If you’re searching for a refreshing dessert ideal for warmer weather, you can’t go wrong with lemon bars! These sweet and tart treats are the perfect way to beat the heat on a scorching day. Moreover, they’re simple to make, so you can indulge without spending all day in the kitchen. This recipe for lemon bars is my absolute favorite. It’s a breeze to follow and consistently produces mouth-watering results. The buttery shortbread crust flawlessly complements the tangy lemon filling. By adjusting the sugar levels or playing around with various types of lemon zest, you can easily personalize the recipe to your liking.
Cooking is my favorite thing, but baking is less! So this lemon bar recipe holds a special place in my heart because it was the first thing I had ever made when I started experimenting with baking. I was always a fan of shortbread, so I know this recipe will be to your liking; it is so delicious! But, of course, it has been tested numerous times, and I’m biased!
Let this be a reminder to make this lemon bar recipe soon. There are endless possibilities when it comes to lemon bars. You can add different flavors and toppings or make them into mini bars. So get creative and have fun with it!
What you’ll need:
- 1 cup whole wheat flour
- 1/4 cup brown sugar
- 1/2 cup salted butter, softened (if using unsalted butter, add 1/4 tsp of salt)
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 tsp baking powder
- 3-4 tbsp lemon juice (Meyer lemon)
- 1/4 tsp salt
- Zest of 1 lemon (about 1 tbsp)
- powdered sugar
What to do?
- Preheat oven to 350 degrees F (175 degrees C). Line an 8×8 inch baking pan with parchment paper (you can also grease and flour if you don’t have parchment paper).
- In a medium bowl, cream the butter and sugar until light and fluffy. Add in the flour and 1 tbsp lemon zest until well combined. Press the mixture into the prepared baking pan.
- Bake crust for about 15-18 minutes.
- In the meantime, prep the lemon filling. Whisk together the eggs, granulated sugar, lemon juice, baking powder, and salt in a large bowl until smooth.
- This is optional, but if you want a smoother lemon filling, use a strainer to run the lemon filling through at least twice. This will help eliminate the tiny air bubbles.
- Bake for 25-30 minutes or until the filling is set. Let cool completely before cutting into squares.
- Dust with powdered sugar when ready to serve. Enjoy!
Tips:
- Use Meyer lemons instead of regular lemons for a more intense lemon flavor.
- If you don’t have a zester, you can use the fine side of a grater to zest the lemons.
- To prevent the filling from curdling, make sure to whisk it constantly as it cooks.
- You can store the lemon bars in an airtight container at room temperature for up to 3 days.
- Don’t overbake the lemon bars. When you remove them from the oven, they should be set but still slightly jiggly (not runny).
I hope you enjoy this recipe for lemon bars! They are a delicious and easy dessert that is perfect for any occasion. The buttery and flaky crust perfectly balances the tart and sweet flavor of the lemon filling. These bars are sure to be a hit with everyone who tries them. So next time you want a delicious and easy potluck dessert, try these lemon bars. You won’t be disappointed.
Want more easy recipes? Check these out:
- The Best and Crispy Shrimp Balls
- The Best Cookie Skillet With Ice Cream
- Thanksgiving with a Twist: The Best Seafood Boil
- The Best Mocktail For Thanksgiving
- The Best of Mom’s Classic Tuna Casserole
Easy Lemon Bars
Ingredients
- 1 cup whole wheat flour (or reg flour)
- 1/4 cup light brown sugar
- 1/2 cup salted butter, softened
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 tsp baking powder
- 3-4 tbsp lemon juice Meyer lemon
- 1/4 tsp salt
- Zest of 1 lemon (about 1 tbsp)
- Powdered sugar (before serving for garnish on top)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line an 8×8 inch baking pan with parchment paper (you can also grease and flour if you don't have parchment paper).
- In a medium bowl, cream the butter and sugar until light and fluffy. Add in the flour and lemon zest until well combined. Press the mixture into the prepared baking pan.
- Bake crust for about 15-18 minutes.
- In the meantime, prep the lemon filling. Whisk together the eggs, granulated sugar, lemon juice, baking powder, and salt in a large bowl until smooth.
- This is optional, but if you want a smoother lemon filling, use a strainer to run the lemon filling through at least twice. This will help eliminate the tiny air bubbles.
- Bake for 25-30 minutes or until the filling is set. Let cool completely before cutting into squares.
- Dust with powdered sugar when ready to serve. Enjoy!
Notes
- Use Meyer lemons instead of regular lemons for a more intense lemon flavor.
- If you don’t have a zester, you can use the fine side of a grater to zest the lemons.
- To prevent the filling from curdling, make sure to whisk it constantly as it cooks.
- You can store the lemon bars in an airtight container at room temperature for up to 3 days.
- Don’t overbake the lemon bars. When you remove them from the oven, they should be set but still slightly jiggly (not runny).
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