homemade lemon bars

These bright and zingy lemon bars are easy to make and so delicious!

Lemon Bars

all-purpose flour

powdered sugar (66 grams,

tsp salt

tbsp unsalted butter (melted, 170 grams)

tbsp lemon zest (zest of three lemons)

sugar (600 grams)

eggs (large, room temperature)

lemon juice (fresh, 240 milliliters)

Heat oven to 350F and line a 9x13 baking dish with parchment paper.

Whisk together 2 1/2 cups of flour (300g) with the powdered sugar and salt, then pour in the melted butter and mix until combined. You can also do this using a stand mixer with a paddle attachment. If you&#039;d like a dash of vanilla can be added in with the butter at this step.

Sprinkle the dough into your lined pan and press down into a flat layer. Bake at 350F for about 20 minutes or until a light golden color.

While the crust is baking add the sugar to a food processor and add the zest of three lemons. Pulse until the zest is fully incorporated and sugar is a light yellow color. If you don&#039;t have a processor just mince the zest and mix with the sugar in a bag or bowl.

Add the sugar and remaining half cup of flour to a large bowl and mix well. You can sift together however and zesty sugar bits will need to get dumped out of the sifter as they might clog things up and not go through.

Pour in the lemon juice and add the eggs then mix very well until completely combined.

Pour the filling onto the warm crust then transfer to oven and bake for about 25 minutes, turning halfway through the bake. Remove from oven and allow to cool for an hour before chilling in the refrigerator for two hours.

Dust with powdered sugar and cut into bars using a clean, sharp, damp knife. Clean and re-wet the knife after each cut.

Lemon bars are one of the EASIEST desserts to make but oh so delicious. I love the soft lemon filling paired with a crisp shortbread crust and the flavor is beyond; so bright and zingy with all the lemon flavor from the juice and zest, they’re simply irresistible!

Recipe: https://preppykitchen.com/lemon-bars/

I like my lemon squares with a really soft top and a crisp bottom but you can adjust bakiing times to your liking. Hope you enjoy!

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Pucker Up! These sweet and tangy Honey Lemon Bars made with fresh lemon, lemon zest and honey and a whole wheat shortbread crust are a little lighter than traditional lemon bars, but are so tasty and hard to resist.

Honey Lemon Bars

white whole wheat flour

all purpose flour

brown sugar (not packed)

cornstarch

lemon

baking powder

salt

unsalted butter

0% Greek yogurt

honey

eggs (lightly beaten)

lemon juice

sugar

Preheat the oven to 350F.

Prepare an 8-inch square glass or ceramic baking dish pan by lightly spraying the inside with baking spray.

Make a sling: Cut 2 sheets of parchment paper 15 x 15 inches each. Fold them in half so they are 7 1/2 x 15 inches, which will make them sturdier.

Line the pan with the 2 long sheets of parchment paper placed perpendicular to each other in the pan.  This is so you can get the bars out after they are cooked, so don't skip this step. They should be long enough to hang over the sides to use as handles to lift out the baked lemon bars before cutting.

Spray the inside of the parchment with baking spray.

For the crust: In a food processor combine the flours, brown sugar, cornstarch, lemon zest, baking powder and salt and process until well combined.

Add the butter and yogurt to the flour mixture at once and pulse at least a dozen times before turning out into the prepared pan and pressing into an even layer and up the sides of the dish about 1/4-inch so the filling doesn't spill out.

Bake until evenly browned about 30 minutes. Shut the oven off and cool the crust on a metal rack for at least 20 minutes.

Once cooled, heat the oven to 325°F.

Prepare the filling in a medium bowl by whisking together the eggs, honey and lemon zest. Add the flour 1 tablespoon at a time, and the salt and mix well. (this is best to prepare just before baking)

Stir in the lemon juice and pour over the cooled crust.

Bake until filling is set, about 22 to 25 minutes.

Cool completely before lifting the bars out of the pan with the parchment. For best results, refrigerate overnight for a firmer topping.

Cut into 12 squares using a clean hot knife, clean in between slices.

Dust with confectioners sugar just before serving.

These homemade lemon bars have a buttery shortbread crust, a silky tangy lemon filling, and set perfectly every single time.

Lemon Bars Recipe with Buttery Shortbread Crust

(125 grams) all-purpose flour

(30 grams) cornstarch

(113 grams) salted butter, cold and cubed

(50 grams) granulated sugar

tsp kosher salt

vanilla bean paste

(200 grams) granulated white sugar

tbsp (16 grams) all-purpose flour

eggs (room temperature)

(120 grams) fresh lemon juice (3–4 lemons)

kosher salt

Powdered sugar,

Preheat

Preheat oven to 350°F (177°C). Line an 8x8&quot; pan with parchment, leaving overhang for easy removal.

Whisk

In a bowl, whisk together flour, cornstarch, sugar, and salt. Using a pastry cutter, a fork or your hands cut in cold butter until the mixture resembles fine crumbs. Mix in vanilla just until combined.

