Best 5 The Best Lemon Bars Recipes
Indulge in a delightful journey of flavors with our exquisite Lemon Bars, a timeless classic and a symphony of tangy citrus zest encased in a buttery shortbread crust. This culinary masterpiece tantalizes taste buds with its perfect balance of sweet and tart, while its velvety texture melts in your mouth, leaving you craving for more.
Our curated collection of Lemon Bar recipes caters to every palate and skill level. From the traditional Lemon Bars, bursting with vibrant lemon flavor, to the decadent Chocolate Chip Lemon Bars, where semisweet chocolate chips add a delightful twist, we have something for everyone. For those seeking a gluten-free alternative, our Gluten-Free Lemon Bars offer the same zesty experience without compromising on taste.
If you prefer a vegan treat, our Vegan Lemon Bars are a delightful indulgence, crafted with plant-based ingredients that deliver a guilt-free pleasure. And for those who love a touch of indulgence, our Salted Caramel Lemon Bars combine the tangy zest of lemon with the richness of salted caramel, creating a symphony of flavors that will elevate your taste buds to new heights.
So gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you with a tray of golden-brown Lemon Bars, ready to be savored and shared with loved ones. Let the tantalizing aroma of lemon fill your kitchen as you create these delectable treats, and experience the joy of baking and the bliss of indulging in homemade goodness.
LEMON BARS RECIPE
These are not the flimsy, thin lemon bars you see all over the internet! My recipe makes the best lemon bars ever - thick shortbread crust with that creamy tart lemon filling! If you've been disappointed with other recipes you have to give my recipe a try - I know you will love it.
Provided by Dorothy Kern
Categories Dessert
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line a 9x9 or an 8x8 pan with foil and spray with nonstick cooking spray.
- Make the crust by creaming the butter with a hand or a stand mixer (fitted with the paddle attachment) until smooth. Add powdered sugar, flour, and salt and mix slowly until the mixture is crumbly but sticks together when you press it between your fingers. Press the crust into the bottom of the prepared pan. Bake for about 13 minutes, or until it just starts to get a light golden brown around the edges.
- While the crust is baking, whisk the eggs until beaten. Whisk in the sugar, lemon zest, salt, and lemon juice. Pour over hot crust, then continue to bake for 15-18 minutes, or until the mixture is no longer liquid in the center and it's lightly golden brown on top.
- Cool completely before removing from pan. Remove foil, then dust with powdered sugar. Slice and serve, dusting with more powdered sugar as desired.
Nutrition Facts : ServingSize 1 serving, Calories 468 kcal, Carbohydrate 62 g, Protein 6 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 127 mg, Sodium 96 mg, Fiber 1 g, Sugar 40 g
LEMON BARS
Ina Garten's Lemon Bars are easy to bake and make for the perfect picnic dessert, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h35m
Yield 20 squares or 40 triangles
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
- Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
- For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
- Cut into triangles and dust with confectioners' sugar.
THE BEST LEMON BARS
It's tough to top a classic lemon bar, but we've done it! We kept the tender, buttery crust and bright filling of the original, and made a few improvements. For our luscious lemon layer, we employed a unique double-cooking method. Simmering first on the stovetop like lemon curd allows us to add butter, which balances the tart and sweet elements and adds a richer, smoother texture.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 24 bars
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on 2 sides; spray lightly with nonstick cooking spray. Set aside.
- For the crust: Add the flour, cornstarch, confectioners' sugar and salt to the bowl of a food processor and pulse 10 times until combined. Add the cold butter and pulse until the mixture looks like coarse sand, about 30 times. (The dough will not come together in one mass.) Sprinkle the mixture evenly in the prepared pan and lightly pat it down. Bake, rotating the pan halfway through, until golden brown around the edges, 20 to 25 minutes.
- For the filling: Combine the eggs, yolks, sugar, flour, salt and lemon juice in a medium saucepan. Whisk continuously over medium heat, occasionally scraping down the sides and edges of the pan with a rubber spatula, until simmering and thickened, 4 to 5 minutes. Remove from the heat and whisk in the lemon zest and butter until combined.
- Lower the oven temperature to 300 degrees F. Pour the filling over the crust and bake until just set, 12 to 15 minutes.
- Place on a wire rack to cool to room temperature, then refrigerate until cold, about 2 hours.
- Use the foil overhang to lift the bars from the pan. Remove the foil and slice into squares. Dust with confectioners' sugar just before serving.
THE BEST LEMON BARS
I got this recipe from my sister in law 20+ years ago, and since then have used it exclusively. These bars are not goopy, and have a perfect balance of sweet and tart. The crust is almost like a shortbread and is so delicate. During lemon season I make almost a pan a day and they disappear as quickly as I make them. You will not be disappointed. I use my food processor to do the work; you can use a traditional hand operated pastry blender for the crust and your blender for the filling
Provided by PhoenixReborn
Categories Tarts
Time 40m
Yield 25 squares
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Locate an 8x8 baking dish.
