Easy Recipes for Lemon Bars
Are you a lemon-flavored dessert fan?
Then you are going to love this lemon bars recipe.
It's a versatile favorite -- perfect as an afternoon pick-me-up, bake sale treat, ladies' lunch dessert, or bridal shower refreshment.
An easy recipe you will want to make again and again.
This classic lemon square/bar dessert delivers the perfect contrast of sweet and tangy flavors that only fresh squeezed lemon juice and lemon zest can provide.
Made in two steps: A simple shortbread base is briefly baked and then lemon topping poured over the hot crust and baked until set.
To make your life easier be sure you have a Microplane Grater/Zester to zest your lemon(s). It's one of my favorite kitchen tools -- nothing grates and zests finer than a Microplane.
The key to easy lemon zest is to do it first -- before you cut and squeeze the lemon. And go gently, you only want the yellow peel, not the white pith (it's bitter).
You can squeeze more juice from a lemons at room temperature than from refrigerated lemons.
Lemon Bars Recipe
As always, the first step is to read the recipe completely and gather all your ingredients. If you have any questions, you can always review our tips for making successful cookie bars.
- 2 cups all purpose flour
- 1/2 cup confectioners sugar
- 1 cup salted butter, softened
- 4 eggs
- 1 1/2 cups sugar
- Grated zest of 1 lemon
- 4 tablespoons all purpose flour
- 1/2 cup freshly squeezed lemon juice
- Preheat oven to 350F degrees.
- Grease a 9x13-inch baking pan with cooking spray.
- In a medium bowl, mix 2 cups flour, confectioner's sugar, and butter with your hands, or pastry blender, until well combined.
- Press the mixture evenly into the bottom of the prepared pan.
- Bake for 25 to 30 minutes or until the edges are golden.
- Meanwhile, in a medium bowl, beat eggs, sugar, lemon zest, 4 tablespoons flour and lemon juice together with a whisk.
- Pour lemon filling over the hot crust.
- Bake for 15 to 20 minutes or until the center is set.
- Cool the lemon squares/bars on a wire rack.
- When cool, cut into desired size and shape, and dust with additional powdered sugar if desired.
Cover and store the bars in the refrigerator for 2 to 3 days -- if they don't get eaten first!
Once they are completely cool, you can store these fruity, nutty, chewy, healthy granola bars in an airtight container for up to 3 days.
This easy luscious Lemon Bars Recipe is adapted from Tate's Bake Shop Cookbook: The Best Recipes from Southampton's Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads by Kathleen King.
Easy Lemon Bars Recipe Simple Serving Suggestions
Enjoy your lemon squares/bars with a glass of iced tea or cup of hot tea, depending on the season.
I love these lemon squares/bars any time of the year. You can also dress them up by placing them on a dessert plate with a dollop of freshly whipped cream and sprinkling of raspberries.
Tangy Lemon Bars Recipe
These easy lemon bars are a model of home baking simplicity. The no-roll, butter-crumb crust is easily pressed directly in the baking pan and the tart and silky-smooth filling requires very little mixing.
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioners sugar
- 1 1/2 teaspoons finely grated lemon zest
- 1/8 teaspoon salt
- 3/4 cup cold unsalted butter, cut into 1/2-inch pieces
For the filling:
- 6 large eggs
- 2 1/2 cups granulated sugar
- 3/4 cup fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1/2 cup all-purpose flour
- 2 tablespoons confectioner's sugar for dusting
- Position a rack in the middle of the oven and preheat to 325F degrees.
- Press a 20-inch piece of aluminum foil into the bottom and over the sides of a 13x9-inch baking pan. Butter the foil.
- To make the crust, in a large bowl, combine the flour, confectioner's sugar, lemon zest and salt.
- Using an electric mixer on low speed, beat about 1 minute, just to blend the ingredients.
- Add the butter pieces and beat until the largest pieces are about the size of peas, about 2 minutes.
- Firmly and evenly, press the dough over the bottom and 1 inch up the sides of the prepared pan.
- Bake about 20 minutes or just until the edges are lightly browned.
- Remove from oven and set aside.
- Reduce oven temperature to 300F degrees.
- To make the filling, in another large bowl, whisk the eggs just until blended.
- Add the granulated sugar,lemon juice and zest and whisk until smooth, about 1 minute.
- Sift the flour into the bowl and whisk until incorporated.
- Slowlt pour lemon filling over the warm crust.
- Bake about 40-45 minutes, until the filling looks set and does not wobble when the pan is shaken.
- Transfer the pan to a wire rack and let cool about 1 hour, until the top is room temperature.
- Cover the pan with plastic wrap and refrigerate at least 4 hours, until firm.
- Holding the ends of the aluminum foil, lift the bar onto a cutting surface.
- Using a large, sharp knife, but the bars into desired size and shape.
- Sift the confectioners' sugar over the tops of the lemon bars.
- Store bars in airtight container in the refrigerator for up to 2 days.
Here's an easy recipe for lemon bars that can be mixed together in no time.
Luscious Lemon Bars Recipe
- 2 cups all-purpose flour
- 1 cup butter
- 1/2 cup powdered sugar
- 4 teaspoons grated lemon peel, divided
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 3 eggs
- 1/3 cup fresh lemon juice
- Sifted powdered sugar, for dusting baked bars
- Preheat oven to 350F degrees. Grease a 13x9-inch baking pan.
- Combine flour, butter, powdered sugar, 1 teaspoon lemon peel and salt in food processor. Process until mixture forms coarse crumbs.
- Press the dough mixture evenly into bottom of prepared pan.
- Bake about 18 to 20 minutes or just until golden brown.
- Meanwhile, in a medium bowl with electric mixer on medium speed, beat remaining 3 teaspoons lemon peel, granulated sugar, eggs and lemon juice until well blended.
- Pour lemon mixture over evenly over warm crust and return pan to oven. Bake for another 18 to 20 minutes or until center is set and edges are golden brown.
- Allow pan to cool completely on wire rack.
- Dust tops of bars with sifted powdered sugar and cut into desired size and shape.
- Store in airtight container at room temperature - do not freeze bars.
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