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, but I’ll just make it real simple and break it down for you.
Number 1 Reason:
“Easy to make!” Yeah? 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 10-15 minutes or so.
Then prepare the lemon layer, which again, takes just a few short minutes and pour it on top of that baked crust, and pop it in the oven and let the lemon bar ‘magic’ begin.
Number 2 Reason:
“They 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! After making and tasting, I know for sure, you’ll be singing…
“I’m walking on sunshine
And it’s starting to feel good, heyyyy
All right now!”
Yea…you got that song stuck in your head now…don’t ya? That’s what I do… 🙂 You’re welcome!
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
- 1 cup unsalted butter softened
- 1/2 cup white granulated sugar
- 2 cups all-purpose flour
- 4 eggs beaten
- 1 1/2 cups white sugar
- 1/4 cup all-purpose flour
- 3 or 4 large lemons 2/3 cup, juiced
- 1/4 cup powdered sugar for sprinkling
- Optional: Zest of 1 lemon
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Preheat oven to 350 degrees and set aside a 13x9 pan.
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In a medium bowl, using pastry crust cutter, fork or fingers, mix together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of your baking pan.
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Bake for 15 to 20 minutes or until golden.
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While the crust is baking, in another bowl, whisk together 1 1/2 cups sugar and 1/4 cup flour, then add in the beaten eggs and lemon juice (lemon zest optional) and continue whisking until mixed well. Pour over the baked crust.
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Bake for an additional 20 minutes.
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As the bars cool, they will continue firming up at room temperature for 1 hour, then cover and chill in the fridge for 1 1/2 hours or overnight.
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Cut lemon bars into squares and sprinkle tops with powdered sugar. Addictive!!!
I love this recipe, Tess. Mine actually uses powdered sugar in the crust, but otherwise it’s about the same. These are my son’s FAVORITE goodies. I have to mail him a package of them every year for Christmas! 🙂
Teresa, I know what you mean! I can understand why your son loves them! Love them thar lemon bars! 🙂
I love easy and tasty! I wonder how these would make if using gluten-free ingredients? Only one way to find out about that! I am saving this yummy-looking recipe and trying it out! Thanks for sharing!
I didn’t even think of that, but I don’t see why you couldn’t swap out the ingredients for gluten-free. If you do, email me a pic @ thebakingchocolatess@gmail.com. I’d love to see the results! Have a great day! 😉
These are my favorites. For parties I cut them in triangles and put in aluminum fail flattened cupcake liners. Arranged on a tray they look super special.
Hi Nancy! Your party tray sounds so elegant! What a great idea, I love it! Thanks so much for stopping by and letting us know about it. I’m going to have to try that next time. 🙂
I have made these twice now, both times a hit. The first time the original lemon because I had extra lemons in the fridge. The second time (because I don’t really like lemons a lot) I split the recipe in two halves and made one lime and one grapefruit! Both worked beautifully, though I think zest for the grapefruit is more essential for the flavor to shine through.
Truly the best sour citrus bar recipe I’ve done.
Awesome Angel! So glad you loved them! 😉
Hey Tess, how many bars does this make?
Hi Alex! Depending on the size, 18 for good sized bars, 36 for bite-sized. Hope that helps Alex! 😉 Enjoy!
Can I use lemon juice or is it essential that I juice lemons myself?
Hi Lindsey, yes you can use lemon juice in these! 🙂 Enjoy!!
Can these be made a couple of days ahead of time? If yes, should they be stored in the refrigerator?
Hi Cathy! You can store bars tightly covered, either at room temperature or in the refrigerator for 2-3 days. The flavor of the bars improves with refrigeration. Hope that helps! Enjoy!
Have you tried baking this as a pie?
No I haven’t sorry Shelley
There’s nothing better than lemon bars (Well, along with all the chocolate-y and nutty things), and this one looks impeccable. I’ll certainly need to try this recipe as I even don’t remember when I made/ate it last time.
Make it Ben! It’s super easy and oooo soo good!! Thank you so much! 🙂 Chocolate and nutty things will never go away!! 🙂