Perfect Lemon Bars

Tart and tangy Lemon Bars with a buttery shortbread crust are sure to steal the spotlight as your Easter dessert this year.

This super easy dessert is guaranteed to brighten up even the gloomiest spring day. Besides who can think of a better dessert for springtime? I know I can’t!

Lemon bars are best eaten the day they are made while the shortbread crust is firm and the lemon filling is tart. You can keep these covered in a refrigerator for a few days but the shortbread crust will soften and the lemon flavor won’t be as tart. But seriously, they aren’t going to last that long anyway! 😉

These refreshingly sweet and tart lemon bars are the perfect dessert for Spring! 🙂

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Why I love Perfect Lemon Bars?

• They make a sweet dessert but not overpowering.
• It is the best follow-up dessert for any meal.
• The wait time to have the perfect lemon bars does not take long.

Why won’t my lemon bars set?

Two primary issues could cause the lemon bars not to set well. The first is the lemons might not have enough acidity to them. The lack of acid will not allow the curd to thicken. Another issue would be the eggs. They may be too small or not enough. Try using large eggs. 

Can you overcook lemon bars?

Yes. Anything can get overcooked if the oven is set too high or left in the oven for too long. Overcooked lemon bars will come out too hard and burnt. 

Why did my lemon bars turn brown?

Only the outer edges of lemon bars should turn brown. When you see the outer edges turn brown, it is a sure sign the lemon bars are almost done. Watch for the middle to set. The curd should be firm but not hard or jiggly. If the entire dessert turns brown, it is overcooked or close to being burnt.

How do you keep powdered sugar from melting on lemon bars? 

Before adding the powdered sugar, always wait for the lemon bars to cool off completely. The warmth from the dessert will melt the powdered sugar. 

How to serve Perfect Lemon Bars?

The most popular way to serve lemon bars is by cutting them into small squares. The smaller the squares, the more people you can serve unless one person finds them overly addictive and can’t stop eating them. 

Perfect Lemon Bars Cooking Tips:

• Use parchment paper in the baking pan to keep the crust from sticking.
• Oil the knife to make the ideal cut when cutting the lemon bars. You may have to do this more than once.
• Whisk the eggs thoroughly to ensure the curd will form properly.

Variations of Perfect Lemon Bars:

There are not many variations to the perfect lemon bars. It depends on your preferences and those you are serving. Some may like it with or without powdered sugar. Others may want to add coconut to the mix. 

Ingredients:

For the Crust:

• 1 3/4 cups all-purpose flour
• 2/3 cup confectioners’ sugar
• 1/4 cup cornstarch
• 3/4 teaspoon salt
• 12 tablespoons unsalted butter, cold cut into 1-inch pieces

For the Lemon Filling:

• 4 large eggs, beaten lightly
• 1 1/3 cups granulated sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons finely grated zest, about two large lemons
• 2/3 cup fresh lemon juice, about 3 to 4 large lemons
• 1/3 cup whole milk
• 1/8 teaspoon salt

How to make Perfect Lemon Bars:

Step 1. Butter the bottom and sides of a 9 by the 13-inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends, and then lay second sheet crosswise over it.. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

Step 2. In the bowl of a food processor fitted with steel blade. Pulse flour, confectioners’ sugar, cornstarch, and salt. Add butter and process 8 to 10 seconds, until mixture is pale yellow and resembles coarse meal. Process again for three 1-second bursts. Sprinkle mixture into lined pan and press firmly with fingers into even layer. Refrigerate for 30 minutes. Preheat oven to 350F. Bake until golden brown, about 20 minutes.
Step 3. While the crust is baking, make the filling: In a medium bowl whisk together the eggs, sugar, and flour.  Stir in lemon juice, zest, milk, and salt; set aside.

Step 4. Reduce oven temperature to 325 degrees. Stir filling mixture and pour into warm crust. Bake until filling feels firm when touched lightly, about 20 minutes. Transfer pan to wire rack to cool completely. Cut into bars and sprinkle with confectioners’ sugar, if desired.

Enjoy!

Perfect Lemon Bars

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Tart and tangy Lemon Bars with a buttery shortbread crust are sure to steal the spotlight as your Easter dessert this year. This super easy dessert is guaranteed to brighten up even the gloomiest spring day. Besides who can think of a better dessert for springtime? I know I can’t!

5 from 1 vote

Review Recipe

Ingredients 

For the Crust:

• 1 3/4 cups all-purpose flour
• 2/3 cup confectioners’ sugar
• 1/4 cup cornstarch
• 3/4 teaspoon salt
• 12 tablespoons unsalted butter, cold cut into 1-inch pieces

For the Lemon Filling:

• 4 large eggs, beaten lightly
• 1 1/3 cups granulated sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons finely grated zest, about two large lemons
• 2/3 cup fresh lemon juice, about 3 to 4 large lemons
• 1/3 cup whole milk
• 1/8 teaspoon salt

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Instructions

• Butter the bottom and sides of a 9 by the 13-inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends, and then lay second sheet crosswise over it.. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
• In the bowl of a food processor fitted with steel blade. Pulse flour, confectioners’ sugar, cornstarch, and salt. Add butter and process 8 to 10 seconds, until mixture is pale yellow and resembles coarse meal. Process again for three 1-second bursts. Sprinkle mixture into lined pan and press firmly with fingers into even layer. Refrigerate for 30 minutes. Preheat oven to 350F. Bake until golden brown, about 20 minutes.
• While the crust is baking, make the filling: In a medium bowl whisk together the eggs, sugar, and flour.  Stir in lemon juice, zest, milk, and salt; set aside.
• Reduce oven temperature to 325 degrees. Stir filling mixture and pour into warm crust. Bake until filling feels firm when touched lightly, about 20 minutes. Transfer pan to wire rack to cool completely. Cut into bars and sprinkle with confectioners’ sugar, if desired.

Notes

Source: Food.com, originally from Cook’s Illustrated Magazine, May, 1998

Author: Laura

Now, remember to save this recipe on Pinterest for later 🙂

How to store Perfect Lemon Bars?

Lemon bars must be stored in an airtight container or bag. If you store them inside the pan, ensure it is covered. Use parchment paper between each square to keep them from sticking if you store them in a bag or container. 

How to reheat Perfect Lemon Bars?

If you like the perfect lemon bars cold, reheating is unnecessary. However, you may want a warm dessert. It doesn’t take long to reheat. You may use a microwave for a few seconds or turn the oven to low heat. It takes a few minutes, but watch it closely. 

How much does Perfect Lemon Bars last on the fridge?

If they are sealed correctly, lemon bars in the fridge will last up to four days. They will stay fresh for about four months if you place them in the freezer. 

Can I make ahead Perfect Lemon Bars?

Yes. You can make the mixture in advance. If you do it the day before, keep it in the refrigerator. You may keep the mix in the freezer for up to four months. 

Related Recipes you Might Enjoy:

Lemon cream bars: These are like the perfect lemon bars but with different toppings. The texture and flavor are more creamy than regular lemon bars.

Blueberry lemon cheesecake bars: Try this combination of lemon and blueberry mixed in the cheesecake batter. 

Lemon cream cheese bars: The cream cheese and lemon make this dessert a family favorite. 

Creamy lemon squares: This is another favorite dessert that resembles most lemon bar recipes but with a more creamy delight.