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There’s something downright irresistible about a classic lemon bar—bright, tangy lemon filling atop a buttery shortbread crust, all dusted with a light snowfall of powdered sugar. It’s the perfect treat for spring brunches, afternoon coffee breaks, or when you’re just craving a citrusy pick-me-up. Plus, they’re easier to make than you’d think!
If you love desserts that strike the perfect balance between tangy and sweet, these lemon bars are calling your name!
Why You’ll Love This Recipe
- Simple Ingredients: Made with pantry staples like flour, sugar, eggs, and lemons.
- Rich and Tangy Flavor: Buttery shortbread meets bright, citrusy lemon filling—perfection in each bite!
- Easy to Make Ahead: Make them a day in advance and let the flavors meld for an even better taste.
- Crowd-Pleasing Dessert: A hit at potlucks, picnics, and holiday gatherings.
Ingredients Breakdown
For the Shortbread Crust:
- 1 cup (2 sticks) unsalted butter, softened – The key to a melt-in-your-mouth crust.
- 1/2 cup granulated sugar – Sweetens the foundation of the bars.
- 2 cups all-purpose flour – For stability and texture.
- 1/4 teaspoon salt – Balances flavors.
For the Lemon Filling:
- 4 large eggs – Creates a rich and custardy filling.
- 1 1/2 cups granulated sugar – Balances the tartness of the lemons.
- 1/4 cup all-purpose flour – Helps thicken the filling perfectly.
- 2/3 cup freshly squeezed lemon juice – Fresh lemons make all the difference here.
- 2 teaspoons lemon zest – Enhances the bright citrus flavor.
- Powdered sugar, for dusting – The finishing touch!
Step-by-Step Instructions
Step 1: Prepare the Shortbread Crust
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal.
In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the flour and salt, mixing just until combined.
Press the dough evenly into the bottom of the prepared pan. Bake for 18–20 minutes, or until lightly golden. Let it cool slightly while you prepare the filling.
Step 2: Make the Lemon Filling
In a medium bowl, whisk the eggs and sugar together until smooth. Add the flour, lemon juice, and zest, mixing until well combined.
Step 3: Bake the Bars
Pour the lemon filling over the slightly cooled crust, spreading evenly. Bake for 20–22 minutes, or until the center is just set and no longer wobbly.
Let cool completely at room temperature, then refrigerate for at least 2 hours for clean slicing.
Step 4: Dust and Serve
Once chilled, lift the bars out using the parchment overhang and place on a cutting board. Use a sharp knife to slice into squares and dust with powdered sugar before serving. Enjoy!
Chef’s Tips and Tricks
- Use Fresh Lemon Juice: Bottled juice won’t give you the same bright, zingy flavor.
- Chill Before Serving: Cold lemon bars hold their shape better and taste even more refreshing.
- For Clean Cuts: Wipe your knife with a damp cloth between slices.
Recipe Variations and Serving Suggestions
- Berry Twist: Add a handful of fresh raspberries into the filling before baking.
- Gluten-Free Option: Swap the flour for a 1:1 gluten-free flour blend.
- Pairing Ideas: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
FAQs
Can I freeze lemon bars?
Yes! Freeze them in a single layer, then transfer to an airtight container with parchment between layers. Thaw in the fridge before serving.
How do I store them?
Keep them in an airtight container in the fridge for up to 5 days.
Can I make them ahead?
Absolutely! They taste even better the next day as the flavors settle.
📖 Recipe
Lemon Bars with Powdered Sugar
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes (plus chilling time)
Servings: 12 bars
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 2/3 cup freshly squeezed lemon juice
- 2 teaspoons lemon zest
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
- For crust: Beat butter and sugar together until creamy. Mix in flour and salt. Press into the pan and bake for 18–20 minutes until golden.
- For filling: Whisk eggs and sugar until smooth. Stir in flour, lemon juice, and zest.
- Pour filling over the crust and bake for another 20–22 minutes, until just set.
- Let bars cool completely, then refrigerate for at least 2 hours before cutting.
- Dust with powdered sugar before serving. Enjoy!
Can’t wait to hear how these turned out for you! Snap a pic and tag #TheKitchensAid on social—I’d love to see your lemony masterpieces! 🍋💛
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