I’ve narrowed it down to 3 reasons why you will want to make these Best Lemon Bars over and over again!
Because, really, there are just about a ba-jillion reasons why I could go on and on for lemon bars, but I’ll just make it real simple and break it down for you.
Number 1 Reason:
“Easy to make!” Yeah? Easier than you would think if you’ve never made them. Aren’t we always looking for something to taste and impress that’s out of this world, like we slaved hour upon hour, when really it was chalked up to only a few minutes here and a few minutes there?
There are 2 steps to putting these together.
Making the buttery shortbread crust, which takes just a few short minutes to mix up and press into a pan. Pop it in the oven and bake away for 15 minutes or so.
While the crust is baking, prepare the lemon layer, which again, takes just a few short minutes and pour it on top of that baked crust after it’s baked, and pop it in the oven and let the lemon bar ‘magic’ begin.
Number 2 Reason:
“Lemon Bars taste freaking amazing!!” The rich tartness of the gooey lemon curd filling, the sweetness of the powdered sugar, the flaky buttery shortbread crust…*sigh*
They practically “melt-in-your-mouth“. It’s got the perfect ratio of bursting citrus flavor. And home-made!! Like who can beat that? Made with real dairy butter, fresh eggs, lemon zest and juice.
Number 3 Reason:
“Popular!!”
These popular lemon bars are huge crowd-pleasers for your next gathering this spring or summer! They are little bites of heaven bursting with fresh lemon flavor!
Other Lemon Bars I’m crushin’ on!
Lemon Bars by Ina Garten @ Food Network
Lemon Bar Recipe by Etta Soucy @ Taste of Home
Lemon Bar Recipe by Dib’s @ Food.com
Best Lemon Bars
Ingredients
Shortbread Crust
- 1/2 cup unsalted butter softened
- 1/4 cup white granulated sugar
- 1 cups all-purpose flour
- Pinch or two of salt
Lemon Curd Filling
- 3 eggs beaten
- 1 1/3 cups white sugar
- 1/2 cup all-purpose flour
- 1/2 cup lemon juice or 3 large lemons squeezed
- Optional: 2 tablespoons lemon zest
- powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees and set aside an 8x8 pan sprayed with cooking spray. You can also line with parchment or tin foil and spray with cooking spray.
Shortbread Crust
- With an electric mixer, beat the butter and sugar together until light and creamy, about 2-3 minutes on high.Add flour and salt and mix until the dough comes together.Press evenly into the prepared sheet pan, building up a 1/2-inch edge on all sides and bake until it just starts to turn golden brown, 15-20 minutes.
Lemon Curd Filling
- While the crust is baking, in another bowl, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
- Pour lemon curd filling over the crust and bake for 25 to 30 minutes, until the filling is set by touching top of bars and not jiggly.
- Let cool to room temperature.and dust with powdered sugar.
- Cut lemon bars into squares or triangles and dust tops with powdered sugar. Addictive!!!
Notes
Recipe from Ina Garten
Do they need to be in the fridge till serving the same day?
No, you don’t have to Marie. They should be fine. Hope you enjoy!
Everyone does seem to love lemon bars! They are my husbandโs favorite dessert and I have made him a few versions over the years. Now I need to try yours!! Pinning!!
Do you let the crust cool before putting the lemon filling on? Or do you put the filling on top of the hot crust ( so it would still be kind of soft) and continue baking it the additional time?