Lemon Bar Recipe
Let me introduce you to the best dessert I’ve ever made: lemon bars, a zesty sweet lemon juice and sugar filled bar showered with powdered sugar!
I’m so glad you stopped by. Can you smell the dark roast coffee I just brewed? Sit down and I’ll pour you a cup. Strong, hot coffee goes perfectly with a lemon bar recipe, a sweet, tart, zesty and easy dessert, I’m going to share with you.
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Lemon bars are one of my most favorite desserts. Of course, I’m in love with any and all citrus.
This lemon bar recipe, which uses just-squeezed lemon juice and grated zest always makes me feel like I’m somewhere fancy having high tea.
I’ve been making these lemon bars for years. I found the recipe in a 1999 Cooking Light magazine.
But don‘t worry about the recipe coming from a healthy cooking magazine, these lemon bars taste decadent. Even better, they come together quickly in one bowl.
Microplane zester/grater for grating lemon peel. I have this one and highly recommend it. I’ve used it for several years and it’s still sharp.
Plus you can use it for grating Parmesan and other hard cheeses as well as blocks of chocolate. Grated chocolate is a wonderful addition to coffee yogurt.
Square cake pan, 8 x 8. I have one similar to this pan by Caphalon. This is also a good size for making homemade granola bars.
Lemon Bar Recipe Tips:
Make the crust first. While the crust is baking in the oven for 15 minutes, mix the filling.
Don’t worry if the filling seems really runny once you pour it in the crust. The bars will thicken in the oven.
This recipe makes one 8 x 8 pan. So, if you’re planning desserts for a party, you’ll need to bake additional items.
You’ll need two to three medium sized lemons to yield a third of a cup of juice and two teaspoons of zest.
Lemon Bar Recipe
- 1/4 cup granulated sugar
- 3 tbsp butter room temperature
- 1 cup all purpose flour
- 3 large eggs
- 3/4 cup granulated sugar
- 2 tsp lemon zest grated
- 1/3 cup lemon juice fresh
- 3 tbps all purpose flour
- 1/2 tsp baking powder
- 1/8 tsp kosher salt
- 1/2 cup powdered or icing sugar sifted
Beat sugar and butter in mixing bowl with beaters until creamy, about two minutes.
Add flour. Beat on low speed until you have a fine crumb.
Line an 8x8 inch square tin with parchment paper or spray heavily with non=stick coating Or rub thoroughly with a bit of butter.
Dump crumbs into tin and press with your hands or with the bottom of a measuring cup to form a crust.
Bake at 350 for 10 to 15 minutes or until just crisp with the slightest bit of browning on the edges. Cool on wire rack.
Beat eggs on medium speed until foamy-about three minutes. Add remaining ingredients sugar through salt and beat until combined.
Pour over cooled crust.
Bake for 20 to 25 minutes at 350. Pay attention to smell. When you smell lemon bars, the bars are likely done. There should be just a slight jiggle when you remove the pan from the oven but the mixture shouldn't be loose. If it's loose, bake for another five minutes or so.
Cut into squares.
Serve with a sprinkling of powdered or icing sugar.