easy lemon bars

These perfect lemon bars couldn't be any sweeter, or easier to make! Get the recipe from Delish.com. 

Easy Lemon Bars

Cooking spray

c. butter, softened

c. sugar

c. all-purpose flour

c. powdered sugar,

eggs

lemon juice

lemon

lemon,

What's your favorite citrus to cook with?

Followed instructions exactly, my lemon layer did not firm up, not even a little. Read the reviews after (should have first) and baked another 10 minutes and we'll see what happens! These things are kind of a fail all round!

This is an amazing recipe I make this recipe all of the time!

Perfect recipe for lemon bars! My family absolutely loved them! They are perfect for party finger food or just for a Saturday-night dessert with the family. It’s my favorite dessert in the whole wide world. This recipe isn’t too sour or artificial-tasting like some lemon bar recipes. It’s very easy to make! 😊😊

https://streaming.hearstdigitalstudios.com/manual_upload/58d93ac1e694aa4348092676/mp4/Lemon_Bars_FINAL_FRONT_1490631377_4000_hd_v3.mp4

Our Easy Lemon Bars Are Perfectly Tangy And Sweet

These deliciously sweet and tart Lemon Bars are made fully from scratch with a buttery shortbread crust and an extra thick layer of perfectly tart lemon filling!

Lemon Bars

unsalted butter, softened

sugar

all-purpose flour

salt

lemon juice (about 3 lemons, juiced)

lemons

vanilla extract

sugar,

Preheat oven to 350°F. Line an 8x8 glass...

Preheat oven to 350°F. Line an 8x8 glass baking pan with parchment paper.

In a medium bowl, blend together butter and...

In a medium bowl, blend together butter and 1/4 cup sugar. Add in flour and salt, beating until well combined.

Press into the bottom of prepared baking pan....

Press into the bottom of prepared baking pan. Bake for 20 minutes, or until firm and golden brown.

In another bowl, whisk together the remaining 1...

In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/3 cup flour. Whisk in the eggs, lemon juice, lemon zest and vanilla extract. Pour over the baked crust.

Return to oven and bake for 20 to...

Return to oven and bake for 20 to 25 minutes, or until top is light golden brown.

Let cool completely, or refrigerate for 2 hours...

Let cool completely, or refrigerate for 2 hours to chill, before slicing into squares.

Dust with powdered sugar before serving.

This Easy Lemon Bars Recipe has the perfect combination of tart and sweet. Made with a vanilla crust and a smooth lemon filling, these are easily the best lemon bars ever!

Easy Lemon Bars Recipe

+ 2 tbsp (276 grams) all-purpose flour

(115 grams) powdered sugar

tsp salt

vanilla

(224 grams) unsalted butter, melted

(518 grams) granulated sugar*

(65 grams) all-purpose flour

(240 milliliters) fresh lemon juice (4-5 lemons)

Preheat oven to 350 degrees and line the bottom and sides of a 9&#215;13 baking pan with parchment paper that sticks up above the sides of the pan, so that you can remove the bars later for easy cutting. Set pan aside.

To make the crust, combine the flour, powdered sugar and salt in a medium bowl.

Add the melted butter and vanilla extract and stir to combine completely.

Crumble and distribute over the bottom of the pan and press evenly into the bottom so that it’s even.

Bake for 15-20 minutes or until the edges are just getting lightly browned. Remove from oven and set aside.

To make the filling, combine the sugar and flour. Add the eggs, lemon juice and salt and whisk together to combine. Don’t over mix. 

Pour the filling on top of the crust and bake for 18-22 minutes or until relatively set. Remove from the oven and cool for 15-20 minutes on the counter, then refrigerate until cold and firm.

Remove bars from pan and dust with powdered sugar, then cut into squares. Bars are best when stored well covered, and they&#8217;ll last for 5-6 days.

Just made these today! They are simply DIVINE &lt;3. I&#039;m amazed at how much lemon is present throughout the dessert with only the juice used, hits you right in the back of the throat haha! 


This was my first time making them, thank you so much for this recipe!

This recipe is so easy and is so good that you can't stop eating them. I've made this recipe two days in a row!!! Love it

https://content.jwplatform.com/videos/BI3W6fgI.mp4

Make these easy, vegan lemon lavender bars for your next dinner party. This light and aromatic dessert will impress all your guests, even if they aren't vegan.

