Easy Lemon Bars
The best lemon bars you'll make this summer! These sweet and tart treats are the perfect way to beat the heat.
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 8x8 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
Did you make this recipe? Please tag me on Instagram @melshealthybowl.
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).
Tried this recipe?Let us know how it was!