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Transform simple ingredients into bright, tangy lemon bars that strike the perfect balance between buttery shortbread and silky citrus filling. This classic treat features a lemon-infused crust and perfectly set filling that's sure to please even non-dessert lovers.
Through extensive testing, I've discovered that the key lies in lemon-infused sugar and proper temperature control.
Essential Ingredients
- For Crust:
- Unsalted Butter: Room temperature (12 tablespoons)
- Large Lemons: For zest and juice
- Granulated Sugar: Regular white
- All-Purpose Flour: Spooned and leveled
- Kosher Salt: For flavor enhancement
- For Filling:
- Large Eggs: Room temperature (4)
- Fresh Lemon Juice: ¾ cup (about 4-5 lemons)
- Granulated Sugar: Controls sweetness
- All-Purpose Flour: For thickening
- Kosher Salt: Balances sweetness
Detailed Instructions
- 1. Preparation Phase:
- Position rack in middle of oven, heat to 350°F. Line a 9x9 pan with parchment, creating overhang on all sides. Bring butter and eggs to room temperature. Finely grate lemon zest and rub into sugar until fragrant - this infuses sugar with lemon oils.
- 2. Crust Creation:
- Beat lemon-infused sugar with softened butter until creamy, about 2 minutes. Add flour and salt, mix until fine crumbs form. Press evenly into prepared pan. Bake until edges are light golden-brown, 15-22 minutes.
- 3. Filling Development:
- While crust bakes, whisk eggs until well beaten. Add lemon juice, sugar, and salt. Sift flour over mixture and whisk until completely smooth. Pour filling onto hot crust immediately after it comes out of the oven.
- 4. Final Baking:
- Return to oven and bake for 18-20 minutes until filling is just set with slight wiggle in the center. Cool on wire rack for 1 hour, then refrigerate for at least 3 hours or overnight.
- 5. Cutting Process:
- Using parchment sling, lift bars from pan. Cut into 16 pieces, dipping knife in hot water and wiping clean between cuts. Dust generously with powdered sugar just before serving.
Storage and Serving Solutions
Storage Options: Store bars in an airtight container in the refrigerator for up to 1 week. For freezing, wrap tightly in plastic wrap, place in a freezer-safe container for up to 4 months. Thaw in the refrigerator for 1 hour or at room temperature for 15-20 minutes. Always dust with powdered sugar right before serving.
Perfect Pairings
- Fresh berries
- Whipped cream
- Hot tea or coffee
- Fresh mint garnish
- Vanilla ice cream
- Candied lemon slices
Citrus Variations
Experiment with different citrus:
- Lime for key lime bars
- Grapefruit for pink citrus bars
- Orange for creamsicle flavor
- Mixed citrus combination
- Meyer lemon when in season
- Blood orange for color
Final Notes
The success of these lemon bars lies in attention to details - properly infused sugar, careful baking times, and proper cooling. Whether for special occasions or everyday treats, they're sure to become a favorite dessert option.
Recipe FAQs
- → Can I make these ahead of time?
- Yes, they can be made up to 2 days ahead and stored in the refrigerator.
- → Why use room temperature ingredients?
- Room temperature butter and eggs blend better for smoother texture.
- → Can I use bottled lemon juice?
- Fresh lemon juice is recommended for the best flavor.
- → Why does the filling need to wiggle?
- A slight wiggle means they're perfectly set but not overcooked.
- → Can these be frozen?
- Yes, freeze for up to 3 months. Thaw in refrigerator and dust with sugar before serving.