Vegan Lemon Lavender Bars

Sugar

½ Cup Vegan Butter, melted

¼ Cup All-Purpose Flour

Tbsp Ground Lavender, culinary grade

Salt

Cup Sugar

½ Cup Cornstarch

Lemon lemons

¼ Cup Califia Farms Oat Barista Blend

turmeric, little less than 1/8th tsp

¼ Cup Vegan Butter

Flour

Preheat Oven to 350F

Line an 8x8 baking tray with parchment paper leaving some of the parchment paper hanging from the edges. This will make it easier to take your lemon bars out.

For the shortbread

In a bowl, add sugar and melted butter. Whisk until combined. Add your flour, ground lavender, and salt. Using a rubber spatula, mix until combined and it forms a dough.

Bake the Shortbread

Press it out until it’s evenly spread out. Bake in the oven for 10-12 minutes. Once finished baking, remove from the oven and set aside to cool while you make your lemon curd.

For the Lemon Curd

In a saucepan, add the sugar, cornstarch, lemon juice, lemon zest, turmeric, and Califia Farms Oat Barista Blend. Whisk it until it’s well mixed. 

Heat the Curd

Heat the mixture up over a stove on medium heat and keep whisking until it starts to thicken and form a custard-like consistency. Be sure to scrape the sides as you are mixing. Once it’s thickened up to a custard-like consistency, remove it from the heat. 

Finish the Curd

Add your vegan butter and mix it in until the butter has melted and is combined. Carefully fold in your flour until it’s just combined, being sure not to over mix.

Assemble the Lemon Curd

Pour your lemon curd over your lavender shortbread and spread it out evenly with a rubber spatula or spoon. Bake in the oven for 15 minutes. Remove from the oven and let it cool for 10-15 minutes. 

Store the Bars

Once it's cooled down a bit, chill in the fridge for 1 hour or until the lemon curd has firmed up a bit. Cut into 9 large bars or 16 small squares. Dust on some powdered sugar and enjoy!

https://www.youtube.com/watch?v=4Ad7AM3cLyo

Is there anything else better to treat yourself within the summertime than lemon bars? Yes, there is and they’re not just lemon bars, they’re Lemon Lavender Bars. A light and aromatic dessert that will absolutely hook you in on the first bite. And yes, they’re vegan! No need for eggs or milk to make the lemon curd you usually get in lemon bars. Instead, we’ll be using a special ingredient provided by Califia Farms, they’re Oat Barista Blend!

Recipe of the Day: Lavender Lemon Bars

These family friendly no fail easy Lemon Bars come together quickly with a three ingredient graham cracker crust and microwave lemon curd.

Nonstick cooking spray

graham cracker crumbs

butter

cream cheese

Preheat oven to 325 degrees. Spray 9 x 13 inch baking dish with nonstick cooking spray. In small bowl combine graham cracker crumbs, 6 tablespoons melted butter and 2 tablespoons sugar. Press evenly into baking dish.

Melt 4 tablespoons butter and allow to cool for 5 minutes. In medium microwavable bowl combine 1/2 cup sugar and egg yolks until smooth. Whisk in lemon juice, lemon zest and melted butter. Microwave in one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a spoon. Curd will thicken more as it cools.

In stand mixer with paddle attachment mix 1/2 cup sugar and cream cheese until smooth. Turn mixer to low; add lemon juice and 1 egg at a time mixing just until incorporated. Pour cream cheese mixture over graham cracker crust.

Using lemon curd make three lines the length of the baking dish going all the way to the edge. Using a shish kabeb stick or chop sticks make small S&#8217;s through each line. Don&#8217;t go too deep as you do not want to disturb the crust. Bake 35-40 minutes or until set in the center.

Cool completely before slicing.  For best results refrigerate for several hours up to overnight.

This recipe is divine - the perfect balance of lemon flavour! I will be making this time and time again :)

I love lemon bars! These look so delicious and I love how easy it is to make.

Lemon Bars are so perfect for this time of the year! I so need to try these!

The flavor to these was out of this world! Will
be making them again!

Great recipe!  I can't wait for my kiddos to try it too.

I am obsessed with cheesecake at the moment and I love that these come in bars. Yum!

These lemon bars look incredibly delicious. Just want to pluck one out of there.

