Lemon Bars

These easy Lemon Bars are a refreshing, delicious treat, perfect for any time of the year. The bars feature a buttery shortbread crust topped with a velvety smooth, melt-in-your-mouth lemon curd. After baking, the bars are dusted with powdered sugar to add just a hint of sweetness, which compliments the tartness of the lemon. These bars freeze well, so you can make them in advance.

Lemon desserts are one of those desserts that I truly think can fit with any season. These Lemon Bars are no exception, and what I love about these bars is that you can make them in advance, so they are perfect for special brunches or occasions.

Here’s what you will love about these Lemon Bars

• You can make these lemon bars in advance, making them a great dessert to make for special occasions. They store in the refrigerator for up to 1 week and in the freezer for up to 4 months.
• These Lemon Bars are a bright, refreshing dessert that everyone loves. They are perfect for Mother’s Day brunch, spring brunches, summer picnics, special occasions, or just as an every day treat.
• These bars have the perfect balance of bright, tangy flavors with the sweetness of the buttery shortbread crust and light dusting of powdered sugar. The bars also have a wonderful contrast of textures from the buttery shortbread crust to the melt-in-your-mouth, velvety smooth lemon curd filling.

Ingredients

• Crust
  • all-purpose flour
  • granulated sugar
  • salt
  • butter
  • vanilla extract
• Lemon filling
  • lemon zest
  • granulated sugar
  • all-purpose flour
  • eggs
  • lemon juice
• Powdered Sugar, for dusting on top

Here’s how to make these Lemon Bars

These Lemon Bars can be made in one bowl, and come together quickly. You will need to make the crust, then make the lemon filling. The crust pre-bakes for 15 minutes, which helps prevent it from getting soggy. I like to line my 8×8 pan with parchment paper. This makes for an easier clean-up and helps to prevent the bars from sticking to the bottom of your pan.

make the crust

In a large bowl, add flour, sugar and salt. Whisk to combine. Add in the melted butter and vanilla extract. Using a wooden spoon or spatula mix just until combined. You can also use a stand mixer fitted with the paddle attachment.

Add the dough to your parchment paper lined pan. Use your hands to gently press the dough into a flat layer.

pre-bake the crust

Pre-baking the crust helps the crust to set so that it does not get soggy.

make the lemon filling

Add sugar and lemon zest to a large bowl. Use your fingertips to rub the zest into the sugar. This helps release the natural oils in the lemon, creating a stronger lemon flavor.

Add the all-purpose flour and whisk to combine. Add the eggs and lemon juice. Whisk mixture until combined.

time to bake the lemon bars

Pour the lemon filling over the warm crust. Transfer to oven and bake additional 15-20 minutes. The edges will be set while the center will have a slight jiggle or wobble.

cool the bars

Allow the lemon bars to cool at room temperature for 1 hour. Transfer to the fridge and chill an additional two hours. If you plan to keep them in the refrigerator for longer than two hours, cover the pan with plastic wrap.

slice the bars

After chilling in the refrigerator, it’s time to slice the bars! You can make the bars as big as you like. I cut mine into 9 bars.

To cut clean slices, use a clean, sharp knife. A warm knife can help achieve clean cuts. You can run the knife under hot water then gently pat the knife dry before slicing. Between slices, clean the knife off with hot water. Gently pat the knife dry, then slice the lemon bars.

dust with powdered sugar

When ready to serve, dust the bars with powdered sugar.

Storage

Leftover lemon bars can be kept in an airtight container in the fridge for up to 1 week.

You can also freeze these lemon bars. If you plan to freeze these bars, leave the powdered sugar off. Allow the bars to cool to room temperature then place in fridge for 2 hours. Slice bars, then wrap bars individually in plastic wrap and place in a freezer safe container or zip-top bag. Freeze for up to 4 months. When ready to enjoy, thaw in the refrigerator the night before. Dust with powdered sugar before serving.

Frequently Asked Questions

Can i use store bought lemon juice?

The flavor of these lemon bars is dependent on the lemon juice and zest used in the recipe. I highly recommend always using fresh lemon juice as it produces the most lemon flavor.

how do you prevent the crust from getting soggy?

The crust is pre-baked before the filling is added on top. This helps the crust from getting soggy.

can these be made gluten-free?

Yes, you can substitute a gluten-free all-purpose flour blend in place of the all-purpose flour in this recipe.

why did my lemon bars turn out runny?

If your lemon bars are runny, the bars were most likely underbaked. The center of the bars will have a very slight jiggle or wobble, while the edges will be set. The bars will continue setting up as they cool.

Here are a few of my favorite brunch recipes

• Jumbo Cinnamon Rolls (like Cinnabon)
• Lemon Blueberry Bread
• Soft 1-hour cinnamon rolls
• Banana Nut Muffins
• Blueberry Streusel Muffins

Let me know what you thought!

If you make these Lemon Bars, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.

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