why make this recipe
Lemon bars are bright, sweet, and easy to make. They use simple pantry ingredients and bake fast. If you like plain bar recipes, you might also enjoy a soft fruit bar like banana oatmeal bars for a different snack.
introduction
This lemon bars recipe makes a tender short crust and a tart lemon filling. You bake the crust first, then pour the lemon mix over it and bake again. The result is a clean, fresh dessert that many people enjoy.
how to make Lemon Bars
Follow these clear steps to make the bars. Press the crust into the pan and bake first. Then mix the lemon filling and pour it over the warm crust, and bake again until set. For ideas on other bar crusts and fillings, see a rich option like caramel apple cheesecake bars to compare textures and flavors.
Ingredients :
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon baking powder
- Powdered sugar for dusting
Directions :
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish.
- In a mixing bowl, combine flour, softened butter, powdered sugar, and salt until crumbly. Press the mixture into the bottom of the prepared baking dish to form the crust.
- Bake the crust in the preheated oven for 15 minutes.
- In a separate bowl, whisk together granulated sugar, eggs, lemon juice, lemon zest, and baking powder until smooth.
- Pour the lemon filling over the baked crust and return to the oven. Bake for an additional 20 minutes or until set.
- Let the lemon bars cool completely, then dust with powdered sugar before cutting into squares and serving.
how to serve Lemon Bars
Cut the cooled bars into squares and dust with powdered sugar. Serve cold or at room temperature. For a simple meal plan, the bars pair well with light drinks or a warm bowl of soup like chicken pho style noodle soup if you want contrast on the table.
how to store Lemon Bars
Let bars cool fully. Put them in an airtight container. Store at room temperature for one day or in the fridge for up to five days. For longer storage, freeze the bars wrapped well for up to two months.
tips to make Lemon Bars
- Use fresh lemon juice and zest for the best bright flavor.
- Press the crust evenly so baking is uniform.
- Do not overbake the filling; it should be just set.
- Cool the bars fully before dusting with powdered sugar so it does not melt.
variation (if any)
- Add a light dusting of coconut or finely chopped nuts to the crust for texture.
- Make the filling less tart by lowering lemon juice to 1/3 cup and adding a splash of milk.
- For a gluten-free option, use a gluten-free flour blend in the crust.
FAQs
Q: Can I use bottled lemon juice?
A: You can, but fresh lemon juice gives a brighter, fresher taste.
Q: How do I know when the lemon filling is done?
A: The filling is done when the center looks set and not runny. It may jiggle slightly but should not be liquid.
Q: Can I double the recipe?
A: Yes. Use a larger pan and watch the baking time; it may need a few more minutes.
Q: Can I use less sugar?
A: You can reduce sugar a little, but the lemon is tart so cutting too much may change the balance.
Conclusion
For another trusted take on lemon bars and a shortbread crust method, see Lemon Bars with Shortbread Crust – Sally’s Baking Addiction.
Lemon Bars
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish.
- In a mixing bowl, combine flour, softened butter, powdered sugar, and salt until crumbly. Press the mixture into the bottom of the prepared baking dish to form the crust.
- Bake the crust in the preheated oven for 15 minutes.
- In a separate bowl, whisk together granulated sugar, eggs, lemon juice, lemon zest, and baking powder until smooth.
- Pour the lemon filling over the baked crust and return to the oven. Bake for an additional 20 minutes or until set.
- Let the lemon bars cool completely, then dust with powdered sugar before cutting into squares and serving.