Lemon Bars
Yield: 24 servings
This easy lemon bars recipe is loaded with fresh lemon flavor and has the best shortbread cookie crust. These sunshiny bars are the perfect lemon dessert for summer potlucks and BBQs!
Ingredients
for the crust:
- 1 cup unsalted butter softened (not melted)
- 2 cup all-purpose flour
- 1 cup powdered sugar
- ⅛ teaspoon kosher salt
for the lemon filling:
- 6 large eggs
- 3 cup granulated sugar
- 4 tablespoons grated lemon zest - here's my favorite zester
- ½ cup fresh lemon juice
- 1 cup all-purpose flour
Instructions
- Preheat oven to 350° F. Lightly spray a 9″ x 13″ glass or ceramic baking pan with cooking spray. Or for clean cuts: line the pan with parchment paper, leaving an overhang on the long sides - and then use the sides to lift the finished bars out for easier cutting. Set aside.
For the Crust
- In a medium bowl, combine the butter, flour, powdered sugar, and salt. Mix with a large spoon or your fingers until well combined. Shape the dough into a ball and then pat it evenly into your prepared pan. Bake for 15 to 20 minutes, or until set and just beginning to turn color. Remove from oven.
For the Lemon Filling
- While the crust is baking, prepare the lemon filling. With an electric mixer on medium speed, beat together the eggs, sugar, lemon zest, lemon juice, and flour. Pour mixture over the warm baked crust and bake for an additional 30 to 35 minutes, or until the center is set and no longer jiggly. The top should be lightly golden brown.
- Remove the pan from the oven and let the bars cool completely at room temperature. I usually let them cool on the counter for about 2 hours and then put the pan in the refrigerator to chill for 1-2 hours.
- I recommend serving these chilled or even just slightly chilled. Once cool, dust with powdered sugar and cut into squares. Or cut into squares and then dust with powdered sugar. If lining the pan with parchment paper, cut around the edges of the pan to loosen, pull the bars out of the pan using the overhang on the sides, and place on a cutting board. Cut into squares with a long, non-serrated knife and wipe the knife clean between each cut. Finish with a dusting of powdered sugar
Notes
Although you don’t want to over-bake, you don’t want to under-bake either, as the lemon filling will not set up properly. My oven bakes a bit on the light side, and I always bake this for 35 minutes. If you find that the bars didn't fully set, don’t give up on this recipe. Give it another try and increase the baking time. It will work!
I prefer to store these bars in the refrigerator, pull them out about 10 minutes before serving, and enjoy them with a slight chill. They also freeze well!
How to store:
- Refrigerator. If you won't be eating all the lemon bars on the day they are baked, you should cover them tightly and refrigerate them. They'll stay fresh for up to 4 days. If any condensation forms on top of the bars, simply blot it off with a paper towel before sprinkling them with powdered sugar. I don't recommend storing these on the counter.
- Freezer. Lemon bars are one of my favorite desserts for freezing. To freeze them, let the pan cool completely, and slice the bars. Store the bars in an airtight container, with wax paper between layers. Freeze for up to 3 months and defrost the bars in the fridge or at room temperature. Add a fresh dusting of powdered sugar, and enjoy!
Nutrition Information:
Serving: 1 Calories: 260kcal Carbohydrates: 42g Protein: 3g Fat: 9g Saturated Fat: 5g Polyunsaturated Fat: 3g Cholesterol: 67mg Sodium: 31mg Fiber: 1g Sugar: 30g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.