Description
This classic lemon bars recipe features a buttery, crisp crust topped with a tangy and smooth lemon filling. Perfectly balanced between sweet and tart, these bars are a delightful treat for any occasion, easy to prepare, and always a crowd-pleaser.
Ingredients
Scale
Crust
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
Filling
- 1 cup granulated sugar
- 4 large fresh eggs
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- Zest of 1 lemon
- 1 teaspoon baking powder
- Pinch of salt
For Dusting (Optional)
- Powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to prevent sticking and make removal easier.
- Prepare Crust: In a mixing bowl, combine the flour, 1/2 cup granulated sugar, and softened butter. Mix until the mixture becomes crumbly, then press it firmly and evenly into the bottom of the prepared pan to form the crust base.
- Bake Crust: Bake the crust in the preheated oven for about 15 minutes or until it turns lightly golden. This will create a firm and slightly crisp base for the filling.
- Make Filling: While the crust is baking, whisk together the eggs, remaining 1 cup granulated sugar, lemon juice, lemon zest, baking powder, and a pinch of salt in another bowl until the mixture is smooth and well combined.
- Add Filling: Pour the lemon filling over the warm crust, spreading it evenly to ensure consistent baking.
- Bake Lemon Bars: Return the pan to the oven and bake for an additional 20-25 minutes or until the filling is set but still slightly jiggly in the center, which ensures a creamy texture once cooled.
- Cool and Serve: Allow the lemon bars to cool completely in the pan. Once cooled, cut into approximately 9 squares and dust with powdered sugar if desired for a beautiful and sweet finishing touch.
Notes
- For best results, use fresh lemons to maximize the bright lemon flavor.
- Make sure the butter is softened, not melted, for the crust to achieve the right crumbly texture.
- Do not overbake the lemon filling; it should remain slightly jiggly to retain its creamy consistency after cooling.
- Use parchment paper for easy removal and clean cuts.
- Store leftover lemon bars in an airtight container in the refrigerator for up to 4 days.
