Lemon Bars

A bright, tender tray of lemon bars is the kind of dessert that lifts a room the moment it cools. These Lemon Bars have a buttery, slightly crumbly base with a silky, tangy lemon filling and a glossy lemon glaze on top. Expect a perfect balance of sweet and tart, with a clean citrus aroma that fills the kitchen while the bars bake. The texture is satisfyingly soft in the center with golden edges that give a slight chew for contrast. They are ideal for afternoon tea, a spring or summer picnic, or a simple weeknight treat when you want something refreshingly sweet but uncomplicated. Make them for gatherings, potlucks, or to brighten a rainy day. They are easy to slice into small squares for sharing, and their bright lemon character pairs well with a light cup of tea or coffee.

Ingredients

• 1/2 cup unsalted butter, softened — Gives the base a rich, tender shortbread-like texture.
• 3/4 cup all-purpose flour — Provides structure for the crust and filling.
• 2 large eggs, room temperature — Create the custardy, set lemon filling and add richness.
• 2 tablespoons lemon zest, finely grated (from about 2 lemons) — Adds concentrated lemon aroma and bright flavor.
• 2 tablespoons fresh lemon juice — Fresh acidity to balance sweetness in the filling.
• 3/4 cup granulated sugar — Sweetens and helps the filling set.
• 1/4 teaspoon sea salt — Enhances overall flavor and balances sweetness.
• 4 tablespoons fresh lemon juice (for glaze) — Provides fresh tang for the glaze.
• 8 teaspoons lemon zest, finely grated (for glaze) — Gives the glaze a lively lemon perfume and texture.
• 1 cup icing sugar (powdered sugar), sifted — Sweetens and thickens the glaze for a smooth finish.

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter and set it aside. This helps the bars release easily after baking.
2. In a stand mixer or using a hand mixer, beat the softened butter, granulated sugar, all-purpose flour, and sea salt until just combined and slightly crumbly. Avoid overmixing so the crust stays tender.
3. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until smooth. Make sure the eggs are room temperature for a smoother texture.
4. Gradually add the egg-lemon mixture to the flour mixture and beat on low for about 2 minutes until smooth. Scrape the bowl as needed to incorporate everything evenly.
5. Pour the batter into the prepared baking dish and smooth the top with a spatula. Tap the pan gently on the counter to level the surface.
6. Bake for 23 to 25 minutes, or until the edges are golden brown and the center is set. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
7. Allow the bars to cool completely. Cooling fully helps the filling finish setting and makes slicing easier.
8. For the glaze, whisk together the icing sugar, lemon juice, and lemon zest until smooth. If the glaze is too thick, add a tiny bit more lemon juice; if too thin, whisk in a little more icing sugar.
9. Once cooled, spread the glaze over the lemon bars and let it set for at least 20 minutes before slicing into squares. Use a sharp knife wiped clean between cuts for neat slices.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 23 to 25 minutes
• Total Time: 1 hour 10 minutes (includes cooling and glaze setting)
• Servings: Makes about 16 small squares
• Calories: Approximately 150 kcal per square (estimate)

Tips, Storage & Variations

• Tips
  • Use room temperature eggs for a smoother filling and even baking.
  • Finely grate the lemon zest with a microplane for the best texture and aroma.
  • Let the bars cool completely before glazing to avoid a runny topper.
• Storage
  • Store cooled and glazed bars in an airtight container in the refrigerator for up to 4 days.
  • Bring to room temperature before serving for best texture and flavor.
• Freezing
  • Freeze unglazed, cut bars in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 2 months. Thaw in the refrigerator, then glaze before serving.
• Variations using only the listed ingredients
  • For a brighter top, fold more of the provided lemon zest into the glaze rather than the filling.
  • For a more lemon-forward filling, mix a little extra zest from the allotted amount into the batter and leave the glaze lighter.
  • To keep the texture softer, spread the glaze thinly so the filling remains the star.

