Lemon bars are the perfect blend of tart and sweet, with a buttery crust that crumbles in your mouth. They’re a refreshing treat that feels like a burst of sunshine on your plate. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is straightforward and rewarding. Get ready to enjoy a classic dessert that’s sure to brighten any day!
Steps
- Preheat your oven to 350°F and prepare a 9×13 inch baking dish by lining it with parchment paper. Combine flour, salt, and powdered sugar in a bowl and mix well.
- Add melted butter to the dry ingredients and stir until combined. If using a stand mixer with a paddle attachment, it can make the process easier. Optionally, you can add a teaspoon of vanilla for extra flavor.
- Mix the dough with a spatula or wooden spoon, and crumble it with your fingers if mixing by hand. Press the dough evenly into the lined baking pan, ensuring full coverage. Bake for about 20 minutes or until lightly golden.
- In a food processor, combine sugar with the zest of three lemons and pulse until well mixed. This will create a fragrant, lemon-infused sugar. If you don’t have a processor, mince the zest and mix it with sugar in a plastic bag.
- Squeeze lemons to get a full cup of juice. If desired, add a bit more lemon juice for extra zing.
- In a large bowl, mix the lemon sugar with the remaining flour. You can sift the flour and sugar together, but remove any zest bits that remain in the sifter.
- Whisk the mixture to distribute the flour evenly. Then, add eggs and lemon juice, whisking well to ensure everything is fully combined.
- Pour the lemon filling over the warm shortbread crust. Place the pan on a larger baking sheet for easy handling, and bake for about 25 minutes at 350°F, rotating halfway through, until the center is set.
- Let the lemon bars cool at room temperature for at least an hour before refrigerating for an additional two hours. Once chilled, remove from the pan, peel away the parchment paper, and dust with powdered sugar, if desired.
- Use a sharp, damp knife to cut the bars, cleaning and re-wetting the knife after each cut for the neatest results. Enjoy your delicious lemon bars!
Ingredients
- 3 cups (360g) all-purpose flour, divided (2 1/2 cups for crust, 1/2 cup for filling)
- 2/3 cup (66g) powdered sugar, for the shortbread crust, plus extra for dusting
- 1/2 teaspoon salt
- 12 tablespoons (170g) unsalted butter, melted
- 3 tablespoons lemon zest (from three lemons)
- 3 cups (600g) granulated sugar
- 8 large eggs, at room temperature
- 1 cup (240mL) fresh lemon juice
Nutritional Values
Calories: 5775kcal | Carbohydrates: 990g | Protein: 90g | Fat: 180g | Saturated Fat: 105g | Cholesterol: 1776mg | Sodium: 1695mg | Potassium: 1185mg | Fiber: 15g | Sugar: 690g | Vitamin A: 6105IU | Vitamin C: 120mg | Calcium: 330mg | Iron: 30mg
FAQ
- Do lemon bars need refrigeration?
- If you’re planning to leave lemon bars out for more than a few hours, it’s best to refrigerate them. They taste great either chilled or at room temperature.
- How can I tell if my lemon bars have set properly?
- Your lemon bars are ready when the center doesn’t have much jiggle and the edges are firm. They will continue to firm up as they cool. Stick to the recommended baking time, but if they appear too runny, you can bake them for a few extra minutes.
- Is it possible to prepare lemon bars a day in advance?
- Absolutely! Lemon bars are excellent for making ahead of time. Just bake them, allow them to chill, and then cut them before serving. In fact, chilling them overnight makes them easier to cut cleanly.
- What is the best method to cut lemon bars neatly?
- Use a sharp knife, dampen it before slicing, and clean the blade after each cut. Apply a single downward motion to slice through the bars. If the surface feels sticky or tough, you can lightly score the top with a very sharp knife or razor blade beforehand.
Tips
- Always opt for fresh lemon juice and zest to ensure the best flavor, as bottled versions can diminish the vibrant lemon taste that makes these bars irresistible.
- Line your baking dish with parchment paper to make removal easier, and if you’re out of parchment, foil can be a good alternative.
- Allow the lemon bars to cool and set properly; patience is key. They will continue to firm up as they cool, so don’t worry if they seem slightly underdone when you take them out of the oven.
- For clean and neat cuts, use a sharp, damp knife and clean it after each slice. This will help achieve the best presentation for your delicious lemon bars.
Equipment
- 9×13-inch Baking Pan – If you don’t already have this specific size, it’s essential for achieving the correct thickness for the lemon bars.
- Parchment Paper – Helpful for lining the baking dish to easily remove the lemon bars.
- Food Processor – Used for incorporating lemon zest into the sugar efficiently. If you don’t have one, this might be a useful purchase.
- Stand Mixer with Paddle Attachment (optional) – While not absolutely necessary, it can make mixing the shortbread crust easier.
