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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<em>You only need 7 ingredients to make these lemon bars. The lemon curd filling is extra thick and creamy and sits on an irresistible butter shortbread crust. Always bake lemon bars at a lower temperature to avoid over-baking. See recipe notes for important tips. They're simply the best lemon bars and are perfect for picnics, bake sales, spring brunches, baby showers, and bridal showers.</em>

(230 grams; 2 sticks) unsalted butter, melted

(100 grams) granulated sugar

vanilla extract

salt

(400 grams) granulated sugar

Tablespoons (48 grams) all-purpose flour

eggs

(240 milliliters) lemon juice (about 4 lemons)

sugar

Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13 baking pan* with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.

Make the crust

Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, poke holes all over the top of the warm crust (not all the way through the crust). A new step I swear by, this helps the filling stick and holds the crust in place. Set aside until step 4.

Make the filling

Sift the sugar and flour together in a large bowl. Add the eggs and lemon juice and whisk until completely combined.

Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.) Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled.

Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners&#8217; sugar and cut into squares before serving. For neat squares, wipe the knife clean between each cut. Cover and store leftover lemon bars in the refrigerator for up to 1 week.

Freezing Instructions

Lemon bars can be frozen for up to 3-4 months. Cut the cooled bars (without confectioners&#8217; sugar topping) into squares, then place onto a baking sheet. Freeze for 1 hour. Individually wrap each bar in aluminum foil or plastic wrap and place into a large bag or freezer container to freeze. Thaw in the refrigerator, then dust with confectioners&#8217; sugar before serving.

My new go to recipe for lemon bars. I made these for a party and they were fabulous. I followed the recipe exactly and used all the suggestions. I made them last minute and they were great served room temp. I did not have a sifter so used a whisk for flour and sugar and they came together beautifully. Also just greased my pan and skipped the parchment step and they came out fine.

These are by far, the BEST lemon bars I've ever had. The crust is tasty and holds it's own against the yummy filling. Now for the filling... not too sweet, great lemon flavor and not runny- exactly how I like lemon bars. Recipe was easy to follow and I will be making these again very soon!

My very first attempt at lemon bars and I’d say they were to die for. I also got many compliments and request for the recipe. 
I’ll never try another recipe. 
I’m dreaming about the next time I can make these!

Cook time for the halved recipe was way off. Bars were inedible my first try because they were so undercooked....

Thanks to you,I now make the best lemon squares I have,or anyone else I have (reluctantly) shared them with has ever tasted!Thank you for this delicious recipe!

My first attempt at making lemon bars and they turned out great! My husband said they were so good he took some to work and came home saying people wanted the recipe . Love this recipe !

I baked these this weekend and they turned out perfect. The part where you polk the fork in was made 10 times easier because I had bought ( At a very inexpensive store) a hand held foot messager and ended up using that. The crust was perfectly uniformed.

Hi Sally,
My lemon bars were good, but the custard and bottom crust separated when I served to family.
Also, bottom crust crumbled. What did I do wrong?

Just made these and couldn’t wait till they were chilled all the way through..they are DELICIOUS!

This recipe is great! The first time I made these, they turned out perfect. However, the second time they came out a little too tart (even though I used the same amount of freshly squeezed lemon juice like before). Are there any tips on diluting the lemon juice down a bit? Perhaps mixing it with a little water?

Made this and it came out looking perfect. Crust was on point, filling was the right consistency but it tasted slightly bitter. What could be the reason? Too much lemon juice?

I made these lemon bars and because I had a 500ml jar of homemade rhubarb curd I spread it over the pre baked cruse before adding the lemon mixture. The pink rhubarb curd and lemon swirled together and looks really pretty and it tasted  amazing. It was a thicker filling and did take a bit longer to bake, which made the crust a bit harder, but still totally delicious.

These lemon bars were great!! I love the texture of the lemon custard layer. It was rich with flavour( I substituted Lime for this recipe). Love the buttery shortbread crust too. Can't get enough of this. Thank you so much Sally!!!

Thank you so much for your quick reply Sally/Stephanie!

Just okay. I was disappointed in the flavour of the shortbread. Not crispy like a shortbread cookie at all . More mealy.  It did hold together fine.  Also the lemon topping was tart lemon which I would normally like but here it was just too much. I needed 7 lemons to get to 240ml of juice. I will go back to my old recipe which used only 1/3cup of lemon juice but also a bit of zest to bring out the sweeter lemon flavors.

Flaky crust and tangy/sweet filling. Incredible. Came out perfect. Thanks!

https://content.jwplatform.com/videos/d0bwkE6S.mp4

You only need 7 ingredients to make these lemon bars. The lemon curd filling is extra thick and creamy and sits on an irresistible butter shortbread crust. 

These Oatmeal Lemon Creme Bars are bound to be your new favorite! With a tart, yet sweet lemon filling and a streusel oatmeal topping, these are hard to put down!

