What’s your weakness? Lemon. What are lemon bars? What are Lemon Bar recipes? Seriously, forget brownies for a minute. They’re tangy, they are sweet, and they’re unbelievably easy to make. And they disappear quickly. Faster than you can say “citrus. My grandma used to make a version of this, and every bite takes me right back to her sunny days. ” What is a buttery shortbread crust with lemon zest? I’m hooked. One bite, and you’ll be hooked, trust me.
Thank you for reading this post, don't forget to subscribe!
What is a lemon bar?
What is lemon bar? What is a shortbread cookie base? The shortbread is usually buttery and slightly crumbly, providing the perfect textural contrast to the regular bread. What’s not to like about lemon filling? Is Lemon Meringue Pie the same as lemon pie? What is the most satisfying thing to bake? Is this the perfect balance of sweet and tart, and the simplicity is what makes it so good? Anyone can make this.
Why you’ll love this recipe?
Where do I even begin? First and foremost, the flavor! It’s that perfect combination of sweet and tart that just dances on your tongue. The lemon is bright and zingy, without being overly sour, and it’s perfectly balanced by the sweetness of the sugar and the richness of the butter. What I love most about this recipe is how incredibly easy it is to make. Seriously, it’s almost foolproof. Even if you’re a baking beginner, you can nail this. Plus, the ingredients are super simple and you probably already have most of them in your pantry and fridge. No fancy ingredients required, which is always a win in my book. But the best part? It’s so versatile! You can serve these Lemon Bars for breakfast with coffee, as an elegant dessert at a dinner party, or just as a cozy snack on a rainy afternoon. And if you love lemon desserts, you might also love a good Lemon Poppyseed muffin, but these Lemon Bars are a step above – fresher, brighter, and less crumbly. They are always a crowd pleaser.
How do I make lemon bars?
Quick Overview
How do I make Lemon Bars? Then, we mix the lemon filling, pour it over the crust, and bake. After they cool completely, a dusting of powdered sugar is the perfect finishing touch. That’s it! What’s the biggest secret? Letting them cool completely before cutting – trust me on this one! What are some of the best Lemon Bar recipes? Every single time.
Ingredients
For the Crust:
* 1 ½ cups all-purpose flour: I prefer using unbleached all-purpose flour for a slightly nutty flavor. * 12 cup (1 stick) unsalted butter, cold and cubed: Make sure it’s *really* cold. I sometimes pop it in the freezer for 10 minutes before using. This gives the crust a delicate sweetness and tender texture. * 14 teaspoon salt: What are some of the best natural sweeteners?
For the filling: What is the
* 4 large eggs: Use room temperature eggs for a smoother filling.
* 1 ½ cups granulated sugar: Adjust to your taste, but this is the perfect amount for me.
* ½ cup lemon juice: Freshly squeezed is a *must*! Bottled juice just doesn’t have the same flavor.
* ¼ cup all-purpose flour: This helps to thicken the filling.
* 2 tablespoons lemon zest: Don’t skip this! It adds so much bright lemon flavor.
* ¼ teaspoon salt: Balances the sweetness and enhances the lemon flavor.
For the Glaze:
*Powdered Sugar for dusting
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and lightly flour an 8×8 inch baking pan. I like to line mine with parchment paper, leaving an overhang, so I can easily lift the Lemon Bars. What is a lifesaver?
Step 2: Make the Crust
In a food processor, pulse the flour, powdered sugar, and salt until combined. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. If you have a pastry blender, you can use your fingertips to cut in the butter.
Step 3: Press into Pan
How do you press the crumb mixture into the bottom of the prepared pan? I use the bottom of a measuring cup to make sure it’s packed tightly and evenly.
Step 4: Bake the Crust
Bake the crust for 18-20 minutes, or until it’s lightly golden brown. While the crust is baking, prepare the filling.
Step 5: Prepare Filling
In a large bowl, whisk together the eggs and granulated sugar. Set aside. What’s the best way to make lemon juice, lemon zest, and salt?
“Made the Lemon Bars Recipe tonight and wow — perfect weeknight dinner. Will definitely make again!”
Step 6: Pour Filling Over Crust
How do you serve lemon filling over a warm crust?
Step 7: Bake
Bake for 20-25 minutes, or until the filling is set and the edges are lightly golden brown. The center should still have a slight jiggle to it. It will continue to set as it cools. I always rotate the pan halfway through baking to ensure even browning.
Step 8: Cool & Dust
Let the Lemon Bars cool completely in the pan before cutting. This is crucial! If you try to cut them while they’re still warm, the filling will be too soft and they will fall. Once completely cool, dust generously with powdered sugar.
