What’s in This Lemon Bars Recipe?
I like my lemon bars with a buttery shortbread crust to balance the rich acidity of the lemon filling. These bars are the perfect balance of sweet and tangy, and they’re so beautiful dusted with powdered sugar.
Flour: All-purpose flour gives the crust structure and helps thicken the filling. Sugar: Powdered sugar sweetens the crust and creates a beautiful dusted look on top, while granulated sugar sweetens the lemon filling. Butter: Unsalted butter helps bind the crust together. Kosher Salt: Enhances the overall flavor of the dish. Vanilla Extract: Enhances the sweetness of the filling and balances the acidity of the lemons. Lemon: Fresh lemon juice and zest give these bars a fresh and punchy flavor. Meyer lemons are my favorite if you can find them. They are tart like regular lemons, but taste sweeter than the most common varieties found at the grocery store. The taste is a little bit like a cross between a lemon and an orange. Eggs: Give the filling structure.
Variations To Try
These lemon bars can be made with any type of citrus, so feel free to get creative. Oranges, grapefruits, and limes all work equally well. I love the bright magenta color of these lemon raspberry bars!
How to Store and Reheat
Store leftover lemon bars in an airtight container in the refrigerator for up to 4 days. Lemon bars are best enjoyed slightly cool or at room temperature.
How to Freeze
Freeze bars whole or cut into individual bars tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
These lemon bars are delicious all on their own or paired with a heaping dollop of whipped cream, meringue, or a dusting of powdered sugar. Top the bars with toasted sweetened, shredded coconut flakes to make them festive for Easter. If making for Easter, be sure to also make a pitcher of my famous Lavender Lemonade.
Notes from the Test Kitchen
Wait to dust the bars with powdered sugar until just before serving. I found that the powdered sugar started to melt into the bars and disappear after about 45 minutes.
More Bar Recipes To Try
Gluten-Free Lemon Bars Cheesecake Bars Chocolate Chip Banana Bars Pumpkin Pie Brownies
