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Lemon Bar Recipe

You are in for a special treat with these homemade lemon bars. A creamy, tangy lemon filling on a shortbread crust makes this the perfect, refreshing summer treat.


You’ve most likely seen lemon bars on a cookie tray. Perfect, little yellow squares dusted with just the right amount of powdered sugar. What if I told you these pretty little squares are easy to make? This lemon bar recipe calls for a handful of lemons and pantry ingredients you most likely have on hand.


Homemade lemon bars are a perfect summer dessert with the refreshing flavor of lemon and a crispy shortbread crust. Lemon bars are a perfect make ahead dessert. Store them in the refrigerator and pull them out when your ready to serve.



What you will need to make delicious lemon bars. Lemons, eggs, butter, sugar, salt, flour, powdered sugar, and parchment paper.


Do I need to refrigerate lemon bars? Yes, they should be stored in the refrigerator.



TIPS:

Use a glass or ceramic baking dish.

Use parchment paper.

Wet the knife before cutting the lemon bars and during if needed.

Lemon bars will continue to set as they cool, don't worry if they look like they are not quite done.


Ingredients

3 cups of flour. 2 ½ cups for the crust and ½ cup for the filling

⅔ cup of powdered sugar

½ teaspoon salt

12 tablespoons of butter melted

Zest of 3 lemons ( 3 tbsp )

1 cup of fresh lemon juice

8 eggs

3 cups of sugar


How To Make Lemon Bars

1. Preheat the oven to 350 degrees. Line a 9x13 baking dish with parchment paper.

Mix the flour, salt, and powdered sugar into a bowl and whisk together until well combined.


2. Slowly pour in the melted butter. Starting with a wooden spoon, stir the butter and flour mixture. When the butter is incorporated, use your fingers to finish mixing the shortbread dough. The dough is going to be dry and crumbly similar to a crumb topping.





3. Spread the shortbread dough onto the parchment-lined baking pan and press down with your fingers. Try and get an even layer across the bottom of the baking dish.I use the bottom of a bowl or mug to press the shortbread dough onto the baking dish.



4. Bake at 350 degrees for 20 mins.


5. Zest three lemons, and add the sugar and lemon zest to a food processor, or blender. I use a small ninja smoothie maker and it works just fine. Pulse until the lemon zest is incorporated. The sugar will turn a pale yellow and be very fragrant.


6. Juice the lemons, you will need one cup. Add the lemon sugar and the remaining ½ cup of flour to a bowl and whisk. Add the eggs and lemon juice. Whisk well until the flour, sugar, and eggs are incorporated. Do not use an electric mixer, the lemon batter will become too thin.

7. Pour the lemon filling onto the shortbread crust and bake for 25 minutes. Rotate the pan halfway through. Let the lemon bars cool for one hour, then refrigerate for 2 hours. When you are ready to cut the lemon bars dust with powdered sugar.

While you have the lemons, try this delicious fresh squeezed lemonade recipe!




While we are on the topic of summer dessert be sure to checkout my homemade strawberry shortcake biscuit recipe, and my simple crepe recipe. Linked below!





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Hi, thanks for stopping by!

Hello, my name is Wendy I live in upstate NY with my husband and four children. Now that my children are getting older I have some extra time to share my experiences, recipes, traditions and life tips.

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