Lemon Bars
This lemony dessert can be made any time of the year, but is such a bright, fresh dessert to make in the spring. Lemon Bars are packed with tart lemony goodness and made with a vanilla shortbread crust. The fresh flavors of spring rolled into one delightful dessert.
My grandmother just loved lemon bars. She would eat one with a cup of tea and comment, “These are the best!” I would have to agree. She made them in the spring for Easter or whenever the family would get together. Dusted with a bit of powdered sugar, they are simply divine.
When making this recipe, it is a good idea to set out the lemons and the eggs ahead of time so they can come to room temperature. The lemons will be easier to juice and the eggs will incorporate more easily into the filling. The butter can simply be melted for this recipe.
The crust for these lemon bars is a shortbread crust with a splash of vanilla. It is a simple recipe of flour, sugar and butter. Mix it until small crumbs form and then press it gently into an 8×8-inch pan. After baking for 20 minutes, the crust comes out just slightly brown around the edges.
Lemon Bars
For the Crust:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 8 tablespoons butter, melted
- 1/2 teaspoon vanilla
- pinch of salt
For the Filling:
- the zest of two lemons, about 3 tablespoons
- 6 eggs
- 1/3 cup all-purpose flour
- 2 cups of sugar
- 2/3 cup of fresh lemon juice
How to make Lemon Bars?
- Line an 8×8-inch baking pan with parchment paper or spray lightly with cooking spray and set aside.
- In a medium bowl, mix the flour, powdered sugar and butter until combined. Add a splash of vanilla, a pinch of salt, and stir. This will form small crumbs.
- Pour the crust crumbs into the prepared pan and gently press into a flat layer. Bake at 350 degrees for 20 minutes.
- While the crust is baking, zest two lemons and add it to a medium bowl. Stir in the sugar and flour until mixed thoroughly. Add the FRESH lemon juice and the eggs. Beat with an electric mixer until slightly frothy.
- Pour the egg mixture over the warm crust and bake for another 25 minutes at 350 degrees. Remove the lemon bars from the oven and allow them to cool completely and then refrigerate for at least an hour before cutting. Slice the bars with a sharp knife, cleaning the knife after eat cut. Dust the bars with a bit of powdered sugar before serving. This recipe makes 12 servings.
If you love Lemon Bars, make sure to look for more lemon-inspired recipes, like Lemon Yogurt Cake, Lemon Raspberry Streusel Muffins and Luscious Lemon Pie. You’re sure to find a new favorite recipe.
Lemon Bars
Ingredients
For the crust:
- 2 cups all purpose flour
- 1/2 cup powdered sugar
- 8 tablespoons butter, melted
- 1/2 teaspoon vanilla
- a pinch salt
For the filling:
- 3 tablespoons lemon zest, zest of two large lemons
- 2 cups sugar
- 1/3 cup flour
- 2/3 cup fresh lemon juice
- 6 eggs
Instructions
- Line an 8×8-inch baking pan with parchment paper or spray lightly with cooking spray and set aside.
- In a medium bowl, mix the flour, powdered sugar and butter until combined. Add a splash of vanilla, a pinch of salt, and stir. This will form small crumbs.
- Pour the crust crumbs into the prepared pan and gently press into a flat layer. Bake at 350 degrees for 20 minutes.
- While the crust is baking, zest two lemons and add it to a medium bowl. Stir in the sugar and flour until mixed thoroughly. Add the FRESH lemon juice and the eggs. Beat with an electric mixer until slightly frothy.
- Pour the egg mixture over the warm crust and bake for another 25 minutes at 350 degrees. Remove the lemon bars from the oven and allow them to cool completely and then refrigerate for at least an hour before cutting. Slice the bars with a sharp knife, cleaning the knife after eat cut. Dust the bars with a bit of powdered sugar before serving. This recipe makes 12 servings.
Equipment
- 8×8- inch baking pan