This Easy Lemon Bars Recipe will guarantee lemon bars that are tart, sweet, and simply delicious! So if you're looking for the perfect lemon bars recipe, congratulations, you've found it! And if you have leftover lemons, use them to make my delicious Italian Limoncello recipe.
If you love tart and sweet lemon bars with a crumbly crust, this recipe is for you! These lemon bars are among my friend's favorite recipes and I'm constantly being asked for the recipe. Now I'm sharing it with the rest of you!
Making lemon bars couldn't be any easier. Especially with this Easy Lemon Bars Recipe. Just make sure you get your hands on some fresh, organic lemons if possible.
🍋How to Make Lemon Bars
Step 1: Mix flour, sugar, cornstarch, and salt until combined.
Step 2: Pour flour mixture into a food processor, then add lemon zest and cubed butter. Pulse until the mixture becomes crumbly.
Step 3: Add to a greased 9x13 baking dish. Compress the mixture to create the crust. Bake for 20 minutes.
Step 1: Beat eggs with an electric mixture. Add the sugar and mix until combined.
Step 2: Add flour, lemon zest, lemon juice, half and half, and salt. Mix until all the ingredients are incorporated.
Step 3: Remove crust when 20 minutes have elapsed. Pour the lemon topping mixture over the hot crust.
Step 4: Bake for 25 minutes longer, or until the lemon-custard is set. Cool off completely before storing it in the fridge for at least an hour.
Step 5: Sift powdered sugar over the lemon bars before serving.
Lemon bars should not be left out for more than a few hours and need refrigeration. This is especially true in hot conditions.
Lemon bars contain cream and eggs, just like any custard. Therefore, they should not be left out for an extended period of time.
But in all honesty, they probably won't last more than a couple of hours. Trust me, they'll be gobbled up way sooner than that!
There are many factors that can affect how long lemon bars last in the fridge. For example, how many family members of your family have a sweet tooth?
Seriously, in my house, lemon bars would never last longer than three or four days. Scott can polish off five pieces at one sitting, and call it a "Scott-sized" serving (he's 6' 4").
Another factor is how they are packed. Like most food, you don't want to leave the lemon bars uncovered. This not only dries them out but allows them to absorb other flavors in the fridge.
Make sure you pack them in a sealed container, with wax paper between the layers.
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Easy Lemon Bars Recipe
- 1⅓ cups flour
- ⅓ cup powdered sugar
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- ½ teaspoon lemon zest
- ½ cup butter
- 5 large eggs
- 1½ cups sugar
- 3 tablespoon flour
- 1 teaspoon lemon zest
- ⅔ cups lemon juice (freshly squeezed)
- ⅓ cup half and half
- ⅛ teaspoon salt
- 1 tablespoon powdered sugar (for dusting)
Preheat oven to 350-degrees F.
- Mix flour, sugar, cornstarch, and salt until combined.
- Pour flour mixture into a food processor. Add lemon zest, and cubed butter. Pulse until the mixture becomes crumbly.
- Add to a greased 9x13 baking dish. Compress the mixture to creates the crust. You can either use your palms, or the bottom of a glass to do this.
- Bake for 20 minutes.
- Meanwhile, beat eggs with an electric mixer. Add the sugar, and mix until combined.
- Add flour, lemon zest, lemon juice, half and half, and salt. Mix until all the ingredients are incorporated.
- Remove crust when 20 minutes have elapsed. Pour the lemon topping mixture over the hot crust.
- Bake for an additional 25 minutes, or until the lemon-custard is set.
- Cool off completely, then store in the fridge for at least one hour.
- Sift powdered sugar over the lemon bars before serving.
This post was originally published on 3/27/19 and edited on 11/14/19 by adding a few photos and changing the formatting.