Easy Lemon Bars
These easy lemon bars perfectly balance tart and sweet, making them a hit with everyone!
Ingredients
Shortbread Crust
- 1 cup unsalted butter melted
- ½ cup sugar granulated
- 1 ½ tsp vanilla extract
- ½ tsp salt
- 2 cups flour all-purpose
Lemon Filling
- 3 cups sugar granulated
- ½ cup flour all-purpose
- 7 large eggs room temperature
- 1 cup fresh lemon juice 4-8 lemons depending on size
- 2 tbsp lemon zest about four small lemons
Instructions
-
Preheat oven: to 350° F. Line a 13x9-inch baking dish with parchment paper for easy removal.
-
Make the Crust: In a stand mixer with the paddle attachment, mix 1 cup of melted butter, 1/2 cup of sugar, 1 and 1/2 teaspoons of vanilla, and 1/2 teaspoon of salt. Add 2 cups of flour and stir until a crumbly dough forms. Press dough firmly into the pan. Bake for 18-20 minutes or until lightly golden. Remove from oven and set aside.
-
Prepare the filling: In a large bowl, whisk seven eggs and 3 cups of sugar until blended. Add 1 cup of fresh lemon juice(you will need 4-8 lemons depending on how big they are) and 2 tablespoons of lemon zest until blended. Add 1/2 cup of flour and whisk until smooth and very well blended without overmixing.
-
Bake the bars: Pour filling over warm crust. Bake for 20-25 minutes, turning the pan halfway until set and no longer jiggly in the center. Be careful not to overbake. Cool at room temperature for 1-2 hours, then refrigerate for 1-2 hours.
-
Finish and Serve: Lift the parchment paper out of the pan and cut it into 18-20 squares. Clean and rewet the knife after each cut. Dust tops with powdered sugar.
Recipe Notes
Leftover lemon bars can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months—just thaw them in the fridge before serving.