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Bright citrusy lemon bars have been my go-to whenever I need a simple yet show-stopping dessert for potlucks or family get-togethers. The luscious filling layered over a buttery shortbread base never fails to win people over and their sunny color is sure to bring smiles.
I made these lemon bars for a holiday dessert tray years ago and they disappeared long before anything else. My kids are always eager to dust the final bars with sugar.
Ingredients
- All-purpose flour: provides structure for both the base and the filling Choose unbleached for the best crumb
- Butter softened: is essential for a tender shortbread crust Always go for high-quality unsalted butter if possible
- Confectioners sugar: adds a melt-in-your-mouth sweetness to the crust and a pretty dusting on top Use one that is finely sifted
- Eggs at room temperature: are perfect for a creamy filling and proper binding Fresh local eggs give a richer taste
- Granulated sugar: brings out the vibrancy of lemon while sweetening the bar Look for pure cane sugar for best flavor
- Baking powder: ensures the filling bakes up light and slightly puffy Make sure it is fresh to avoid a flat texture
- Lemon juice freshly squeezed: delivers bright acidity Bottled lemon juice just does not compare
- Lemon zest: gives intense citrus aroma and depth Always zest lemons just before using for maximum fragrance
Step-by-Step Instructions
- Prepare the crust:
- In a medium bowl combine flour butter and confectioners sugar Mix until the texture resembles soft crumbs then press the mixture gently and evenly into an ungreased eight inch square baking pan Use your fingertips to tuck it into corners for even baking
- Bake the crust:
- Preheat the oven to three hundred fifty degrees Fahrenheit Place the pan in the center rack and bake for twenty minutes The crust should be set but not deeply golden
- Make the filling:
- While the crust bakes crack eggs into a small bowl and beat until frothy Add sugar flour baking powder lemon juice and lemon zest Beat until the mixture is light and bubbly This step is important for a smooth texture
- Add filling and bake again:
- Pour the lemon filling over the hot crust right after it comes out of the oven Spread evenly with a spatula so every edge is covered Return to the oven and bake for twenty five minutes more The filling will look set and the top lightly browned
- Cool and finish:
- Let the lemon bars cool in the pan on a wire rack for at least one hour Once fully cooled dust generously with more confectioners sugar Cut into bars using a sharp knife wiped clean between cuts for neat edges
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The lemon zest is my favorite part because it perfumes the whole kitchen while baking I always remember how my grandmother would let me zest the lemons as a kid turning a simple task into a sweet memory
Storage Tips
Store lemon bars in an airtight container lined with parchment to keep them from sticking If stacking place parchment between layers They will stay fresh at room temperature for up to two days and in the fridge for one week
Ingredient Substitutions
For a gluten free treat use a good quality gluten free flour blend in place of all purpose flour If you want a less sweet version try reducing the sugar in the filling slightly or swapping some of it for honey For a different citrus spin try orange zest and juice instead of lemon
Serving Suggestions
Serve lemon bars chilled or at room temperature They look lovely dusted with extra sugar or garnished with fresh berries For parties I like to cut them extra small so guests can sample more than one treat
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Cultural Context
Lemon bars have long been a beloved dessert at picnics and potlucks across America With origins in mid twentieth century American baking their popularity soared thanks to simple ingredients and ease of sharing Traditional recipes remain favorites to this day and evoke a sense of nostalgia
Recipe FAQs
- → How do you achieve a firm, non-soggy crust?
Bake the crust fully before adding the lemon filling to ensure a crisp, sturdy base that holds up after chilling.
- → What gives these bars their vibrant lemon flavor?
Freshly squeezed lemon juice and grated lemon zest provide bright citrus notes and tanginess in every bite.
- → Can other citrus fruits be substituted for lemon?
Yes, you can try orange or lime juice and zest for a creative twist while maintaining a similar texture.
- → Why dust with confectioners’ sugar after baking?
Dusting with confectioners’ sugar adds sweetness, enhances appearance, and balances the tart acidity of the filling.
- → What's the best way to cut bars cleanly?
Allow bars to cool fully, then use a sharp knife wiped clean between cuts for neat squares.