons?
Answer: Yes, you can use bottled lemon juice. However, fresh lemon juice will provide a brighter and more tart flavor.
Q: I don’t have lemon zest. Is it necessary?
Answer: While not essential, lemon zest adds a lovely citrus aroma and flavor to the filling. If you don’t have it, you can omit it or substitute 1/2 teaspoon of lemon extract.
What you need to make these delicious bars:
Ingredients:
Crust:
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
Filling:
3 large eggs
1 cup granulated sugar
3 tablespoons all-purpose flour
1 tablespoon lemon zest
1/3 cup lemon juice (about 2 lemons)
1/2 teaspoon baking powder
How to make the lemon bars:
Instructions:
Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper for easy removal.
Make the crust: In a medium bowl, whisk together flour, powdered sugar, and salt. Using a pastry cutter or your fingers, work in the softened butter until the mixture resembles coarse crumbs. Press the crumbly mixture evenly into the bottom of the prepared pan.
Bake the crust: Bake the crust for 15-20 minutes, or until lightly golden brown around the edges. Let it cool slightly while you prepare the filling.
Make the filling: In a large bowl, whisk together eggs, sugar, flour, lemon zest, lemon juice, and baking powder until smooth and well combined.
Pour the filling: Pour the filling over the cooled crust, ensuring it spreads evenly.
Bake the bars: Bake the lemon bars for 20-25 minutes, or until the filling is set and barely jiggles in the center.
Cool and cut: Let the bars cool completely in the pan at room temperature, then refrigerate for at least 2 hours (preferably overnight) to set further before cutting into squares.
Tips:
For a more flavorful crust, use brown butter instead of regular butter. Simply melt the butter in a saucepan over medium heat, stirring constantly, until it turns golden brown and releases a nutty aroma. Let it cool slightly before using in the recipe.
If you don’t have powdered sugar, you can grind regular granulated sugar in a food processor until fine.
To prevent the bars from sticking to the pan, dust them with powdered sugar before cutting.
These lemon bars are best enjoyed within 3-4 days, stored in an airtight container in the refrigerator.
Printable Recipe:
Easy Lemon Bars
Ingredients
Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
Filling
- 3 large eggs
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon zest
- 1/3 cup lemon juice (about 2 lemons)
- 1/2 teaspoon baking powder
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper for easy removal.
- Make the crust: In a medium bowl, whisk together flour, powdered sugar, and salt. Using a pastry cutter or your fingers, work in the softened butter until the mixture resembles coarse crumbs. Press the crumbly mixture evenly into the bottom of the prepared pan.
- Bake the crust: Bake the crust for 15-20 minutes, or until lightly golden brown around the edges. Let it cool slightly while you prepare the filling.
- Make the filling: In a large bowl, whisk together eggs, sugar, flour, lemon zest, lemon juice, and baking powder until smooth and well combined.
- Pour the filling: Pour the filling over the cooled crust, ensuring it spreads evenly.
- Bake the bars: Bake the lemon bars for 20-25 minutes, or until the filling is set and barely jiggles in the center.
- Cool and cut: Let the bars cool completely in the pan at room temperature, then refrigerate for at least 2 hours (preferably overnight) to set further before cutting into squares.
Notes
- For a more flavorful crust, use brown butter instead of regular butter. Simply melt the butter in a saucepan over medium heat, stirring constantly, until it turns golden brown and releases a nutty aroma. Let it cool slightly before using in the recipe.
- If you don't have powdered sugar, you can grind regular granulated sugar in a food processor until fine.
- To prevent the bars from sticking to the pan, dust them with powdered sugar before cutting.
- These lemon bars are best enjoyed within 3-4 days, stored in an airtight container in the refrigerator.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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