Learn how to make the BEST Lemon Bars…yep all caps…these lemon bars are that good!

Super Lemony…and super easy to make. They make a great dessert to bring to a party…cut them a little smaller to share with many. I’m a lemon lover through and through, we’ve shared a bunch of favorite lemon recipes here, including one of my favorites the Lemon Meringue Dessert, and I can’t believe I’ve never shared my favorite lemon bar recipe here! I mean c’mon…lemon bars are the greatest of all the lemon desserts!

I’m a big kitchen gadget fan, and it’s always fun when recipes put some of the less used kitchen gadgets to work. Gotta love the microplane lemon zester! It’s a must for this recipe to get all that flavorful lemon zest! What’s your favorite kitchen gadget that you don’t get to use that often…but you’re always thrilled when a recipe needs it…and you have one? Ever wondered why lemon zest is included in a recipe, when it seems just the lemon juice alone would add great lemon-y flavor. Lemon zest is a super easy way to add intense lemon flavor to baked goods…like these lemon bars. The zester is great for zesting all citrus fruits.

What you need to make Lemon Bars:

butter
sugar
flour
salt
eggs
lemon juice
lemon zest
sugar
flour
powdered sugar

How to make Lemon Bars:

Preheat and prepare pan: Preheat oven to 350ºF. Line a 9×13 pan with a sheet of parchment paper, and lightly spray with non-stick cooking spray.
Cream butter and sugar: Cream together the butter and sugar.
Form dough: Mix in the flour and salt until dough forms.
Add to pan: Press the dough into the pan.
Chill dough: If time allows, chill the dough in in the fridge for 15 minutes before baking.
Bake: Bake the crust for 15-20 minutes or until lightly golden brown. Chill.
Whisk curd ingredients: For the Lemon Curd Filling, whisk together all of the remaining ingredients (except the powdered sugar), and pour into the cooled crust.
Bake: Bake for 30-35 minutes until the lemon curd filling is set in the middle and it doesn’t giggle in the pan when you move it a bit.
Set and chill: Once set remove from oven and let cool to room temperature or chill overnight.
Dust with sugar and serve: Finish with a dusting of powdered sugar before cutting and serving. Enjoy!

How to store Lemon Bars:

It is best to store Lemon Bars in the fridge in an airtight container. You can take them out an hour or so before you serve them if you don’t want them to be cold, but they also taste amazing chilled! They will last up to one week.

Why do you add zest to Lemon Bars?

Ever wondered why lemon zest is included in a recipe, when it seems just the lemon juice alone would add great lemon-y flavor? Lemon zest is a super easy way to add intense lemon flavor to baked goods…like these lemon bars. I’m a big kitchen gadget fan, and it’s always fun when recipes put some of the less used kitchen gadgets to work. Gotta love the microplane lemon zester! It’s a must for this recipe to get all that flavorful lemon zest, but is also great for zesting all citrus fruits.

How do you know when Lemon Bars are done baking?

The last thing you want is runny lemon bars. When the edges of your bars start to brown and the curd is set in the middle and doesn’t jiggle in the pan, they’re done!

When do you put powdered sugar on Lemon Bars?

Wait until your lemon bars have cooled before putting powdered sugar on. You will want to dust them with sugar before cutting and serving.

Best Ever Lemon Bars

The perfect Lemon Bars full of lemon flavor with a buttery short bread crust.

Author Kami - NoBiggie.net

Ingredients

FOR THE SHORTBREAD CRUST:

2 sticks butter softened
1/2 cup sugar
2 cups flour
1/8 teaspoon salt

FOR THE LEMON CURD FILLING:

6 eggs
1/2 cup lemon juice
1 1/2 tablespoon lemon zest
3 cups sugar
1 cup flour
*powdered sugar for dusting

Instructions

Preheat oven to 350ºF. Line a 9x13 pan with a sheet of parchment paper, and lightly spray with non-stick cooking spray.
Cream together the butter and sugar.
Mix in the flour and salt until dough forms.
Press the dough into the pan.
If time allows, chill the dough in in the fridge for 15 minutes before baking.
Bake the crust for 15-20 minutes or until lightly golden brown. Chill.
For the Lemon Curd Filling, whisk together all of the remaining ingredients (except the powdered sugar), and pour into the cooled crust.
Bake for 30-35 minutes until the lemon curd filling is set in the middle and it doesn’t giggle in the pan when you move it a bit.
Once set remove from oven and let cool to room temperature or chill overnight.
Finish with a dusting of powdered sugar before cutting and serving. Enjoy!