There’s something incredibly satisfying about biting into a perfectly tart and sweet lemon bar. The contrast between the zingy lemon filling and the buttery shortbread crust is a match made in dessert heaven. Recently, I decided to try a new lemon bar recipe, and it was a hit with my family. The balance of flavor was just right—not too sweet, not too sour—and the texture was divine. The crust held its shape beautifully under the creamy lemon topping, and the whole tray disappeared faster than I could have imagined. It’s safe to say, this recipe is going into our regular rotation!
Ingredients
Before diving into the preparation of these delicious lemon bars, let’s gather all the necessary ingredients. For the shortbread crust, you’ll need:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the lemon filling, make sure you have:
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- 4 large eggs
- ⅔ cup freshly squeezed lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest
- Powdered sugar, for dusting
Instructions
To create these scrumptious lemon bars, follow these steps:
- Preheat the oven: Start by preheating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift out the bars later.
- Make the shortbread crust: In a medium bowl, cream together the softened butter and sugar until light and fluffy. Gradually add the flour and salt, mixing until just combined. Press this mixture evenly into the bottom of the prepared baking pan.
- Bake the crust: Place the crust in the preheated oven and bake for about 20 minutes, or until it’s lightly golden brown. Remove from the oven and let it cool slightly while you prepare the filling.
- Prepare the lemon filling: In a separate bowl, whisk together the sugar and flour. Add the eggs, one at a time, whisking until combined. Stir in the lemon juice and zest until everything is well incorporated.
- Assemble and bake: Pour the lemon filling over the pre-baked crust. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and slightly firm to the touch.
- Cool and serve: Allow the lemon bars to cool in the pan on a wire rack. Once cooled, lift them out of the pan using the parchment overhang. Dust with powdered sugar before slicing into squares and serving.
Nutrition Facts
This recipe makes approximately 24 servings. Each serving contains about 150 calories, making it a delightful treat without too much guilt. The rich, buttery crust combined with the lemon filling offers a satisfying balance of flavors that will leave you wanting more.
Preparation Time
In terms of preparation time, these lemon bars are quite efficient. You’ll need about 15 minutes to prepare the crust and another 10 minutes to whip up the filling. Including baking and cooling time, expect the entire process to take around 1 hour and 15 minutes. This makes it a perfect dessert option for gatherings or a simple family treat.
How to Serve
Serving these lemon bars can be as simple or as fancy as you like. Here are a few ideas:
- Serve plain or with a light dusting of powdered sugar for a classic presentation.
- Add a dollop of whipped cream or a scoop of vanilla ice cream for a touch of indulgence.
- Garnish with thin slices of lemon or a sprig of mint for a pop of color and freshness.
- Pair with a cup of hot tea or a refreshing glass of iced lemonade for a delightful afternoon snack.
- Create a dessert platter with other citrus treats to offer variety and please a crowd.
Additional Tips
Here are some tips to ensure your lemon bars turn out perfectly every time:
- Use fresh lemons: Freshly squeezed lemon juice provides the best flavor. Avoid bottled lemon juice as it can taste artificial and lack the vibrant zing of fresh lemons.
- Chill before serving: For cleaner cuts and a firmer texture, refrigerate the lemon bars for at least an hour before slicing.
- Adjust sweetness: If you prefer a sweeter bar, you can increase the sugar in the filling by up to ¼ cup, but be mindful that it doesn’t overpower the lemon flavor.
- Experiment with crust thickness: If you like a thicker crust, you can increase the crust ingredients by 50%. Just remember to adjust the baking time accordingly.
- Storage: Store leftover lemon bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months.
FAQ Section
Q: Can I make these lemon bars gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a one-to-one substitution for best results.
Q: Can I use a different citrus fruit for the filling?
A: Absolutely! Lime or orange juice can be used in place of lemon juice for a different flavor profile. Just keep in mind that the sweetness level may need adjusting.
Q: How can I make the lemon flavor more intense?
A: You can add more lemon zest or a few drops of lemon extract to enhance the lemon flavor without altering the balance of the filling.
Q: What should I do if my filling is too runny?
A: Ensure that the filling is baked until it is set. If it’s still runny after cooling, you may need to bake it a bit longer, or the proportions of ingredients may need adjusting next time.
Q: Can I double the recipe?
A: Yes, you can double the recipe and bake it in a larger pan, such as an 18×13-inch sheet pan. Just keep an eye on the baking time, as it may vary slightly with a larger batch.
