Easy Lemon Bars Recipe

These Easy Lemon Bars are a burst of sunshine in every bite, combining a buttery shortbread crust with a lusciously tangy lemon filling. Perfectly balanced between sweet and tart, they’re a crowd-pleaser that’s surprisingly simple to make. In just 20 minutes of prep, you’ll have these beauties ready to bake, filling your kitchen with a zesty aroma that’s impossible to resist.

After 40 minutes in the oven, you’ll be rewarded with bars that are silky smooth on top and delightfully crumbly underneath. Each bite offers a refreshing citrus punch, making them ideal for spring gatherings or a sweet afternoon treat. With a total time of just one hour, these lemon bars are as effortless as they are irresistible.

Ingredients for Easy Lemon Bars

• Shortbread Crust:
  • 2 tablespoons granulated sugar (caster sugar works too)
  • 2 tablespoons powdered sugar
  • 1 1/4 cups (6 1/4oz/177g) all-purpose flour
  • 10 tablespoons (5oz/142g) butter, cubed and softened
• Lemon Filling:
  • 8 egg yolks* (save the whites for another recipe!)
  • 1 1/2 cups (12oz/340g) sugar
  • 1/2 cup (4oz/115g) butter, at room temperature
  • 1 teaspoon vanilla extract
  • 4 lemons, juiced and zested (about 3/4 cup juice)
  • 1/2 cup (2 ½oz/71g) all-purpose flour (see notes)
  • 1 1/2 teaspoons baking powder (see notes)
  • Powdered sugar, for dusting

Step-by-Step Instructions

1. Prepare the Shortbread Crust:
   1. Preheat your oven to 325°F (170°C). Butter and line an 8×8 inch baking tin, then set aside.
   2. In a large bowl, combine the granulated sugar, powdered sugar, and flour.
   3. Rub in the softened butter until the mixture resembles coarse breadcrumbs.
   4. Use your hands to bring the dough together into a ball.
   5. Press the dough evenly into the prepared baking tin using your fingertips and palms.
   6. Prick the crust all over with a fork.
   7. Bake for 25 minutes. While baking, prepare the lemon filling.
2. Make the Lemon Filling:
   1. In a medium bowl, combine the egg yolks, sugar, soft butter, vanilla extract, lemon juice, and zest. Mix well (don’t worry if it looks separated).
   2. Whisk in the flour and baking powder until smooth and lump-free.
3. Assemble and Bake:
   1. Remove the crust from the oven and pour the lemon filling over it.
   2. Bake for 40-45 minutes, or until the top forms a crackle crust and turns golden brown.
4. Finish and Serve:
   1. Allow the lemon bars to cool completely in the tin.
   2. Dust with powdered sugar and cut into squares.
   3. Store covered in the fridge for up to 4 days.

Perfect Pairings: Serving Suggestions

These Easy Lemon Bars are a delightful treat on their own, but they can be elevated with a few simple additions. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream for a refreshing dessert. For a brunch twist, pair them with a cup of herbal tea or a mimosa. The tangy lemon flavor complements both sweet and savory dishes beautifully.

Keep It Fresh: Storage and Reheating Tips

To maintain the best texture, store your lemon bars in an airtight container in the fridge for up to 4 days. If you need to keep them longer, they can be frozen for up to 2 months. When ready to enjoy, let them thaw in the fridge overnight. For a quick refresh, pop them in the microwave for 10-15 seconds to bring back that just-baked warmth.

Mix It Up: Recipe Variations

Want to experiment with flavors? Try adding a layer of raspberry jam between the crust and lemon filling for a fruity twist. You can also swap out the lemon juice for lime or orange juice to create a different citrus bar. For a nutty crust, mix in 1/4 cup of finely ground almonds or pecans with the shortbread ingredients. These small changes can make a big impact!

Quick Tips: Time-Saving Hacks

If you’re short on time, prepare the shortbread crust a day ahead and store it in the fridge. This way, you can focus on the lemon filling when you’re ready to bake. Additionally, use a food processor to quickly combine the crust ingredients, saving you the effort of rubbing in the butter by hand. These little shortcuts can make the process even easier!

Essential Tools: Equipment Guidance

To ensure your lemon bars turn out perfectly, you’ll need an 8×8 inch baking tin, parchment paper for easy removal, and a fine grater for zesting the lemons. A whisk or electric mixer will help you achieve a smooth lemon filling, and a sifter is handy for dusting the powdered sugar evenly. Having the right tools on hand makes the baking process seamless and enjoyable.

Easy Lemon Bars Recipe

Shaziya

These Easy Lemon Bars are a burst of sunshine in every bite, combining a buttery shortbread crust with a lusciously tangy lemon filling. In just 20 minutes of prep, you’ll have these beauties ready to bake, filling your kitchen with a zesty aroma that’s impossible to resist.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 minute min

Servings 9

Ingredients

  

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Butter Shortbread Crust

• 2 tablespoons granulated sugar (caster sugar)
• 2 tablespoons powdered sugar
• 1 1/4 cups all-purpose flour (6 1/4oz/177g)
• 10 tablespoons butter (cubed and softened, 5oz/142g)

Lemon Filling

• 8 egg yolks *
• 1 1/2 cups sugar (12oz/340g)
• 1/2 cup butter (4oz/115g, at room temperature)
• 1 teaspoon vanilla extract
• 4 lemons (juiced and zested, about 3/4 cup juice)
• 1/2 cup all-purpose flour (2 ½oz/71g, See Notes)
• 1 1/2 teaspoons baking powder (See Notes)
• powdered sugar (for dusting)

Instructions

 

• Preheat your oven to 325°F (170°C) then butter and line an 8×8 inch baking tin, set aside.
• In a large bowl combine the sugars and the flour. Next rub in the butter until you’ve reached the texture of coarse breadcrumbs. Continue to bring the shortbread together using your hands until the dough forms a ball.
• Transfer the shortbread dough to your lined baking tin and press it into one even layer using your fingertips and the palm of your hands. Then prick the crust all over with a fork.
• Bake the shortbread crust for 25 minutes. While the base is baking, make the lemon filling.
• In a medium bowl combine the egg yolks, sugar, soft butter, vanilla extract, lemon juice, and zest then mix to combine. If the mixture looks a bit separated, don’t be alarmed.
• UPDATED STEP: lastly, whisk in the flour and baking powder until there are no lumps. (We added this step 2018 to rectify lemon bars that were not setting)
• Remove the crust from the oven then fill with the lemon filling.
• Bake for 40-45 minutes until the top has formed a crackle-top crust and is golden brown.
• Allow to fully cool before dusting with powdered sugar and cutting into squares.
• Cover and store in the fridge for up to 4 days.

Keyword citrus treat, Easy dessert, lemon bars, lemon dessert, quick recipe

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