Frequently Asked Questions

1. How can I tell when lemon bars are done baking?
   • The edges should be golden brown and the center should look set with only a slight jiggle. A toothpick will come out with a few moist crumbs.
2. Can I use bottled lemon juice instead of fresh?
   • Fresh lemon juice gives the best flavor. Bottled juice will work but will be less bright and aromatic.
3. Do I have to refrigerate lemon bars?
   • It is best to refrigerate them in an airtight container to maintain freshness, especially if the weather is warm.
4. How do I get clean slices?
   • Chill the bars until the glaze is set, then use a sharp knife wiped clean between cuts for neat squares.
5. Can I make these in a different pan size?
   • You can, but baking time may vary. An 8×8-inch pan yields the texture and thickness intended by this recipe.
6. Why did my filling sink or crack?
   • Overbaking or too-fast cooling can cause cracks. Remove as soon as the center is set and cool gradually.

People Also Ask

1. What is the best way to zest a lemon?
   • Use a microplane or fine grater and grate only the yellow part, avoiding the bitter white pith.
2. Can lemon bars be served warm?
   • They can be served warm, but cooling produces a cleaner cut and a firmer filling.
3. Is powdered sugar the same as icing sugar?
   • Yes, powdered sugar is another name for icing sugar and works the same in the glaze.
4. How long does the glaze take to set?
   • The glaze needs at least 20 minutes to set at room temperature, longer if refrigerated.
5. Are lemon bars a type of custard?
   • The filling has a custard-like texture from the eggs, but it is firmer and baked like a bar.
6. Can I reduce sugar in lemon bars?
   • You can use slightly less granulated sugar, but texture and set may be affected.
7. What causes a grainy lemon glaze?
   • Graininess usually comes from insufficiently sifted icing sugar. Sifting helps achieve a smooth glaze.
8. Can I make lemon bars ahead of time?
   • Yes, you can bake them a day ahead, glaze when cool, and store refrigerated until serving.

Conclusion

These Lemon Bars are a bright, reliable treat that balances buttery richness with fresh citrus zing. The simple method produces a tender base and a glossy, tangy glaze that is easy to slice and share. If you want to compare techniques or try a shortbread style crust, see the helpful recipe for Lemon Bars with Shortbread Crust – Sally’s Baking Addiction. For another take on filling texture and baking tips, check out Lemon Bars – Preppy Kitchen. Enjoy making these, and I hope they become a favorite for gatherings and quiet afternoons alike.

Lemon Bars

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A bright and tender dessert featuring a buttery, crumbly base and a tangy lemon filling, topped with a glossy glaze. Perfect for tea time or picnics.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 16 squares

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Nutrition Notes

Ingredients

  

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For the crust and filling

• 1/2 cup unsalted butter, softened Gives the base a rich, tender shortbread-like texture.
• 3/4 cup all-purpose flour Provides structure for the crust and filling.
• 2 large eggs, room temperature Create the custardy, set lemon filling and add richness.
• 2 tablespoons lemon zest, finely grated Adds concentrated lemon aroma and bright flavor.
• 2 tablespoons fresh lemon juice Fresh acidity to balance sweetness in the filling.
• 3/4 cup granulated sugar Sweetens and helps the filling set.
• 1/4 teaspoon sea salt Enhances overall flavor and balances sweetness.

See also  Cookie Butter No Bake Cheesecake

For the glaze

• 4 tablespoons fresh lemon juice Provides fresh tang for the glaze.
• 8 teaspoons lemon zest, finely grated Gives the glaze a lively lemon perfume and texture.
• 1 cup icing sugar (powdered sugar), sifted Sweetens and thickens the glaze for a smooth finish.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish with butter and set it aside.
2. In a stand mixer or using a hand mixer, beat the softened butter, granulated sugar, all-purpose flour, and sea salt until just combined and slightly crumbly.
3. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until smooth.
4. Gradually add the egg-lemon mixture to the flour mixture and beat on low for about 2 minutes until smooth.
5. Pour the batter into the prepared baking dish and smooth the top with a spatula.
6. Bake for 23 to 25 minutes, or until the edges are golden brown and the center is set.
7. Allow the bars to cool completely.

Glazing

1. For the glaze, whisk together the icing sugar, lemon juice, and lemon zest until smooth.
2. Once cooled, spread the glaze over the lemon bars and let it set for at least 20 minutes before slicing into squares.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgSugar: 15g

Notes

Use room temperature eggs for a smoother filling and even baking. Store cooled and glazed bars in an airtight container in the refrigerator for up to 4 days. Freeze unglazed bars for up to 2 months.

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