Lemon Bars

Introduction & Inspiration

I’m a huge fan of citrus desserts, and lemon bars are a classic that always hits the spot. This recipe, with its promise of a buttery shortbread crust and a tangy, sweet lemon filling, immediately appealed to me! It seemed like the perfect treat for a spring or summer gathering, a bake sale, or simply a delightful afternoon snack.

My inspiration came from a love of all things lemon and a desire to create a lemon bar recipe that was both easy to make and delivered that perfect balance of sweet and tart flavors, with a satisfying contrast of textures.

My goal was to find a recipe that was approachable for home bakers, used readily available ingredients, and yielded truly delicious and irresistible lemon bars. This recipe seemed to fit the bill perfectly: a simple shortbread crust, a straightforward lemon filling, and a dusting of powdered sugar for a classic finish.

This recipe is a classic dessert.

Nostalgic Appeal

Lemon bars, while perhaps not as universally recognized as chocolate chip cookies, hold a strong nostalgic appeal for many. They’re often associated with bake sales, potlucks, summer picnics, and homemade treats, evoking memories of simple pleasures and comforting flavors.

The combination of a buttery shortbread crust and a tangy, sweet lemon filling is a classic pairing, reminiscent of other lemon desserts like lemon meringue pie and lemon cookies.

The bright yellow color of the lemon filling is instantly cheerful and inviting, evoking a sense of sunshine and warm weather.

And the act of making lemon bars, from pressing the crust into the pan to whisking together the filling and baking it until set, is a relatively simple yet satisfying baking experience that connects us to generations of home bakers.

Homemade Focus

These Lemon Bars are a wonderful example of the joys of homemade baking. You’re taking basic ingredients – flour, butter, sugar, eggs, and lemons – and transforming them into a bright, flavorful, and satisfying dessert that’s far superior to anything store-bought.

I appreciate recipes that prioritize homemade elements and allow for hands-on involvement, and this one certainly does. You’re making both the shortbread crust and the lemon filling from scratch, ensuring the freshness and quality of every component.

The shortbread crust, made with just flour, sugar, salt, and butter, is a simple yet essential element that provides a buttery, crumbly base for the tangy lemon filling.

And the lemon filling, made with sugar, flour, eggs, lemon zest, and lemon juice, is a testament to the power of fresh ingredients, delivering a vibrant and authentic lemon flavor.

Flavor Goal

The primary flavor goal of these Lemon Bars is a perfect balance of sweet and tart, with a buttery, crumbly shortbread crust and a smooth, tangy, and intensely lemony filling. It’s a dessert that’s designed to be both refreshing and satisfying, perfect for any occasion.

The shortbread crust provides a buttery, slightly sweet, and crumbly base that complements the tangy lemon filling.

The filling, made with sugar, flour, eggs, lemon zest, and fresh lemon juice, is the star of the show, delivering a bright, zesty, and intensely lemony flavor that’s balanced by the sweetness of the sugar.

And the dusting of powdered sugar on top adds a final touch of sweetness and a beautiful, classic finish.

The overall effect is a lemon bar that’s both refreshing and indulgent, with a perfect balance of flavors and textures that’s sure to please any lemon lover.

Ingredient Insights

Let’s take a closer look at the ingredients.

For the Crust:

All-purpose flour:

Sugar:

Salt:

Salted butter, cut into small cubes: Using cold butter is crucial for creating a flaky, crumbly crust.

For the Filling:

Sugar:

All-purpose flour: This helps to thicken the filling and create a smooth texture.

Large eggs:

Lemon zest and juice of 4 medium-sized lemons:

Powdered sugar, for topping:

This is a simple list.

Essential Equipment

You won’t need any specialized equipment. Here’s what you’ll need:

A 13-by-9-inch pan (or an 8×10-inch pan for thicker bars): This is the standard size for this recipe.

A large bowl: For mixing the crust ingredients.

A pastry cutter (or your fingers): For cutting the butter into the flour mixture for the crust.

A medium bowl: For whisking together the filling ingredients.

A whisk:

Measuring cups and spoons.

A zester

This is all you need!

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

For the Crust:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1/4 tsp. salt
• 1 cup salted butter, cut into small cubes, plus more for greasing

For the Filling:

• 1 1/2 cups sugar
• 1/4 cup flour
• 4 large eggs
• Zest and juice of 4 medium-sized lemons
• Powdered sugar, for topping

These are classic ingredients.

Be sure to prepare all ingredients.

Step-by-Step Instructions

Let’s break down the process into easy-to-follow steps.

