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Turn basic items into zesty, punchy lemon bars with just the right mix of crisp shortbread base and smooth citrus topping. These timeless treats come with a lemony crust and perfectly firm filling that'll win over folks who usually skip dessert.
After lots of kitchen trials, I've found that lemon-packed sugar and watching your temps are what make these bars amazing.
Key Components
- For Crust:
- Unsalted Butter: Left out to soften (12 tablespoons)
- Large Lemons: You'll need both peel and juice
- Granulated Sugar: Plain white works best
- All-Purpose Flour: Gently measured
- Kosher Salt: Brings out other flavors
- For Filling:
- Large Eggs: Not cold from fridge (4)
- Fresh Lemon Juice: ¾ cup (roughly 4-5 fruits)
- Granulated Sugar: Adjusts tartness
- All-Purpose Flour: Helps set the filling
- Kosher Salt: Cuts through sweetness
Step-by-Step Guide
- 1. Getting Ready:
- Put your oven rack in the middle, heat to 350°F. Put parchment in a 9x9 pan with paper hanging over all edges. Let butter and eggs warm up. Grate lemon skin finely and mix into sugar with your fingers until it smells amazing - this gets the lemon oils into your sugar.
- 2. Making the Base:
- Mix your lemony sugar with soft butter until fluffy, about 2 minutes. Add flour and salt, combine until you get fine crumbs. Push evenly into your lined pan. Bake until the edges turn slightly golden, 15-22 minutes.
- 3. Creating the Topping:
- While the base cooks, beat eggs thoroughly. Add lemon juice, sugar, and salt. Sift flour over this mix and whisk till completely smooth. Pour this mix onto the hot base as soon as it comes out.
- 4. Finishing Bake:
- Put back in oven for 18-20 minutes until the filling barely jiggles in the middle. Let cool on a rack for 1 hour, then chill in fridge at least 3 hours or overnight.
- 5. Slicing Them Up:
- Use the parchment edges to pull bars from pan. Cut into 16 squares, dipping your knife in hot water and wiping between cuts. Sprinkle heavily with powdered sugar right before you serve.
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Keeping Fresh and Serving Ideas
How to Keep: Put bars in a sealed container in the fridge for up to 1 week. To freeze, wrap tightly in plastic, place in freezer container for up to 4 months. Thaw in fridge for 1 hour or at room temp for 15-20 minutes. Always add powdered sugar just before you serve them.
Great Matches
- Ripe berries
- Soft whipped cream
- Warm tea or coffee
- Sprigs of mint
- Plain vanilla ice cream
- Sweet lemon slices
Try Other Citrus
Play around with different fruits:
- Swap in lime juice
- Try pink grapefruit
- Use orange for sweetness
- Blend several citrus types
- Go for Meyer lemons when you can find them
- Add blood orange for pretty color
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Closing Thoughts
What makes these lemon bars stand out is sweating the small stuff - sugar that's full of lemon oils, timing your bakes just right, and letting them cool properly. They'll quickly become your go-to treat for any day or special gathering.
Frequently Asked Questions
- → Can I prepare them in advance?
- Absolutely! Keep them refrigerated for up to 2 days.
- → Why do ingredients need to be room temp?
- It makes blending smooth and hassle-free!
- → Is fresh lemon juice necessary?
- For the best taste, stick with fresh lemons.
- → What does a wiggly filling mean?
- It shows they're baked just right—set, but still soft.
- → Are these freezable treats?
- You bet! Freeze up to 3 months, then dust with sugar after thawing.