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–+ servings
Easy lemon bars

Easy Lemon Bars

LeAnn
This easy lemon bars recipe is an old family favorite with a shortbread crust and a tangy lemon filling dusted with powdered sugar.
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Prep Time 20 minutes
Cook Time 55 minutes
Course Dessert
Cuisine American
Servings 20
Calories 238 kcal

Equipment

  • 1 9" x 13" baking dish
  • Parchment paper
  • Large mixing bowl

Ingredients
  

For the crust:

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 tsp vanilla extract

For the lemon filling:

  • 2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 4 large eggs
  • 1/2 cup fresh lemon juice (about 2 large lemons)
  • 1 tbsp lemon zest
  • Confectioner's or powdered sugar to dust lemon bars (Confectioner's sugar is a finer texture)

Instructions
 

For the crust:

  • Preheat the oven to 325 degrees.  Prepare a 9" x 13" glass pan by lining it with parchment paper.  Leave some overhang so bars can be easily removed from the pan.
  • Whisk all-purpose flour, powdered sugar and salt together in a large bowl.  Mix the softened butter into the flour mixture with a wooden spoon until the ingredients are incorporated.  Stir in the vanilla extract.
  • Press crust mixture evenly into prepared pan so it covers bottom of pan and about 1/2 inch up all sides of the pan.
  • Bake at 325 degrees for about 25 minutes or until crust is a light golden brown.  Make the filling while the crust is baking.
  • Remove baked crust from the oven and set aside.  Leave the oven on at 325 degrees.

For the lemon filling:

  • In a large mixing bowl whisk the sugar and flour together.  Add in eggs, lemon juice and lemon zest and whisk until smooth.
  • Pour the lemon filling over the baked crust and return to the oven.
  • Bake at 325 degrees for 30 minutes or until the lemon filling is just set.  Don't overcook as the bars will set up more as they cool. 
  • Dust bars evenly with powdered sugar while still hot. This helps absorb moisture and enhances the flavor of the bars.  It also gives them a textured appearance.  You can sprinkle on a little more after they are cooled if you want an aesthetic powdered sugar look. You can use a sifter for a finer texture of powdered sugar if desired.
  • Let bars cool completely to room temperature.  Place bars in the refrigerator for at least one hour before serving.
  • After bars are cool, lift from the pan with the parchment paper and cut into squares.  To make clean cuts, wipe the knife clean after each cut.  If you want a fresh powdered sugar look sprinkle on a little more powdered sugar.
  • Notes: *Cover and store lemon bars in the refrigerator for 5-7 days.  *Place parchment paper between layers of bars if stacking them so they don't stick together. *Lemon bars can be frozen for 3-4 months.  Freeze cut squares on a baking sheet and then wrap individually in foil or plastic wrap. Store in covered freezer safe container. When ready to eat thaw the bars in the refrigerator.  Dust with powdered sugar before serving if desired. *I recommend only using fresh squeezed lemon juice for this recipe.

Nutrition

Calories: 238kcal
Keyword Easy Lemon Bars, Lemon Bars, Classic Lemon Bars
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