I love lemon bars, there’s just something about them. They’re lightly sweet and almost luscious, don’t you think? I’ve made lemon bars many times, but I haven’t posted them on here, yet! I figured it was about time. I can’t remember where I got this recipe, because it’s been sitting in my recipe folder for so long on a handwritten piece of notebook paper (I used to hand write all of my recipes my first year of college because I didn’t have a printer at home). Lemon bars require the simplest of ingredients and take almost no time at all. That, and they’re always certain to please a crowd! There’s no reason not to make these soon! Recipe after the jump, as always.
Meet your ingredients.
Combine your flour, sugar, and salt.
Add the butter and combine with your hands until you’ve got a coarse crumb mixture.
Press the dough into a lined and/or greased pan and bake at 350 degrees F for 15-20 minutes or until the edges are just beginning to turn golden brown.
My Microplaner. I don’t know what I’d do without it.
Rub the zest and sugar together.
Add your eggs.
Add your lemon juice.
Whisk until completely combined (I love that I don’t have to use my mixer for this recipe!).
Remove your crust from the oven when it’s ready and just beginning to turn golden brown around the edges.
Pour the filling over the hot crust.
Bake at 350 degrees F for 20-25 minutes, or until the bars are set and don’t wiggle around too much.
When ready, remove the pan and allow it to cool completely!
Dust with powdered sugar and enjoy! Delicate and delicious.
- 1½ cups all-purpose flour + ¼ cup for filling
- ¼ cup white sugar + 1¼ cup for filling
- ¼ teaspoon kosher salt + ½ teaspoon for filling
- ½ cup cold butter, cubed
- 4 eggs
- Zest and juice of 2 lemons, separated
- powdered sugar (for dusting)
- Preheat the oven to 350 degrees F. In a medium bowl, combine 1½ cups flour, ¼ cup white sugar, and ¼ teaspoon of salt.
- Add the cubed butter to the flour and using your hands, combine the butter with the flour until you're left with a crumbly mixture.
- Press this flour/butter mixture into a greased and/or lined 9x13 pan (I really suggest lining the pan with tin foil and spraying with Pam - this way, you can lift the bars right out of the pan when they're ready to cut instead of having to angle your knife into a pan). Bake the crust for 15-20 minutes or until just turning golden on the edges.
- While the crust bakes, combine the zest of 2 lemons and 1¼ cups of white sugar in a medium sized bowl and rub them together until the zest is incorporated into the sugar (this makes sure that all of the lemon flavor/oils from the zest is well incorporated into the sugar and filling).
- Whisk or beat in the eggs and add the lemon juice. Add ¼ cup of flour and ½ teaspoon of salt and whisk them in, too.
- Pour the lemon filling over the hot crust and bake for 20-25 minutes or until the top is set and doesn't wiggle.
- Remove the lemon bars from the oven and allow to cool COMPLETELY before sprinkling with powdered sugar and cutting. Makes about 12-16 squares, depending on how large or small you cut them.