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This bright and classic lemon bar recipe strikes that perfect harmony of buttery shortbread and tangy citrus. Whenever I need a nostalgic treat that feels special but is actually easy to put together these never disappoint for picnics birthdays or just to brighten a gray day.
I love how the smell of lemon filling baking fills my kitchen. The first time I made these I brought them to a family gathering and the pan was empty in minutes.
Ingredients
- Granulated sugar: Brings sweetness and helps structure both the crust and lemon layer. Use a fine light-colored sugar for best clarity and texture
- Salted butter: Cold and cubed This creates the crumbly melt-in-your-mouth shortbread base. Choose high quality European style butter for richer flavor
- Vanilla extract: Rounds out the flavors in the shortbread. Select pure vanilla for best taste
- All-purpose flour: Forms the structure of the crust and ensures it bakes sturdy but tender. Sift for lightness
- Large eggs: Essential for the lemon layer to set perfectly and stay silky. Fresh eggs create the best texture
- Lemon juice: Provides the iconic tartness. Freshly squeezed is bright and aromatic
- Lemon zest: Intensifies that sunny citrus punch. Make sure your lemons are unwaxed and vibrant yellow
- Powdered sugar: For dusting the top and adding a bakery finish. Sift it over cooled bars for a picture-perfect look
Step-by-Step Instructions
- Prep the Pan:
- Line your baking dish with parchment paper letting the edges hang over for easy removal later. If using foil add a light coat of cooking spray. This step makes cutting and lifting bars so much easier
- Make the Shortbread Base:
- Cream together one cup sugar butter and vanilla using a mixer until smooth and creamy. Slowly add flour mixing at low speed adding it in stages until a dough forms
- Form and Bake the Crust:
- Press the dough into the lined pan spreading it evenly to all edges. Bake at three hundred fifty degrees for twenty five to thirty minutes until the edges are lightly golden and a toothpick inserted comes out clean
- Prepare the Lemon Filling:
- While the base is baking whisk together the remaining sugar eggs lemon juice and lemon zest. Mix until smooth and all the zest is evenly dispersed throughout
- Layer and Bake Again:
- Once the crust is done carefully pour the lemon mixture over the hot base making sure it is level. Return to the oven for twenty five to thirty minutes until the filling is just set
- Cool and Finish:
- Let the bars cool completely in the pan on a wire rack. Dust the top generously with powdered sugar and a sprinkle of lemon zest if desired. Once cool lift out using the paper or foil and slice into squares
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Lemon zest is my favorite part because the fragrance always takes me back to summers with my grandma who would line up slices on a vintage serving plate. She insisted we taste them while still a little warm which is a memory I treasure every time I bake them myself
Storage Tips
Let lemon bars cool completely before covering or storing. Stack between layers of parchment or wax paper to prevent sticking and wrap tightly in foil or an airtight container. Lemon bars stay fresh for about five days chilled or can be frozen for up to two months. If freezing dust with powdered sugar once thawed for best appearance
Ingredient Substitutions
If salt is a concern use unsalted butter but add a pinch of fine sea salt to the crust. Bottled lemon juice can work in a pinch but nothing compares to the brightness of fresh lemons. Gluten free flour blends also produce a delicious shortbread base so you can easily adapt for dietary needs
Serving Suggestions
Cut bars into small or large squares depending on the crowd. Serve dusted with extra powdered sugar alongside fresh berries or dollops of whipped cream for a festive effect. They pair beautifully with iced tea or coffee and slide right onto party dessert trays
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Frequently Asked Questions About the Recipe
- → How do I achieve a firm, non-runny lemon layer?
Ensure the lemon mixture is well blended and bake until the center is set; avoid underbaking for best texture.
- → Can I make these in advance?
Yes, lemon bars keep well refrigerated for up to 4 days. Allow them to cool fully before storing.
- → Is it necessary to use parchment or foil in the pan?
Lining the pan makes removing and slicing much easier, keeping the bars' shape intact.
- → Can I substitute unsalted for salted butter?
Yes, use unsalted butter and add a pinch of salt to balance the flavors in the shortbread base.
- → What’s the best way to slice clean squares?
Cool bars completely, remove from pan, and use a sharp, damp knife for neat portions without sticking.