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Turn basic ingredients into zesty, vibrant lemon bars with just the right mix of crumbly shortbread base and smooth citrus topping. This beloved dessert combines a lemony crust with a wonderfully set filling that'll win over folks who normally skip dessert.
After loads of kitchen trials, I've found that lemon-soaked sugar and watching your oven temps are what really matter.
Key Components
- For Base:
- Unsalted Butter: Left out to soften (12 tablespoons)
- Large Lemons: You'll need both peel and juice
- Granulated Sugar: Plain white works best
- All-Purpose Flour: Gently measured
- Kosher Salt: Brings out other flavors
- For Topping:
- Large Eggs: Not cold from fridge (4)
- Fresh Lemon Juice: ¾ cup (roughly 4-5 fruits)
- Granulated Sugar: Balances the tartness
- All-Purpose Flour: Helps set the filling
- Kosher Salt: Cuts the sweetness
Step-by-Step Guide
- 1. Get Ready:
- Put oven rack in center, warm to 350°F. Put parchment in a 9x9 pan with extra hanging over sides. Let butter and eggs sit out. Finely scrape lemon skin and mix into sugar until it smells amazing - this gets the lemon oils into the sugar.
- 2. Make the Base:
- Mix the lemon sugar with soft butter for about 2 minutes until smooth. Stir in flour and salt until you get small crumbs. Press down firmly across your pan. Bake until just turning golden at edges, 15-22 minutes.
- 3. Prep the Filling:
- While base cooks, thoroughly beat eggs. Add lemon juice, sugar, and salt. Sift flour into the mix and whisk till smooth. Pour this onto the base right when it comes out hot from the oven.
- 4. Finish Baking:
- Put back in oven for 18-20 minutes or until filling mostly sets but still jiggles slightly in middle. Let cool on rack for an hour, then put in fridge at least 3 hours or overnight.
- 5. Slice Them Up:
- Use the parchment to lift everything out. Cut into 16 squares, dipping your knife in hot water and wiping between cuts. Sprinkle powdered sugar generously just before you serve.
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Keeping Fresh & Serving Ideas
How to Store: Keep these bars in the fridge in an airtight container up to 7 days. To freeze, wrap tightly in plastic, put in freezer container for up to 4 months. Thaw in fridge for an hour or leave out for 15-20 minutes. Always add the powdered sugar right before you serve them.
Great Companions
- Seasonal berries
- Dollop of cream
- Warm beverages
- Sprig of mint
- Scoop of vanilla
- Sweet lemon slices
Try Other Citrus
Mix it up with different fruits:
- Swap in lime juice
- Try pink grapefruit
- Use orange for sweetness
- Blend different citruses
- Grab Meyer lemons when available
- Add blood orange for pretty color
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Closing Thoughts
What makes these lemon bars stand out is the little things - sugar that's soaked up lemon oils, watching the clock while baking, and giving them plenty of time to cool. For parties or just because, they'll likely become your go-to sweet treat.
Frequently Asked Questions
- → Can I prepare these in advance?
- Absolutely, they can stay fresh in the fridge for up to 2 days.
- → Why should butter and eggs be at room temperature?
- It ensures they mix easily and give a super smooth result.
- → Can bottled lemon juice work?
- Stick to fresh juice for the ultimate citrus flavor.
- → Why does the filling jiggle slightly?
- A little wobble means they’re just right and not overbaked.
- → Can I freeze them for later?
- Yep, freeze up to 3 months. Dust with sugar after thawing!