Easy Lemon Bars for Spring
These lemon bars are the perfect spring dessert, offering a tangy and sweet flavor with a buttery crust.
Equipment
- 1 9x13-inch baking dish lined with parchment paper
- 1 Mixing Bowl
- 1 Whisk
Ingredients
Crust
- 1 cup unsalted butter softened
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
Lemon Filling
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a mixing bowl, combine softened butter, flour, and powdered sugar. Mix until crumbly. Press the mixture evenly into the prepared baking dish.
- Bake the crust in the preheated oven for 20 minutes or until lightly golden. Remove from the oven and set aside.
Lemon Filling
- In a large bowl, whisk together eggs and granulated sugar until well combined. Add flour, lemon juice, and lemon zest, mixing until smooth.
- Pour the lemon filling over the warm crust, spreading evenly.
- Return the baking dish to the oven and bake for 25 minutes, or until the filling is set and slightly firm to the touch.
Serving
- Allow the lemon bars to cool completely in the pan before lifting them out using the parchment overhang. Slice into 12 bars.
Storage
- Store the lemon bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer before transferring to a freezer bag.
Notes
Pro Tips: Ensure the butter is cold when preparing the crust for the best texture. Use freshly squeezed lemon juice for the filling to achieve the most vibrant flavor.
Ingredient Substitutions: Use coconut oil instead of butter for a dairy-free version. Substitute whole wheat flour for a healthier crust option.
How to Serve: Dust with powdered sugar before serving for an elegant touch.
Storage & Freshness: Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
Make-Ahead Tips: Prepare the crust a day in advance and store in the fridge until ready to bake.
Ingredient Substitutions: Use coconut oil instead of butter for a dairy-free version. Substitute whole wheat flour for a healthier crust option.
How to Serve: Dust with powdered sugar before serving for an elegant touch.
Storage & Freshness: Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
Make-Ahead Tips: Prepare the crust a day in advance and store in the fridge until ready to bake.