Introduction
Lemon Bars are a classic, refreshing dessert, perfect for dessert tables, potlucks, or sweet cravings. These vibrant bars combine a buttery shortbread crust with a zesty lemon curd topping, delivering a perfect balance of tangy and sweet flavors. Presented on a white ceramic platter, dusted with powdered sugar, these Lemon Bars offer a clean, inviting aesthetic that brightens any occasion. This recipe provides a traditional version, adaptable for dietary preferences, and ideal for home cooks seeking a crowd-pleasing dessert that brings a burst of citrusy joy.
Ingredients
For the Shortbread Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
For the Lemon Filling:
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 2/3 cup fresh lemon juice (about 3–4 lemons)
- 1 tbsp lemon zest
Serving:
- Optional: Powdered sugar for dusting
- Suggested Accompaniments: Fresh berries, whipped cream
- Suggested Pairings: Iced tea, coffee
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: 9×13-inch baking pan, parchment paper, mixing bowls, whisk, zester, juicer, sifter
Step-by-Step Process
- Prepare Crust: Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang. In a bowl, cream butter and sugar until light and fluffy (2–3 minutes). Add flour and salt; mix until crumbly. Press evenly into the pan. Bake for 18–20 minutes until lightly golden.
- Make Lemon Filling: In a bowl, whisk sugar and flour. Add eggs, lemon juice, and lemon zest; whisk until smooth. Taste the filling and adjust the sweetness with an additional 1 tbsp sugar or tanginess with 1 tsp lemon juice for a balanced flavor.
- Bake Bars: Pour filling over the hot crust. Bake for 20–25 minutes until the filling is set but slightly jiggly in the center. Cool at room temperature for 1 hour, then refrigerate for 2 hours to firm up.
- Cut Bars: Lift bars out using parchment overhang. Cut into 16 squares (2 inches each).
- Serve: Arrange on a white ceramic platter, dust with powdered sugar. Serve with fresh berries, whipped cream, iced tea, or coffee.
Tips for Better Lemon Bars
- Use fresh lemons for vibrant flavor; bottled juice lacks zestiness.
- Taste the filling before baking to balance sweetness and tanginess, as lemons vary.
- Press crust firmly to prevent crumbling; don’t overbake to keep it tender.
- Chill thoroughly before cutting for clean, neat squares.
- Use a white ceramic platter for a clean presentation that highlights the bright yellow filling.
- Make ahead: Bake bars up to 2 days in advance; store refrigerated and dust with sugar before serving.
- Sift powdered sugar lightly to avoid clumping.
- Enhance aesthetic: Present on a white ceramic platter with a delicate sugar dusting for a refined, inviting look.
Variations and Customization
- Gluten-Free Lemon Bars: Replace all-purpose flour with gluten-free flour blend for crust and filling.
- Vegan Lemon Bars: Use vegan butter and replace eggs with 1/2 cup silken tofu or 4 tbsp cornstarch mixed with 4 tbsp water; add 1 tsp vanilla.
- Low-Sugar Lemon Bars: Reduce sugar in filling to 1 cup; use a sugar substitute like erythritol (adjust to taste).
- Lime Bars: Replace lemon juice and zest with lime for a tropical twist.
- Berry Lemon Bars: Add 1/2 cup mashed raspberries or blueberries to the filling for color and flavor.
- Coconut Lemon Bars: Add 1/4 cup shredded coconut to the crust for a nutty texture.
- Ginger Lemon Bars: Add 1 tsp ground ginger to the filling for a spicy kick.
- Shortbread-Topped Lemon Bars: Double crust recipe, reserve 1/3, and crumble over filling before baking.
Storage and Serving Tips
- Store in an airtight container in the fridge for up to 5 days; separate layers with parchment to prevent sticking.
- Freeze for up to 2 months; wrap tightly and thaw in the fridge overnight before serving.
- Serve chilled or at room temperature for the best flavor; avoid keeping at room temperature for over 2 hours due to the egg content.
- Use leftovers as a topping for yogurt or ice cream.
- Pair with berries or iced tea to complement the tangy, sweet flavor.
- Presented on a white ceramic platter with a powdered sugar dusting for a refined, inviting charm.
Nutritional Information
Based on 16 servings (1 square each):
- Calories: 220 kcal
- Total Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 65mg
- Sodium: 80mg
- Total Carbohydrates: 30g
- Dietary Fiber: 0.5g
- Sugars: 20g
- Protein: 3g
- Vitamin A: 8% Daily Value
- Vitamin C: 10% Daily Value
- Calcium: 2% Daily Value
- Iron: 4% Daily Value
Note: Values vary by brand. High in sugar; try the low-sugar version. Pair with fruit for balance.
Conclusion
This Lemon Bars recipe offers a tangy, sweet dessert, perfect for any occasion, transforming simple ingredients into a classic treat. Its straightforward preparation and elegant presentation make it a favorite. The buttery crust and zesty filling delight every bite. It’s sure to be a cherished recipe, loved for its refreshing, versatile appeal.
Lemon Bars Recipe: Tangy and Sweet
Classic Lemon Bars with buttery crust and zesty filling.
Ingredients
- Shortbread Crust:
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ tsp salt
- Lemon Filling:
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- 4 large eggs
- ⅔ cup fresh lemon juice
- 1 tbsp lemon zest
- Optional: Powdered sugar
- Suggested Pairings: Berries iced tea
Instructions
- Preheat oven to 350°F; line 9x13 pan with parchment. Cream butter, sugar; add flour, salt. Press into pan; bake 18–20 minutes.
- Whisk sugar, flour, eggs, lemon juice, and zest. Taste and adjust the sweetness or tanginess.
- Pour over hot crust; bake 20–25 minutes. Cool 1 hour, chill 2 hours.
- Cut into 16 squares.
- Serve on a white ceramic platter with powdered sugar, berries, and tea.
Notes
- Use fresh lemons for the best flavor.
- Store in the fridge for 5 days or freeze for 2 months.
- Try gluten-free or lime variations.
- Pair with whipped cream.
