These Ultimate Lemon Bars are perfectly zesty and creamy beyond your wildest dreams! This easy recipe will be your new favorite for Lemon Bars!
Lizzy’s Ultimate Lemon Bars
Hello Spring! My kitchen has been covered with lemons baking up all sorts of fun treats! I keep getting emails from some of you asking for a lemon bar recipe and this one is my favorite! It’s simple, easy and never lets me down. I love the crust to filling ratio because the worst thing about lemon bars is when the crust is too thin! (Okaye burning your lemon bars would be worse than that…) If the crust is too thin they can break when you try to serve them from the pan. But I mostly just love having a bite of crust with every bite of zesty lemon curd. Enjoy my Ultimate Lemon Bars and say goodbye to cold and rainy weather!
The Best Lemon Bar Recipe
Lemon Bars (or Lemonade Bars) are one of my favorite treats because it means summer is right around the corner! If you’ve never made lemon bars before, don’t be intimidated, they’re much easier to make than you may think. Plus, anything looks professional when it’s dusted in powdered sugar 🙂 These Ultimate Lemon Bars are going to be your new go-to dessert! Plus, you can make these the night before any event so you don’t have to be stuck in the kitchen the day of your party!
How to Make Perfect Lemon Bars:
First things first… the crust! Mix it up in a stand mixer or with a hand mixer. The mix will seem dry but don’t worry! Dump it into your greased casserole dish (9×13) and then press it down evenly across the bottom of the pan. The butter and sugar will melt in the oven and form your perfectly crumbly crust!
I like to use the bottom of my measuring cup to press the crust flat!
After you bake the crust for 15 or so minutes you’ll let it cool a little while you whisk together your filling ingredients! Then just pour and bake again! Ps: If you struggle to juice lemons or limes, you need this awesome tool! It’s a reamer and it’s my favorite way to juice lemons. I have tried all sorts of fancy things but this $5 tool always ends up being my favorite. Plus, it’s easy to clean… love that!
Beautiful Lemon Bars
So this is the traditional lemon bar. Cooled to room temp and dusted with powdered sugar. It’s wonderful. But if you want to be fancy you can add a sliced strawberry or a few raspberries to each slice. Dressing up your lemon bars with a little fresh fruit really takes them to the next level with very little effort. You can do this with brownies or even store-bought treats as well!
If you love Lemon Bars you need to try making Lemon Curd! It’s basically lemon bar filling but it’s even creamier! You can spread it on toast, eat it with berries or just with a spoon. Whenever I make it I just sit on the front porch and eat it chilled… it’s sooooo good!
Well that’s all for today!
Ultimate Lemon Bars
Ingredients
- CRUST:
- 1 C. butter softened
- 1/2 C. sugar
- 2 C. flour
- 1/4 tsp. salt
- LEMON FILLING:
- 6 eggs
- 3 C. sugar
- zest of 7 small lemons or 3 large
- 1 C. lemon juice fresh
- 1 C. flour
- POWDERED SUGAR for dusting
Instructions
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1. Preheat oven to 350 degrees.
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2. CRUST: Using a stand mixer, beat butter and sugar until light and fluffy, it will take about 3 minutes. Scrape down the sides of your bowl and beat again. Add flour and salt and mix until combined. The mixture will look dry.
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3. Grease a 9x13 inch pan and dump crust mixture into it. Press the mixture into the pan covering the bottom. Let chill in your fridge for 5 minutes and then bake for 15-20 minutes or until the edges start to brown. Remove and let cool while you make your filling. (Keep your oven on.)
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4. FILLING: In a medium bowl add all filling ingredients. Whisk to combine. Pour over crust and bake for 30-35 minutes or until set. Jiggle the pan, it should jiggle like jello not like liquid.
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5. Let cool to room temperature (don't put in the fridge until it's cooled!) and then dust with powdered sugar and top with fresh fruit!
Lizzy – looks like a winner recipe, BUT, all of the photos are really huge and distorted. Maybe it’s my computer…
Oh heavens, thank you! I have been prepping my site for a big redesign next month and that mixed up some of my image uploads. Thanks!
7 to 3 is a big difference in lemons. About how much juice does it measure up to be?
I can’t explain how much I loved this dish. It is really very delicious. All must try it even once.. It is really very tasty..This is indeed an amazing food website.. Thank you so much for the post. I really enjoy it and got know food relation info from your blog post. Keep sharing like this
10/10. Would recommend. My dad doesn’t like lemon bars, but he loved these.
This was delicious. I was sceptical when my husband decided he wanted to cook it but was pleasantly surprised with how tasty it was.
When I was a youngster, my mother always made these, and now I make them all the time! They feature a buttery crust and a gooey lemon filling that is fantastic. 2 cups sugar and at least 1/3 cup lemon juice are used in the filling (and yes, you can substitute the lemon juice from a bottle). I bake mine for 20 minutes for the crust and another 25 minutes for the filling (you want the filling slightly golden brown—a little too long in the oven is better than not long enough). While they’re still warm, dust them with powdered sugar to help it stay.
I can’t take it when people make 27 changes to a recipe and then rank it based on those changes. This dish gets 5 stars from me because it’s great even without the modifications. There was a lot more crust than I expected. This one is for you if you want a 50/50 split between lemon goo and crust.