Old Fashioned Lemon Bars are the quintessential southern dessert at teas, luncheons, and showers. The only recipe you will ever need, a simple, straightforward method.
My Lemon Bars sings the praises of spring coming. They are so easy to make and are bursting with so much lemon goodness.
After you make my recipe, you will not want to go back to store bought or packaged ones again.
My recipe uses a buttery shortbread cookie crust and a rich tangy sweet lemon curd filling. The combination is amazing.
WHAT YOU NEED TO MAKE LUSCIOUS LEMON BARS
- 9x13 inch glass baking dish
- Parchment paper
- Medium and large bowls
- Whisk
- Butter
- Sugar
- Flour
- Vanilla
- Eggs
- Fresh Lemon juice or quality bottled lemon juice.
- Fresh lemon zest (optional)
- Confectioner Sugar
HOW TO MAKE LUSCIOUS LEMON BARS
- Preheat the oven to 350 degrees F. Line the bottom and sides of a 9 x 13-inch baking dish with parchment paper. Leave an overhang on the sides for easy lifting out; set aside.
- In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and beat until creamy smooth. Add the flour and salt and beat until the dough just starts to come together. Press onto the bottom of your prepared pan.
- Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, lightly poke holes all over the top of the warm crust not going all the way to the bottom, set aside to make the filling.
- Sift the sugar and flour together in a large bowl. Add the eggs, lemon juice, and zest. Whisk all together until completely combined. Be sure not to whip too much, causing too much air in the filling.
- Pour filling over warm crust. Place in the preheated oven and bake for 22-26 minutes or until the center is set and no longer jiggles. Slightly shake the dish to test.
- Remove from the oven and cool completely at room temperature for 2 hours, then place them in the refrigerator for 2-3 hours until perfectly set.
- To cut the bars, lift the chilled filling with the over hand parchment paper. Dust the confectioner sugar over the filling and cut into bars before serving. If you want real neat bars, wipe the knife clean between each cut.
- Store the bars in an air tight container in the refrigerator for up to 1 week.
I hope you will get to make some Lemon Bars for your Easter celebration.
Enjoy!
xo
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Yield
24Author
Kay LittlePrep time
10 MinCook time
40 MinTotal time
50 MinOld Fashioned Lemon Bars Recipe
The quintessential southern dessert at teas, luncheons, and showers. The only recipe you will ever need, a simple, straightforward method.
Ingredients
Shortbread Crust
- 1 cup butter (2 sticks), melted
- 1/2 cup sugar
- 2 teaspoons vanilla
- 2 cups flour
Lemon Filling
- 2 1/2 cups sugar
- 3/4 cup flour
- 6 eggs
- 1 cup lemon juice
- 1 tablespoon lemon zest (optional)
- 1/2 cup powdered sugar for dusting
Instructions
Shortbread Crust
- Preheat the oven to 350 degrees F.
- Line the bottom and sides of a 9 x 13-inch baking dish with parchment paper. Leave an overhang on the sides for easy lifting out; set aside.
- In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and beat until creamy smooth. Add the flour and salt and beat until the dough just starts to come together. Press onto the bottom of your prepared pan.
- Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, lightly poke holes all over the top of the warm crust not going all the way to the bottom, set aside to make the filling.
Lemon Filling
- Sift the sugar and flour together in a large bowl. Add the eggs, lemon juice, and lemon zest. Whisk all together until completely combined. Be sure not to whip too much, causing too much air in the filling.
- Pour filling over warm crust. Place in the preheated oven and bake for 22-26 minutes or until the center is set and no longer jiggles. Slightly shake the dish to test.
- Remove from the oven and cool completely at room temperature for 2 hours, then place them in the refrigerator for 2-3 hours until perfectly set.
- To cut the bars, lift the chilled filling with the over hand parchment paper. Dust the confectioner sugar over the filling and cut into bars before serving. If you want real neat bars, wipe the knife clean between each cut.
- Store the bars in an air tight container in the refrigerator for up to 1 week.
Calories
152.08Fat (grams)
8.97Sat. Fat (grams)
5.27Carbs (grams)
15.29Fiber (grams)
0.35Net carbs
14.94Sugar (grams)
6.86Protein (grams)
2.77Sodium (milligrams)
81.34Cholesterol (grams)
66.84
