Many of us crave that perfect balance of sweet and tart, especially when it comes in a form as delightful as lemon bars. This recipe is your golden ticket to achieving that dreamy, zesty dessert with minimal fuss and maximum flavor. Let’s dive into the world of buttery crusts and luscious lemon fillings!
Why This Recipe Works
- The crust is a no-fuss, press-in situation that bakes up buttery and crisp, providing the perfect base for the lemon layer.
- Our lemon filling strikes the ideal balance between sweet and tart, thanks to the perfect ratio of sugar to fresh lemon juice.
- These bars are baked at just the right temperature to ensure the filling sets beautifully without overcooking the crust.
- Dusting with powdered sugar not only adds a touch of sweetness but also gives these bars their classic, inviting appearance.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 2/3 cup fresh lemon juice (about 4 lemons)
- Powdered sugar, for dusting
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer
- Whisk
- Measuring cups and spoons
- Zester or grater (optional, for garnish)
Instructions
Preheat and Prep
Start by preheating your oven to 350°F (175°C). Lightly grease your 9×13 inch baking pan or line it with parchment paper for easy removal. This step ensures your lemon bars won’t stick and makes cleanup a breeze.
Make the Crust
In a large bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy. Gradually mix in 2 cups flour and salt until the dough comes together. Press this mixture evenly into the bottom of your prepared pan. Bake for 20 minutes, or until the edges are just starting to turn golden.
Prepare the Filling
While the crust bakes, whisk together the eggs, 1 1/2 cups granulated sugar, 1/4 cup flour, and fresh lemon juice until smooth. This mixture should be silky and free of lumps, ensuring a smooth filling for your bars.
Bake to Perfection
Once the crust is ready, pour the lemon filling over the hot crust and return to the oven. Bake for an additional 25 minutes, or until the filling is set and the edges are lightly browned. The center should be just firm to the touch.
Cool and Serve
Allow the bars to cool completely in the pan on a wire rack. Once cooled, dust with powdered sugar and cut into squares. For the cleanest cuts, use a sharp knife wiped clean between slices.
Tips and Tricks
For an extra zesty flavor, add the zest of one lemon to the filling mixture. If you’re short on time, you can use bottled lemon juice, but fresh is always best for that bright, vibrant taste. To prevent the powdered sugar from melting into the bars, wait until they’re completely cool before dusting. For a decorative touch, garnish with thin lemon slices or additional zest before serving.
Recipe Variations
- For a tropical twist, substitute half of the lemon juice with lime juice and add a tablespoon of coconut extract to the filling.
- Chocolate lovers can sprinkle mini chocolate chips over the crust before adding the lemon filling for a surprising contrast.
- Add a layer of raspberry jam between the crust and filling for a berry-lemon combo that’s irresistible.
- For a gluten-free version, use your favorite gluten-free flour blend in place of all-purpose flour.
Frequently Asked Questions
Can I make these lemon bars ahead of time?
Absolutely! These lemon bars can be made up to two days in advance. Just store them in an airtight container in the refrigerator until you’re ready to serve. The powdered sugar is best added right before serving to maintain its fresh appearance.
Why did my lemon bars turn out too runny?
If your lemon bars are too runny, it’s likely they needed more time in the oven. The filling should be set and just firm to the touch when done. Oven temperatures can vary, so consider using an oven thermometer to ensure accuracy.
Can I freeze lemon bars?
Yes, lemon bars freeze beautifully. Cool them completely, then wrap tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight and dust with powdered sugar before serving.
Summary
These super easy lemon bars are the perfect blend of sweet and tart, with a buttery crust and smooth lemon filling. Simple to make and impossible to resist, they’re sure to become a favorite.