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This tangy lemon bar recipe balances a buttery shortbread crust with a bright, citrusy filling for the perfect sweet-tart dessert. The simple ingredients and straightforward process make these bars an ideal treat for any occasion, from casual family gatherings to more formal entertaining.
I discovered this recipe years ago when looking for something to serve at a spring garden party. These lemon bars have since become my signature dessert, with friends regularly requesting I bring them to potlucks and family gatherings.
Ingredients
- Unsalted butter: at room temperature provides the rich base for the shortbread crust
- All purpose flour: creates structure in both the crust and filling
- Powdered sugar: adds sweetness to the crust without grittiness
- Fresh lemon juice: gives the authentic tart flavor that makes these bars special
- Lemon zest: contains essential oils that intensify the citrus flavor
- Large eggs: provide structure and richness to the lemon filling
- Granulated sugar: balances the tartness of the lemon
- Additional powdered sugar: for dusting creates a beautiful finish
Step-by-Step Instructions
- Prepare the Pan:
- Spray an 8×8 baking pan with flour based baking spray. For easier removal, create a parchment paper sling and secure with binder clips to prevent the sides from collapsing during baking. This simple step will save you frustration when it comes time to cut and serve.
- Make the Shortbread Crust:
- Beat together room temperature butter, flour, and powdered sugar until the mixture resembles light yellow crumbs. The texture should be somewhat sandy but able to hold together when pressed. Evenly press this mixture into your prepared pan, creating a flat, compact layer that will serve as the foundation for your bars.
- Chill the Crust:
- Place the pan with the pressed shortbread in the freezer or refrigerator for 10–15 minutes. This crucial step prevents the butter from melting too quickly in the oven, which helps maintain the distinct layers between crust and filling. The cold butter will create steam pockets during baking, resulting in that perfect shortbread texture.
- Bake the Crust:
- Position your oven rack just above center and preheat to 350°F. Bake the chilled crust for 15–18 minutes until light golden brown. The par baking ensures the bottom stays crisp rather than soggy once the wet filling is added. Look for a slight color change around the edges as your indicator of doneness.
- Prepare the Lemon Filling:
- While the crust cools slightly, make the filling by whisking together fresh lemon juice, finely grated lemon zest, room temperature eggs, granulated sugar, and sifted flour until well blended. The mixture should be smooth with no flour lumps. The zest provides essential oils that carry intense lemon flavor throughout the bars.
- Bake Until Set:
- Pour the lemon filling over the slightly cooled crust and return to the oven for 25–30 minutes. The filling is done when the top appears almost set but still jiggles slightly in the center. This slight wobble ensures your bars will have that perfect creamy texture rather than becoming rubbery from overbaking.
- Chill Thoroughly:
- Allow the bars to cool completely at room temperature before refrigerating for at least one hour. Overnight chilling is ideal as it allows the flavors to fully develop and ensures clean cuts. Patience here results in perfectly set bars with distinct layers and maximum flavor.
- Dust and Serve:
- Just before serving, dust the chilled bars with powdered sugar using a fine mesh sieve for even coverage. Cut with a sharp knife, wiping the blade between cuts for the cleanest presentation.
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The fresh lemon juice truly makes all the difference in this recipe. While bottled juice works in a pinch, the brightness of just squeezed lemons creates that mouthwatering tang that makes these bars irresistible. My family particularly loves when I make these with Meyer lemons during their brief winter season, which adds a subtle floral note to the bars.
Temperature Matters
Allow your refrigerated ingredients to come to room temperature before beginning. Cold eggs can cause the filling to separate or become lumpy when mixed with sugar. Room temperature butter creates a more uniform shortbread texture, while cold butter leads to inconsistent results. Setting ingredients out about 30 minutes before baking makes a noticeable difference in the final product.
Preventing Common Problems
Adding a parchment sling makes removing the bars from the pan much easier. For best results, leave an overhang on all sides and secure with binder clips during baking. When cutting, use a warm, clean knife and wipe between slices to prevent dragging the filling. If you notice a thin crust forming on top during baking, simply cover it with additional powdered sugar before serving to hide any imperfections.
Storage Suggestions
These lemon bars keep beautifully in the refrigerator for up to five days when stored in an airtight container. Layer them with parchment paper to prevent sticking. For longer storage, these bars can be frozen for up to three months. Thaw overnight in the refrigerator and dust with fresh powdered sugar before serving. The powdered sugar tends to dissolve into the bars after a day, so refresh just before presenting for the most attractive appearance.
Frequently Asked Questions
- → How do I prevent the crust from crumbling?
Chilling the shortbread crust before baking helps it set properly and prevents crumbling.
- → Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used if necessary.
- → Why does a crust form on top of the filling?
Overbaking can cause a thin crust to form. Dusting powdered sugar can help mask it, and the bars will still taste great.
- → How long can I store lemon bars?
Keep lemon bars in an airtight container in the refrigerator for up to 5 days to maintain their freshness.
- → Can I freeze lemon bars?
Yes, lemon bars can be frozen. Wrap them tightly and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.