Classic Lemon Bars with Powdered Sugar Recipe
Introduction
Classic lemon bars are a bright and tangy treat perfect for springtime gatherings. With a buttery crust and a silky lemon filling, these bars are dusted with powdered sugar for a sweet finish that balances the tartness beautifully.
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
- Step 1: Preheat your oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
- Step 2: Cream the softened butter and granulated sugar together until the mixture is light and fluffy.
- Step 3: Add the flour and salt, mixing until a crumbly dough forms.
- Step 4: Press the dough evenly into the bottom of the prepared pan to create the crust.
- Step 5: Bake the crust for about 20 minutes, or until it turns lightly golden.
- Step 6: In a separate bowl, whisk together the eggs, lemon juice, lemon zest, and granulated sugar until smooth.
- Step 7: Pour the lemon filling over the warm crust, spreading it evenly.
- Step 8: Bake again for 25–30 minutes, until the filling is set but still has a slight jiggle in the center.
- Step 9: Allow the lemon bars to cool completely in the pan.
- Step 10: Before slicing, dust the top generously with powdered sugar for a beautiful finish.
Tips & Variations
- Use fresh lemons for the best flavor and brightness in the filling.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free blend.
- Chill the bars after cooling for firmer slices and easier cutting.
- Add a touch of vanilla extract to the lemon filling for extra depth.
Storage
Store lemon bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months; thaw in the fridge before serving. Reheat at room temperature or enjoy chilled based on your preference.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make lemon bars ahead of time?
Yes, lemon bars can be made a day or two in advance. Keep them refrigerated and dust with powdered sugar just before serving to keep them fresh and appealing.
How do I get clean slices of lemon bars?
Use a sharp knife and wipe it clean between each cut to ensure smooth, neat slices. Chilling the bars before cutting also helps them hold their shape better.
PrintClassic Lemon Bars with Powdered Sugar Recipe
Classic Lemon Bars with a buttery crust and tangy lemon filling, dusted with powdered sugar. Perfectly balanced for a refreshing springtime treat that combines a crisp base with a smooth, zesty topping.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 bars (about 2x2 inch squares) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Lemon Filling
- 4 large eggs
- 1 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup granulated sugar (assumed from instruction to whisk eggs, sugar, lemon juice, and zest; original recipe omitted explicit quantity so standard approximate used)
For Garnish
- 1/2 cup powdered sugar, for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper for easy removal of lemon bars.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, ensuring a smooth crust base.
- Form Crust Dough: Add the all-purpose flour and salt to the creamed mixture. Mix until a crumbly dough forms, making sure ingredients are well combined but do not overwork.
- Press Crust into Pan: Evenly press the crumbly dough into the prepared pan, creating a flat, uniform crust layer.
- Bake Crust: Bake the crust in the preheated oven for 20 minutes or until it turns lightly golden, indicating it is set and partially cooked.
- Prepare Lemon Filling: While the crust bakes, whisk together the eggs, granulated sugar, freshly squeezed lemon juice, and lemon zest until the mixture is smooth and well combined.
- Pour Filling Over Crust: Once the crust is warm from baking, carefully pour the lemon filling evenly over it to create the top layer of the bars.
- Bake Bars: Return the pan to the oven and bake for 25 to 30 minutes, or until the lemon filling is set but still slightly jiggles when shaken.
- Cool Completely: Remove the bars from the oven and allow them to cool completely in the pan at room temperature to ensure the filling sets fully.
- Dust with Powdered Sugar: Once cooled, generously dust the top of the lemon bars with powdered sugar before slicing into squares and serving.
Notes
- Ensure the butter is softened but not melted for the best crust texture.
- Freshly squeezed lemon juice gives the best bright, authentic flavor.
- Cooling the bars completely helps the filling firm up properly to ease slicing.
- Use parchment paper to lift the bars easily out of the pan.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Keywords: lemon bars, classic lemon bars, powdered sugar lemon bars, spring dessert, tart lemon dessert, easy lemon bars