What a great way to make lemon curd.  I've never thought to use the microwave but it's a great and fast  idea.

I LOVE everything lemon and these lemon bars are my new favorite! So easy and so tasty!

Wow! Looks perfect! A must-try for everyone. Thanks for sharing your amazing recipe.

These are the best lemon bars featuring an easy shortbread crust and thick layer of delicious lemon filling. This Easy Lemon Bar Recipe has the perfect combination of tart and sweet. 

BEST Easy Lemon Bars (Winning Recipe)

(1 cup

(240 g) all purpose flour

(50 g) powdered sugar

(400 grams) granulated sugar

(2 g) baking powder

(36 g) all purpose flour

(57.5 g) fresh lemon juice

 Preheat oven to 350 degrees F. Grease a 9X13 in baking pan with butter. 

 Make the shortbread dough. With an electric mixer, on medium speed, combine butter and sugar and beat until smooth. Sift in salt and flour and mix on low seed to combine. Dough will be a bit crumbly. Pat dough into prepared baking pan and bake for 15 minutes.

Take out of oven and set aside to cool. 

In the meantime, make the lemon filling.  With an electric mixer, on medium speed, mix the eggs and sugar until creamy texture and pale yellow in color. Add the flour, baking powder, lemon juice, lemon zest and mix on low speed until smooth.

Pour mixture over prepared crust and bake for 25 minutes, or until toothpick comes out clean. Let cool about 1 hour. Refrigerate for at least one to two hours. Sprinkle top with extra powdered sugar. Cut into squares and serve! 

Wow!  These are very tasty. Just what I was looking for in a lemon square. My only mistake was not baking them quite long enough. (I’m also working with a temperamental oven).  I should have done a knife test. They were just a bit too wet even though the edges were lightly browned BUT the flavour was amazing. No need for the icing sugar on top but it does make them pretty!

You will love this classic lemon bar recipe. So much fresh lemon flavor. They aren't overly sweet or dense. They are just right!

This easy lemon bars recipe is made with simple ingredients that include fresh-squeezed lemon juice to make these lemon squares bright and zingy!

(130 g)all-purpose flour

(30 g) confectioners’ sugar

lemon zest, lemon

(250 g) granulated sugar

unsalted butter, cut into pieces at room temperature

heavy cream

Preheat the oven to 350ºF degrees. Line a...

Preheat the oven to 350ºF degrees. Line a 9-inch square pan with parchment paper with enough overhang easy removal.

In a medium bowl, combine the flour, sugar,...

In a medium bowl, combine the flour, sugar, salt, and lemon zest. Stir to combine. Using a pastry blender or your fingertips, cut in the butter until the mixture begins to hold together.

Press the dough evenly into the bottom of...

Press the dough evenly into the bottom of the prepared pan. If the dough is too sticky to handle moisten your fingers with water to prevent sticking or pop the dough into the refrigerator for 15 minutes.

Bake for 15 to 20 minutes, or until...

Bake for 15 to 20 minutes, or until lightly golden brown. Set aside while you make the filling.

Whisk the eggs, yolks, sugar, and salt together...

Whisk the eggs, yolks, sugar, and salt together in a medium pot. Stir in the lemon juice.

Cook over medium heat, stirring constantly, for about...

Cook over medium heat, stirring constantly, for about 10 minutes. The curd will thicken to the consistency of pudding.

Stir the butter and cream into the smooth...

Stir the butter and cream into the smooth curd filling.

Strain the curd through a fine-mesh sieve set...

Strain the curd through a fine-mesh sieve set over a medium bowl.

Pour the curd over the crust and spread...

Pour the curd over the crust and spread evenly with a silicone spatula. Bake for 20 to 25 minutes, or until the filling is set. The edges should be firm and the center should no longer jiggle.

Remove from the oven and cool on a...

Remove from the oven and cool on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours.

Lift the bars out of the pan using...

Lift the bars out of the pan using the parchment overhang and cut into 16 squares. Dust with powdered sugar if desired.

https://mediavine-res.cloudinary.com/video/upload/vryxuaxiyanq9j0qmq2e.mp4

Between the bright bursts of lemon and the buttery sweetness, Ina Garten's lemon bars really are something special. One bite and they'll blow you away.