Press

Press evenly into the pan. Bake 18–20 minutes, until edges are lightly golden.

Make the Shortbread Crust

Combine

In a bowl, combine the sugar and lemon zest and using your fingers rub together until fragrant and pale yellow. (this step releases the oils for extra lemon flavor!)

Whisk in the flour. Add eggs one at a time, whisking gently until smooth. Do not overly whip, we do not want to incorporate too much air. Stir in the lemon juice and salt.

Pour

Immediately pour the filling over the hot crust, then gently tap the pan on the counter to release any air bubbles.

Reduce

Reduce oven to 325°F (163°C) and bake 20–25 minutes, until center is just set (no jiggle).

Cool

Cool completely at room temperature then chill for at least 2 hours in the refrigerator. Do not skip this step, the lemon bars need time to set.

Dust

Using the parchment paper overhang lift the bars out of the pan, slice, and dust generously with powdered sugar. Enjoy!

Make the Lemon Filling

These lemon bars were a hit for Easter Sunday dinner.  Very delicious and so simple to make.  I read one commenter saying she would add a little cornstarch to her filling on her next batch, so I did add a half a teaspoon of cornstarch (I always get a little worried because I'm high altitude), but honestly I didn't need to because the filling was set before the full baking time.  I love Justin's recipes!

Absolutely, hands down the best lemon bars. Easy recipe. Smooth filling. crust firm and light flavor. Soooo good.

These lemon bars are wonderfully tart and not-too-sweet, with a crisp, buttery crust on the bottom and a luscious lemon filling on top. The shortbread crust provides a sturdy base, while the lemon curd topping offers a burst of citrusy goodness in every bite. Best part is - they&#39;re super easy to make!

Easy Lemon Bars Recipe

(omit

sugar (also known as icing/confectioners sugar)

white granulated sugar

Preheat oven to 180 °C (350°F) conventional (see note 1 if using a convection oven with a fan) and line a 9x13 inch cake pan with parchment paper. If using a metal baking pan, make sure the entire tin is covered (see note 2).

To a food processer add in all purpose flour, cornstarch, powdered sugar and salt. Mix that for about 5 seconds to allow all the dry ingredients to combine well. Next add in cold unsalted butter that&#39;s been cut into small cubes and mix together until your mixture resembles a sand like consistency (see note 3 if doing this step by hand).

Transfer the mixture to the lined baking pan and evenly spread the mixture out, using your hands (or something with a flat bottom) to press the crumbs into the base of the tin. Once done, the base should look well combined and not loose.

Bake for 20-25 minutes, or until lightly browned. The browning will give the crust more flavor so don&#39;t take the crust out too early (I like mine lightly browned on the top and edges). While the crust is baking, make the lemon curd filling.

Shortbread Crust

To a large bowl add in sugar and lemon zest. Use your fingers to rub the zest into the sugar until the sugar has a light yellow tinge.

Add in eggs, lemon juice and sifted flour, and using a whisk, mix until well combined and no lumps of flour remain.

Once the crust is done, pour the lemon curd filling over the top of the warm base (don&#39;t wait for the crust to cool), and bake for 20-25 minutes, or until the top is set (gently shake the tin and if the centre doesn&#39;t jiggle then it&#39;s done). Avoid overbaking so as soon as it sets take it out.

Allow the lemon bar to cool on the counter (about an hour), before refrigerating for 2 hours to fully set. Once set, lift the bar out of the pan using the parchment paper. Cut into small lemon bars using a sharp knife (for a clean cut, wipe the knife clean after every slice), and dust with powdered sugar before serving (see note 4). To store, place the bars in an airtight container and keep refrigerated. Best served chilled!

Lemon Curd Filling

Delicious! What a delightful taste of lemon that shines through and pairs beautifully with the shortbread crust!  These lemon bars were a huge hit with everyone and did not last long.  Thank you for another fabulous recipe!

I am baking my way through your website and landed on this recipe last night. I was worried the egg flavor would be overpowering but these are lemon zing and shortbread sweetness in every savory bite! My husband and daughter loved them.
Your easy to follow recipes and videos are what keep me coming back for more. I'm a luke-warm mess at best in the kitchen most days but your tips and detailed posts are exactly what I need to make the experience enjoyable. For the first time in my life, I'm actually looking forward to trying the next recipe. Thank you MK!

Hello~
I've been watching your videos on yt for a long time and finally decided to make these Lemon bars today. 
They turned out just like yours and tasted sooo good! I've never had citrus based desserts so I'm glad my first experience with them was this recipe 😄
Thank you so much for sharing this recipe ☺️

It was wonderful!! Such a bright lemon flavour and very easy to throw together. Thank you!

Your tutorial is so great I will definitely make it.

https://content.jwplatform.com/videos/9TkCh2s4.mp4

These lemon bars are wonderfully tart and not-too-sweet, with a crisp, buttery crust on the bottom and a luscious lemon filling on top. The shortbread crust provides a sturdy base, while the lemon curd topping offers a burst of citrusy goodness in every bite. Best part is – they’re super easy to make!

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