Easy Lemon Bars

Craving a burst of sunshine in every bite? These Super Easy Lemon Bars are your answer! Imagine a buttery, melt-in-your-mouth shortbread crust topped with a tangy, vibrant lemon filling. This recipe is perfect for spring gatherings, summer picnics, or simply when you need a little pick-me-up. And trust me, even if you’re a baking beginner, you can totally nail this. It’s the foolproof dessert that everyone will rave about.

I’ve been making these lemon bars for years, tweaking and perfecting the recipe until it’s truly super easy. I’m not just talking simple steps, but also easy-to-find ingredients and techniques that require minimal effort. With the weather warming up and citrus being at its peak, now’s the perfect time to bake these bright, flavorful bars. The vibrant lemon flavor is incredibly refreshing, and the simplicity of the recipe makes it a stress-free baking experience. Prepare to be amazed by how easily you can create these little squares of sunshine. Let’s get baking!

My baking journey began with simple recipes like these. It’s a joy to share time-tested favorites that make anyone feel like a pro baker! The key to success, as I discovered, is not just following a recipe, but understanding the ‘why’ behind it. This recipe has been tested and updated throughout the years, so it’s guaranteed to give the perfect balance of sweet and tart.

Ingredients

Let’s break down the ingredients you’ll need for these irresistible lemon bars. Each ingredient plays a vital role in achieving the perfect texture and flavor.

For the Shortbread Crust:

• All-Purpose Flour: 1 ½ cups (192g). Provides structure to the crust. For a gluten-free option, use a 1:1 gluten-free flour blend.
• Unsalted Butter: ½ cup (1 stick, 113g), cold and cut into cubes. Cold butter is crucial for creating a flaky crust. The fat in the butter interferes with gluten formation in the flour, making it crumbly.
• Powdered Sugar: ¼ cup (30g). Adds sweetness and a delicate texture to the crust. Its fine texture blends easily with butter.
• Pinch of Salt: Enhances the sweetness and balances the flavors.

For the Lemon Filling:

• Granulated Sugar: 1 ½ cups (300g). Sweetens the filling and helps create a smooth texture.
• Large Eggs: 4. Provides structure and richness to the filling. The proteins in eggs coagulate when heated, setting the filling.
• Fresh Lemon Juice: ½ cup (about 3-4 lemons). The star of the show! Use freshly squeezed juice for the best, most vibrant flavor. Bottled lemon juice lacks the brightness of fresh.
• Lemon Zest: 2 tablespoons (from about 2 lemons). Adds intense lemon flavor without the acidity of the juice. Be sure to zest only the yellow part, avoiding the bitter white pith.
• All-Purpose Flour: ¼ cup (32g). Helps to thicken the filling and prevent it from being too runny.
• Pinch of Salt: Balances the sweetness and enhances the lemon flavor.

Ingredient Science & Substitution Tips

• Butter Temperature: Cold butter is essential for a tender, crumbly shortbread crust. If the butter is too warm, it will melt too quickly and the crust will become tough.
• Lemon Juice: Freshly squeezed lemon juice is always best for the most vibrant flavor. If you must use bottled juice, opt for a high-quality brand.
• Zest with Care: When zesting lemons, avoid the white pith beneath the peel, as it can be bitter.
• Powdered Sugar Substitute: If you don’t have powdered sugar, you can make your own by grinding granulated sugar in a food processor until it’s a fine powder.
• Vegan Option: Use vegan butter for the crust, and replace the eggs in the filling with a flax egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg).

Expert Tips

Here are some of my tried-and-true tips for making the best lemon bars, from my kitchen to yours!

• Don’t Overbake: The filling should be set around the edges but still have a slight jiggle in the center. It will continue to set as it cools. Overbaking will result in dry, cracked bars.
• Let Cool Completely: Resist the urge to cut into the bars while they’re still warm. Let them cool completely in the pan, then chill in the refrigerator for at least an hour before cutting. This will make them easier to slice and prevent the filling from being too soft.
• Use Parchment Paper: Line your baking pan with parchment paper, leaving an overhang on the sides. This will make it easy to lift the bars out of the pan in one piece.
• Powdered Sugar Finish: Dust the cooled bars with powdered sugar just before serving for a beautiful presentation.
• Blind Baking: For an extra crisp crust, try blind baking. After pressing the crust into the pan, prick it with a fork and bake for 10 minutes before adding the filling.

FAQ

Why are my lemon bars soggy?

Soggy lemon bars are usually caused by underbaking or not allowing the bars to cool completely before cutting. Make sure the filling is set around the edges but still slightly jiggly in the center when you take them out of the oven. Cooling them completely, and even chilling them, allows the filling to firm up properly.

Can I use bottled lemon juice?

While you can use bottled lemon juice, fresh lemon juice will give you a much brighter and more vibrant flavor. If you have the option, always go for fresh!

How do I prevent the crust from sticking to the pan?

Lining the baking pan with parchment paper is the easiest way to prevent sticking. Make sure the parchment paper overhangs the sides, so you can easily lift the bars out of the pan after baking.

Can I freeze lemon bars?

Yes, lemon bars freeze well! Cut them into squares and place them in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to an airtight container. They can be frozen for up to 2-3 months. Let them thaw in the refrigerator before serving.

Why did my lemon bars crack?

Cracking often happens when lemon bars are overbaked or the oven temperature is too high. Make sure to bake them at the correct temperature and avoid overbaking. A slight jiggle in the center is okay when you remove them from the oven.

Can I make these ahead of time?

Absolutely! Lemon bars are a great make-ahead dessert. You can bake them a day or two in advance and store them in the refrigerator. In fact, they often taste even better the next day after the flavors have had time to meld.

There you have it – Super Easy Lemon Bars that will brighten your day with every bite. This recipe is a testament to the fact that simple can be extraordinary. Now it’s your turn to create a batch of sunshine! Don’t forget to share your creations with me – tag me in your photos and let me know what you think. Happy baking!

Looking for more easy and delicious desserts? Check out my recipes for Classic Chocolate Chip Cookies, No-Bake Peanut Butter Bars, and Easy Strawberry Shortcake!

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