Brighten up your day with homemade Lemon Bars desert.
Start by making the crust with just butter, sugar, and flour. Press it into a pan and bake until it’s lightly golden. This creates a firm base that holds up well to the juicy lemon topping.
For the filling, whisk together fresh lemon juice, eggs, sugar, and a bit of flour to keep everything together. Pour this over your baked crust and bake again until the filling is set. The key is getting that perfect balance of creamy and firm so every bite is just right.
Let them cool in the pan, then dust with powdered sugar for a touch of extra sweetness. Cut into squares and serve them up.
These Lemon Bars are best enjoyed chilled, making them a refreshing treat for any warm day or whenever you need a little burst of sunshine in your life. They’re a hit at parties, picnics, or as a special treat just for you and your family.
Lemon Bars
Equipment
- 8×8 inch baking dish
- Parchment paper
- Medium mixing bowl
- Whisk
- Spatula
- Knife
Ingredients
For the crust:
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter chilled and cubed
For the filling:
- 3 large eggs
- 3/4 cup granulated sugar
- 1/3 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1/4 cup all-purpose flour
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later.
- In a medium bowl, whisk together 1 cup of flour, 1/4 cup of powdered sugar, and 1/4 teaspoon of salt. Add in the chilled and cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom of the prepared baking dish, making sure to press down firmly. Bake for 20 minutes.
- In the meantime, prepare the filling. In a medium bowl, whisk together the eggs and granulated sugar until well combined. Add in the lemon juice, lemon zest, and 1/4 cup of flour. Whisk until smooth.
- Pour the filling over the hot crust and return to the oven. Bake for an additional 20-25 minutes, until the filling is set and lightly golden brown.
- Allow the bars to cool completely before removing them from the baking dish using the parchment paper overhang. Dust with powdered sugar before slicing and serving.
- These Lemon Bars can be stored in an airtight container in the refrigerator for up to 3 days.