Description
These Perfect Homemade Lemon Bars feature a buttery, tender crust topped with a tangy and sweet lemon filling. With a crisp, golden base and a smooth, luscious lemon layer dusted with powdered sugar, they are a delightful treat for any occasion. Easy to prepare and ideal for spring and summer, these bars balance citrus flavor and sweetness perfectly.
Ingredients
Scale
Crust
- 1.75 cups All-Purpose Flour (Gives structure and stability to the bars.)
- 0.5 cups Granulated Sugar (Sweetens the crust.)
- 0.75 cups Unsalted Butter, melted (Adds richness to the crust.)
Lemon Filling
- 1 cup Granulated Sugar (Sweetens the lemon filling.)
- 0.75 cups Fresh Lemon Juice (From about 4 large lemons.)
- 2 tablespoons Lemon Zest (Adds extra citrus aroma.)
- 1 teaspoon Baking Powder (Helps the filling set properly.)
- 4 large Eggs (Acts as a binding agent for the filling.)
Finishing
- Powdered Sugar (For dusting on top before serving.)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the right temperature for baking the crust and filling evenly.
- Prepare Crust Dry Ingredients: In a medium bowl, combine 1 ¾ cups of all-purpose flour and ½ cup of granulated sugar. Whisk them together until well blended to create an even base for the crust.
- Add Butter to Crust: Pour ¾ cup of melted unsalted butter into the dry flour and sugar mixture. Stir until the mixture resembles coarse crumbs, indicating it’s ready to press into the pan.
- Form and Bake Crust: Press the crumb mixture firmly into the bottom of a greased 9×13-inch baking pan, creating an even layer. Bake for 18-20 minutes until the crust is lightly golden brown and set.
- Mix Filling Dry Ingredients: In a large mixing bowl, combine 1 cup of granulated sugar, 1 teaspoon of baking powder, and the zest of 2 lemons, blending the flavors that will brighten the filling.
- Incorporate Eggs: Whisk in 4 large eggs until the filling mixture is smooth and fully combined, which helps with setting the filling during baking.
- Add Lemon Juice: Pour in ¾ cup of freshly squeezed lemon juice and whisk until fully incorporated for a bright citrus flavor.
- Pour Filling Over Crust: Immediately pour the lemon filling over the hot crust from the oven and spread it evenly to ensure uniform cooking and texture.
- Bake Lemon Bars: Return the pan to the oven and bake for an additional 20-25 minutes until the filling is set but still slightly jiggly in the center, indicating it is perfectly cooked without overbaking.
- Cool: Remove from the oven and allow the lemon bars to cool in the pan on a wire rack for 30 minutes, which helps them set fully.
- Refrigerate and Serve: Refrigerate the bars for at least 2 hours to chill and firm up. Before serving, dust the top generously with powdered sugar and cut into 12 squares.
Notes
- Use fresh lemons for the best flavor; bottled lemon juice lacks the brightness needed for optimum taste.
- Ensure the crust is hot when pouring the filling to help it adhere properly and create a nice texture.
- Do not overbake the filling; it should be slightly jiggly to ensure a creamy consistency when chilled.
- For cleaner cuts, chill fully and use a sharp knife wiped between cuts.
- Store leftovers covered in the refrigerator for up to 4 days.
