Homemade lemon bars are my weakness and this recipe does not disappoint. A little sweet and a little tangy with a sprinkling of powdered sugar.
It’s definitely warming up outside, the high today is going to be 94! Did we skip spring and move directly into summer? I don’t know, but I do know that a cold and tangy lemon bar is just the ticket after a hot afternoon of gardening. These are so REFRESHING!
Jump to RecipeBe sure to allow at least 1 hour for your butter and eggs to come to room temperature before beginning. Preheat your oven to 350 degrees Fahrenheit. Cream together 1 stick of butter and 1/4 cup granulated sugar until well combined. Slowly add 1 cup of all-purpose flour and a pinch of kosher salt. Mix well until all ingredients are well incorporated. Press this mixture into a greased 8 x 8 pan. Refrigerate the pan for 30 minutes for the dough to set. Bake for 15 minutes or until lightly golden.
Remove the crust from the oven and cool on a wire rack until cool to the touch. In the meantime combine the ingredients for your lemon filling. Using a whisk combine 3 eggs, 1/2 cup granulated sugar, the zest of 2 lemons, 1/2 cup freshly squeezed lemon juice, and 1/2 a cup of flour. Pour the lemon filling on top of the cooled crust and bake at 350 for approximately 35 minutes or until the filling is set and no longer “jiggly”…I’m not sure if that’s an official term, but y’all know what I mean.
Once cooled, G-E-N-E-R-O-U-S-L-Y sprinkle with powdered sugar. Cut into large squares. The can be kept wrapped in your fridge for up to 3 days. Enjoy!
Best Lemon Squares
Ingredients
Crust
- 1 stick Unsalted Butter room temperature
- 1/4 cup Granulated Sugar
- 1 cup All-Purpose Flour
- 1 pinch Kosher Salt
Lemon Filling
- 3 Large Eggs room temperature
- 1 1/2 cup Granulated Sugar
- Zest of 2 Lemons
- 1/2 cup Freshly Squeezed Lemon Juice
- 1/2 cup All-Purpose Flour
- 1/2 cup Powdered Sugar for dusting
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Cream together 1 stick of butter and 1/4 cup granulated sugar until well combined. Slowly add 1 cup of all-purpose flour and a pinch of kosher salt. Mix well until all ingredients are well incorporated. Press this mixture into a greased 8 x 8 pan. Refrigerate the pan for 30 minutes for the dough to set. Bake for 15 minutes or until lightly golden.
Remove the crust from the oven and cool on a wire rack until cool to the touch. In the meantime combine the ingredients for your lemon filling. Using a whisk combine 3 eggs, 1/2 cup granulated sugar, the zest of 2 lemons, 1/2 cup freshly squeezed lemon juice, and 1/2 a cup of flour. Pour the lemon filling on top of the cooled crust and bake at 350 for approximately 35 minutes or until the filling is set.
Once cooled, sprinkle with powdered sugar. Cut into large squares. The can be kept wrapped in your fridge for up to 3 days.
