The perfect balance between tangy and sweet, these classic lemon bars are full of flavor!
We are kicking off the start of spring with these delicious lemon bars!
You won’t believe how much flavor is packed into one of these bars! The tangy lemon filling goes perfectly with the light buttery crust. And they are topped off with a light dusting of powdered sugar that gives them the perfect hint of sweetness.
Although it may seem daunting at first, these lemon bars are actually surprisingly easy to make! The hardest part is waiting for them to bake–it’s torture! (Although, it’s even harder to resist the urge to devour the entire pan straight out of the oven!)
Tips for Making Lemon Bars
- Line the pan with foil, and then spray the foil with nonstick spray>>These extra measures ensure that your bars come out easy-peasy lemon-squeezy (see what we did there?!)
- Use salted butter in the crust for maximum flavor
- Make the filling while the crust is in the oven (time saver!!)
- Pour the filling over the crust while it is still warm to prevent a soggy crust
This recipe comes in perfect timing to make for Easter! But lemon treats are not just meant for the spring, they can be eaten all year round!
If you make this recipe, make sure to take a pic and share it with us on Instagram!
We would love to see your treats!
Tag @sisterskneadsweets on Instagram and use the hashtag #sisterskneadsweets
The perfect balance between tangy and sweet, these classic lemon bars are full of flavor!
- 1 and 1/2 sticks (3/4 cup; 169g) salted butter, melted
- 6 tbsp (80g) granulated sugar
- 1 and 1/2 cups (205g) all purpose flour
- 4 large eggs
- 3/4 cup (150g) granulated sugar
- 1/2 cup (108mL) lemon juice, scant
- 1 tbsp lemon zest
- 1/4 cup (38g) all purpose flour
- 1/2 tsp baking powder
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Preheat oven to 350°F. Line a 9x9 inch pan with aluminum foil and spray with nonstick spray. Set aside. (See Notes)
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In a small bowl, use a spatula to mix the sugar, flour, and melted butter until fully combined. Place the crust in an even layer in the prepared pan, and bake at 350°F for about 15 minutes, until lightly golden around the edges.
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While the crust is baking, beat the eggs in a medium-sized bowl using an handheld or stand mixer on medium speed for 4 minutes. Add the sugar, lemon juice, lemon zest, flour, and baking powder and beat for 3 minutes.
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Once the crust is out of the oven, add the filling on top while the crust is still warm. Bake the bars at 350°F for about 15 minutes. Allow the lemon bars to cool completely before removing from the pan. Once removed, the bars can be cut into squares, and dusted with powdered sugar.
Yes, foil and spray are both necessary! It makes for really easy lifting out of the pan.
Make Ahead Tip: These lemon bars can be stored in an airtight container in the refrigerator for up to 4 days.
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Lemon bars are my favorite! I will have to try your recipe!
You will love them! Let us know what you think if you make them!;)