Luscious Lemon Bars

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Why You’ll Love This Recipe

  • Simple Ingredients: Requires just eight common pantry staples.
  • Make-Ahead Friendly: These bars keep and freeze beautifully, making them perfect for prepping ahead for any occasion.
  • Perfect Balance: The combination of a tender shortbread crust and a tangy lemon filling offers a delightful contrast in textures and flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

  • All-purpose flour
  • Cornstarch
  • Confectioners’ sugar
  • Cold unsalted butter

For the Lemon Topping:

  • Large eggs
  • Granulated sugar
  • Freshly squeezed lemon juice
  • Lemon zest
  • All-purpose flour

Directions

  1. Prepare the Crust:

    • Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with foil, ensuring it overlaps the edges for easy removal. Grease the foil with nonstick cooking spray.
    • In a food processor, combine flour, cornstarch, salt, and confectioners’ sugar. Pulse to blend. Add cold butter pieces and process until the mixture resembles coarse meal.
    • Press the mixture firmly into the prepared pan, building up a thin edge around the sides. Refrigerate for 30 minutes or freeze for 15 minutes.
    • Bake the crust until lightly golden, about 15 to 20 minutes.

  2. Prepare the Filling:

    • In a large bowl, whisk the eggs until combined. Add granulated sugar, lemon juice, lemon zest, and flour. Whisk until smooth and no lumps remain.

  3. Assemble and Bake:

    • Pour the lemon filling over the baked crust.
    • Return the pan to the oven and bake for an additional 30 to 35 minutes, or until the topping is set and firm.
    • Let the bars cool on a wire rack to room temperature.
    • Using the foil overhang, lift the bars out of the pan and place on a cutting board. Carefully peel away the foil from the edges.
    • Cut into squares or triangles as desired.
    • Dust with confectioners’ sugar before serving.

Servings and Timing

  • Servings: This recipe yields approximately 20 squares or 40 triangles.
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour and 20 minutes, plus additional time for cooling.

Variations

  • Citrus Twist: Substitute part of the lemon juice with lime or orange juice for a different citrus flavor.
  • Berry Swirl: Gently fold in a few tablespoons of raspberry or blueberry puree into the lemon filling before baking for a fruity addition.
  • Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour to accommodate dietary restrictions.

Storage/Reheating

  • Storage: Store the cooled lemon bars in an airtight container in the refrigerator for up to 4 days.
  • Freezing: For longer storage, freeze the bars in a single layer until solid, then transfer to a freezer-safe container. They can be frozen for up to 1 month.
  • Serving: Thaw frozen bars in the refrigerator overnight. Serve chilled or at room temperature.

FAQs

What type of lemons are best for this recipe?

Fresh, standard lemons are ideal. Meyer lemons can be used for a sweeter, less tart flavor.

Can I make these bars without a food processor?

Yes, you can use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Why is my crust crumbly and not holding together?

Ensure the butter is cold and fully incorporated into the dry ingredients. Press the crust firmly into the pan before baking.

Can I reduce the sugar in the filling?

Reducing sugar may affect the texture and set of the filling. It’s recommended to follow the recipe for best results.

How do I know when the lemon filling is set?

The filling is set when it no longer jiggles in the center and is firm to the touch.

Can I use bottled lemon juice?

Freshly squeezed lemon juice provides the best flavor, but bottled juice can be used in a pinch.

Why did my lemon bars crack on top?

Overbaking or baking at too high a temperature can cause cracks. Ensure your oven is properly calibrated and monitor baking time closely.

How should I cut the bars to get clean edges?

Use a sharp knife wiped clean between cuts. Chilling the bars before cutting can also help achieve cleaner slices.

Can I add a glaze on top instead of powdered sugar?

Yes, a simple lemon glaze made of confectioners’ sugar and lemon juice can be drizzled on top for added sweetness and shine.

Are these bars suitable for freezing?

Yes, lemon bars freeze well. Ensure they are fully cooled and stored in an airtight container before freezing.

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Luscious Lemon Bars

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  • Author: Isabella
  • Total Time: 1 hour 20 minutes (plus cooling time)
  • Yield: About 20 squares or 40 triangles
  • Diet: Vegetarian
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Description

These Luscious Lemon Bars are the ultimate citrusy dessert, featuring a buttery shortbread crust topped with a rich, tangy lemon filling. With just a handful of simple ingredients, they’re perfect for potlucks, tea parties, or a sweet treat anytime. Dust them with powdered sugar for a classic touch!

Ingredients

For the Crust:

  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 cup confectioners’ sugar
  • 1/4 teaspoon salt
  • 1 cup cold unsalted butter, cubed

For the Lemon Topping:

  • 4 large eggs
  • 2 cups granulated sugar
  • 2/3 cup freshly squeezed lemon juice (about 4 lemons)
  • 2 tablespoons lemon zest
  • 1/2 cup all-purpose flour

Instructions

Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with foil, leaving overhang for easy removal. Grease with nonstick spray.
  2. In a food processor, pulse flour, cornstarch, salt, and confectioners’ sugar to combine. Add cold butter and pulse until mixture resembles coarse crumbs. (Alternatively, use a pastry cutter or fork to blend.)
  3. Press the crust mixture firmly into the prepared pan, building up a slight edge around the sides. Refrigerate for 30 minutes or freeze for 15 minutes.
  4. Bake for 15-20 minutes, until lightly golden.

Prepare the Filling:

  1. In a large bowl, whisk eggs until combined. Add sugar, lemon juice, lemon zest, and flour, whisking until completely smooth.

Assemble and Bake:

  1. Pour the lemon filling over the hot crust.
  2. Return to the oven and bake for 30-35 minutes, until the filling is set and firm.
  3. Let cool completely on a wire rack. Use the foil overhang to lift the bars out of the pan and transfer to a cutting board.
  4. Carefully peel away the foil and cut into squares or triangles.
  5. Dust with confectioners’ sugar before serving.

Notes

  • Citrus Twist: Substitute lime or orange juice for part of the lemon juice.
  • Berry Swirl: Add raspberry or blueberry puree to the filling for a fruity swirl.
  • Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular flour.
  • Extra Tangy: Add an extra tablespoon of lemon zest for an even bolder lemon flavor.
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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