Zesty Lemon Bars

why make this recipe

These lemon bars are bright, tangy, and not too sweet. They use simple ingredients and bake fast. They work for potlucks, snacks, or a sweet finish after dinner. If you like easy bar desserts, you might also enjoy a simple banana oatmeal bars recipe for another quick treat.

introduction

Pioneer Woman Lemon Bars are a classic, with a buttery crust and a smooth lemon filling. The crust is sturdy and golden. The filling is bright from fresh lemon juice and zest. You chill the bars so they slice clean. This recipe is friendly for cooks who like clear steps and quick prep.

how to make Pioneer Woman Lemon Bars

Make the crust first, then the lemon filling. Press the crust into the pan and bake until it browns at the edges. Whisk the filling well so it is smooth. Pour the filling over the hot crust and bake until it sets. For another bar-style dessert with a different flavor, try this easy caramel apple cheesecake bars recipe to compare textures and tastes.

Ingredients :

• 1-1/2 cup Sugar
• 1/4 cup Flour
• 4 whole Large Eggs
• Zest And Juice Of 4 Medium-sized Lemons — about 1 cup of lemon juice
• Powdered Sugar, For Sifting
• 2 cups Flour
• 1/2 cup Sugar
• 1/4 teaspoon salt
• 2 sticks (1 Cup) Salted Butter, Cut Into Small Cubes

Directions :

1. For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter. If you want a thicker crust, use a 9×9 pan instead.
2. Stir together the flour, sugar, and salt. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs.
3. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
4. For the filling: Stir together the sugar and flour. Crack in the eggs and whisk to combine.
5. Add the lemon zest and juice and mix until combined. Pour over the crust and bake for 20-30 minutes or until the lemon filling doesn’t jiggle.
6. Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.
7. Store leftover lemon bars in the fridge.

how to serve Pioneer Woman Lemon Bars

Cut the bars into squares after they chill and hold shape. Sift powdered sugar on top before serving. Serve chilled or at cool room temperature. They pair well with tea or coffee.

how to store Pioneer Woman Lemon Bars

Keep the bars in an airtight container in the fridge. They stay good for 4–5 days. For longer storage, freeze the bars in a single layer on a tray, then wrap and freeze up to 1 month. Thaw in the fridge before serving.

tips to make Pioneer Woman Lemon Bars

• Use fresh lemons for bright flavor and real zest.
• Press the crust evenly so the bars bake the same thickness.
• Let the bars chill fully for clean slices.
• If you need a change, read a savory recipe for contrast like this chicken pho style noodle soup to plan a full meal around the bars.
• Dust with powdered sugar just before serving to keep it fresh.

variation (if any)

• Add a thin layer of raspberry jam on the crust before pouring the filling for a fruity twist.
• Swap some lemon juice for lime juice for a different tang.
• Use unsalted butter and add a pinch more salt if you prefer less salt in the crust.

FAQs

Q: Can I use bottled lemon juice?
A: Fresh lemon juice gives the best flavor. Bottled juice works in a pinch but the taste will be less fresh.

Q: Can I make these bars in a 9×9 pan?
A: Yes. A 9×9 pan gives a thicker crust and filling. Watch the bake time and check for a set filling.

Q: How do I know when the filling is done?
A: The filling should not jiggle much in the center. It may have a slight wobble but should look mostly set.

Q: Can I reduce the sugar?
A: You can cut a small amount of sugar, but it will change texture and sweetness. Taste and adjust carefully.

Conclusion

For the original Pioneer Woman recipe and full details from Ree Drummond, see the original Pioneer Woman lemon bars recipe.

Lemon Bars

These lemon bars are bright, tangy, and not too sweet, featuring a buttery crust and a smooth lemon filling, perfect for potlucks or as a sweet finish after dinner.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 12 bars

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Crust

• 2 cups Flour All-purpose flour.
• 1/2 cup Sugar Granulated sugar.
• 1/4 teaspoon Salt
• 2 sticks Salted Butter, Cut Into Small Cubes Equivalent to 1 cup.

For the Filling

• 1-1/2 cups Sugar Granulated sugar.
• 1/4 cup Flour All-purpose flour.
• 4 whole Large Eggs
• Zest And Juice Of 4 medium-sized lemons Lemons — about 1 cup of lemon juice Use fresh lemons for best flavor.
• Powdered Sugar, For Sifting To dust on top before serving.

Method

 

Preparation of Crust

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-by-13-inch pan with butter.
2. Stir together the flour, sugar, and salt in a bowl.
3. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs.
4. Press the mixture into the prepared pan and bake until golden around the edges, about 20 minutes.

Preparation of Filling

1. In a separate bowl, stir together the sugar and flour.
2. Crack in the eggs and whisk to combine.
3. Add the lemon zest and juice and mix until combined.
4. Pour the filling over the hot crust and bake for 20-30 minutes or until the lemon filling doesn’t jiggle.
5. Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.

Notes

Store leftover lemon bars in an airtight container in the fridge. They stay good for 4–5 days. For longer storage, freeze the bars in a single layer on a tray, then wrap and freeze up to 1 month. Thaw in the fridge before serving.