These lemon bars are sweet, tangy, melt in your mouth perfection! They have the perfect crust to filling ratio and are so easy to make you can whip up these luscious lemon bars up in no time!
I have been on a lemon kick for a while now. I recently posted my lemon tart recipe which is also out of this world. My lemon kick is definitely a result of my love of lemon, but also because I can easily find them in the grocery store these days! With this whole pandemic thing going on it’s been difficult for me to find certain ingredients, but lemons are one thing that I can be sure I’ll find. So bring on the lemon!!!
What are lemon bars made of?
Lemon bars are made with a crust and a filling. This recipe uses my super easy and delicious shortbread crust. The filling is made out of only 4 ingredients; lemon juice, eggs, sugar and flour . Baked together, the crust and filling combine to make the perfect soft and chewy lemon bars.
Can I use lemon juice instead of real lemons?
If you want the fullest lemoniest (is that a word) flavored lemon bars, you’ll definitely want to use your own freshly squeezed lemon juice. However, if you are having a lemon craving and only have store bought lemon juice, it will work.
How to tell when lemon bars are done.
As with any dessert baked with a filling, you want to make sure you don’t over cook it, but you don’t want to undercook them either. You want the center of your bars to not be jiggly when you shake your pan, but a slight movement in the center means that are perfectly baked.
Why did my lemon bars crack?
If your lemon bars come out of the oven cracked they’re probably over-baked. Next time try lowering you oven temperature or cooking them for less time.
How to keep lemon bars from sticking to the pan.
I always use my homemade pan release when I bake. This make desserts easily slide out of the pan when they’re done. You can also use parchment paper. Line you pan with parchment paper before adding the crust. Make sure to leave some of the parchment paper hanging over the sides of the dish so you can use it as handles to lift the bars out of the dish when they’re ready.
Do lemon bars have to be refrigerated?
Lemon bars won’t go bad if they are left out in an airtight container for a couple of days. But if storing them in the fridge makes you feel better, go for it! Some people even prefer cold lemon bars.
how to make lemon bars from scratch.
Make and pre-bake the shortbread crust.
Check out this post to get my easy shortbread crust recipe and all the tips and tricks for making the best shortbread crust.
Make the lemon filling.
Combine all of the ingredients together with a wisk.
Add filling and bake.
Pour filling in dish over pre-baked shortbread crust and bake until the center is no longer jiggly.
If you love lemon you are sure to love these lemon bars. And because they’re so easy to make, you can have a delicious lemon treat in no time!
For more lemon desserts check out my other recipes.
Lemon Bars with Shortbread Crust
- 1 cup melted butter
- 1/2 cup confectioners' sugar
- 2 1/4 cups all- purpose flour
- 1/2 tsp. salt
- 1 tsp. vanilla
- 4 large eggs
- 1 1/2 cup granulated sugar
- 2/3 cup lemon juice (about 3 lemons)
- 1/3 cup all-purpose flour
- optional: confectioners' sugar for dusting
- Preheat oven to 350 degrees. Coat 9x13 baking dish with homemade pan release or line with parchment paper. Set aside.
Make the crust:
- Whisk the melted butter and confectioners' sugar together until thoroughly combined. Add flour, salt, and vanilla. Stir until a d begins to form. Gather dough into a ball and transfer to prepared 9x13 baking dish. Press dough into the bottom of the dish making sure it is evenly covering the entire bottom. Bake dough for 18-20 minutes until very lightly browned. Remove from oven and set aside until ready to add filling.
Make the filling:
- Whisk together eggs and sugar until thoroughly combined. Slowly add and whisk in lemon juice to egg and sugar mixture. Add the flour and whisk again until all ingredients are combined.
- Pour filling into pre-baked shortbread crust. Bake the lemon bars for 20-25 minutes or until the center is no longer jiggly. Remove bars from oven and let cool.
- Once cool, you can dust with confectioners' sugar before serving.