Classic Lemon Bars: A Tangy and Timeless Dessert
There’s something undeniably satisfying about a dessert that strikes the perfect balance between sweet and tangy. Classic Lemon Bars have earned their place as a favorite among home bakers and dessert lovers alike. Whether you’re whipping up treats for a family gathering, impressing guests at a dinner party, or simply indulging in a midday pick-me-up, these bars deliver a delightful burst of citrus flavor with every bite.
The magic of lemon bars lies in their simplicity. First, there’s the buttery shortbread crust—rich, crumbly, and perfectly balanced to complement the zesty filling. Then, the lemon layer comes into play, offering a luscious, tangy-sweet custard that melts in your mouth. Finally, a dusting of powdered sugar adds just the right touch of elegance, making these bars as beautiful as they are delicious.
Although these bars are classic, they’re also incredibly versatile. You can serve them chilled on a hot summer day or enjoy them slightly warm with a cup of tea during cooler months. Because they’re so easy to make, they’re a go-to option for both novice bakers and seasoned pros. Plus, the ingredients are simple staples you probably already have in your kitchen.
Transitioning from baking to serving, these bars are guaranteed to turn heads. Not only are they bursting with bright lemon flavor, but they’re also an eye-catching addition to any dessert table. With their golden crust, vibrant filling, and snowy sugar topping, they’re almost too pretty to eat—almost.
If you’re ready to elevate your dessert game with a treat that’s as timeless as it is crowd-pleasing, give these Classic Lemon Bars a try. They’re the perfect balance of sweet and tangy, and they’re sure to become a staple in your recipe collection.
Recipe Yield: 12 servings
INGREDIENTS
Crust:
2 cups all-purpose flour
1 cup unsalted butter, melted
½ cup powdered sugar
¼ tsp salt
Filling:
4 large eggs
1 ¾ cups granulated sugar
⅔ cup all-purpose flour
¾ cup fresh lemon juice (about 4 medium lemons)
1 tbsp lemon zest
Topping:
¼ cup powdered sugar
INSTRUCTIONS
1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, leaving overhang for easy removal.
2. Prepare the crust: In a medium bowl, whisk together melted butter, powdered sugar, flour, and salt until the mixture forms a smooth dough. Press evenly into the bottom of the prepared dish to create a firm crust layer.
3. Bake the crust: Place the dish in the oven and bake for 17–20 minutes, or until the edges are lightly golden. Remove from the oven and set aside while preparing the filling.
4. Mix the filling: In a large mixing bowl, whisk the eggs and granulated sugar until thick and pale. Add the flour and whisk until no lumps remain. Gradually stir in the lemon juice and zest until smooth and well combined.
5. Pour over crust: Pour the lemon filling over the warm crust, ensuring it spreads evenly to the edges.
6. Bake the lemon bars: Return the dish to the oven and bake for 27–32 minutes, or until the filling is set and a slight golden layer forms on top. The center should no longer jiggle when the pan is lightly shaken.
7. Cool completely: Remove the pan from the oven and allow the bars to cool at room temperature for 1 hour. Chill in the refrigerator for at least 2 hours for cleaner slicing.
8. Add the topping: Once chilled, use the parchment overhang to lift the bars from the pan. Dust generously with powdered sugar just before slicing into squares or rectangles.
9. Serve and store: Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Helpful Tips to Perfect This Recipe
- Achieve the Perfect Crust Texture: For a smooth, buttery crust that doesn’t crumble too much, ensure the melted butter is fully incorporated with the powdered sugar, flour, and salt. Press the mixture firmly into the pan for an even layer. Cooling the crust slightly before adding the filling prevents sogginess.
- Get a Silky Lemon Filling: Whisk the eggs and sugar until thick and pale before adding the flour, lemon juice, and zest. This ensures a smooth filling without lumps. Use fresh lemon juice for the best tangy flavor, as bottled juice can alter the taste.
- Slice Cleanly Every Time: After chilling the bars, use a sharp knife to cut into squares or rectangles. To prevent sticking, wipe the knife clean between cuts. Dust with powdered sugar just before serving to keep the topping fresh and picture-perfect.
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