Craving a bright and tangy treat? These Classic Lemon Bars are a perfect choice among lemon dessert recipes. You’ll love how simple they are to make, bringing a burst of sunshine to any day.
Key Ingredients & Substitutions:
- Lemons: Fresh lemons are essential for the best flavor; avoid bottled juice.
- All-Purpose Flour: Use for the crust and thickener. Gluten-free flour blend can work.
- Granulated Sugar: Sweetens the bars; adjust to your preference.
- Butter: Unsalted is best for the crust. Margarine can be used in a pinch.
- Eggs: Essential for the filling’s texture.
Ingredients:
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup cold unsalted butter, cut into cubes
- 1/4 cup granulated sugar
- Pinch of salt
For the Lemon Filling:
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 1/2 cup fresh lemon juice (from 2-3 lemons)
- 1 tablespoon lemon zest
For Garnish (Optional):
- Powdered sugar
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 16 squares
- Calories per serving: 220
- Tools Needed: 8×8 inch baking pan, mixing bowls, whisk, grater
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides. This will help you lift the bars out easily.
2. Make the Shortbread Crust
In a medium bowl, combine the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of your prepared pan.
3. Partially Bake the Crust
Bake the crust for 20-25 minutes, or until it’s lightly golden brown around the edges. While the crust bakes, you can start preparing the filling.
4. Prepare the Lemon Filling
In another bowl, whisk together the sugar and flour until well combined. This prevents lumps. Add the eggs, lemon juice, and lemon zest, whisking until the mixture is smooth.
5. Pour and Bake the Filling
Carefully pour the lemon filling over the warm, partially baked crust. Return the pan to the oven. Bake for an additional 30-35 minutes, or until the filling is set and no longer jiggles in the center.
6. Cool and Serve
Let the lemon bars cool completely in the pan on a wire rack. Once cool, lift them out using the parchment paper overhang. Dust with powdered sugar, if desired, then cut into squares. Enjoy your delicious lemon dessert recipes creation!
Variation Ideas:
- Lime Bars: Substitute lemon juice and zest with lime for a zesty twist.
- Coconut Crusted Bars: Add 1/4 cup shredded coconut to the crust mixture for extra flavor.
- Berry Swirl: Swirl a tablespoon of berry preserves into the lemon filling before baking.
Storage Instructions:
Store your Classic Lemon Bars in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 3 months. Thaw frozen bars in the refrigerator before serving.
Frequently Asked Questions (FAQ):
- Why are my lemon bars runny? Your bars might be underbaked. Ensure the center is set and doesn’t jiggle when gently shaken.
- Can I use bottled lemon juice? While convenient, fresh lemon juice provides the best, brightest flavor for lemon dessert recipes.
- How do I prevent the crust from being too tough? Avoid overmixing the crust; work the butter in just until crumbs form.
- Can I make these ahead of time? Yes, lemon bars are excellent for making a day or two in advance.
- Why did my filling crack? This can happen if the bars cool too quickly. Let them cool gradually at room temperature.
- Can I double the recipe? Yes, you can double the recipe and bake it in a 9×13 inch pan. Adjust baking times as needed.