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Classic Lemon Bars: Easter’s Sweetest Delight

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Make Your Spring Celebrations Unforgettable with This Classic Dessert


Dive into the crumbly goodness of our shortbread crust, a golden base that sets the stage for what comes next: a tangy lemon filling that balances sweetness with a citrus punch. This family favorite transforms any spring gathering into a memorable feast, as the classic flavor combinations of rich buttery notes and zesty lemon create a dessert that’s both refreshing and satisfying. Perfect for Easter celebrations or simply to welcome the season, these lemon bars are a testament to the joy of simple ingredients coming together in perfect harmony.

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  1. Classic Lemon Bars
    1. Chef Notes and Tips:

Classic Lemon Bars

Ingredients

For the Crust

  • 1 cup (225g) unsalted butter, room temperature
  • ½ cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • A pinch of salt

For the Lemon Filling

  • 6 large eggs, room temperature
  • 3 cups (600g) granulated sugar
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1 cup (240ml) freshly squeezed lemon juice (about 4-5 lemons)
  • 1 cup (120g) all-purpose flour
  • Powdered sugar, for dusting

Instructions

Preparing the Crust

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out easily.
  2. Mix Ingredients: In a medium bowl, cream together the butter and granulated sugar until light and fluffy. Add 2 cups of flour and salt, mixing until just combined.
  3. Bake the Crust: Press the dough evenly into the prepared baking pan. Bake for 18-20 minutes or until the edges are lightly golden. Remove from the oven and let it cool slightly. Keep the oven on.

Making the Lemon Filling

  1. Whisk Together: In a large bowl, whisk together the eggs, granulated sugar, lemon zest, lemon juice, and flour until well combined.
  2. Bake: Pour the lemon filling over the cooled crust. Bake for 22-25 minutes, or until the filling is set and does not jiggle when the pan is lightly shaken.
  3. Cool and Chill: Remove from the oven and cool to room temperature. Then chill in the refrigerator for at least 2 hours.

Finishing Touches

  1. Cut into Bars: Lift the parchment paper to remove the lemon bars from the pan. Cut into squares or rectangles.
  2. Dust with Powdered Sugar: Before serving, dust the top of the bars with powdered sugar for a sweet finish.

Chef Notes and Tips:

  1. Butter Temperature: Make sure your butter is at room temperature for the crust. This ensures a smooth, easily spreadable consistency that combines well with other ingredients.
  2. Lemon Zest and Juice: For the best flavor, use fresh lemons rather than bottled lemon juice. Zesting the lemons before juicing makes the task easier. The zest adds a bright, citrusy flavor that enhances the overall taste of the bars.
  3. Even Baking: If your oven has hot spots, rotate the pan halfway through baking both the crust and the filling. This helps ensure an even bake and consistent texture.
  4. Setting the Filling: The filling should be set with a slight jiggle in the center; it will firm up as it cools. Overbaking can lead to a dry filling.
  5. Cooling and Chilling: Allow the lemon bars to cool to room temperature before chilling. Chilling not only makes cutting easier but also intensifies the flavors.
  6. Serving and Storage: For a professional touch, use a fine mesh sieve to dust the powdered sugar. Lemon bars can be stored in an airtight container in the refrigerator for up to 5 days, making them a great make-ahead dessert.
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