One of the best Lemon Bars recipes
These Classic Lemon Bars bring together the perfect blend of buttery shortbread crust and a tangy, refreshing lemon filling and a buttery shortbread crust is found in these Classic Lemon Bars. The dish is flavourful, light, and utterly enticing due to the harmony of the sugar’s sweetness and the lemons’ acidity. These bars are perfect for any kind of gathering, be it a casual get-together with loved ones at home or a show-stopping treat to wow guests at a summer BBQ. The finest aspect? Making them is quite simple and only requires a few staple materials.
Why You’ll Love This Recipe:
These Classic Lemon Bars offer the perfect contrast between buttery shortbread and a zesty lemon filling. The tanginess of the lemon complements the sweetness of the sugar, creating a refreshing and satisfying dessert. They’re great for sharing at gatherings or enjoying as a personal treat.
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Classic Lemon Bars – Sweet and Tangy Perfection
Course: DessertCuisine: AmericanDifficulty: Easy16
Bars15
minutes40
minutesIngredients
- For the Shortbread Crust:
1 cup (226g) unsalted butter, softened
2 cups (250g) all-purpose flour
1/2 cup (100g) granulated sugar
Pinch of salt
- For the Lemon Filling:
1 1/2 cups (300g) granulated sugar
1/4 cup (30g) all-purpose flour
4 large eggs
2/3 cup (160ml) freshly squeezed lemon juice
Zest of 2 lemons
Powdered sugar, for dusting
Directions
- Prepare the crust: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving enough overhang to easily lift the bars out once baked. In a large bowl, cream together the softened butter, flour, sugar, and a pinch of salt. The mixture should come together into a crumbly dough.
- Bake the crust: Press the dough evenly into the bottom of the prepared baking pan to form an even layer. Bake the shortbread crust for about 20 minutes, or until the edges are just starting to turn golden brown. This will give the bars a firm and buttery base. Remove from the oven and allow it to cool slightly while you prepare the filling.
- Make the lemon filling: In a medium-sized bowl, whisk together the granulated sugar and flour. Add the eggs, lemon juice, and lemon zest, and continue whisking until the mixture is smooth and well combined. The flour will help the filling set properly, while the lemon zest adds an extra burst of citrus flavor.
- Pour and bake again: Pour the lemon mixture over the partially baked shortbread crust. Return the pan to the oven and bake for an additional 20-25 minutes, or until the lemon filling is set and no longer jiggly in the center. Be careful not to overbake, as you want the filling to remain slightly soft for that perfect creamy texture.
- Cool and dust: Allow the lemon bars to cool completely in the pan. Once cooled, dust generously with powdered sugar to add a touch of sweetness and create a beautiful finish. Use the parchment paper to lift the bars out of the pan, then slice into 16 squares or bars.
Storage Tips:
- * Fridge: Store the lemon bars in an airtight container in the refrigerator for up to 5 days. The flavors intensify as they chill, making them even more delicious after a day or two.
- * Freezer: You can also freeze lemon bars for up to 3 months. Simply wrap them tightly in plastic wrap, followed by a layer of aluminum foil, and thaw in the fridge overnight before serving.
Nutrition (per serving):
3g
10g
30g
220 kcal
Why Lemon Bars Are a Must-Try:
Lemon bars are one of those classic desserts that never go out of style. Their vibrant, zesty flavor makes them a great option for brightening up any meal. Plus, they require minimal ingredients and effort, so they’re perfect for both beginner and experienced bakers alike. Whether you’re craving something sweet and tangy or need a dessert that’s both light and satisfying, lemon bars check all the boxes.
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