Save to Pinterest These bright lemon bars feature a tender, buttery shortbread base topped with a smooth, tangy lemon curd filling. The contrast between the crisp crust and silky center creates the perfect balance of textures. Fresh lemon juice and zest provide vibrant citrus flavor that's refreshing without being overly tart. Finished with a dusting of powdered sugar, these elegant bars are ideal for afternoon tea, summer picnics, or any special occasion.
The kitchen was sweltering last July and turning on the oven felt like a punishment. I had a bag of lemons staring me down and a craving that would not quit. I decided to make these bars and the bright citrus scent actually made the heat feel bearable for a while.
I took a batch to a neighborhood potluck and watched the resident skeptic take a tentative bite. His eyes lit up immediately and he went back for seconds before even finishing his first plate.
Ingredients
- Unsalted butter: Keep it at room temperature to ensure it blends effortlessly into the flour.
- Granulated sugar: This provides the necessary sweetness and structure for the crust base.
- All purpose flour: The foundation of the crust giving it a tender shortbread texture.
- Salt: A pinch elevates the lemon flavor and cuts through the richness.
- Filling sugar: Dissolves into the eggs to create that smooth velvety consistency we love.
- Eggs: Use large eggs to bind the ingredients and add a rich custard like body.
- Freshly squeezed lemon juice: Bottled juice simply cannot replicate the vibrant zing of fresh fruit.
- Lemon zest: This holds the essential oils that carry the intense aroma of the fruit.
- Powdered sugar: A final dusting adds a snowy finish that looks beautiful and tastes sweet.
Instructions
- Preheat and Prep:
- Set your oven to 350 degrees Fahrenheit and line a 9 by 13 inch pan with parchment paper.
- Mix the Crust:
- Cream butter and sugar until fluffy then mix in flour and salt until just combined.
- Bake the Crust:
- Press the dough firmly into the pan and bake until the edges turn a light golden color.
- Make the Filling:
- Whisk sugar and flour together then add eggs lemon juice and zest until smooth.
- Combine Layers:
- Pour the lemon mixture directly over the hot crust as soon as it leaves the oven.
- Bake the Bars:
- Return to the oven for 15 to 18 minutes until the center is set and no longer jiggles.
- Cool and Cut:
- Let the bars cool completely in the pan then lift them out using the paper handles.
- Serve:
- Dust the top generously with powdered sugar right before slicing and serving.
Save to Pinterest My friend once tried to cut them while they were still warm and ended up with a delicious but messy puddle on a plate. We laughed about it and ate the mess with spoons anyway.
Perfect Pairings
These bars shine brightest when served alongside a hot cup of Earl Grey tea. The bergamot notes in the tea complement the tart lemon beautifully.
Making it Gluten Free
You can easily swap the flour for a one to one gluten free blend without losing flavor. Just be sure to check the label to ensure it contains xanthan gum for structure.
Fruit Selection
Look for lemons that feel heavy for their size and have bright yellow skin. Wrinkled fruit often yields less juice and duller flavor.
- Roll lemons on the counter before cutting to maximize juice output.
- Avoid including the white pith when zesting to keep the flavor sweet.
- Room temperature lemons release more juice than cold ones.
Save to Pinterest Enjoy these bright treats on a sunny afternoon or pack them up for a picnic in the park. They bring a little sunshine to any day.
Recipe FAQs
- → Can I make these lemon bars ahead of time?
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Yes, you can prepare these lemon bars up to 2 days in advance. Store them in an airtight container in the refrigerator and dust with powdered sugar just before serving for the freshest appearance.
- → How do I know when the lemon filling is set?
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The filling is done when it no longer jiggles in the center when you gently shake the pan. The edges should be set and slightly golden, typically after 15-18 minutes of baking.
- → Can I use bottled lemon juice instead of fresh?
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Fresh lemon juice produces the best flavor and brightness. Bottled juice can work in a pinch, but may result in a less vibrant citrus taste and slightly altered texture.
- → Why does my crust crumble when cutting?
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Allow the bars to cool completely before cutting. Room temperature or chilled bars hold their shape better. Using a sharp knife and wiping it clean between cuts also helps create clean squares.
- → Can I freeze these lemon bars?
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Yes, freeze undusted bars in layers separated by parchment paper for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and add powdered sugar before serving.