Ina Garten’s Lemon Bars (Easy Recipe)

butter,

flour

Preheat the oven to 350 degrees Fahrenheit (175°C).

Place a foil or parchment paper in a 9 x 13-inch pan. Spray the lined pan with a thin layer of non-stick cooking spray.

Combine the butter and sugar until they’re thoroughly blended. Next, add the flour and salt to the mixture. Continue mixing until the dough forms.

Flatten the dough firmly into the prepared pan to form the crust.

Bake crust at 350 degrees Fahrenheit for 15-20 minutes or until the edges are lightly browned. Once the crust is out of the oven, set it aside and let it cool.

Mix the eggs, granulated sugar, lemon zest, lemon juice, and flour in a large bowl. Whisk until smooth and perfectly blended (strain if it looks a bit lumpy).

Pour the mixture into the warm crust. Bake the bars for 30 to 35 minutes or until the filling is set (it will look jiggly but not watery).

Let the bars cool for 2 hours at room temperature. Then, refrigerate them for at least an hour before serving.

Pull the parchment paper to loosen the bars from the pan. Dust the whole thing with powdered sugar before slicing it into squares. Serve and enjoy!

Recipe video above. Just a handful of ingredients is all that&#39;s required to make these fresh bars with a beautiful classic shortbread base topped with a lemon curd. This is a really easy recipe, just ensure you don&#39;t overbake!

plain flour ((all purpose flour))

rice flour ((or cornstarch/cornflour) (Note 1))

icing sugar / powdered sugar (, sifted)

/ 1 stick unsalted butter

eggs ((55-60 grams/2 ounces each))

tbsp plain flour ((all purpose flour))

Preheat oven to 180C/350F (160C fan). Spray a 20cm/8&quot; square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).

Base - Place Shortbread Base ingredients in a food processor fitted with the standard &quot;S&quot; blade. Pulse 5 to 10 times until it becomes like sand. (Or use tips of fingers, Note 2). Pour into the tin, spread, then press firmly into the base, pushing it right up to the edges. Using something flat to press in is helpful!

Bake base for 20 minutes or until golden on the edges and pale golden in the middle. Remove from oven. (⚠️ Note: don&#39;t let it cool, pour in curd immediately).

Lemon Curd - While the base is baking, place Lemon Topping ingredients in a bowl and whisk until combined.

Bake 20 minutes - Pour Lemon Curd onto base, then bake for 20 minutes until the topping is set but still soft.

Cool - Remove from then oven and cool on the counter for 1 hour, then fridge for 2 hours. Slice into 16 squares. Dust with icing sugar (confectionary sugar) and serve!

Delicious and simple creamy lemon squares with a graham cracker crust that will be a hit with everyone.

Easy Creamy Lemon Squares

graham crackers

tbsp butter

tsp kosher salt

14 oz can of sweetened condensed milk

lemons (about 5-6 lemons)

Whipped cream

Pre heat your oven to 350 degrees

Prepare an 8x8 baking pan by cutting 2 pieces of parchment paper and overlapping them into a cross shape. Make sure the paper overlaps the sides of the pan a little bit. This will be your handles later when you lift the baked bars out of the pan.

Place graham crackers into a food processor and blend until it is all crumbs. You will need about 2-3 of the small packages in the box to make 1 1/3 cups of crumbs.

Top 13 easy lemon bars recipes from across the web

The most viewed easy lemon bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Easy Lemon Bars Recipe

Vegan Lemon Lavender Bars

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Lemon Bars

BEST Easy Lemon Bars (Winning Recip...

BEST Easy Lemon Bars (Winning Recip...

Lemon Bars

Ina Garten’s Lemon Bars (Easy Recip...

Easy Lemon Bars

Easy Creamy Lemon Squares

Creamy Lemon Squares

Top 13 easy lemon bars recipes from across the web

The most viewed easy lemon bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Lemon Bars

Lemon Bars

Easy Lemon Bars Recipe

Vegan Lemon Lavender Bars

Lemon Bars

Lemon Bars

BEST Easy Lemon Bars (Winning Recip...

BEST Easy Lemon Bars (Winning Recip...

Lemon Bars

Ina Garten’s Lemon Bars (Easy Recip...

Easy Lemon Bars

Easy Creamy Lemon Squares

Creamy Lemon Squares

The most viewed easy lemon bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine