Classic lemon bars are a delightful and tangy dessert that combines a buttery shortbread crust with a smooth, zesty lemon filling. These bars are perfect for any occasion, from casual gatherings to elegant parties. With their bright flavor and beautiful appearance, lemon bars are sure to be a crowd-pleaser.
Why You’ll Love This Recipe
You’ll love classic lemon bars for their perfect balance of sweet and tart flavors. The rich, buttery crust complements the tangy lemon filling, creating a dessert that’s both refreshing and satisfying. This recipe is straightforward and easy to follow, making it a great option for both novice and experienced bakers. Plus, lemon bars are versatile and can be dressed up for special occasions or enjoyed as a simple treat.
Expert Tips and Tricks
- Use fresh lemons: Fresh lemon juice and zest provide the best flavor for the filling.
- Don’t overbake: Bake the crust just until it’s lightly golden and the filling until it’s set but still slightly jiggly in the center.
- Cool completely: Allow the bars to cool completely before cutting to ensure clean slices.
- Sift the powdered sugar: Sift the powdered sugar over the bars for an even and professional-looking finish.
- Line the pan: Line the baking pan with parchment paper for easy removal and cleanup.
Recipe Variations and Possible Substitutions
- Meyer lemons: Use Meyer lemons for a slightly sweeter and more floral flavor.
- Lime bars: Substitute lime juice and zest for the lemon for a tangy lime variation.
- Berry twist: Add a layer of fresh berries or berry compote between the crust and filling.
- Gluten-free option: Use a gluten-free flour blend for the crust to make the bars gluten-free.
- Herbal note: Add a touch of fresh herbs like rosemary or thyme to the crust for a unique flavor twist.
Serving and Pairing Suggestions
Serve classic lemon bars chilled or at room temperature. They pair wonderfully with a cup of hot tea, coffee, or a glass of chilled white wine. These bars are perfect for dessert tables, afternoon tea parties, or as a refreshing end to a meal. Garnish with fresh berries or a sprig of mint for an extra touch of elegance.
Storage and Reheating Tips
- Refrigeration: Store the bars in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the bars in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
- No reheating needed: Enjoy these bars chilled or at room temperature.
Recipe FAQs
What if my crust is too crumbly? Ensure the crust mixture is well combined and press it firmly into the pan before baking.
Can I use bottled lemon juice? Fresh lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.
How do I know when the filling is set? The filling should be set but still slightly jiggly in the center when you remove it from the oven. It will firm up as it cools.
Can I make the bars ahead of time? Yes, lemon bars can be made a day in advance and stored in the refrigerator.
Classic Lemon Bars
Crafted with love and perfected through generations, these bars offer a harmonious blend of tartness and velvety goodness. The buttery crust cradles a luscious layer of lemon curd, creating an irresistible treat that celebrates the beauty of simplicity.
Ingredients
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 3 large eggs
- Zest of 2 lemons
- 1/2 cup fresh lemon juice (about 4 lemons)
Crust
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- Pinch of salt
Dusting
- Powdered Sugar
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
- Prepare Crust: In a mixing bowl, combine the flour, softened butter, powdered sugar, and a pinch of salt. Mix until the ingredients come together and form a crumbly dough. Press the dough evenly into the prepared baking pan.
- Bake Crust: Bake the crust in the preheated oven for about 15-20 minutes, or until it’s lightly golden around the edges. Remove from the oven and set aside.
- Prepare Lemon Filling: In another bowl, whisk together the granulated sugar, flour, baking powder, and a pinch of salt. Add the eggs, lemon zest, and lemon juice. Whisk until well combined and smooth.
- Pour Filling: Pour the lemon filling over the baked crust, ensuring it’s spread evenly.
- Bake Lemon Bars: Place the baking pan back in the oven and bake for an additional 20-25 minutes, or until the filling is set and slightly firm to the touch.
- Cool and Dust: Remove the lemon bars from the oven and let them cool completely in the pan. Once cooled, dust the top with powdered sugar.
- Cut and Serve: Use the parchment overhang to lift the bars out of the pan. Place them on a cutting board and carefully cut them into squares. Serve and enjoy!
Notes
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 187Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 50mgSodium: 47mgCarbohydrates: 30gFiber: 1gSugar: 22gProtein: 2g
