During this super cold winter this year, (I do live in Texas and this is February of 2021. #Rolling Blackouts.) I have been really craving something bright and fresh to munch on. Then I saw these fantastic lemons at the grocery store and thought about making the best easy lemon bars ever!
These lemon bars do pack a punch into a small package. Lemon bars aren’t just for summertime picnics or bakesales. No, my friend, they are for you to savor with a cup of tea in during the drab, gray days of winter. You too can make these zingy, tart, and refreshing homemade lemon bars!
How To Make The Best Easy Lemon Bars From Scratch?
The first step is to make a delicious buttery shortcrust that I dream about at night. Then once that is baking in the oven, make the lemony custard filling. Next comes the chilling, cutting, and sprinkling with powdered sugar. The powdered sugar dusted over the tops makes them look so elegant and refined.
How Much Juice Can You Get From A Lemon?
Since lemons vary in size, a general guideline is that the average lemon will give you 3 tablespoons of juice. You can do a few techniques to get more juice from a lemon. I like the flexibility of a citrus reamer. You can really get into the corners of the lemon with one.
- Microwave the lemon for 15 seconds at a time.
- Roll the lemon on your countertop to soften it.
- Use an electric juicer or a hand reamer such as described in this article.
- Work a fork into the cut lemon halves.
The Trick To Getting The Lemon Bars Out Of The Pan
Always use parchment or baking papers to line your dish or pan. The shortbread crust can stick like nothing else and you will not get a complete bar out of the pan. Once chilled, if you have left enough of the paper out on the sides you will be able to pull the entire pan of bars out of the dish and set it on a cutting board. Now they are ready to cut.
When To Cut Lemon Bars
After a thorough chilling, they are ready to cut with a serrated knife. Cut them into any shape that you like. I personally like them in triangles because they look just a little different than your average lemon bar. Clean the blade in between cuts to get a very uniform look.
The Best Easy Lemon Bars
- 11×7" pan or dish
- 1/2 Cup Butter Softened
- 1/4 Cup Powdered Sugar
- 1 Cup Flour All Purpose or Gluten Free
- 1 Pinch Salt
Lemon Curd Filling
- 1 1/4 Cup Granulated Sugar
- 1/4 Cup Flour
- 4 Large Eggs
- 1/2 Cup Fresh Lemon Juice or 3 Whole Lemons
- 1/4 tsp Baking Powder
- Preheat the oven to 350 degrees.
- Prepare a 11×7" pan with parchment or baking paper that goes up the sides of the dish.
- In a medium bowl, beat softened butter together with powdered sugar, flour, and salt. The end result should look like crumbly, coarse bits. Turn out into prepraed dish.
- Press the dough down into the pan with the back of a spoon or your hands quickly. Taking too long will melt the butter. Bake for 18-20 min.
- In a medium bowl beat or whisk together the eggs, sugar, lemon juice, flour, and baking powder. Whisk well just before pouring into the dish.
- Return the dish to the oven and bake for 20-25 minutes. They are done when the middle no longer jiggles or only slightly jiggles.
- Cool the bars in the pan for 30 minutes on the stovetop. Then place them in the refrigerator for 2 hours.
- Once cooled completely, lift the whole pan of bars out onto a cutting board to sprinkle with powdered sugar and cut into squares or triangles.
How To Store The Lemon Bars
These tasty bars can be stored covered in an airtight container in the fridge for up to 1 week. The cool temperature will keep the flavor fresh. They can be frozen for up to 3 months if they are double wrapped with cling film and foil.
I can’t wait to see your pictures of the best easy lemon bars! If there are any left after sprinkling them in more sugar. Please share with me in the comments below!
If you liked this recipe come and see another dessert recipe right here!