There’s nothing quite like sinking your teeth into a perfectly tangy and sweet dessert, and this lemon bars recipe delivers just that. These delightful treats have become a cherished dessert in many households, and for good reason. Imagine the perfect blend of zesty lemon filling over a buttery shortbread crust, sending your taste buds into a dance of citrus ecstasy. This recipe guarantees to bring a burst of sunshine to your day, with a flavor that lingers long after the last bite.
I remember vividly how my grandmother would prepare these lemon bars every Sunday when the whole family gathered for dinner. We would sit in the kitchen, watching her skillfully manage ingredients, her hands working magic. Her secret ingredient was an extra dash of love, which made these lemon bars more than just a dessert—they were a family bonding experience. Even now, every time I prepare this recipe, I feel her presence and hear her laughter as we sneaked extra pieces when she pretended not to notice.
Why You’ll Love This Recipe
This lemon bars recipe stands out for numerous reasons. Firstly, it hits the perfect balance between sweet and tangy, tantalizing your taste buds with every bite. The buttery shortbread crust contrasts beautifully with the silkiness of the lemon filling, creating a texture that’s both satisfying and delightful. Moreover, this recipe requires minimal ingredients and preparation time, making it an ideal choice for those spontaneous baking sessions. It’s foolproof, ensuring consistent results every time you bake. Whether you are a seasoned baker or a novice, these lemon bars are incredibly easy to make yet promise to leave a lasting impression with their exquisite taste.
Ingredients Notes
To create this magical dessert, you’ll need simple yet high-quality ingredients. Freshly squeezed lemon juice is key; it lends the filling its vibrant flavor and fragrance. Consider using organic lemons for an extra burst of citrusy goodness. For a richer crust, high-quality unsalted butter is recommended, adding a delicious depth to the shortbread base. If you’re out of granulated sugar, superfine sugar can be a great substitute, dissolving seamlessly into the mixture. Additionally, corn flour is crucial for that creamy lemon filling, ensuring the perfect consistency.
Recipe Steps
Step 1
Begin by preheating your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper, extending the paper over the sides of the pan, which will help you lift the bars out easily once they’re baked and set.
Step 2
In a medium bowl, combine one and a half cups of all-purpose flour and a half cup of powdered sugar. Add a cup of cold, unsalted butter cut into small cubes. Mix them using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Press this mixture evenly onto the bottom of your prepared baking dish to form the shortbread crust. Bake for 20 minutes or until just set and light golden.
Step 3
While the crust is baking, it’s time to prepare the lemon filling. In a separate bowl, whisk together one and a half cups of granulated sugar, a quarter cup of all-purpose flour, and one teaspoon of baking powder. Add four beaten large eggs and one cup of freshly squeezed lemon juice. Whisk until the mixture is smooth and well combined.
Step 4
Once the crust is ready, remove it from the oven, and pour the lemon mixture over the hot crust. Return it to the oven and bake for an additional 25 to 30 minutes. You’ll know it’s done when the edges are golden, and the center is set yet slightly jiggly when gently shaken.
Step 5
Let the lemon bars cool completely in the pan on a wire rack. Once cool, refrigerate for at least two hours. Use the overhanging parchment to lift the bars out of the pan, then dust with powdered sugar before slicing into squares.
Storage Options
These lemon bars can be stored in an airtight container in the refrigerator for up to a week, maintaining their freshness and flavor. If you prefer to freeze them, ensure they have cooled completely, then double-wrap them tightly in plastic wrap and aluminum foil. Stored this way, they can last in the freezer for up to three months. When ready to enjoy, thaw in the refrigerator overnight before serving.
Variations & Substitutions
For those following a gluten-free diet, swap out the all-purpose flour in both the crust and filling with a gluten-free flour blend. If you’re looking to add a depth of flavor, consider incorporating a teaspoon of vanilla extract or a hint of almond extract into the filling. Alternatively, for a fruity twist, add a handful of fresh blueberries to the lemon mixture before baking, offering a wonderful burst of color and flavor.
Serving Suggestions
These lemon bars make a delightful treat any time of the day. Serve them chilled on a sunny afternoon as a refreshing dessert or alongside a steaming cup of tea or coffee as a light evening snack. They are perfect for picnics, parties, or simply to satisfy a sweet craving during the week. They’re also a fitting end to a seafood meal, complementing the flavors beautifully with their zesty tang.
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh lemons? While bottled lemon juice can be convenient, fresh lemon juice truly elevates the flavor of these bars. Fresh lemons offer more vibrant flavor and fragrance, contributing to the overall excellence of the dessert. If you absolutely must, ensure you use high-quality bottled lemon juice without any added preservatives.
Why is my crust not holding together? If your crust is crumbly, it might be due to insufficient butter or improper mixing. Ensure the butter is cold and cut thoroughly into the flour mixture until it resembles coarse crumbs. Press the crust firmly and evenly into the pan before baking to ensure it sets properly.
How do I know when the lemon filling is set? The filling is done when the center is just set and still slightly jiggly. It will continue to set as it cools in the pan. Avoid over-baking, as this can cause the filling to become overly firm and separate from the crust.
Lemon Bars Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup unsalted butter softened
- 2 cups granulated sugar divided
- 1 cup lemon juice freshly squeezed
- 4 large eggs
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix together the flour, softened butter, and half of the sugar.1.5 cups all-purpose flour
- Press the mixture into the bottom of a 9x13 inch pan.
- Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.
- In another bowl, whisk together the remaining sugar and lemon juice with eggs. Pour over the baked crust.1.5 cups all-purpose flour
- Return to the oven for 20 minutes. Allow to cool completely before cutting into squares.
