why make this recipe
Super Easy Lemon Bars are a delightful treat that combines tartness and sweetness in every bite. They are perfect for any occasion, whether you need a quick dessert for a family dinner, a picnic snack, or a cheerful addition to a gathering. The bright lemon flavor will uplift your spirits, and the simple ingredients make them easy to whip up any time you crave something citrusy and delicious.
how to make Super Easy Lemon Bars
Ingredients:
- 1/2 cup Unsalted Butter (room temperature)
- 1 cup All-Purpose Flour
- 1/4 cup Powdered Sugar
- 1/2 cup Lemon Juice (about 2-3 lemons)
- 1 tbsp Lemon Zest (finely grated)
- 3 Large Eggs (room temperature)
- 1 1/2 cups Granulated Sugar
- 1/2 cup All-Purpose Flour (sifted)
- Powdered Sugar (for dusting)
Directions:
- Make the Shortbread Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the butter and powdered sugar until smooth. Add 1 cup of flour and mix until it’s crumbly. Press this mixture evenly into the bottom of a greased 9×9 inch baking dish. Bake for about 15 minutes, or until lightly golden.
- Prepare the Lemon Curd Filling: In another bowl, whisk together the lemon juice, lemon zest, eggs, and granulated sugar until well combined. Gradually add the sifted flour and stir until the mixture is smooth.
- Combine and Bake: Once the shortbread crust has baked, remove it from the oven and pour the lemon mixture over the crust. Return to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggles.
- Cool and Dust: After baking, let the lemon bars cool completely in the pan. Once cooled, dust the top with powdered sugar before cutting into squares.
how to serve Super Easy Lemon Bars
Serve Super Easy Lemon Bars chilled or at room temperature. They are great on their own, but you can also pair them with some whipped cream or fresh berries for an extra special touch. A cup of tea or coffee complements these bars wonderfully.
how to store Super Easy Lemon Bars
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for about 4-5 days. For longer storage, you can freeze the lemon bars. Wrap them tightly in plastic wrap and then in aluminum foil. They can last in the freezer for up to 3 months.
tips to make Super Easy Lemon Bars
- Ensure your butter is at room temperature for easy mixing.
- Use fresh lemons for the best flavor; bottled lemon juice may not provide the same brightness.
- Sift the flour to avoid lumps and create a lighter texture in the filling.
variation
You can add more flavor by incorporating a little vanilla extract into the lemon curd filling. For a twist, try adding a few blueberries or raspberries to the filling before baking for a fruity variation.
FAQs
Q: Can I use a different type of citrus?
A: Yes! You can replace lemon juice with lime or orange juice for a different taste.
Q: Why are my lemon bars not setting?
A: If the bars are not set, they may need more time in the oven. Check them a few minutes earlier than the recipe states, but if they still jiggle, give them a bit more baking time.
Q: How can I tell when the lemon bars are done?
A: The lemon filling should look set and slightly puffed. A slight golden color on the edges is a good sign that they are ready to come out of the oven.
Super Easy Lemon Bars
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the butter and powdered sugar until smooth.
- Add 1 cup of flour and mix until it’s crumbly.
- Press this mixture evenly into the bottom of a greased 9×9 inch baking dish.
- Bake for about 15 minutes, or until lightly golden.
- In another bowl, whisk together the lemon juice, lemon zest, eggs, and granulated sugar until well combined.
- Gradually add the sifted flour and stir until the mixture is smooth.
- Once the shortbread crust has baked, remove it from the oven and pour the lemon mixture over the crust.
- Return to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggles.
- After baking, let the lemon bars cool completely in the pan.
- Once cooled, dust the top with powdered sugar before cutting into squares.