Bright, creamy, and luscious, these lemon bars are the polar opposite to the rain drumming on my roof and the thunder rattling the dishes in my sink. Yes, thunderstorms. In May. I double-checked three different calendars to make sure I had the date right. With this unseasonably frigid rain and a broken heater, I used the excuse of baking to turn on the oven, heat up the house, and pretend it was actually spring by making this sunny batch of lemon bars.
The lemons came from my parents’ backyard, and they’re sweeter than most store-bought varieties. With just a pinch of sugar, the fresh lemon juice practically tastes like lemonade! Well, okay, not quite… But they made a deliciously sweet lemon bar that had everybody licking their fingers.
Lemon Bars
modified from CL’s Easy Lemon Squares
makes 16-20
Although the original recipe called for baking the crust for 15 min, this resulted in a fine, crumbly powder when slicing the bars. By cutting that time in half, it results in a tender shortbread crust. Sift powdered sugar on top of the bars for an extra sweet treat.
crust
¼ c. sugar
3 tbsp butter, softened
1 c. flour
lemon topping
3 eggs
¾ c. sugar
zest from 1 large lemon
juice from 1 large lemon (or 1 medium and 1 small)
3 tbsp flour
½ tsp baking powder
⅛ tsp salt
- Preheat oven to 350°. Lightly spray an 8×8” pan with cooking spray. Set aside.
- To prepare the crust, cream butter and ¼ c. sugar in a medium bowl. Gradually add flour and mix until it resembles fine crumbs. Gently press into the prepared pan and bake for 8 min. Remove from the oven and allow pan to cool on a wire rack.
- To prepare the topping, beat eggs in a large bowl until foamy. Add the remaining ingredients, mixing well. Pour over the partially baked crust, and bake for 20-25 min, or until set. Cool completely on a wire rack before slicing.
What a great idea for a rainy day! I think I will make some myself. Sometimes lemon bars have a funny after taste. What about yours? Do you have any recommendations?
Thanks!
Thank you! These lemon bars didn’t have any funny aftertaste. There was just enough sugar to balance out any tartness, and because it’s pure lemon juice and no lemon extract, they have that fresh lemon flavor.
I’d definitely recommend pulling them out of the oven when they’re just starting to set and before the edges start to go golden. They’ll continue to cook slightly in the pan, but that way, they’ll stay moist and creamy.
Lemon is one of my favorite things to put into desserts. A shortbread crust just makes it even better. These look awesome.
Thank you! I’d have to agree, lemon desserts are delicious. I was deciding between lemon cheesecake, lemon meringue pie, or lemon bars when I made these this past weekend. What are your favorite lemon desserts?
Thanks for stopping by!
Mmmm…I miss your lemon bars. They are so delicious!! P.S. Coming home and finding those treats on my doorstep made me so happy!! Thank you!
I miss my lemon bar taste-testers! Last summer, I remember you girls sampling multiple batches for me, and it’s just not the same when I make them by myself.
P.S. You’re welcome, I’m glad you enjoyed them!!
I miss these!! They are so delicious!
I agree! The next time I’m given a bag of lemons, I’ll bake these and bring you some! (Provided that the guy doesn’t eat them all first… ;])
Looking forward to making these! I’m hoping they aren’t cloyingly sweet like most recipes or bakery bars. PS love your recipes!
You’re too sweet — that means SO much to me, Deborah!! I’m honored that you’re enjoying my recipes! ♡ I can’t wait to hear what you think of these lemon bars, once you get a chance to make them!