Lemon bars are a classic treat that never fails to impress with their bright, tangy flavor and buttery crust. They’re the perfect balance of sweet and tart, making them a delightful dessert for any occasion. This recipe simplifies the process, ensuring you can whip up a batch with ease, even on a busy day. Whether you’re a seasoned baker or new to the kitchen, these lemon bars are sure to become a favorite in your recipe collection.
Steps
- Preheat your oven to 350°F and prepare a 9×13 inch baking dish by lining it with parchment paper. In a bowl, combine the flour, salt, and powdered sugar, then whisk them together.
- Add the melted butter to the dry ingredients and mix until combined. You can use a stand mixer with a paddle attachment to save effort and achieve a finer texture. Optionally, incorporate a teaspoon of vanilla extract for added flavor.
- Mix the dough thoroughly using a wooden spoon or spatula, and crumble with your fingers if mixing by hand. Press the dough into the lined baking pan, ensuring an even, thin layer covering the bottom. Bake for approximately 20 minutes or until it turns a light golden color.
- In a food processor, combine sugar and the zest of three lemons. Pulse until the sugar becomes a fragrant, light yellow. If you lack a processor, finely mince the zest and mix it with the sugar in a bag or bowl.
- In a large bowl, mix the lemon-infused sugar with the remaining 1/2 cup of flour. Optionally, sift them together, but note that the zest may not pass through the sifter.
- Whisk the mixture well to blend the flour evenly. Add the lemon juice and eggs, then whisk again thoroughly to ensure all ingredients are fully incorporated.
- Pour the lemon filling over the warm shortbread crust. Place the baking dish on a larger sheet for easier handling, and bake for around 25 minutes at 350°F, rotating halfway through.
- Allow the lemon bars to cool for an hour at room temperature, then refrigerate for an additional two hours to set. Once chilled, remove from the pan, peel off the parchment, and dust with powdered sugar if desired. Use a sharp, damp knife to cut the bars, cleaning the blade between cuts for neat slices.
Ingredients
- 3 cups (360g) all-purpose flour, divided (2 1/2 cups for crust and 1/2 cup for filling)
- 2/3 cup (66g) powdered sugar, for the shortbread, plus extra for dusting
- 1/2 teaspoon salt
- 12 tablespoons (170g) unsalted butter, melted
- 3 tablespoons lemon zest (from three lemons)
- 3 cups (600g) sugar
- 8 large eggs, at room temperature
- 1 cup (240mL) fresh lemon juice
Nutritional Values
Calories: 5775kcal | Carbohydrates: 990g | Protein: 90g | Fat: 180g | Saturated Fat: 105g | Cholesterol: 1776mg | Sodium: 1695mg | Potassium: 1185mg | Fiber: 15g | Sugar: 690g | Vitamin A: 6105IU | Vitamin C: 120mg | Calcium: 330mg | Iron: 30mg
FAQ
- Do lemon bars need to be chilled?
- Lemon bars should be refrigerated if they’re left out for more than a few hours. They taste delightful whether served cold or at room temperature.
- How can I tell if my lemon bars are properly set?
- Your lemon bars are ready when the center is mostly firm with a slight jiggle, and the edges are set. They will continue to solidify as they cool. Stick to the recommended baking time, but if they appear too runny, you can bake them for a few extra minutes.
- Can I prepare lemon bars a day in advance?
- Absolutely! Lemon bars are perfect for making ahead of time. Simply bake, chill, and slice them before serving. Preparing them the day before can actually make cutting them easier.
- What is the best way to cut lemon bars neatly?
- To slice lemon bars cleanly, use a sharp knife that is slightly damp. Clean the blade after each cut, and use a single downward motion. If the surface seems sticky or tough, pre-scoring the top with a sharp knife or razor blade can help.
- Is it necessary to use fresh lemon juice?
- Yes, using fresh lemon juice is highly recommended to capture the true, vibrant flavor of the lemons. Avoid using bottled or concentrated lemon juice for the best results.
Tips
- Always opt for fresh lemon juice instead of bottled versions, as it enhances the flavor significantly and is the key ingredient in this recipe.
- Line your baking dish with parchment paper to make it easier to remove the lemon bars after baking. If you’re out of parchment, foil can be a suitable alternative.
- Don’t be concerned if the lemon bars appear slightly undercooked when you take them out of the oven; they will firm up as they cool.
- Lemon bars are perfect for preparing in advance. Consider cutting them and freezing on a baking tray. Wrap each piece individually and store in your freezer for up to three months, then dust with powdered sugar before serving.
Equipment
- 9×13 inch baking dish
- Parchment paper
- Food processor
- Stand mixer with paddle attachment (optional)
