Lemon Bars Recipe with Buttery Crust
These simple lemon bars have the most delicious buttery crisp crust and creamy tart lemon topping. Making the crust with melted butter rather than softened keeps it crisp and perfectly contrasted to the creamy lemon filling on top. Don't skip chilling the crust before baking it really helps keep the crust crisp and crunchy. Lemons can vary when it comes to how sour they are. We like to taste our lemons to check for sourness. If they are really sour we might consider adding a little extra sugar to the filling. Alternatively if they are sweeter than usual we'll pull back the sugar amount (2 to 4 tablespoons should do it).
These simple lemon bars have the most delicious buttery crisp crust and creamy tart lemon topping. Making the crust with melted butter rather than softened keeps it crisp and perfectly contrasted to the creamy lemon filling on top. Don't skip chilling the crust before baking it really helps keep the crust crisp and crunchy. Lemons can vary when it comes to how sour they are. We like to taste our lemons to check for sourness. If they are really sour we might consider adding a little extra sugar to the filling. Alternatively if they are sweeter than usual we'll pull back the sugar amount (2 to 4 tablespoons should do it).
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 4 large eggs
- 1 teaspoon lemon zest
- 2 teaspoons lemon zest
- 1/2 cup (100 grams) granulated sugar
- 12 tablespoons (170 grams) unsalted butter melted and cooled
- 2 cups (260 grams) all-purpose flour
- 1 1/2 cups (300 grams) granulated sugar
- 3 tablespoons (25 grams) all-purpose flour
- 3/4 cup (180 ml) freshly squeezed lemon juice (4 to 5 lem
- 1 tablespoons powdered sugar for sifting tops of bars once cooled
- Carbohydrate 0.402425000050054 g
- Cholesterol 105.75 mg
- Fat 2.48639968750005 g
- Fiber 0.0397500014305115 g
- Protein 3.1507825 g
- Saturated Fat 0.77494593750001 g
- Serving Size 1 1 Serving (26g)
- Sodium 110.625396875001 mg
- Sugar 0.362674998619542 g
- Trans Fat 0.417445906249998 g
- Calories 37 calories
Step-by-step
- Line a straight-sided 13 x 9-inch metal baking pan with foil, leaving an overhang on two opposite sides. (This will help when it comes to removing the cooled bars from the pan).
- Lightly coat the sides of the foil, but not the bottom, with non-stick cooking spray or extra melted butter to prevent the lemon topping from sticking.
- In a medium bowl, use a spatula to stir and press the sugar, salt, lemon zest, and the vanilla extract together until it looks moist and is fragrant. Stir in the flour and melted butter until a crumbly, stiff dough forms.
- Press the dough evenly into the bottom of the prepared baking pan (it may not look like enough dough at first, but it will cover the bottom nicely). Prick the dough with a fork all over to prevent air bubbles while baking. Freeze dough for 5 minutes, or until firm (or refrigerate for 30 minutes).
- Position an oven rack near the center of the oven and heat the oven to 325 degrees F. Bake the crust until lightly golden brown and set, 25 to 30 minutes.
- While the crust bakes, stir the sugar, flour, salt and lemon zest together. Whisk in the eggs until smooth then whisk in the lemon juice.
- Once the crust has baked, pour the lemon topping over the hot crust. Return the pan to the oven and increase the oven temperature to 350° F. Bake until the topping is set in the center and it no longer wiggles when the pan is moved, 20 to 25 minutes.
- Set the pan on a cooling rack and cool until the bars are firm and the bottom of the pan is no longer warm, about 1 hour. (You can speed this up a little by placing the bars into the refrigerator once the pan is no longer hot).
- Once cooled, use the overhang of foil to carefully lift the bars from the pan and place on a cutting board. Peel away the foil then cut into 16 bars or 32 small bars. Sift the powdered sugar over the bars.
My Go-To Lemon Bars: A Recipe for Any Occasion
As a busy working mom, time is my most precious commodity. I need recipes that are delicious, relatively quick, and adaptable to my ever-changing schedule. These lemon bars perfectly fit the bill. They're impressive enough for a dinner party, yet simple enough for a weeknight treat. The secret? A perfectly crisp crust and a tangy, yet sweet, lemon filling that's impossible to resist. I've made countless batches, tweaking them along the way to suit my preferences and the availability of ingredients. This recipe represents the culmination of all those experiments, a perfect balance of sweet and tart that always pleases.
The crust is the star of this show. I've learned that using melted butter is key. It creates a wonderfully crisp, buttery base that provides a delightful contrast to the soft, creamy lemon topping. No soggy bottoms here! The chilling step is also crucial; it prevents the crust from becoming overly soft and ensures that perfect crunch. I often pop the prepared crust into the freezer for a quick chill, but a half-hour in the refrigerator works just as well, depending on my time constraints. I’ve found that the quality of the lemons plays a significant role in the final taste. Some lemons are naturally more tart than others. I've developed a little taste-test to adjust the sugar accordingly. A quick squeeze and taste allows me to add a tablespoon or two of sugar if the lemons are on the sour side, or reduce the sugar if they’re already quite sweet. This little adjustment ensures perfectly balanced lemon bars every time, regardless of seasonal lemon variations. The filling is equally straightforward. It’s a simple combination of sugar, flour, eggs, and lemon juice. The whisking step is vital for a smooth, creamy texture, preventing any lumps in the final product. It’s a testament to the elegance of simplicity—a handful of ingredients transforming into a truly delightful dessert.
These lemon bars are more than just a recipe; they’re a reflection of my approach to cooking. Efficient, reliable, and always delicious. I often double the recipe, baking a large pan for parties or to enjoy throughout the week. They store beautifully in the refrigerator, maintaining their crispness and delicious flavor for several days. This allows me to enjoy a taste of sunshine even on the busiest of days. It’s a small luxury, a moment of sweetness amidst the whirlwind of daily life. The powdered sugar dusting adds that final touch of elegance and a subtle sweetness that perfectly complements the tartness of the filling. The resulting bars are simply irresistible. So grab your lemons, gather your ingredients, and prepare to indulge in the perfect balance of sweet and tart. These lemon bars are the perfect treat to share with family and friends, or to keep all to yourself – I won't judge!
