Classic Lemon Bars with Powdered Sugar Recipe

Introduction

Classic lemon bars are a bright, tangy treat perfect for spring. With a buttery crust and a luscious lemon filling dusted with powdered sugar, these bars are sure to please any crowd.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs
• 1 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1/2 cup powdered sugar, for dusting

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
2. Step 2: Cream the softened butter and granulated sugar together until the mixture is light and fluffy.
3. Step 3: Stir in the flour and salt until a crumbly dough forms.
4. Step 4: Press the dough evenly into the bottom of the prepared pan to form the crust.
5. Step 5: Bake the crust for 20 minutes, or until it turns lightly golden.
6. Step 6: While the crust bakes, whisk together the eggs, lemon juice, granulated sugar, and lemon zest until smooth.
7. Step 7: Pour the lemon filling over the warm crust.
8. Step 8: Bake for 25–30 minutes, or until the filling is set but still has a slight jiggle in the center.
9. Step 9: Allow the bars to cool completely in the pan.
10. Step 10: Dust the top generously with powdered sugar before slicing into squares and serving.

Tips & Variations

• For an extra zing, add a teaspoon of finely grated lemon zest to the crust dough.
• If you prefer a less tart filling, reduce the lemon juice to 3/4 cup and balance with an extra tablespoon of sugar.
• Use fresh lemons for the best flavor; bottled lemon juice can make the bars taste flat.
• Chill the bars for an hour before slicing to help achieve clean, sharp edges.

Storage

Store lemon bars in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving for the best texture. You can also freeze lemon bars for up to 2 months; thaw in the refrigerator overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different citrus instead of lemon?

Yes, lime or orange juice and zest can be substituted for a different citrus twist. Adjust sweetness if needed, as some citrus fruits are sweeter than lemons.

Why is my lemon filling runny after baking?

This usually means it wasn’t baked long enough. Make sure to bake until the filling is set with only a slight jiggle in the center. Also, using fresh eggs and measuring ingredients carefully helps the filling set properly.

Classic Lemon Bars with Powdered Sugar Recipe

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★★★★★

4.7 from 74 reviews

• Author: Julian
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x

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Description

Classic Lemon Bars with a buttery crust and tangy lemon filling, dusted with powdered sugar. Perfect for spring, these bars offer a bright, refreshing dessert with a soft, buttery base and vibrant lemon flavor.

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Ingredients

Scale 1x2x3x

Crust

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt

Filling

• 4 large eggs
• 1 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 cup granulated sugar

Topping

• 1/2 cup powdered sugar, for dusting

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Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to prevent sticking and for easy removal.
2. Make the crust: In a bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, ensuring a smooth base for the crust.
3. Form the dough: Add the all-purpose flour and salt to the creamed butter and sugar mixture, mixing until a crumbly dough forms that will hold together when pressed.
4. Press crust into pan: Evenly press the crumbly dough into the lined baking pan, ensuring a uniform thickness for even baking.
5. Bake crust: Bake the crust in the preheated oven for 20 minutes or until it turns a light golden color, signaling readiness for the filling.
6. Prepare the filling: In a separate bowl, whisk together the eggs, granulated sugar, freshly squeezed lemon juice, and lemon zest until the mixture is smooth and well combined, providing a tangy and sweet filling.
7. Pour filling over crust: Carefully pour the lemon filling over the warm, baked crust, distributing it evenly.
8. Bake with filling: Return the pan to the oven and bake for an additional 25 to 30 minutes, or until the lemon filling is set but retains a slight jiggle in the center, indicating perfect texture.
9. Cool completely: Allow the lemon bars to cool completely in the pan so the filling firms up for clean slicing.
10. Dust with powdered sugar: Before cutting, generously dust the top of the bars with powdered sugar to add a delicate sweetness and decorative finish.

Notes

• Ensure the butter is at room temperature for easier creaming.
• Use fresh lemon juice and zest for the best lemon flavor.
• Let the bars cool completely for clean cuts and the best texture.
• The slight jiggle in the filling after baking ensures it won’t be overcooked and dry.
• Store lemon bars in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Lemon Bars, Spring Dessert, Classic Lemon Bars, Powdered Sugar, Lemon Dessert, Easy Lemon Bars