- Crust: Combine the 1 cup flour, butter, and powdered sugar in the food processor. Run until mixture resembles coarse meal.
- Dump crust mixture into the pan. Distribute and press down by hand create the crust over the pan. You should create a firm, even layer of crust over the bottom of the pan, and a short edge (1/4-1/2 inch) of crust on the sides, which will help to contain the lemon filling later.
- Bake for 10-12 minutes. Prepare filling while crust bakes.
- Filling: Combine lemon juice, lemon zest, sugar, and eggs into the same food processor bowl (no need to wash between steps). Allow the processor to run the entire time the crust bakes. Upon removing crust, add the flour/baking powder mixture to the processor and mix another minute. Pour this over the top of the crust.
- Place the pan back into the oven; decrease temperature to 325. Bake for 13-18 minutes. Top should appear white with golden overtones.
- Remove from oven; cool for at least 15 minutes. Cut into squares. (I cut mine with a "Bash and Chop"- a great tool).
Nutrition Facts : Calories 86.4, Fat 4.1, SaturatedFat 2.5, Cholesterol 26.7, Sodium 39.2, Carbohydrate 11.5, Fiber 0.2, Sugar 7, Protein 1.1
THE BEST LEMON BARS
These tart, rich lemon bars need just seven common ingredients you probably already have, and are done in 55 minutes!
Provided by CHEF GRPA
Categories Dessert
Time 55m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350*F.
- 2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
- 3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
- 4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.
- My Note: Definitely use at least 1/2 cup of lemon juice or more. I've made this recipe many times and find that 2/3 cups lemon juice (juice of 3 large lemons) gives this the perfect tartness. (add 1 extra tablespoon flour if using 2/3 cup juice) I also added the zest of 2 of the lemons. I made this in an 8 X 11 dish (smaller than what the recipe calls for) and found it ideal. The crust is the perfect thickness and there is enough lemon custard in each bite to satisfy. This recipe makes a lot of crust and does spread into a 9 x 13 dish easily, but makes a thinner bar. If using the smaller baking dish (i.e, 8 X 11), make sure to increase cooking time of the crust and filling an extra 5-10 min each. As another reviewer stated, it's better to overcook then undercook the crust. Also, add 1/4 teaspoon salt to the crust for more flavor. This will be my master recipe for Lemon Bars.
- Definitely use at least 1/2 cup of lemon juice or more. I've made this recipe many times and find that 2/3 cups lemon juice (juice of 3 large lemons) gives this the perfect tartness. (add 1 extra tablespoon flour if using 2/3 cup juice) I also added the zest of 2 of the lemons. I made this in an 8 X 11 dish (smaller than what the recipe calls for) and found it ideal. The crust is the perfect thickness and there is enough lemon custard in each bite to satisfy. This recipe makes a lot of crust and does spread into a 9 x 13 dish easily, but makes a thinner bar. If using the smaller baking dish (i.e, 8 X 11), make sure to increase cooking time of the crust and filling an extra 5-10 min each. As another reviewer stated, it's better to overcook then undercook the crust. Also, add 1/4 teaspoon salt to the crust for more flavor. This will be my master recipe for Lemon Bars.
- I tried it again using the juice of 5 lemons (a little over 2/3 cup) and the zest of two lemons. I also added 1/3 Celsius flour to compensate for the extra liquid. I also had to increase the bake time to about 24 minutes. These turned out GREAT with the extra lemon (and, of course, powdered sugar on top). I also added a dash of salt to the crust and thought it was divine. These weren't anything flashy or out of the ordinary -- just exactly what lemon bars should taste like.
Nutrition Facts : Calories 125.5, Fat 5.7, SaturatedFat 3.4, Cholesterol 34.2, Sodium 53.2, Carbohydrate 17.4, Fiber 0.3, Sugar 11.2, Protein 1.6
Tips:
- For the perfect lemon bars, use fresh lemons for the best flavor.
- Make sure the butter is cold before adding it to the flour mixture. This will help create a more flaky crust.
- Do not overmix the dough. Overmixing will make the crust tough.
- Press the dough firmly into the pan. This will help prevent the crust from shrinking.
- Do not overbake the lemon bars. Overbaking will make the bars dry and crumbly.
- Allow the lemon bars to cool completely before cutting them. This will help prevent the bars from falling apart.
Conclusion:
Lemon bars are a classic dessert that is loved by people of all ages. They are perfect for any occasion, from potlucks to picnics to bake sales. With their bright and tangy flavor, lemon bars are sure to be a hit. So next time you are looking for a delicious and easy dessert, give lemon bars a try. You won't be disappointed!
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