Oatmeal Lemon Creme Bars

butter, (softened)

dark brown sugar

all purpose flour

baking powder

oats

(14 oz) can sweetened condensed milk (not evaporated)

lemon zest

lemon juice

lemon extract

Preheat oven to 350 degrees. Grease a square 8x8 baking pan and set aside.

In a large mixing bowl, cream together the butter and brown sugar with an electric mixer over medium speed until crumbly.

In a separate smaller mixing bowl whisk together flour, salt, and baking powder. Add oats to the dry ingredients and stir to combine. Add the dry ingredients to the butter mixture and mix well.

Press 3/4 of the oat mixture into the prepared pan. In a small bowl mix together sweetened condensed milk, lemon juice, lemon zest, and lemon extract. Spread evenly on top of the oat mixture in the pan. Top with the remaining oat mixture.

Bake for 20 to 25 minutes or until the top is golden brown. Let cool, then refrigerate for 30 minutes or until set. Cut into bars and store in the refrigerator.

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,

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

Sugar Free Low Carb Lemon Bars, a delicious baked bar idea that can be made friendly to low carb, gluten free, keto, sugar free, and vegan diets.

Sugar Free Low Carb Lemon Bars

Almond Meal (- see post for alternatives, for crust)

Flour

½ tsp Baking Powder

Sugar Free Maple Syrup (- see post

Lemon

Milk

Sugar Free Maple Syrup (- see post for alternatives,)

tbsp Coconut Oil (- see post for alternatives)

tbsp Tapioca Flour (- see post for alternatives,)

tsp Vanilla Extract

Start by making the crust. Preheat the oven to 350 and prep a square baking pan with parchment paper that overhangs the pan slightly

In a large mixing bowl, use a fork or a whisk to mix together the almond meal, baking powder and the tapioca flour. Then blend in the coconut oil and syrup. Transfer this mixture to the prepared baking pan and press it into the pan to form the crust. Bake this for 10-12 minutes or until it begins to brown. Remove the crust from the oven and allow it to cool

For the lemon layer, in a saucepan over medium heat, heat together the lemon juice, zest, coconut milk, remaining maple syrup alternative, remaining coconut oil, remaining tapioca flour, and vanilla extract. Whisk this continually while it cooks to break up the lumps and avoid burning. When the mixture is blended and resembles a lemon curd consistency you can remove it from the heat and transfer the mixture to the prepared crust/base in the square pan

Refrigerate until set after allowing to cool at room temperature for for to ten minutes. This should take about three hours to set. Top with sugar free powder sugar if desired.

These classic lemon bars with shortbread crust are an easy dessert to make for any occasion. They are tart, sweet, creamy, and delish.

butter (at room temperature)

flour

eggs (at room temperature)

Powdered' sugar,

Preheat oven to 350 degrees.

Cream together 1/2 pound of butter, 1/2 cup granulated sugar, and 2 cups of flour.

When the mixture is crumbly press into a 13 x 9-inch baking dish. Press dough out evenly so that it has a uniform height throughout the pan. Bake for approximately 15 minutes, and remove from the oven. 

In a bowl, mix together 6 eggs, 3 cups granulated sugar, 1 cup lemon juice, 1 cup flour, vanilla, and salt.

Mix until the filling is uniform in texture, and pour over the cooked shortbread cookie crust.

Bake for an additional 30 to 35 minutes. Allow this to cool to room temperature before dusting with powdered sugar.

Be sure to refrigerate these cookies when not being served.

https://www.youtube.com/watch?v=rNIWh3dtXF8

Are you looking for a simple recipe for lemon bars.   Lemon bars are a classic dessert that everyone loves.    Lemon bars aren't difficult to make at all.  They are very simple to make.   You can prepare these homemade lemon bars in no time.

You can find this recipe at 
http://www.copykat.com/2014/09/18/easy-lemon-bar-recipe/

Homemade Lemon bars

This perfect Lemon Bars Recipe has two important things; the perfect amount of lemon and a rich buttery crust. I add a bit more lemon juice than most, but it’s what sets my lemon bar recipe apart!

The Best Lemon Bars

(2 sticks or 226 grams) butter,

(256 grams) all-purpose flour

eggs, (room temperature)

(300 grams) granulated sugar

(32 grams) all-purpose flour

(160 milliliters) lemon juice

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar with a pastry cutter, a fork, or your hands. Press into the bottom of a 9x13 inch pan lined with foil.

Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.

CRUST

Whisk together 1 1/2 cups sugar and 1/4 cup flour. Crack eggs into a separate bowl, then whisk them into the sugar and flour mixture. Add 2/3 cup lemon juice. Pour over the baked crust.

Bake for an additional 20 minutes in the oven. (Do not cover)

Allow bars to cool in the fridge for at least 2 hours then dust with confectioners sugar.

