The Best Lemon Bar Recipe: Zesty, Tangy, and Perfectly Sweet
Are you ready to bake the best lemon bars you've ever tasted? This recipe delivers a perfectly balanced blend of tangy lemon filling and a buttery, crumbly crust, guaranteed to impress your friends and family. Forget those dry, disappointing lemon bars of the past – this recipe is a game-changer!
Ingredients for the Crust:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
Ingredients for the Lemon Filling:
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 1 cup fresh lemon juice (about 4-5 lemons)
- 4 large eggs
- 2 tablespoons lemon zest
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This will prevent sticking and ensure easy removal later.
- Combine dry ingredients: In a large bowl, whisk together the flour, powdered sugar, and salt.
- Cut in the butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Don't overmix; some small pieces of butter are okay.
- Press into the pan: Press the crumbly mixture firmly and evenly into the bottom of the prepared baking pan. Use the bottom of a measuring cup or your hands to create an even layer.
- Pre-bake the crust: Bake for 15-20 minutes, or until lightly golden brown. This pre-baking step helps create a sturdy base for the lemon filling. Let cool completely.
Making the Lemon Filling:
- Whisk together the wet ingredients: In a large bowl, whisk together the granulated sugar, flour, and salt. Add the lemon juice, eggs, and lemon zest. Whisk until smooth and well combined. Make sure there are no lumps of flour.
- Pour over the crust: Carefully pour the lemon filling evenly over the cooled crust.
- Bake the lemon bars: Bake for 25-30 minutes, or until the filling is set and no longer jiggles in the center. Overbaking can result in a dry filling, so keep a close eye on it.
- Cool completely: Let the lemon bars cool completely in the pan before cutting and serving. This allows the filling to set properly and prevents crumbling.
Tips for the Best Lemon Bars:
- Use fresh lemons: Freshly squeezed lemon juice makes a significant difference in the flavor of your lemon bars. Avoid using bottled lemon juice.
- Don't overbake: Overbaking will result in dry, crumbly lemon bars. Start checking for doneness around 25 minutes.
- Cool completely: Patience is key here! Allowing the bars to cool completely will prevent them from falling apart when you cut them.
- Powdered sugar dusting: Once cooled, dust the top with powdered sugar for an extra touch of sweetness and elegance.
Serving and Storage:
Cut the lemon bars into squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. These are best served at room temperature.
This recipe for the best lemon bars is your guaranteed path to lemony bliss! Enjoy!
