These Lemon bars are the epitome of delicious. The perfect blend of sweet and tart. A crust that will make you swoon and a perfectly gooey lemon citrus layer that will have you smacking your lips in delight!
I love a good lemon bar, how about you? The other day I was really craving one or a dozen. Ironically, so was my sister, because she texted me to see if I had a lemon bar recipe on my blog. I was ashamed to admit that I didn’t. I mean, after six years of blogging, how could I not? It’s pretty ridiculous, haha!
So I set out to change that really fast. I came up with the perfect recipe that I know all of you lemon bar fans are going to LOVE!
I feel like these bars have the perfect balance of being perfectly lemon-y without being over-the-top tart. The crust is perfectly tender and flaky, although it can be more shortbread-like if you bake it longer. Just don’t let it brown. Remember that it will bake more after you add the lemon layer, so if you under-bake it a little on the first round, it’s actually a really good thing!
I had a really difficult time controlling myself around them. Me plus lemon bars equals no willpower whatsoever! Which is why I like to quickly wrap up a plateful and have the kids deliver it to our neighbors. 🙂 Sharing is caring!
I’ll be making these all summer long, for sure! I crave lemon desserts nonstop when the weather’s warm! Are you the same way? Which is exactly why this Lemon Cream Pie, these Lemon Lime Cake Mix Cookies and these Lemon Lovers’ Dream Cookies are going to be happening in my kitchen often over the coming months!
I’m so glad I finally have a go-to lemon bar recipe! It’s about time! I can’t wait for you to make these and fall in love with them too!
Just a quick tip: The baking time for lemon bars is critical. A minute or two can make the difference between fantastic and not-so-good bars! The lemon layer is done when it’s firm and no longer jiggly. You’ll want to check it often to catch it right when it’s done. Don’t allow it to brown on top, although slight browning around the edges may occur.
Luscious Lemon Bars
Ingredients
- Crust:
- 2 c. all-purpose flour
- 3/4 c. powdered sugar
- Pinch of salt 1/8 tsp.
- 1 Tbsp. cornstarch
- 1 c. butter softened in the microwave
- Lemon Layer:
- 4 large eggs
- 1 1/2 c. granulated sugar
- 1 tsp. baking powder
- 1/4 c. all-purpose flour
- 2 tsp. lemon zest
- 1/3 c. fresh-squeezed lemon juice
- Powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a 9"x13" pan (glass pan is preferred) with parchment paper so it hangs over the edges.
- In the bowl of an electric mixer, add 2 c. flour, 3/4 c. powdered sugar, 1/8 tsp. salt and 1 Tbsp. cornstarch. Mix these dry ingredients quickly on low speed with the paddle attachment. Next, add softened butter and mix until large crumbs form (about quarter size). Press into prepared pan, ensuring it is an even thickness throughout.
- Bake the crust for approximately 12-14 minutes, or just until set. Remember that it will continue to cook after adding the lemon mixture, so don't over-bake it (you don't want it to brown at all).
- While the crust is baking, make the lemon layer by beating 4 eggs by hand with a fork in a large bowl. To the beaten eggs add 1 1/2 c. granulated sugar, 1 tsp. baking powder, 1/4 c. flour, 2 tsp. lemon zest, and 1/3 c. fresh lemon juice and stir together well with a spoon, making sure there are no lumps from the flour. Pour and spread evenly over baked crust. Return the pan to the oven and bake for approximately 18 minutes, or JUST until the lemon layer is firm and not jiggly. Don't let it brown on top (slight browning may occur around the edges). Bubbles on top is completely normal.
- Let the bars cool for at least an hour at room temperature, before placing them in the fridge to chill completely through for about 1-2 hours. Best when served right out of the fridge, as the lemon layer will get runny in the heat. Dust the top with powdered sugar just before serving. Store in the refrigerator for up to 3 days.
Enjoy!
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