Fall in love with this bright and tangy lemon bar recipe. The citrus filling sits on top of a thin shortbread crust to make a simply sweet and tart treat.
If you are looking for a simple dessert, this lemon bar recipe has got you covered. The sweet treat couldn't be easier to make. A creamy lemon filling topped with powdered sugar sits on top of a crisp shortbread crust to make a tangy, delicious treat. The hardest part about this recipe is having the patience to let it chill to create the signature texture.
Simple Lemon Bar Recipe
There is something about springtime and lemons. While lemons are in their prime during the winter months, along with the other citrus fruits, they feel like a springtime dessert. Maybe it's the bright flavors with spring around the corner. Whatever it is, it gives me an excuse to make these tasty lemon bars.
This lemon bar recipe keeps it simple. The crust is a classic shortbread crust made out of flour, butter, sugar, powdered sugar, and a pinch of salt. That bakes in the oven to get flakey and crisp before the tangy lemon filling is placed on top.
Right when the shortbread crust comes out of the oven, I like to poke some holes in it with a fork. The holes allow the filling to really bind with the crust, creating one bar instead of two separate layers that sit on top of each other.
Looking for more lemon desserts? My iced blueberry lemon pound cake is another great lemon treat!
Ingreidents Needed For The Lemon Bar Recipe
- Powdered sugar - Contains the moisture to create a soft crust.
- Lemons - Both lemon juice and zest are used.
- Eggs - The base of the filling.
- Granulated Sugar - Keeps the filling nice and sweet.
- All-Purpose Flour - The base for the shortbread crust.
Directions For How To Make Lemon Bars
- Prepare
Preheat the oven to 325 and prepare an 8x8 pan with parchment paper and set to the side.
- Make the crust.
Mix the salt, melted butter, sugar, and powdered sugar until combined. Add the flour. Press the dough in the prepared pan until flat. Bake for 20-22 minutes, until golden brown. Remove from the oven and gently poke holes with a fork.
- Make the filling.
In a large bowl, sift the sugar and flour. Add the eggs and whisk until fluffy. Add the lemon juice and zest and combine.
- Bake the bars.
Pour the lemon mixture over the prepared crust and return the lemon bars to the oven. Bake for 22-26 minutes until the mixture is firm.
- Cool the bars.
When the bars are done, let them chill at room temperature for about 30 minutes. Then, transfer them to the fridge and chill for 2 hours. When they are finished chilling, top with powdered sugar and then cut the bars.
Make Ahead and Storage
This lemon bar recipe allows you to make the bars ahead of time. Store them in the refrigerator in an airtight container until ready to serve. The lemon bars freeze very well, too. Freeze any extra lemon bars by wrapping them in plastic and storing them in a plastic bag or airtight container. You can even eat the lemon bars frozen! They taste like a creamy, refreshing treat!
Tips and Variations
- Citrus Filling - Switch up the filling and make any type of citrus bars. Go with lime, grapefruit, or blood orange.
- Poke The Holes! - Don't skip adding the holes into the shortbread crust when it comes out of the oven. This will help the filling stay in the crust.
- More lemon flavor - To give the bars even more lemon flavor, add lemon zest to the shortbread crust.
FAQs
If your lemon bars are brown on top, you cooked them too long. To avoid burning and turning brown, remove the bars from the oven sooner, right when the filling is firm.
Yes, it is best to store the lemon bars in the refrigerator. The bars are fully cooked so that they can stay at room temperature. However, the creamy lemon filling will stay best cold.
Yes! In fact, lemon bars are pretty tasty when frozen. The bars freeze very well and can be left in the freezer for 2-3 months.
Lemon Bars
Ingredients
Shortbread Crust
- ½ cup (1 stick) melted butter
- ¼ cup granulated sugar
- ¼ cup powdered sugar
- 1 tsp vanilla
- ¼ tsp salt
- 1 cup all-purpose flour
Lemon Filling
- 1 cup granulated sugar
- 2 ½ tablespoon all-purpose flour
- ½ cup lemon juice
- 3 eggs
- 2 tbsp lemon zest
- powdered sugar for topping
Instructions
- Preheat the oven to 325 and prepare an 8x8 pan with parchment paper. Set to the side.
- In a medium-sized bowl, make the crust. Combine the melted butter, sugar, vanilla, and salt in a bowl. Mix until combined and then add in the flour. Mix until everything is smooth. The mixture may not fully come together and that is okay.
- Take the dough and place it in the prepared pan. Use your hand or a rubber spatula to flatten the dough in the pan until flat. Place the pan in the oven and bake the crust for 20-22 minutes, until golden brown. When done, take the crust out of the oven and use a fork to poke holes in the crust. Set to the side.
- Make the lemon filling. Sift the sugar and flour into a medium-sized bowl. Then, add the eggs and whisk until combined. Add in the lemon juice and zest and mix to combine.
- Pour the filling over the prepared crust and place the pan back in the oven. Bake the bars for 22-26 minutes, until the filling is set and not jiggling in the pan.
- Let the bars cool outside of the oven for 30 minutes, and then place the bars in the refrigerator to chill for 2 hours. After chilling, top with powdered sugar if desired, and cut to serve.
Janet SteMarie says
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