Description
This easy lemon bars recipe delivers a deliciously tangy and sweet treat with a buttery crust and a smooth, citrusy filling. Perfectly balanced with fresh lemon juice and baked to a delicate set, these bars are ideal for dessert lovers seeking a fresh and bright flavor in every bite.
Ingredients
Crust
- 2 cups + 2 tbsp (276g) all-purpose flour
- 1 cup (115g) powdered sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup (224g) unsalted butter, melted
Filling
- 2 1/2 cups (518g) granulated sugar
- 1/2 cup (65g) all-purpose flour
- 7 large eggs
- 1 cup (240ml) fresh lemon juice (4-5 lemons)
- Pinch of salt
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch glass or ceramic baking pan with baking spray, then line it with parchment paper that extends above the long sides of the pan to allow easy removal of the bars later.
- Make the crust: In a medium bowl, combine the all-purpose flour, powdered sugar, and salt. Add the melted butter and vanilla extract, stirring thoroughly until fully mixed.
- Form the crust: Crumble the dough over the bottom of your prepared pan and press it firmly and evenly to cover the entire base.
- Bake the crust: Bake the crust in the preheated oven for 15-20 minutes until the edges start to lighten in color and become slightly golden. Remove the crust from the oven and set aside.
- Prepare the filling: In a separate bowl, mix together the granulated sugar and flour. Add in the eggs, fresh lemon juice, and a pinch of salt, then whisk gently until just combined. Avoid overmixing to keep the texture light.
- Pour and bake the filling: Pour the lemon filling evenly over the hot baked crust. Return the pan to the oven and bake for 18-22 minutes, until the center is mostly set but still jiggles slightly when you gently shake the pan.
- Cool the bars: Remove the pan from the oven and let it cool to room temperature on the counter. Once cooled, refrigerate the bars until they are chilled and firm.
- Slice and serve: Lift the bars out of the pan using the parchment paper overhang. Dust the top with powdered sugar and cut into squares. Store the bars covered in the refrigerator where they’ll stay fresh for 5-6 days.
Notes
- Use fresh lemon juice for the best bright and tangy flavor.
- Make sure not to overmix the filling to avoid a dense texture.
- Chilling is essential to allow the filling to set properly before cutting.
- For easier cleanup, use parchment paper that extends beyond the pan edges for easy bar removal.
- Store leftover lemon bars covered in the refrigerator to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