Cut into squares and serve.

FILLING

The Best Lemon Bars. Sweet and tangy lemon filling on a buttery shortbread crust. Tips and tricks for making the perfect lemon bar!&nbsp;

Butter ((melted))

Sugar

+ 1 Tablespoon Flour

Vanilla, Almond,

Salt

Eggs

Preheat oven to 325 degrees.&nbsp; Line the bottom and sides of a 9 x 13 pan with parchment paper. Let it overhang over the sides of the pan to make it easy to remove the bars from the pan.&nbsp;

In a small bowl, stir together butter, sugar, flour, vanilla extract, and salt. Press evenly in the prepared pan. Bake for 18-20 minutes.&nbsp;

While baking, make the lemon filling. In a medium bowl, whisk together eggs, sugar, lemon juice, and flour until completely smooth.&nbsp; Once the crust is parbaked, pour over hot crust and return to the oven.&nbsp;

Bake for 20-22 minutes. Don't overbake the lemon bars. Let cool to room temperature. Chill in the refrigerator. The lemon bars taste best chilled. Sprinkle powdered sugar all over the lemon bars and cut into squares.&nbsp;

Creamy, naturally sweetened vegan lemon bars made with 10 simple ingredients and a delicious gluten-free crust.

Creamy Vegan Lemon Bars

raw cashews

coconut cream* ((the hardened portion at the top of full-fat coconut milk))

Tbsp arrowroot

lemon juice ((2 large lemons yield ~1/2 cup or 120 ml))

sea salt

maple syrup ((plus more to taste))

Tbsp organic powdered sugar ((optional // for topping))

gluten-free oats

almonds

tsp sea salt

Tbsp coconut sugar

maple syrup

coconut oil ((melted))

Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.

In the meantime, preheat oven to 350 degrees F (176 C) and line an 8x8 inch baking dish with parchment paper.

Add oats, almonds, sea salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.

Transfer to a medium mixing bowl and add maple syrup and melted coconut oil, starting with lesser end of range (4 Tbsp or 60 g as original recipe is written // adjust if altering batch size) and adding more if it's too dry. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.

Transfer mixture to parchment-lined baking pan and spread evenly. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed.

Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 5-8 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 350 degrees F (176 C).

Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup. Mix on high until very creamy and smooth.

Taste and adjust flavor as needed. I added a bit more lemon zest and maple syrup. It should be very lemony, and not overly sweet.

Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.

Bake for 20-23 minutes or until the edges look very slightly dry and the center appears “jiggly” but not liquidy.

Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) - at least 4 hours, preferably overnight.

To serve, slice and sift with powdered sugar (optional). Store leftovers in the refrigerator, covered, up to 4 days, though best within the first 2 days.

https://www.youtube.com/watch?v=tjSVT2l4w2Y

Creamy, naturally sweetened vegan lemon bars made with 10 simple ingredients and a delicious gluten-free crust.

Full Recipe: https://minimalistbaker.com/creamy-vegan-lemon-bars/
 
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Creamy Vegan GF Lemon Bars | Minimalist Baker Recipes

These vegan lemon bars are creamy, chewy and absolutely delicious - made dairy-free and refined-sugar free, they're easy to whip up for summer gatherings!

walnuts

coconut

coconut cream* (the hardened portion at the top of full-fat coconut milk)

cornstarch

cane sugar

turmeric (optional, just

Powdered sugar (for topping)

Soak raw cashews in cold water overnight, or in boiling water for 1 hour (uncovered). Drain thoroughly.

Preheat the oven to 350°F and line an 8x8 inch baking dish with parchment paper.

In the bowl of a food processor (or blender), add the almonds, walnuts, oats, maple syrup, shredded coconut and sea salt, and blend until mixture is crumbly and sticky, about 2 minutes.

Transfer the mixture to the baking dish, and spread evenly. Use the back of a spoon or measuring cup to press down firmly until it’s evenly distributed and well-packed.

Bake in the preheated oven for 20 minutes, until the edges are golden brown. Remove from oven and cool slightly.

Wipe down the food processor. Then, transfer the drained cashews to the bowl of the food processor along with the coconut cream, corn starch, lemon juice, lemon zest, sugar, turmeric (optional) and sea salt.

Mix on high until well blended and smooth. Pour the filling over crust and spread evenly.

Bake for another 20 minutes, or until the edges look firm and the center appears slightly “jiggly.” Allow the baking dish to cool on the counter, then transfer to a refrigerator to cool (uncovered) overnight, or at least 4 hours.

Cut into 9 large slices or 16 smaller slices. Sprinkle powdered sugar on top (if desired).

These Lemon Bars are hands down the BEST lemon bars EVER!  Shortbread crust is topped with a tart, rich lemon center and finished off with a sprinkling of powder sugar.

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