When you need a refreshing dessert that pairs perfectly with the brightness of spring, these Easy Lemon Bars are your answer. With a buttery shortbread crust and a tangy lemon curd filling, they strike the ideal balance between tart and sweet, making them a delightful treat without complicated steps.
- Cuisine: American
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Servings: 16 squares
Why You’ll Love This Recipe
- Simple ingredients that are easy to find and affordable.
- No special equipment required—just a whisk and a baking dish.
- Make-ahead friendly: cool and store for easy serving later.
- Perfectly balanced flavors, pleasing those who love tart and sweet alike.
Ingredients
- 1 cup butter: Provides a rich and tender texture for the shortbread crust. Can be replaced with margarine in a pinch.
- 2 cups all purpose flour: Essential for binding the crust and the filling without extra gluten development.
- ½ cup powdered sugar (plus more for dusting on top of bars): Adds sweetness to the crust without grittiness. The powdered sugar on top gives a finishing touch.
- ¼ teaspoon salt: Enhances all the flavors, balancing the sweetness and tartness.
- 4 eggs: Acts as a binder and provides richness to the lemon curd layer.
- 2 cups granulated sugar: Sweetens the lemon filling, creating a pleasant contrast with the tangy lemon juice.
- 6 tablespoons flour: Helps to thicken the lemon filling, ensuring a perfect set.
- 6 tablespoons lemon juice (from about 3 to 4 medium lemons): The star of the recipe, delivering the sharp, fresh taste that defines lemon bars.
- 1 tablespoon lemon zest (you can use more for extra lemon flavor): Intensifies the lemon aroma and flavor without adding more acidity.
How to Make It
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. In a large bowl, cream together the butter, flour, powdered sugar, and salt until you form a crumbly dough. Press this mixture evenly into your prepared dish, ensuring all corners and edges are compacted to prevent breaking. Bake for 20 minutes until the edges just start to brown.
Step 2: Make the Filling
While the crust bakes, whisk the eggs and granulated sugar in a separate bowl until light and frothy. Add the flour, lemon juice, and lemon zest, mixing until fully combined. Don’t worry if it’s a bit thin; it will set as it bakes. This mixture should be smooth and consistent.
Step 3: Bake the Lemon Bars
Once the crust is prebaked, pour the lemon filling over the hot crust. Return the dish to the oven and bake for another 20 minutes. Look for slight browning at the edges and a firm center that doesn’t jiggle.
Step 4: Cool and Serve
Allow the bars to cool completely in the dish, then dust with powdered sugar. Cut into squares using a sharp knife, wiping the blade clean between cuts for neat edges.
Recipe FAQs
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch. If using bottled, ensure it’s 100% pure lemon juice without added sugars or preservatives.
How do I store leftover lemon bars?
Once completely cooled, they can be stored in an airtight container in the refrigerator for up to five days. You can also freeze them in layers separated by parchment paper for up to two months.
Why is the filling not setting properly?
If the filling is too runny, make sure you allowed it to bake long enough to fully set. Temperature calibration can vary with ovens, so an extra few minutes may be necessary.
