Get excited because I'm gonna teach you how to make lemon bars.
Hey everybody, this is the only recipe for lemon bars that you're gonna need. You'll love everything about it, from that buttery shortbread crust to the super lemony filling. This is gonna make your mouth water. So let's get started!
Ingredients:
For the Shortbread Crust:
1/2 pound (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 and 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
For the Lemon Filling:
7 large eggs, room temperature
3 cups granulated sugar
2 tablespoons lemon zest (from about 5 large or 8 medium lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Instructions:
Prepare the Pan:
Line the Pan:
Line a 13x9-inch baking pan with parchment paper. Pinch the paper to the corners, fold in all four sides, and cut a slit on each corner. Set the paper into the baking pan so it goes most of the way up the sides to prevent the filling from spilling over.
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Make the Shortbread Crust:
Cream Butter and Sugar:
In the bowl of a stand mixer, cream together 1/2 pound of unsalted butter and 1/2 cup of sugar using the paddle attachment on medium speed. Scrape down the bowl as needed to ensure they are well blended.
Add Vanilla, Flour, and Salt:
Add 1 and 1/2 teaspoons of vanilla extract, 2 cups of all-purpose flour, and 1/4 teaspoon of salt. Mix until the mixture is crumbly and no dry flour streaks remain.
Transfer to Pan:
Transfer the mixture to your lined baking pan. Spread it evenly and press it down with your fingertips to create an even layer.
Bake Crust:
Bake at 350°F for 18-20 minutes or until lightly golden at the edges. Transfer to a wire rack to cool slightly.
Make the Lemon Filling:
Zest and Juice Lemons:
Zest about 5 large or 8 medium lemons to get 2 tablespoons of lemon zest. Squeeze the lemons to get 1 cup of freshly squeezed lemon juice.
Mix Filling:
In a large mixing bowl, whisk together 7 large eggs and 3 cups of granulated sugar until well blended. Add 1 cup of lemon juice and 2 tablespoons of lemon zest. Whisk until combined.
Add Flour:
Add 1 cup of all-purpose flour to the mixture. Whisk until smooth and no dry flour remains.
Pour Filling:
Pour the lemon filling over the pre-baked crust. The crust can still be warm.
Bake the Lemon Bars:
Bake at 350°F for 30-35 minutes or until the filling is set. The center should not wobble when you give the pan a little jolt.
Cool:
Let the pan cool at room temperature for at least 1 hour, then refrigerate for 2 hours before serving.
Serve the Lemon Bars:
Cut and Serve:
Once chilled, lift the bars out of the pan using the parchment paper. Cut into squares and dust with powdered sugar. Enjoy!
These lemon bars are perfect for any lemon lover. The buttery shortbread crust and the tangy lemon filling make for an irresistible treat. If you enjoyed this recipe, don't forget to like, comment. I'll see you next time!
Created by : Natashas Kitchen
Get excited because I'm gonna teach you how to make lemon bars.
Hey everybody, this is the only recipe for lemon bars that you're gonna need. You'll love everything about it, from that buttery shortbread crust to the super lemony filling. This is gonna make your mouth water. So let's get started!
Ingredients:
For the Shortbread Crust:
1/2 pound (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 and 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
For the Lemon Filling:
7 large eggs, room temperature
3 cups granulated sugar
2 tablespoons lemon zest (from about 5 large or 8 medium lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Instructions:
Prepare the Pan:
Line the Pan:
Line a 13x9-inch baking pan with parchment paper. Pinch the paper to the corners, fold in all four sides, and cut a slit on each corner. Set the paper into the baking pan so it goes most of the way up the sides to prevent the filling from spilling over.
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Make the Shortbread Crust:
Cream Butter and Sugar:
In the bowl of a stand mixer, cream together 1/2 pound of unsalted butter and 1/2 cup of sugar using the paddle attachment on medium speed. Scrape down the bowl as needed to ensure they are well blended.
Add Vanilla, Flour, and Salt:
Add 1 and 1/2 teaspoons of vanilla extract, 2 cups of all-purpose flour, and 1/4 teaspoon of salt. Mix until the mixture is crumbly and no dry flour streaks remain.
Transfer to Pan:
Transfer the mixture to your lined baking pan. Spread it evenly and press it down with your fingertips to create an even layer.
Bake Crust:
Bake at 350°F for 18-20 minutes or until lightly golden at the edges. Transfer to a wire rack to cool slightly.
Make the Lemon Filling:
Zest and Juice Lemons:
Zest about 5 large or 8 medium lemons to get 2 tablespoons of lemon zest. Squeeze the lemons to get 1 cup of freshly squeezed lemon juice.
Mix Filling:
In a large mixing bowl, whisk together 7 large eggs and 3 cups of granulated sugar until well blended. Add 1 cup of lemon juice and 2 tablespoons of lemon zest. Whisk until combined.
Add Flour:
Add 1 cup of all-purpose flour to the mixture. Whisk until smooth and no dry flour remains.
Pour Filling:
Pour the lemon filling over the pre-baked crust. The crust can still be warm.
Bake the Lemon Bars:
Bake at 350°F for 30-35 minutes or until the filling is set. The center should not wobble when you give the pan a little jolt.
Cool:
Let the pan cool at room temperature for at least 1 hour, then refrigerate for 2 hours before serving.
Serve the Lemon Bars:
Cut and Serve:
Once chilled, lift the bars out of the pan using the parchment paper. Cut into squares and dust with powdered sugar. Enjoy!
These lemon bars are perfect for any lemon lover. The buttery shortbread crust and the tangy lemon filling make for an irresistible treat. If you enjoyed this recipe, don't forget to like, comment. I'll see you next time!
Created by : Natashas Kitchen
