Description
These homemade Lemon Bars are so easy to make and only need 5 ingredients! A crispy shortbread crust topped with a creamy, tart lemon filling.
Ingredients
- Parchment Paper
CRUST:
- 1 1/4 cup flour
- 6 Tablespoon butter, melted
- 1/3 cup sugar
LEMON FILLING:
- 3 eggs
- 1 cup sugar
- 1/4 cup lemon juice (1-2 lemons)
- 2 Tablespoon flour
- 1 Tablespoon lemon zest (1-2 lemons)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Prepare an 8 x 8 baking pan with parchment paper. See notes below for one of our favorite methods of lining pans with parchment.
CRUST
- Mix flour, melted butter, and 1/3 cup sugar until well combined. The mixture will look crumbly.
- Pour all the crust into the parchment lined 8 x 8 baking pan. Spread it around so it is somewhat even throughout the pan. Press the crust down until it is packed into the pan. Do this with the back of a spoon, spatula, or our favorite - use your hands.
- Pre-bake crust for 20 minutes until starting to brown.
LEMON TOPPING - While crust is baking, mix the lemon topping. We use the same bowl we used for making the crust to mix the topping.
- Mix eggs, sugar, lemon juice, flour, and lemon zest until everything is combined. Use a whisk, spatula, or hand mixer. Just make sure all ingredients are well combined and there are no lumps.
- When the crust is pre-baked, remove the pan from the oven and pour the lemon mixture over the hot crust.
- Return to the oven for an additional 25 minutes or until the lemon filling is firm.
- Cool completely. This may take up to 4 hours, we cool them on the counter for about an hour and then place in the refrigerator for 4 hours or overnight.
- Gently remove the lemon bars from the pan using the parchment paper. You may need to loosen each side around the pan. Just work the parchment on each side until it is loose.
- Cut into bars. See post above for cutting tips.
- Sprinkle powdered sugar over the top of the lemon bars just before serving.
Notes
Parchment Paper. Line the baking pan with parchment to easily remove lemon bars from the pan when cutting. One of our favorite methods is to cut two strips the width of your pan. Place one in the bottom with the edges of parchment coming up over the edges of the pan. Turn the pan 90 degrees and place the other piece of parchment in the pan so the edges of parchment come up over the remaining two sides of the pan.
Powdered Sugar Shaker. We like using a shaker to sprinkle powdered sugar over the lemon bars before serving. If there is no shaker available, use a small strainer. Place powdered sugar in the strainer and gently tap the side against your hand while moving over the lemon bars. The powdered sugar will soak into the lemon bar, so sprinkle with sugar right before serving.
- Prep Time: 15 minutes
- Inactive Time: 5 hours
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 78
- Sugar: 8.4 g
- Sodium: 7.2 mg
- Fat: 2.7 g
- Carbohydrates: 12.6 g
- Protein: 1.2 g
- Cholesterol: 23.2 mg