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Lemon Bars are sweet and a little tart all in the same bite! Making these delicious bars is so much tastier than anything you can find at a bakery. The crust is buttery and smooth while the lemon filling is thick and packed with lemon flavour. You will want to make this recipe over and over again.

Ingredients:

  • Crust
  • 2 cups all purpose flour
  • 1/2 cup powdered sugar
  • 1 cup unsalted butter
  • Filling
  • 3/4 cup lemon juice about three lemons
  • 2 teaspoons lemon zest about one and a half lemons
  • 2 1/4 cups granulated sugar
  • 1 cup all purpose flour
  • 6 eggs
Lemon Bars
Lemon Bars

Tips & Tricks:

  • Picking Lemons: When at the grocery store look for lemons that are roughly 3 inches in size. They should be firm to the touch not squishy. If the lemon has dry looking spots on the the skin it is also a good indication that the lemon is close to being dead.
  • Storing Lemons: Keeps your lemons in the fridge for up to a week or week and a half to maintain freshness.
  • Zesting Lemons: Get your self a lemon zester or even a box grater with a small grater setting. Zest the lemon until you get to the white portion of the lemon. The white pith of the lemon is very bitter so avoid adding this to the recipe. The zest is key to making sure the lemon flavour is strong.
  • Juicing Your Lemon: To get more juice from your lemon try rolling it on your counter, applying gentle pressure before you juice it.
  • Storing the Bars: Store your lemon bars in an air tight container in a single layer. These bars are sticky and will stick to each other. Feel free to add more powdered sugar on top to make them less sticky.
  • Freezer: These bars will last for up to 3 months in your freezer. To make storage more compact try freezing them overnight in a single layer and then adding them the next day to a joint container.
  • Making the Crust: Use a pastry cutter to assist with breaking down the cold butter into pea sized pieces.
Lemon Bars
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Lemon Bars

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Course: DessertCuisine: AmericanDifficulty: Medium
Cook Mode

Keep the screen of your device on

Servings

20

servings
Prep time

10

minutes
Cooking time

50

minutes
Calories

264

kcal
Total time

1

hour 

Ingredients

  • Crust

  • 2 cups all purpose flour

  • 1/2 cup powdered sugar

  • 1 cup unsalted butter

  • Filling

  • 3/4 cup lemon juice about three lemons

  • 2 teaspoons lemon zest about one and a half lemons

  • 2 1/4 cups granulated sugar

  • 1 cup all purpose flour

  • 6 eggs

Directions

  • Preheat your oven to 350 degrees. Line a 9 x 13 inch baking pan with parchment paper or spray it with cooking spray and set aside. We like to use two pieces of parchment paper – one for the length and one for the width. If you cut the pieces long enough then you will be able to lift out the bars after they have finished cooling using the edges of the parchment paper.
  • In a large bowl whsik together the powdered sugar and the flour. Using two forks or a pastry cutter, cut in the cold butter. Cut in the butter just until it looks like a somewhat fine crumb.
  • Press the crust mixture into the prepared pan. Bake for 20 to 25 minutes or utnil the edges just begin to brown.
  • While the crust is baking, combine the lemon juice, lemon zest, sugar, flour, and eggs in a large bowl. Beat with a hand or stand mixer for two minutes.
  • After the crust is done prebaking, pour the lemon mixture over the hot crust. Return to the oven and bake for an additional 20 minutes.
  • Remove the bars from the oven and let them cool completely. Lift them out of the pan using the edges of the parchment paper. Dust with powdered sugar, cut, and enjoy. See details in the post on storing and freezing.

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