Best 3 Finally Lemon Bars That I Love Recipes
Lemon bars are a classic dessert loved for their bright citrus flavor and creamy, velvety texture. This recipe collection brings you a variety of lemon bar recipes, each with its own unique twist. From classic lemon bars with a buttery shortbread crust to variations with different flavorings, textures, and toppings, these recipes offer something for everyone. Whether you prefer a traditional lemon bar or are looking for something more adventurous, this collection has you covered.
Indulge in the timeless classic with our traditional lemon bar recipe, featuring a buttery shortbread crust, tangy lemon filling, and a sprinkling of powdered sugar. Experience a burst of flavor with our blueberry lemon bars, where sweet blueberries and tangy lemon come together in perfect harmony. For a rich and decadent treat, try our chocolate lemon bars, combining the classic lemon filling with a layer of velvety chocolate ganache.
If you're gluten-free, our gluten-free lemon bars offer a delicious alternative with a crispy almond flour crust and a smooth, citrusy filling. And for those who love a nutty twist, our lemon pistachio bars feature a pistachio shortbread crust and a creamy lemon filling studded with chopped pistachios.
For a unique presentation, our lemon bar tartlets are baked in individual tart shells, creating a delightful bite-sized treat. And if you're looking for a no-bake option, our no-bake lemon bars are the perfect solution, featuring a graham cracker crust and a creamy lemon filling that sets without baking.
No matter your preference, these lemon bar recipes are sure to satisfy your cravings for this timeless dessert.
CLASSIC LEMON BARS
These Classic Lemon Bars feature an easy homemade shortbread crust and a sweet and tangy lemon filling. These bars are so easy to make and perfect for lemon lovers!
Provided by Danielle
Categories Dessert
Time 5h15m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (177°C). Line a 9x13-inch baking pan with aluminum foil or parchment paper, making sure to leave some overhang for easy removal, and spray with nonstick cooking spray. Set aside.
- In a large mixing bowl, whisk together the flour, cornstarch, sugar, and salt.
- Cube the butter into smaller pieces and add to the dry ingredients. Using a pastry cutter (or your hands) cut the butter into the mixture until it's crumbly and starts to come together.
- Scoop the mixture into the prepared baking pan and press it down into one even layer.
- Bake at 350°F (177°C) for 20-25 minutes, or just until the top is set and edges are lightly golden brown. Remove from the oven and set aside while you prepare the filling. Keep oven temperature at 350°F (177°C).
- In a large mixing bowl, whisk together the granulated sugar and flour. Add in the eggs and lemon juice and mix until fully combined. Pour the lemon filling over the warm crust and return to the oven.
- Bake for 18-22 minutes or until the lemon filling is set and no longer jiggles.
- Remove from the oven and transfer to a wire rack to cool completely for 1-2 hours, then cover tightly, and refrigerate for at least two hours. Sift powdered sugar on top, slice into bars, and enjoy!
FINALLY! LEMON BARS THAT I LOVE!
This is the best (finally!) recipe for lemon bars that I've tried. And I've tried a LOT of them over the years. This is the winner hands down! Found in a very old Good Houskeeping cookbook that I picked up at a garage sale! (I still changed it a little, but very minor changes.) Photo by Boomette.
Provided by Kelly Williams
Categories Fruit Desserts
Time 45m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees. Line a 13" x 9" baking pan with foil extending it over the sides a little. Lightly spray foil with butter-flavored cooking spray. In medium bowl, combine 1 1/2 cups flour and 1/2 cup powdered sugar. I use a whisk. With pastry blender, cut in butter until mixture resembles coarse crumbs. When that gets frustrating, just keep pinching the butter and tossing to coat. Sprinkle dough evenly into bottom of pan. Level, brushing with your hand lightly, then pat dough firmly onto bottom. Bake 15-17 minutes until lightly browned. Meanwhile, in large mixer, beat eggs on high speed until thick and lemon-colored, about 3-4 minutes. (Use whisk attachment.)Reduce speed to low, add lemon juice, sugar, baking powder, salt, and remaining 3 Tbl. flour. Beat (with paddle attachment), until blended, scraping sides and bottom of bowl occaisionally. Pour filling over warm crust. Bake 15 minutes, or until filling is just set and golden around the edges. Transfer pan to wire rack. Sift powdered sugar on top over warm filling. I use a LOT. (At least a 1/4 cup or more til well coated.) Cool completely in pan on wire rack. When cool, lift out holding on to foil, and transfer whole thing to a cutting board or surface. When cool, cut into bars. Makes 24-36 bars.
LEMON BARS
Categories Egg Dessert Bake Vegetarian Kid-Friendly Quick & Easy Lemon Spring Gourmet Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 24 bars
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300°F. and bake confection in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days. Sift confectioners' sugar over bars before serving.
Tips:
- Use a 9x13 inch baking dish for best results.
- Make sure the butter is cold and cut into small pieces before adding it to the flour mixture.
- Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Do not overmix the dough, as this will make the crust tough.
- Press the dough evenly into the bottom of the prepared baking dish.
- Bake the crust for 15-20 minutes, or until it is golden brown.
- Let the crust cool completely before adding the filling.
- For a tangy lemon flavor, use freshly squeezed lemon juice.
- Add a pinch of salt to the filling to balance out the sweetness.
- Bake the lemon bars for 25-30 minutes, or until the filling is set.
- Let the lemon bars cool completely before cutting them into squares.
- Dust the lemon bars with powdered sugar before serving.
Conclusion:
These lemon bars are the perfect combination of sweet and tart. The buttery crust is flaky and delicious, and the lemon filling is tangy and refreshing. These bars are sure to be a hit at any party or gathering. They are also a great way to use up leftover lemons. So next time you have a few lemons on hand, be sure to give this recipe a try. You won't be disappointed!
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