Lemon Bars are a delightful and tangy dessert known for their luscious, citrus-infused flavor and buttery shortbread crust. These sweet treats consist of a base layer of crumbly shortbread, which forms a delicious contrast to the smooth and zesty lemon filling on top. The lemon filling is typically made with a mixture of fresh lemon juice, zest, eggs, and sugar, creating a perfect balance of sweetness and tartness.
Once baked to golden perfection, Lemon Bars are often dusted with powdered sugar, adding a touch of sweetness and a visually appealing finish. The result is a decadent treat that captures the essence of citrusy goodness in each bite.
Lemon Bars are a popular dessert choice for various occasions, offering a burst of bright and refreshing flavors that make them a favorite among those who appreciate the delightful combination of sweet and tangy in a convenient, bite-sized form.
This lemon bar recipe is the best! Tangy, smooth, and incredibly delicious. It is also one of the easiest homemade lemon bar recipes I have ever made… with only a few ingredients and easy-to-follow directions.
Looking to change this up a bit? Try replacing half of the lemons with oranges.
Lemon Bars
Ingredients
CRUST
- 1 cup cold butter cut in small pieces
- 1/2 cup sugar
- 2 cup all purpose flour
- 1/4 tsp baking powder
FILLING
- 1-1/2 cups sugar
- 1/4 cup all purpose flour
- 4 eggs
- zest of 2 lemons very finely chopped
- juice of 2 lemons about 2/3 cup
Instructions
CRUST
- Using a pastry cutter or a food processor blend together the butter, sugar, and flour.
- Press evenly into the bottom of a greased and parchment paper lined 9X13 inch baking pan.
- Bake for 20 to minutes at 350°F (325°F if you are using glass bakeware). The crust should be slightly brown at the top edges.
FILLING
- Whisk together the sugar flour, eggs, zest, and lemon juice until the sugar is dissolved.
- Allow the topping to sit for about 10 minutes. Then whisk together again well and pour over the baked crust base.
- Bake at 350°F for about another 20- 25 minutes or until the top is slightly browned and the filling appears to be set. Cool completely. Dust with powdered sugar.
Notes
- 2-1/4 cups sugar
- 1/3 cup + 1 tbsp all-purpose flour
- 6 eggs
- zest of three lemons, very finely chopped
- juice of 3 lemons (about 1 cup)
