Lemon Bar Recipe
This classic Lemon Bar recipe features a buttery shortbread crust topped with a tangy lemon filling and a sweet lemon glaze. Baked to perfection, these bars have a perfect balance of tartness and sweetness, making them a refreshing dessert for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 lemon bars (cut into 2x2 inch squares) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1/2 cup butter, cold
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
Filling
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 2 eggs, beaten
- 1 lemon, zest and juice (about 2 tablespoons juice)
Lemon Glaze
- 3/4 cup powdered sugar
- 2 tablespoons lemon juice (or enough to achieve proper consistency for drizzling)
Instructions
- Prepare the Crust: Cut together 1/2 cup cold butter, 1 cup flour, and 1/4 cup powdered sugar until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of an 8×8 inch baking pan.
- Bake the Crust: Bake the crust in a preheated oven at 350°F (175°C) for 15 minutes until lightly golden.
- Make the Filling: In a mixing bowl, combine 1 cup sugar, 2 tablespoons flour, and 1/2 teaspoon baking powder. Add in the beaten eggs, lemon juice (about 2 tablespoons), and lemon zest. Mix until well combined.
- Assemble and Bake: Pour the lemon filling mixture over the hot baked crust. Return the pan to the oven and bake for 20 to 25 minutes, or until the edges are golden brown and the filling is set.
- Prepare the Lemon Glaze: While the bars are still warm, mix 3/4 cup powdered sugar with 2 tablespoons of lemon juice (adjust to desired consistency) to create a smooth glaze. Drizzle the glaze evenly over the bars.
- Cool and Serve: Allow the lemon bars to cool completely, preferably chilling them in the refrigerator to set fully. Once cooled, cut into squares and serve.
Notes
- Using a lemon juicer and a microplane zesting tool makes preparation easier and more efficient.
- To double the recipe, use a 9×13 inch pan and keep the bake times the same.
- Allow the bars to cool completely before cutting to avoid a gooey center; chilling in the refrigerator helps them set perfectly.
- Freeze lemon bars before adding powdered sugar. Wrap bars tightly in plastic wrap and foil. They can be frozen whole or individually for up to 3 months. Thaw overnight in the fridge and dust with powdered sugar before serving.
Keywords: lemon bars, lemon dessert, lemon shortbread bars, classic lemon bars, easy lemon bars, baked lemon bars, homemade lemon bars
Find it online: https://deliciousdishspot.com/lemon-bar-recipe/
