The Ultimate Lemon Bar Recipe: Zesty, Tangy, and Perfectly Sweet
Are you ready to bake up a batch of sunshine? These lemon bars are the perfect treat – bright, tangy, and perfectly sweet, with a buttery, crumbly crust that's simply irresistible. This recipe is designed to be easy to follow, even for beginner bakers, while still delivering professional-level results. Get ready to impress your friends and family (and yourself!) with these delicious lemon bars!
Ingredients:
For the Crust:
- 1 ½ cups (190g) all-purpose flour
- ½ cup (100g) powdered sugar
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, chilled and cut into cubes
For the Lemon Filling:
- 4 large eggs
- 1 ½ cups (300g) granulated sugar
- ½ cup (120ml) fresh lemon juice (about 3-4 lemons)
- 2 tablespoons lemon zest (about 3-4 lemons)
- ¼ cup (60ml) all-purpose flour
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 of your delicious lemon bars.
- Combine dry ingredients: In a large bowl, whisk together the flour, powdered sugar, and salt.
- Cut in the butter: Add the chilled butter cubes 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!
- Press into the pan: Press the crumb mixture evenly into the bottom of the prepared baking pan. Use the bottom of a measuring cup or your fingers to create an even crust.
- Bake the crust: Bake for 15-20 minutes, or until lightly golden brown. Keep a close eye on it to prevent burning.
Making the Lemon Filling:
- Whisk the eggs: In a large bowl, whisk together the eggs and granulated sugar until light and fluffy. This step is crucial for a light and airy filling.
- Add the lemon juice and zest: Gradually whisk in the lemon juice and lemon zest. Make sure everything is well combined.
- Incorporate the flour: Add the flour and whisk until just combined. Again, avoid overmixing.
- Pour over the crust: Carefully pour the lemon filling over the baked crust.
- Bake the filling: Bake for 25-30 minutes, or until the filling is set and no longer jiggles in the center.
Cooling and Cutting:
- Cool completely: Let the lemon bars cool completely in the pan before cutting. This prevents them from crumbling and ensures clean, neat cuts.
- Dust with powdered sugar (optional): Once cooled, dust with powdered sugar for an extra touch of sweetness and visual appeal.
- Cut into bars: Cut into squares and serve.
Tips for Success:
- Use fresh lemons: Freshly squeezed lemon juice and zest make all the difference in flavor.
- Don't overbake: Overbaking will result in dry lemon bars.
- Cool completely: Patience is key! Cooling completely is essential for easy cutting and preventing crumbling.
- Storage: Store leftover lemon bars in an airtight container in the refrigerator for up to 3 days.
Variations:
- Add a sprinkle of berries: Fresh raspberries or blueberries make a beautiful and delicious addition.
- Use a different citrus: Try substituting lime or orange for a unique twist.
- Make mini lemon bars: Use mini muffin tins for individual-sized portions.
Enjoy your homemade lemon bars! They're perfect for any occasion, from casual get-togethers to elegant parties. Let me know in the comments how yours turned out! #lemonbars #baking #recipe #dessert #easyrecipe #homemade #lemon #delicious #sweettreats #bakerystyle
