Lemon Bars Recipe

Lemon bars are a delightful dessert that combines a buttery shortbread crust with a tangy lemon custard filling. You’ll start by creating a crumbly base using flour, powdered sugar, and cold butter, then bake it until golden. Next, you’ll whisk together eggs, granulated sugar, flour, lemon juice, and zest to create the smooth, zesty topping. Pour this mixture over the crust and bake until set. For best results, use room temperature eggs and chill the crust dough before baking. Refrigerate the bars before slicing for clean edges. With variations like Meyer lemon or lemon-lime, you can easily customize this classic treat to suit your taste preferences.

The Perfect Lemon Bar Recipe

Lemon bars are a beloved dessert that perfectly balances sweet and tart flavors. With a buttery shortbread crust and a smooth, zesty lemon filling, these bars are a refreshing treat any time of year. This classic American dessert gained popularity in the mid-20th century and has since become a staple at potlucks, bake sales, and family gatherings. The bright yellow filling and dusting of powdered sugar make lemon bars as visually appealing as they are delicious.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 cup unsalted butter, cold and cubed
• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 2/3 cup fresh lemon juice
• 2 tablespoons lemon zest
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
2. In a large bowl, mix 2 cups flour and 1/2 cup powdered sugar. Cut in the cold butter until the mixture is crumbly.
3. Press the mixture evenly into the prepared pan and bake for 20 minutes or until lightly golden.
4. While the crust bakes, whisk together eggs, granulated sugar, 1/4 cup flour, lemon juice, lemon zest, and salt in a bowl until smooth.
5. Pour the lemon mixture over the hot crust and return to the oven.
6. Bake for an additional 25-30 minutes or until the filling is set and doesn’t jiggle when gently shaken.
7. Allow to cool completely in the pan on a wire rack.
8. Once cooled, lift the bars out of the pan using the parchment paper and cut into squares.
9. Just before serving, dust with powdered sugar.

Top Tips

1. Use room temperature eggs for a smoother filling.
2. Chill the crust dough before baking for a crispier texture.
3. Don’t overbake the bars; they should still have a slight jiggle when removed from the oven.
4. For easier cutting, refrigerate the bars for an hour before slicing.
5. Use a plastic knife or a metal knife dipped in hot water between cuts for clean edges.
6. Store lemon bars in the refrigerator for up to 4 days.

Variations

1. Meyer Lemon Bars: Replace regular lemons with Meyer lemons for a sweeter, more floral flavor.
2. Lemon-Lime Bars: Use a mixture of lemon and lime juice for a twist on the classic.
3. Lavender Lemon Bars: Add 1 teaspoon of dried culinary lavender to the crust for a floral note.
4. Gluten-Free Lemon Bars: Substitute the all-purpose flour with a gluten-free flour blend.
5. Coconut Lemon Bars: Add 1/2 cup of shredded coconut to the crust mixture.
6. Lemon Cheesecake Bars: Incorporate 8 oz of cream cheese into the filling for a creamy texture.

Nutritional Guide

Nutrient	Amount per Serving
Serving Size	1 bar (2×2 inch)
Calories	180
Total Fat	9g
Saturated Fat	5g
Cholesterol	55mg
Sodium	40mg
Carbohydrates	24g
Fiber	0g
Sugar	18g
Protein	2g

These lemon bars are a relatively high-calorie dessert due to the butter in the crust and sugar in the filling. They are a good source of vitamin C from the lemon juice and zest. While not particularly high in protein or fiber, they can be enjoyed as an occasional treat as part of a balanced diet. Those watching their sugar intake should be mindful of portion sizes.

Frequently Asked Questions

Can I Use Meyer Lemons Instead of Regular Lemons for Lemon Bars?

You can substitute Meyer lemons for regular lemons in lemon bars. They’ll yield a sweeter, less tart flavor. Adjust your recipe by reducing sugar slightly. The baking results may differ due to Meyer lemons’ unique taste and lower acidity.

How Long Do Lemon Bars Last in the Refrigerator?

You’ll find refrigerated lemon bars have a shelf life of 3-4 days. Store them in an airtight container to maintain freshness. For best quality, consume within this timeframe. The expiration date may vary slightly depending on ingredients and storage conditions.

Can I Freeze Lemon Bars for Later Consumption?

Yes, you can freeze lemon bars for later consumption. Consider freezing options like individual portions or whole batches. Wrap tightly to preserve flavor variations. For serving suggestions, thaw in the refrigerator. Storage tips: consume within 3 months for best taste.

What’s the Best Way to Cut Lemon Bars Without Making a Mess?

For clean cuts, use a sharp, non-serrated knife dipped in hot water between slices. Apply firm, even pressure. Portion control is key; pre-mark your cuts. For elegant presentation, dust with powdered sugar just before serving.

Are There Any Dairy-Free Alternatives for Making Lemon Bars?

You can use dairy-free substitutions in your baking techniques. Replace butter with coconut oil or vegan margarine. Use plant-based milk alternatives. Explore flavor variations by sourcing high-quality dairy-free ingredients. Adjust recipes accordingly for best texture and taste.

Before You Go

You’ve now mastered the art of creating excellent lemon bars. By following this precise recipe and technique, you’ll consistently produce a dessert with the best balance of tart lemon filling and buttery shortbread crust.

Remember to chill the bars thoroughly before serving for the best texture. Don’t hesitate to experiment with variations, such as adding zest to the crust or incorporating other citrus flavors.

Your lemon bars will surely impress with their professional quality and irresistible taste.