Easy Lemon Bars
This vintage recipe creates Lemon Bars with a delicate shortbread crust topped with a tart-sweet, perfectly gooey lemon custard. They are surprisingly quick and easy to make and turn out beautifully every time!
Prep Time15 minutes mins
Cook Time43 minutes mins
Total Time58 minutes mins
Course: Dessert
Cuisine: American
Servings: 20 bars
Calories: 243kcal
Shortbread Crust
- 1 cup butter softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
Lemon Filling
- 4 large eggs
- 2 cups granulated sugar
- ¼ teaspoon salt
- ½ cup fresh lemon juice from 2 to 3 lemons (use Meyer lemons, if possible)
- 2 teaspoons lemon zest
- ¼ cup all-purpose flour
Preheat oven to 350 degrees F.
In a large bowl, use an electric hand mixer to blend together the softened butter, 2 cups flour and ½ cup powdered sugar. Mix for about 3 minutes until the mixture resembles coarse crumbs. Press into the bottom of an ungreased 9- x 13-inch baking dish (glass is best). Bake for 18 to 20 minutes or until lightly golden at the edges.
While the base layer is baking prepare the lemon filling. In a medium mixing bowl, whisk the eggs well. Add 2 cups granulated sugar and ¼ teaspoon salt and whisk to combine. Whisk in the lemon juice and lemon zest. Finally, whisk in ¼ cup flour until well incorporated. Pour the filling over the warm, baked crust. Return to the oven for an additional 18 to 20 minutes at 350 degrees F until topping appears to be set and is just beginning to lightly brown.
Allow to cool completely then sprinkle the surface liberally with powdered sugar. Slice into squares and serve.
Packaging: After dusting the cooled bars with powdered sugar, cover the dish tightly with plastic wrap or transfer the Lemon Bars to a separate airtight container. If you need to stack the lemon bars in the container, place parchment paper or wax paper between the layers to prevent sticking.
Refrigerate: Since the gooey lemon filling contains eggs, it's best to keep Lemon Bars refrigerated to prevent bacterial growth. If stored properly, they will stay fresh for up to a week.
Freeze: Allow the bars to cool completely, then slice into squares and flash freeze them in a single layer on a baking sheet until frozen solid. At that point the bars can be wrapped in foil or plastic wrap and placed in a freezer-safe zippered plastic storage bag and frozen for up to 3 months. Thaw the completely in the refrigerator before dusting with powdered sugar and serving.
Calories: 243kcal | Carbohydrates: 33g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 129mg | Potassium: 90mg | Fiber: 1g | Sugar: 22g | Vitamin A: 370IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg