Easy Lemon Bars Recipe
These Easy Lemon Bars are a perfect balance of tart and sweet with a buttery crust and bright lemon filling. Simple, delicious, and perfect for any occasion!
Equipment
- 9x13 inch baking pan
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Microplane or Zester
- Cooling rack
Ingredients
- 1 cup unsalted butter softened (not melted)
- 2 cups all-purpose flour
- 1 cup powdered sugar
- ½ teaspoon kosher salt
- 6 large eggs
- 3 cups granulated sugar
- 4 tablespoons grated lemon zest
- 1 cup fresh lemon juice
- 1 cup all-purpose flour for the filling
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking pan with a little butter or line it with parchment paper for easy removal later.
- In a mixing bowl, combine 1 cup of softened unsalted butter, 2 cups of all-purpose flour, 1 cup of powdered sugar, and ½ teaspoon of kosher salt. Mix until the ingredients are well incorporated and form a soft dough. Press this mixture evenly into the bottom of your prepared baking pan.
- Place the crust in the preheated oven and bake for about 15-20 minutes, or until it’s lightly golden. Keep an eye on it, as you want a firm base for your lemon filling.
- While the crust is baking, whisk together 6 large eggs and 3 cups of granulated sugar in a separate bowl until smooth. Add 4 tablespoons of grated lemon zest and 1 cup of fresh lemon juice to the egg mixture, whisking until everything is well combined. Finally, add 1 cup of all-purpose flour and mix until there are no lumps.
- Once the crust is done baking, pour the lemon filling over the hot crust. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and has a slight jiggle in the center.
- Remove the lemon bars from the oven and let them cool in the pan on a cooling rack. Once completely cooled, dust the top with extra powdered sugar for a beautiful finish. Cut into squares and enjoy your Easy Lemon Bars!
Notes
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- To reduce sugar, consider using a sugar substitute like erythritol that measures cup-for-cup.
- Use softened butter, not melted, for the best crust texture.
- Allow bars to cool completely before slicing to avoid messy pieces.
- For extra lemon flavor, add a few drops of lemon extract to the filling.