If you or any of your loved ones like lemon, I suggest you make this recipe as soon as possible!
How’s that for an intro? 🙂
These lemon bars are everything you want from a lemon bar. The perfect shortbread crust- simple, unassuming, yet a wonderful buttery bite. Perfect to hold onto a luscious lemon filling. Easy to prepare and even easier to eat! 3 ingredient crust, 5 ingredient filling. You can handle that. I know you have taken on much more difficult recipes, now haven’t you? Well, there is no need to stress about this recipe. Buy yourself a few lemons, and I can guarantee you have everything else in the fridge or pantry that you will need.
Make these and watch your family shower you with love (ok, they had better be doing this already- lemon bars or no lemon bars).
Still, make these bars and everyone will be very happy!
Homemade Luscious Lemon Bars Recipe
Adapted from Paula Deen
Makes one 13×9 pan
Prep time: 10 minutes…Bake time: 40-45 minutes
- 1 cup unsalted butter, softened
- 2 cups + 6 tablespoons all-purpose flour, divided
- 1 cup powdered sugar
- 4 eggs
- 2 cups sugar
- Zest of two lemons
- 8 tablespoons fresh lemon juice (usually 3-4 lemons)
- Powdered sugar (for dusting on top of lemon bars, optional)
How To Prepare
Preheat oven to 350 degrees.
Grease 13×9 pan…set aside.
In medium mixing bowl, combine butter, 2 cups flour, and powdered sugar. Mix till well combined. I use a fork for this- the dough should come together (not a lot of crumbs). Spread (dump?) into baking pan and press to form a layer (a little cooking spray or powdered sugar on your hands will help you pat the dough). Bake for 15-20 minutes, or until edges are golden brown and the crust is set. The dough will not be totally baked…don’t worry, there is another baking step!
While the crust is baking: in the same mixing bowl (don’t need to clean it- yay!), combine the eggs, sugar, remaining 6 tablespoons flour, lemon zest, and lemon juice. Mix with whisk till everything is well incorporated.
Once you have pulled the crust out of the oven, pour the filling over the top. Return to oven and bake an additional 20-25 minutes, or until set (the center might wiggle a little- this is ok). Remove from oven and let cool to room temperature. Refrigerate to firm up- at least 1 hour, but I like to refrigerate mine overnight.
Once chilled, cut into bars (a hot, clean knife will give you neat cuts). Dust with powdered sugar. Enjoy!
The crust is set, but not completely baked.