Lemon Bars - Princess Pinky Girl

Lemon Bars

This lemon bars recipe pairs a rich shortbread base with a silky, tangy lemon layer. Easy to make and irresistibly fresh, they are perfect for sharing or enjoying anytime.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Calories: 256kcal

Ingredients

Crust Ingredients:

1 cup butter melted
½ cup sugar
1½ teaspoons vanilla
2 cups flour

Filling ingredients:

3 cups sugar
1 cup flour
6 large eggs room temperature
1 cup lemon juice fresh is best, about 4 lemons
2 tablespoons lemon zest
Confectioners’ sugar for dusting

Instructions

Preheat oven to 350 degrees.
Line a 9x13 pan with parchment paper.
For the crust mix the butter, sugar and vanilla together in a medium bowl.
1 cup butter, ½ cup sugar, 1½ teaspoons vanilla
Add the flour and stir to combine.
2 cups flour
Press firmly into your prepared pan and bake for 15-20 minutes or until the edges are light brown.
Add the sugar and flour into a large bowl. Use a whisk to get out any lumps.
3 cups sugar, 1 cup flour
Add the eggs, lemon zest and lemon juice and whisk until combined.
6 large eggs, 1 cup lemon juice, 2 tablespoons lemon zest
Pour the filling over the warm crust. Bake for 30-35 minutes until the center is set and doesn’t jiggle.
Remove from oven and cool completely at room temperature. Then refrigerate.
Dust with powdered sugar before serving.
Confectioners’ sugar for dusting

Notes

Storage Tips:

Storage: Once the lemon bars have cooled, I keep any leftovers in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to 4 days. Since the filling is egg-based, it’s best not to leave them sitting out at room temperature.
Freezing: These lemon bars freeze really well! I usually cut them into squares (skip the powdered sugar), wrap each piece in plastic wrap, and place them in a freezer-safe bag. They’ll keep for up to 3 months. When you’re ready to enjoy them, just let them thaw in the fridge overnight.

Tips:

Using a metal pan: Lemon juice is very acidic and can react with metal pans, which may give the bars a slightly metallic taste. It’s best to use a glass pan (or ceramic if needed) to keep the flavor bright, sweet, and perfectly tart.
Skipping the chill time: It’s tempting to cut into them right away, but if you don’t let the bars cool and chill in the fridge first, they can turn into a messy puddle. Giving them time to set is the key to getting those neat, clean slices.
Adding powdered sugar too early: If you dust the bars while they’re still warm or before they’ve chilled, the powdered sugar will melt right into the filling. For the prettiest finish, sprinkle it on right before serving.

Nutrition