Best Lemon Bars
This lemon bars recipe features a soft crust and a tangy lemon filling, making it a perfect treat for any occasion.
Equipment
- 1 9x13 inch baking pan greased
- 1 Whisk
- 1 Mixing bowls
Ingredients
Crust
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup unsalted butter cubed and cold
- 1/4 tsp salt
Lemon Filling
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 2/3 cup fresh lemon juice
- 2 tbsp lemon zest
Instructions
Preparation
- Preheat your oven to 350°F. Grease a 9x13 inch baking pan and set it aside.
- In a mixing bowl, combine flour, sugar, and salt. Add cold, cubed butter and mix until the mixture resembles coarse crumbs. Press evenly into the prepared pan.
- Bake in the preheated oven for 20 minutes or until lightly browned. Remove from oven and set aside.
Lemon Filling
- In a large bowl, whisk together sugar and flour. Add eggs, lemon juice, and lemon zest. Whisk until smooth and well combined.
- Pour the lemon filling over the warm crust. Spread evenly with a spatula if necessary.
- Return the pan to the oven and bake for an additional 30 minutes, or until the filling is set.
- Allow the bars to cool completely in the pan on a wire rack. Once cooled, cut into squares or bars.
Serving
- Dust with powdered sugar before serving for a classic touch.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh lemon juice for the best flavor. Chill the bars before slicing for cleaner cuts.
Ingredient Substitutions: Use a gluten-free flour blend for a gluten-free version.
How to Serve: Dust with powdered sugar before serving.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the crust a day in advance and store it in the fridge until ready to use.
Ingredient Substitutions: Use a gluten-free flour blend for a gluten-free version.
How to Serve: Dust with powdered sugar before serving.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the crust a day in advance and store it in the fridge until ready to use.