Mix Recipes

Good lemon bars

These lemon bars are hands down the BEST lemon bars ever! The shortbread crust is topped with a sour, rich lemon center and rounded off with a pinch of powdered sugar.

I love making desserts in the bar because they are super easy to make and all in one pan. You have to try my favorite bars like these Neiman Marcus, Cookie Dough and Carmelitas!

Perfect lemon bar up close.

The best lemon bars

I LOVE lemon bars like I'm obsessed with them! I'll be the first to catch her at a party! They are one of my favorites to take care of a lot too. Lemon bars are so luscious with that buttery shortbread crust and flavorful cake center. They are bright, nimble, and delicious. And with a pinch of powdered sugar, it adds the perfect touch.

You won't find a better lemon bar recipe than this one. I have tried several and these are my requirements. A buttery shortbread crust with enough pudding and lemon filling. I like the perfect ratio of the shortbread to the lemon filling. And that's all you ever wanted in a lemon bar! I can even get my lemon-hating husband to eat these bars.

Ingredients for the crust

For this recipe, you should use fresh lemons, not lemon juice concentrate. But if it's all you have, check out how to use it below. However, it doesn't give you the best taste.

  • Butter: I recommend using real butter for the best taste and texture. Bring it to room temperature.
  • Powdered sugar: Icing sugar mixes easily with the butter.
  • Flour: You will split the flour.

Lemon filling ingredients

  • Eggs: 4 large eggs at room temperature.
  • Sugar: Brings the sweetness to balance out the tartness of the lemons.
  • Lemon peel: You will use 2 large lemons to get enough zest for life.
  • Fresh lemon juice: You will need around 3-4 large lemons to get enough juice. You can use the lemons that you use to peel them too.
  • Milk: Helps in making the lemon pudding.
  • Powdered sugar: Enough to top the lemon bars.

Let's make lemon bars!

The hardest part in making the lemons is waiting to be eaten. It takes a little work to juice and peel the lemons, but it's definitely worth it.

  • Preheating: Preheat the oven to 350 degrees. Grease a 9 × 13 pan and set aside.
  • Beat: In a large mixing bowl, mix the butter and powdered sugar together until you get a mixture. Slowly stir in 1½ cups of flour.
  • Press: Press firmly on the bottom of a greased 9 × 13 pan and bake until golden brown for 18 to 20 minutes.
  • Meanwhile: While the crust is baking, whisk the eggs, sugar, lemon peel, lemon juice, milk and the remaining 3 tablespoons of flour in a small bowl. Pour over the hot crust.
  • Decline: Turn the oven down to 325 degrees and bake for an additional 18 to 20 minutes, until the top is lightly brown.
  • Cool: Let cool completely on a wire rack. Dust the top with additional powdered sugar. Cut into bars and store leftovers in the refrigerator.

Lemon bars cut into squares.

Everything about lemons!

Lemons are the star of this dessert. You want it to be divine, so picking and using your lemons is important. When your lemons are perfect, it can really brighten any dish. Some of my best recipes have lemons as the main ingredient. Try one of these favorites like scallops, chicken, or fettuccine.

  • How do I choose a good lemon? It can seem complicated, but if you know what to look for, you are an expert. Look for lemons that seem heavy when you hold them in your hands. Also, look out for thin skin that is firm and has a fine texture for the peel. It should be a deep yellow color. The heavier the fruit and the thinner the skin, the more juice it will have.
  • Where should I keep lemons? It is so tempting to decorate your counter with fresh fruit in a pretty bowl. Just leave out the lemons. At room temperature, the peels can become tough and the lemons can actually dry out. Keep your lemons in the refrigerator.
  • Lemon peel: Wash your lemons thoroughly before peeling them. If you don't have a zester, you can use the tiniest holes of a cheese grater. You'll want to stop peeling once you hit the pith or white part as this is quite bitter.
  • Juicing tip: Cut and quarter your lemons, then microwave them for about 30 seconds. This will help the lemons release more of their juice.
  • Can I use bottled lemon juice instead of lemons? You can, but it will definitely change the taste a bit. I always prefer fresh. If you're replacing real lemon juice with lemon concentrate in a recipe, use two tablespoons of bottled lemon juice to replace the juice of one lemon. Substitute equal parts lemon juice concentrate in any recipe that calls for lemon juice.

Tips for the best lemon bars

The tartness of these lemon bars is perfectly controlled by the powdered sugar. Just don't breathe in when you take a bite. Experience has shown that airways full of powdered sugar are not fun.

  • Cool: It is best to let your bars cool down at room temperature for at least two hours.
  • Room temperature: Use eggs and butter at room temperature. They mix easier and better.
  • Line the pan: If you're worried the lemon bars won't come out, use foil or parchment paper below.
  • Seven: Use a colander or colander to distribute the powdered sugar on the bars. It will cover them evenly without lumps
  • Business: You can keep these at room temperature, but the taste will improve when refrigerated.

Close up of lemon bars.

Delicious twists and turns in the Loved Lemon Bar

Lemon bars are divine, I think I noticed that. The creation of variations and combinations of lemon bars is therefore only a matter of course. These lemon bar twists are epic, heavenly, and perfect for your next dessert needs. Bar desserts are some of the best too; they're simple to make and easy to eat. You can pre-cut and slip them on before a party or special occasion, and they're easy to grab and go. Try all of these proven lemon bars and choose your favorite.

Perfect lemon bars

Preparation time 5 protocol

cooking time 20th protocol

total time 25th protocol

author Alyssa Rivers

Servings 12th bars

These lemon bars are hands down the BEST lemon bars ever! The shortbread crust is topped with a sour, rich lemon center and rounded off with a pinch of powdered sugar.

Shortbread Crust:

  • 3/4
    Cup
    butter
    softens
  • 2/3
    Cup
    powdered sugar
  • 1-1 / 2
    cups
    plus 3 tablespoons of all-purpose flour
    divided

Lemon filling:

  • 4th
    large
    Eggs
  • 1 1/3
    cups
    Granulated sugar
  • 2
    teaspoon
    grated lemon peel
    of about 2 large lemons
  • 2/3
    Cup
    freshly squeezed lemon juice
    3 to 4 large lemons
  • 1/3
    Cup
    milk
  • Additional powdered sugar for sprinkling
  1. Preheat the oven to 350 degrees. Grease a 9×13 pan and set aside.

  2. In a large mixing bowl, use a hand mixer to whisk the butter and powdered sugar together until mixed. Slowly stir in 1 ½ cups of flour.

  3. Press into the bottom of a greased 13×9 pan and bake until golden brown for 18-20 minutes.

  4. While baking, stir the eggs, sugar, lemon zest, lemon juice, milk and the remaining 3 tons of flour in a small bowl. Pour over the hot crust.

  5. Turn the oven over to 325 degrees and bake for another 18-20 minutes, until the top is lightly brown. Let cool completely on a wire rack. Dust the top with additional powdered sugar. Cut into bars and store leftovers in the refrigerator.

Updated February 22, 2021

Originally published April 2, 2019

Served: 12th

Calories245kcal (12%)carbohydrates30thG (10%)protein2G (4%)fat13thG (20%)Saturated fat8thG (40%)Trans fat1Gcholesterol93mg (31%)sodium128mg (5%)potassium50mg (1%)Fiber1G (4%)sugar29G (32%)Vitamin A.457IU (9%)vitamin C6thmg (7%)calcium22ndmg (2%)iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Every recipe and nutritional value depends on the brands, measuring methods and serving sizes you use per household.

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