1. Make the Crust:

• Preheat the oven to 350°F (175°C). Grease a 13-by-9-inch pan with butter. (Use an 8-by-10-inch pan if you’d like the layers to be a little thicker.)
• In a large bowl, stir together the flour, sugar, and salt.
• Add the cold, cubed butter and use a pastry cutter (or your fingers) to cut it into the flour mixture until it resembles fine crumbs.
• Press the mixture into the prepared pan.
• Bake until golden around the edges, about 20 minutes.

2. Make the Filling:

• In a medium bowl, stir together the sugar and flour.
• Crack in the eggs, and whisk to combine.
• Add the lemon zest and juice, and mix until combined.

3. Assemble and Bake:

• Pour the lemon filling over the hot, pre-baked crust.
• Return the pan to the oven and bake until the filling is set, about 20 minutes.

4. Cool and Finish:

• Allow to cool in the fridge for a minimum of 2 hours.
• Sift powdered sugar over the top before cutting into squares.

These steps are easy to follow.

Troubleshooting

Let’s address some potential issues:

Problem: My crust is too crumbly. Solution: Make sure you used cold butter and didn’t overwork the mixture. If it’s still too crumbly, you can add a tablespoon of ice water to help bind it together.

Problem: My filling is too runny. Solution: Make sure you baked the bars long enough. The filling should be set, not liquid.

Problem: My filling is too tart. Solution: You can adjust the amount of lemon juice to your liking next time. You can also add a little more sugar to the filling to balance the tartness.

Problem: The crust is sticking Solution: Make sure you grease well the pan.

These solutions will help you to achieve a perfect result.

Tips and Variations

This recipe is a perfect base for variations.

Tip: For the best lemon flavor, use fresh, juicy lemons and zest them just before using.

Variation: Add a teaspoon of vanilla extract to the filling for extra flavor.

Tip: If you don’t have a pastry cutter, you can use two knives or your fingers to cut the butter into the flour mixture.

Variation: Add a layer of fresh berries, such as raspberries or blueberries, to the top of the bars before serving.

Tip: Make sure to chill the bars thoroughly before cutting them, to allow the filling to set completely.

Variation: Instead of dusting with powdered sugar, you can top the bars with a simple lemon glaze made from powdered sugar and lemon juice.

This is a very versatile recipe.

Serving and Pairing Suggestions

These Lemon Bars are a refreshing and delicious treat that’s perfect for any occasion. Here are some serving ideas:

Serving: Serve the bars chilled or at room temperature.

Pairing: * They’re perfect for spring and summer gatherings, potlucks, bake sales, or as a simple yet satisfying dessert any time of year.

• Serve them with a cup of tea, coffee, or a glass of lemonade.
• Pair them with other lemon desserts, such as lemon meringue pie or lemon cookies, for a lemon-themed dessert spread.
• Enjoy them on their own.

This dessert is perfect with a cup of tea.

Nutritional Information

Nutritional information is approximate due to variations in specific ingredients and serving sizes. One lemon bar (assuming the recipe makes about 16-20 bars) may contain:

• Calories: 200-250
• Fat: 10-15 grams
• Saturated Fat: 6-8 grams
• Cholesterol: 40-60mg
• Sodium: 100-150mg
• Total Carbs: 25-30 grams
• Dietary Fiber: 0-1 gram
• Sugars: 15-20 grams
• Protein: 2-3 grams

These Lemon Bars are a treat and should be enjoyed in moderation as part of a balanced diet.

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Recipe Summary and Q&A

Let’s end with a summary of the recipe and some frequently asked questions:

Recipe Summary:

Lemon Bars feature a buttery shortbread crust and a tangy, sweet lemon filling made with sugar, flour, eggs, lemon zest, and lemon juice. They’re baked until set, chilled thoroughly, and dusted with powdered sugar before serving.

Q&A:

Q: Can I make these ahead of time? A: Yes! These bars are even better after they’ve been chilled for a few hours, or even overnight. You can make them up to 2-3 days in advance and store them in the refrigerator.

Q: How long will the lemon bars keep in the refrigerator? A: They will keep for up to 3-4 days in an airtight container in the refrigerator.

Q: Can I freeze these lemon bars? A: Yes, you can freeze them. Wrap them tightly in plastic wrap and then foil, and freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving.

Q: I don’t have any lemons. Can I use bottled lemon juice? A: Fresh lemon juice is highly recommended for the best flavor, but you can use bottled lemon juice in a pinch.

Q: Can I make them gluten free? A: Yes, use a gluten free flour.

I hope this comprehensive guide has inspired you to bake your own Lemon Bars! They’re a classic, refreshing, and delicious treat that’s sure to be a hit with everyone. Enjoy the process, and happy baking!