Easy Lemon Bars

Name: Easy Lemon Bars
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 20 Square Bars
Ingredients: 134 g 1-¾ cup all-purpose flour; 31 g ¼ cup cornstarch; ⅛ g teaspoon salt; 130 g 1 cup confectioners' sugar; 2 sticks; 1 teaspoon pure vanilla extract; 6 large eggs; 400 g 2 cups granulated sugar; 2 tablespoons lemon zest; 1 cup freshly squeezed lemon juice; 83 g ⅔ cup all-purpose flour; 3 teaspoons pure vanilla extract or the scrapings of a vanilla bean

User Reviews

5.0

30 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings
20 Square Bars
Calories
172 kcal
Course
Dessert
Cuisine
American

Easy Lemon Bars

Deacon Moody

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I personally love a tangy lemon dessert, and these lemon bars are sure to hit the spot! They're made with a buttery shortbread crust and a sweet lemon filling and dusted with powdered sugar. This recipe for lemon bars is simple yet flavorful and requires only a few ingredients. They can be served cold or at room temperature, making a perfect dessert for all occasion.

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Ingredients

Servings

For the Crust:

134 g 1-¾ cup all-purpose flour , spooned into measuring cup and leveled-off
31 g ¼ cup cornstarch
⅛ g teaspoon salt
130 g 1 cup confectioners' sugar , plus more to decorate finished bars
2 sticks (1 cup) cold unsalted butter, cut into ½-inch pieces
1 teaspoon pure vanilla extract

For the Lemon Filling:

6 large eggs , room temperature
400 g 2 cups granulated sugar
2 tablespoons lemon zest (be sure to zest the lemons before juicing)
1 cup freshly squeezed lemon juice , from 5 to 6 lemons
83 g ⅔ cup all-purpose flour
3 teaspoons pure vanilla extract or the scrapings of a vanilla bean

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Instructions

For the Crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with nonstick cooking spray and line with parchment paper, leaving at least 2 inches of excess on either side to help unmold the bars later.
In the bowl of a food processor fitted with the metal blade attachment, place the flour, corn starch, salt, and powdered sugar and pulse a few times to combine. Add the butter and vanilla and pulse until the mixture resembles a coarse meal, about 10 to 15 seconds.
Sprinkle the crust mixture into the prepared baking dish and carefully press into an even layer with your hands or the bottom of a measuring cup, building up a thin ¾-inch edge around the sides (this will help keep the filling from spilling beneath the crust). Refrigerate for 30 minutes or freeze for 15 minutes. Bake the crust until lightly golden, 15 to 20 minutes. Cool completely.
For the Filling: In a large bowl, whisk together the eggs, sugar, lemon juice, lemon zest, vanilla, and flour until well combined and no lumps of flour remain.
Give the lemon mixture a quick stir, and then pour the filling into the cooled crust. Gently transfer to the oven and bake until the center of the custard sets, about 30 to 35 minutes. Cool to room temperature, then chill for at least 2 hours before slicing and serving.
To serve, use the parchment paper overhang to transfer the baked lemon bar onto a cutting board and carefully loosen the parchment from the edges of the crust. Using a sharp knife, cut into squares. Dust with powdered sugar using a fine sieve.

Equipments used:

