Easy Lemon Bars Recipe
This Easy Lemon Bars Recipe has the perfect balance of sour and sweet. Made with a super-easy-to-prepare crust and a smooth lemon filling, these are the best lemon bars you can ever have!
Baked goods are treats to spoil yourself and everyone around you. These lemons bars are among the best dessert treats you can have during and after the holidays. The recipe is fromIna Garten, one of many cooks’ favorite chefs. Her recipes have not failed us yet. But one of the tricks we learned here at Noubess Caribbean kitchen is that you cannot use cheap ingredients when making desserts.
The ingredients you need to make lemon bars
- Unsalted butter: the butter is melted and used to make the shortbread base for the lemon filling.
- Granulated sugar: no need to fuss about this ingredient. Any white sugar will do.
- All-purpose flour: this ingredient is very important. Use the best flour you can buy. Taste really does matter for this crust. King Arthur is our favorite brand for baked good.
- Kosher salt: use moderatly if you can.
- Extra-large eggs: this is very important for the filling. They help keep the filling stable and not soupy. Make sure the eggs are always at room temperature.
- Lemon zest: lemon with a slight thick skin will give you the most zest. Do not use Meyer lemons as their taste is milder than regular lemons.
- Freshly squeezed lemon juice: highly recommended. Bottled lemon juice does not work well. And again, taste matter for these lemon bars.
- Confectioners’ sugar: only needed for dusting.
Lemon Bars Lemon Bars
How to make the lemon bars, Ina Garten’s way.
- Preheat the oven to 350 degrees. (make sure your oven is not too hot)
- For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.
- Dump the dough onto a well-floured board and gather it into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
- Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
- For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
- Cut into triangles or squares and dust with confectioners’ sugar.
Notes and Tips for making lemon bars
- Always bake the dessert at the right temperature. The right temperature is 350 degees Fahrenheit.
- It is best to use a glass baking dish but you can also use an aluminum baking sheet pan.
- Use a glass bowl preferably to stir the mixture.
- Flour your wooden cutting board before dumping the mixture to shape it. A wooden cutting board is better to keep the temperature of the dough intact.
- The eggs must always be at room temperature.
- It is always best to use unsalted butter. The unsalted butter will not make the shortbread crust taste salty.
- Don’t worry if the corners of the lemon bars are a bit golden brown when baked in an aluminum pan.
Easy Lemon Bars Recipe
Easy Lemon Bars Recipe made with a super-easy to prepare crust and a smooth lemon filling
Equipment
Ingredients
For the Crust:
- 1/2 pound unsalted butter at room temperature
- 1/2 cup granulated sugar
- 2 cups all-purpose flour King Arthur Flour, preferably
- 1/8 teaspoon kosher salt
For the Filling:
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest 4 to 6 lemons
- 1 cup freshly squeezed lemon juice
- 1 cup all-purpose flour
- Confectioners’ sugar for dusting
Instructions
- Preheat the oven to 350 degrees.
- Line a 9 x 13 x 2-inch baking sheet with parchment paper.
- For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
- Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
- For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
- Cut into triangles or squares and dust with confectioners’ sugar.
Notes
- Always bake the dessert at the right temperature.
- The correct temperature is 350 degrees Fahrenheit.
- It is best to use a glass baking dish, but an aluminum baking sheet pan can also be used.
- Use a glass bowl preferably to stir the mixture.
- Flour your wooden cutting board before dumping the mixture to shape it. A wooden cutting board is better to keep the dough’s temperature intact. The eggs must always be at room temperature.
- It is always best to use unsalted butter. The unsalted butter will not make the shortbread crust taste salty.
- Don’t worry if the corners of the lemon bars are a bit golden brown when baked in an aluminum pan.
Nutrition
Calories: 256kcalCarbohydrates: 42gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 61mgSodium: 30mgPotassium: 46mgFiber: 1gSugar: 29gVitamin A: 296IUVitamin C: 5mgCalcium: 12mgIron: 1mg
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
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