Old-fashioned lemon bars are the quintessential southern dessert at teas, brunches, luncheons, and showers.
Lemon Bars
Lemon Bars strike a balance between sweetness and tartness, featuring a rich shortbread crust and a luscious filling made with fresh lemon juice and zest, eggs, sugar, and flour.
My Lemon Bars sing the praises of spring coming. They are so easy to make and bursting with lemon goodness.
After you make my recipe, you will not want to go back to store-bought or packaged ones again.
My recipe uses a buttery shortbread cookie crust and a rich, tangy, sweet lemon curd filling. The combination is amazing.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR LEMON BARS
Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Lemon Bars, along with similar recipe ideas you can try.
Alternatively, scroll to the bottom to find a full printable recipe card with ingredient amounts and complete instructions, including helpful notes.
TIPS AND TIDBITS FOR THE BEST LEMON BARS
Shortbread crust. Add a splash of vanilla to the shortbread batter to deepen the flavor. Bake the shortbread crust until light golden brown before adding the filling. Have the filling ready when it comes out of the oven, then pour it directly over the warm crust. This creates a barrier that prevents the filling from soaking in and making the bottom soggy.
Use glass or ceramic. Acidic lemon can react with metal pans, leaving a metallic aftertaste.
Fresh is best. Use freshly squeezed lemon juice. Bottled juice can be diluted and not as tart.
Whisk gently. Over-whisking incorporates too much air and develops bubbles. Whisk just until combined, then strain the filling through a fine mesh to remove bubbles and any stray egg bits.
Don't overbake. The bars are done when the edges are firm, and the center has a slight jiggle (like firm jello). Overbaking will make the bars rubbery.
The clean cut. Chill the bars thoroughly for at least 2-4 hours (or even freeze them briefly) before cutting. Use a hot, damp knife, wiping the blade clean after a single slice.
Powdered sugar. Wait to dust the bars until immediately before serving. Any sooner, and the bars will absorb the sugar, making it disappear.
WHAT YOU NEED TO PREPARE LEMON BARS
9x13 inch glass baking dish
Parchment paper
Medium and large bowls
Whisk
Butter
Sugar
Flour
Vanilla
Eggs
Fresh Lemon juice or quality bottled lemon juice.
Fresh lemon zest (optional)
Confectioner Sugar
Parchment paper
Medium and large bowls
Whisk
Butter
Sugar
Flour
Vanilla
Eggs
Fresh Lemon juice or quality bottled lemon juice.
Fresh lemon zest (optional)
Confectioner Sugar
HOW TO PREPARE LEMON BARS
Preheat the oven to 350 degrees F. Line the bottom and sides of a 9 x 13-inch baking dish with parchment paper. Leave an overhang on the sides for easy lifting out; set aside.
In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and beat until creamy smooth. Add the flour and salt and beat until the dough just starts to come together. Press onto the bottom of your prepared pan.
Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, lightly poke holes all over the top of the warm crust, not going all the way to the bottom. Set aside to make the filling.
Sift the sugar and flour together in a large bowl. Add the eggs, lemon juice, and zest. Whisk all together until completely combined. Be sure not to whip too much, which can cause too much air in the filling.
Pour filling over warm crust. Place in the preheated oven and bake for 22-26 minutes or until the center is set and no longer jiggles. Slightly shake the dish to test.
Remove from the oven and cool completely at room temperature for 2 hours, then refrigerate for 2-3 hours until fully set.
To cut the bars, lift the chilled filling with the overhang parchment paper. Dust the confectioner's sugar over the filling and cut into bars before serving. If you want real neat bars, wipe the knife clean between each cut.
Store the bars in an airtight container in the refrigerator for up to 1 week.
In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and beat until creamy smooth. Add the flour and salt and beat until the dough just starts to come together. Press onto the bottom of your prepared pan.
Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, lightly poke holes all over the top of the warm crust, not going all the way to the bottom. Set aside to make the filling.
Sift the sugar and flour together in a large bowl. Add the eggs, lemon juice, and zest. Whisk all together until completely combined. Be sure not to whip too much, which can cause too much air in the filling.
Pour filling over warm crust. Place in the preheated oven and bake for 22-26 minutes or until the center is set and no longer jiggles. Slightly shake the dish to test.
Remove from the oven and cool completely at room temperature for 2 hours, then refrigerate for 2-3 hours until fully set.
To cut the bars, lift the chilled filling with the overhang parchment paper. Dust the confectioner's sugar over the filling and cut into bars before serving. If you want real neat bars, wipe the knife clean between each cut.
Store the bars in an airtight container in the refrigerator for up to 1 week.
Yum, these lemon bars look delicious.
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