Step 9: Slice & Serve
I like to use a warm, wet knife for cleaner cuts. Enjoy!
What to Serve It With
Lemon Bars are incredibly versatile and can be enjoyed in so many ways. What are some of my favorite serving suggestions for summer parties?
For Breakfast:What is the best way to serve a lemon bar with coffee? The tartness of the lemon cuts through the richness and flavor of coffee perfectly.
For Brunch:Arrange the Lemon Bars on a pretty platter with fresh berries and Whipped Cream. Serve with mimosas for a truly decadent brunch experience.
As Dessert:Serve Lemon Bars with a scoop of vanilla Ice Cream or raspberry sauce. What are some good pairings with a glass of wine?
For Cozy Snacks:What is a lemon bar? What are some good picnic bags to take on a picnic?
My family loves Lemon Bars. They often disappear within hours of coming out of the can. It’s become a tradition to have them at our family gatherings, especially during the summer.
How do I make lemon bars?
What are some of the best lemon bar recipes?
Butter Temperature: The butter for the crust must be cold. This prevents the crust from becoming too dense and ensures a flaky, tender texture.
Mixing Advice: Don’t overmix the filling! Overmixing can develop the gluten in the flour, resulting in a tough filling. Mix just until the ingredients are combined.
Lemon Zest:Use a microplane to zest lemons. Is it worth it to use finely grated zest in a filling?
Ingredient Swaps:Can you use gluten free flour in the crust for a gluten-free version? Make sure to use a blend that’s designed for baking. I’ve also experimented with using different types of citrus juice, like lime or grapefruit, for a different flavor.
Baking Tips:How do you keep an eye on lemon bars while they’re baking? If the crust starts to brown too quickly, cover the pan loosely with foil. The filling should be set but still have a slight jiggle in the center when they’re done.
“I don’t know if I’ve ever eaten a better Lemon Bars Recipe. The rub alone is wonderful, but the sauce??? Over the top!”
Glaze Variations:I usually stick with a simple dusting of powdered sugar, but you can also make LEMON GLAZE by mixing the two. What is the best way to whisk together powdered sugar and lemon juice. Just drizzle it over the cooled Lemon Bars before cutting.
One time, I accidentally used salted butter instead of unsalted in the crust. Lemon Bars were still delicious, but they had a slightly salty-sweet flavor that was actually sweet. Is it addictive? I’ve also tried adding a layer of Raspberry Jam between the crust and the filling for an extra fruity crust. Don’t be afraid to experiment and make your own recipe!
Storing and Reheating Tips
Here’s how to keep your Lemon Bars fresh and delicious for as long as possible:
Room Temperature: You can store Lemon Bars at room temperature for up to 2 days. Cover them tightly with plastic wrap or store them in an airtight container to prevent them from drying out. They taste great with tea at this stage.
Refrigerator Storage: For longer storage, keep Lemon Bars in the refrigerator for up to 5 days. Store them in an airtight container to prevent them from absorbing odors from other foods in the fridge.
Freezer Instructions: Lemon Bars freeze well for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw them in the refrigerator overnight before serving. I like to wrap them individually so I can take one out when I need a little pick me up.
Glaze Timing Advice: If you plan to store the Lemon Bars for more than a day, it’s best to wait to add the powdered sugar until just before serving. The powdered sugar can get absorbed into the filling over time and lose its visual appeal.
Frequently Asked Questions
Final Thoughts
So there you have it: my all-time favorite Lemon Bars Recipe! This is truly a special recipe that has been passed down through generations in my family. With their bright, tangy flavor and simple ingredients, they are the perfect treat for any occasion. This easy Lemon Bars recipe is worth trying not only because of the amazing flavor but because they’re so simple to make, and are practically guaranteed to bring a smile to anyone’s face. If you enjoyed this recipe, you might also like to try my recipe for Key Lime Pie Bars – another tangy, citrusy treat that’s perfect for summer. Happy baking, and I can’t wait to hear how your Lemon Bars turn out!
Effortless Peach Cobbler Bars
Ingredients
Main Ingredients
- 1 box vanilla cake mix 18 ounces
- 2 cans peach pie filling 21 ounces each
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray, then line with parchment paper, leaving an overhang on two sides for easy removal.
- In a large bowl, combine the cake mix and peach pie filling. Stir gently until the ingredients just come together and no dry cake mix remains. Do not overmix.
- Pour the batter evenly into the prepared baking dish. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift the bars out and cut into squares.