Notes

How to Store & Re-Heat
How to Store & Re-Heat
To store: Lemon Bars are best stored in an airtight container in the refrigerator to maintain their freshness and prevent them from drying out. They can be stored for up to 5 days but are best when consumed within the first 2-3 days. To prevent the powdered sugar from melting, wait until just before serving to sprinkle it on top of the bars.
To store: Lemon Bars are best stored in an airtight container in the refrigerator to maintain their freshness and prevent them from drying out. They can be stored for up to 5 days but are best when consumed within the first 2-3 days. To prevent the powdered sugar from melting, wait until just before serving to sprinkle it on top of the bars.
To reheat: Preheat your oven to 350°F (175°C). Place the bars on a baking sheet and heat them in the oven for 5-7 minutes or until warm. Be careful not to overheat the bars, as this can cause the filling to curdle and the crust to be soggy. Alternatively, you can enjoy Lemon Bars cold or at room temperature for a refreshing and easy-to-serve dessert.
To reheat: Preheat your oven to 350°F (175°C). Place the bars on a baking sheet and heat them in the oven for 5-7 minutes or until warm. Be careful not to overheat the bars, as this can cause the filling to curdle and the crust to be soggy. Alternatively, you can enjoy Lemon Bars cold or at room temperature for a refreshing and easy-to-serve dessert.
Make-Ahead
Make-Ahead
Lemon Bars are a great make-ahead dessert, as they can be prepared a few days in advance and stored in the refrigerator until ready to serve. You can make the bars up to 5 days ahead and keep them in an airtight container in the fridge. This makes them an excellent option for entertaining, as you can have dessert ready to go ahead of time, allowing you to focus on the main meal.
Lemon Bars are a great make-ahead dessert, as they can be prepared a few days in advance and stored in the refrigerator until ready to serve. You can make the bars up to 5 days ahead and keep them in an airtight container in the fridge. This makes them an excellent option for entertaining, as you can have dessert ready to go ahead of time, allowing you to focus on the main meal.
The bars can also be frozen for extended storage, making them a convenient option for busy times of the year. When ready to serve, remove the bars from the refrigerator and let them come to room temperature for a few minutes. Then, dust them with powdered sugar and cut them into squares. They're perfect for any occasion, from casual gatherings to formal events, and will impress your guests.
The bars can also be frozen for extended storage, making them a convenient option for busy times of the year. When ready to serve, remove the bars from the refrigerator and let them come to room temperature for a few minutes. Then, dust them with powdered sugar and cut them into squares. They're perfect for any occasion, from casual gatherings to formal events, and will impress your guests.
How to Freeze
How to Freeze
Lemon Bars can be frozen for extended storage, making them a convenient make-ahead dessert. Once the bars have cooled completely, wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn. You can also place them in an airtight container or resealable freezer bag. Label the container with the date and contents, and then store it in the freezer for up to 3 months.
Lemon Bars can be frozen for extended storage, making them a convenient make-ahead dessert. Once the bars have cooled completely, wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn. You can also place them in an airtight container or resealable freezer bag. Label the container with the date and contents, and then store it in the freezer for up to 3 months.
To thaw Lemon Bars, remove them from the freezer and let them thaw in the refrigerator for a few hours or overnight. Do not thaw the bars at room temperature, as this can cause the filling to become watery and the crust soggy. Once thawed, you can reheat the bars in the oven or enjoy them chilled. Remember that the Lemon Bars' texture may change slightly after being frozen, but they should still be delicious and enjoyable.
To thaw Lemon Bars, remove them from the freezer and let them thaw in the refrigerator for a few hours or overnight. Do not thaw the bars at room temperature, as this can cause the filling to become watery and the crust soggy. Once thawed, you can reheat the bars in the oven or enjoy them chilled. Remember that the Lemon Bars' texture may change slightly after being frozen, but they should still be delicious and enjoyable.
Notes:
If you don't have a food processor, you can also do it by hand or fork in a large bowl and work together with the flour, vanilla, butter, and confectioners' sugar until a smooth dough forms, being careful not to overwork the dough.
Other citrus juices, such as orange, grapefruit, or lime juice, can also be used instead of lemon juice to make other flavors.
Use almond flour instead of cornstarch to make Almond Shortbread Crust.
Cornstarch can be substituted with all-purpose flour.
It is important not to peel the white pith when zesting the lemon because that part of it is bitter. The zest is the outermost layer of the lemon and is where the essential oils are located, so it is best to use this part of the fruit. To get the most flavor from a lemon, use a Microplane zester. This tool allows you to zest the fruit without getting any of the pith finely.
If you don't have a food processor, you can also do it by hand or fork in a large bowl and work together with the flour, vanilla, butter, and confectioners' sugar until a smooth dough forms, being careful not to overwork the dough.
Other citrus juices, such as orange, grapefruit, or lime juice, can also be used instead of lemon juice to make other flavors.
Use almond flour instead of cornstarch to make Almond Shortbread Crust.
Cornstarch can be substituted with all-purpose flour.
It is important not to peel the white pith when zesting the lemon because that part of it is bitter. The zest is the outermost layer of the lemon and is where the essential oils are located, so it is best to use this part of the fruit. To get the most flavor from a lemon, use a Microplane zester. This tool allows you to zest the fruit without getting any of the pith finely.