Homemade Lemon Bars

There’s something incredibly special about making Homemade Lemon Bars. It often reminds me of sunny afternoons spent in the kitchen with my grandmother, who had this magical talent for transforming simple ingredients into delightful treats. The zesty aroma of fresh lemons would fill the air as we whisked away, laughing and sharing stories. Lemon bars have always been a family favorite, known for their perfect balance of sweet and tart. Each bite brings a burst of citrusy goodness that brightens up even the dullest day. I love serving them at gatherings or after a hearty meal; they’re the perfect refreshing dessert that leaves everyone smiling. Plus, they’re surprisingly easy to make, so you can whip them up even on a busy weeknight. Let’s dive into this nostalgic recipe that’s sure to sweeten your day!

What’s In This Homemade Lemon Bars

The ingredients for Homemade Lemon Bars are simple yet essential for creating that perfect balance of flavors. Each component plays a crucial role in achieving the light, zesty character of the bars. The standout players here are the lemons, which provide that refreshing tartness, paired with a buttery crust that offers a satisfying crunch.

• 2 cups all-purpose flour – This forms the bulk of the crust, providing structure and a light texture.
• 3/4 cup sweetened shredded coconut – Adds a hint of sweetness and chewiness, complementing the citrus.
• 1/3 cup powdered sugar – Used for sweetness, it helps create a soft topping that melts in your mouth.
• 1/2 teaspoon vanilla extract – Enhances the overall flavor profile, adding depth.
• 1/4 teaspoon salt – A crucial ingredient to balance sweetness and enhance flavors.
• 1 cup (2 sticks) unsalted butter, cold, cut into 1/2″ cubes – The key to a flaky crust; it needs to be cold for the right texture.
• 5 large eggs, at room temperature – Provide structure and richness to the lemon filling.
• 1 egg yolk, at room temperature – Helps thicken the filling and add creaminess.
• 2 cups granulated sugar – The primary sweetener for the filling, balancing the tartness of the lemons.
• 1/3 cup all-purpose flour (43g) – Thickens the lemon filling to keep it together.
• Pinch of salt – Again, to enhance sweetness and flavor.
• 2-3 teaspoons lemon zest (depending on desired tartness) – For an extra punch of lemon flavor.
• 1 cup lemon juice (4–6 lemons) – The star ingredient that gives the bars their signature tartness.

Putting Together Homemade Lemon Bars

Making Homemade Lemon Bars is a straightforward process that yields sensational results. Let’s walk through the steps together, and you’ll see just how simple it can be!

1. Start by preparing your ingredients. Remember, the lemon topping needs to be added to the crust immediately while it’s still warm. So, ensure your eggs are at room temperature, and you’ve juiced and zested your lemons before beginning. This little prep makes a world of difference!

2. Preheat your oven to 350 degrees F. As it warms up, line a 9×13 baking pan with parchment paper, allowing it to overhang on the short sides. This will help with lifting the bars out later. Lightly spray the uncovered sides of the pan with nonstick cooking spray to ensure nothing sticks.

3. Now, let’s make the shortbread crust. In a food processor, combine the flour, shredded coconut, and powdered sugar. Add the cold butter cubes on top and pulse the mixture 10 to 15 times until it resembles coarse pebbles. If you don’t have a food processor, whisk the dry ingredients together in a bowl and cut in the butter using two forks or a pastry cutter.

4. Once your mixture is ready, press it firmly into the prepared pan, ensuring it reaches the edges. Use the bottom of a glass or a measuring cup to compact it well. This step is crucial for a sturdy base!

5. Time to bake the crust! Place it in the oven and bake for 20 to 24 minutes, or until the edges are lightly golden while the center remains pale. Baking it perfectly is key to a delicious bar.

6. While the crust is baking, prepare the lemon topping. In a large bowl, whisk the eggs until combined, being careful not to overmix. Sift in the granulated sugar and flour to avoid any lumps. Then, add the salt, lemon zest, and lemon juice. Gently whisk until everything is well combined.

7. By now, the crust should be ready. Remove it from the oven and poke very shallow holes all over the warm crust using a fork. This helps the topping adhere to the crust.

8. Pour the lemon topping evenly over the warm crust. To get rid of any trapped air bubbles, gently tap the pan on the counter. This little step ensures a smooth finish to your bars.

9. Return the pan to the oven and bake for another 20 to 26 minutes. The bars are done when the center is set and doesn’t stick to your finger when touched gently. It should not jiggle!

10. Once baked, remove the bars from the oven and let them cool on the counter for about 2 hours. Afterward, refrigerate them for at least two hours before slicing. If you want clean slices, freezing the bars before cutting works wonders!

11. When the bars are completely cooled, lift them out using the parchment paper overhang and place them on a cutting board. Dust with powdered sugar using a sieve for that beautifully finished look. For an even sweeter treat, you can add more powdered sugar to taste. Lastly, cut into squares with a hot knife, cleaning it between each cut for neat slices.

Things Worth Knowing

Variations to Try

There are countless ways to put a fun twist on your Homemade Lemon Bars. Here are some variations to consider:

• Coconut Lemon Bars: Incorporate more shredded coconut into the crust for a tropical twist.
• Berry Lemon Bars: Add fresh or frozen berries like raspberries or blueberries to the lemon filling for a burst of color and flavor.
• Ginger Lemon Bars: Mix in a teaspoon of ground ginger into the filling for a warm spiciness that complements the tartness.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to accommodate dietary needs.
• Chocolate Drizzle: After slicing, drizzle melted dark chocolate over the bars to add a rich contrast to the lemon’s brightness.
• Herb-Infused: Experiment with adding fresh herbs like basil or mint into the filling for a unique flavor profile.
• Lemon Meringue Bars: Top your bars with a light meringue for a lemon meringue pie twist.

Side Dish Ideas for Homemade Lemon Bars

Pairing Homemade Lemon Bars with the right accompaniments can elevate your dessert experience. Here’s how to serve them stylishly:

• Whipped Cream: Serve a dollop of fresh whipped cream on top for added creaminess.
• Fresh Berries: A side of mixed berries provides a fresh contrast to the sweetness of the bars.
• Mint Leaves: Garnish with fresh mint leaves for a pop of color and flavor.
• Tea or Coffee: Pair your lemon bars with a hot cup of tea or coffee for a delightful afternoon treat.
• Fruit Salad: A light fruit salad can balance the richness of the bars and add refreshing notes.
• Events and Celebrations: These bars are perfect for birthdays, summer picnics, or holiday gatherings where a light dessert is desired.
• Seasonal Pairings: In the spring, consider serving them alongside a crisp salad or grilled vegetables for a refreshing meal finish.

FAQ

Conclusion

Homemade Lemon Bars truly capture the essence of summer with their bright and refreshing flavors. They are not only easy to make but also an impressive dessert that everyone will love. I encourage you to try your hand at this recipe; it’s a delightful way to enjoy the sweet and tart combination that lemon bars offer. You’ll be amazed at how quickly they disappear!

Homemade Lemon Bars

The ultimate refreshing treat! Homemade Lemon Bars combine the perfect balance of tangy and sweet, making them an irresistible dessert choice. With a buttery crust and zesty lemon filling, these bars are sure to satisfy your cravings. Try making them tonight for a delightful addition to your dessert table!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 42 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings: 16 bars

Course: Desserts

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups All-Purpose Flour
• 3/4 cup Sweetened Shredded Coconut
• 1/3 cup Powdered Sugar
• 1/2 teaspoon Vanilla Extract
• 1/4 teaspoon Salt
• 1 cup Unsalted Butter Cold, cut into 1/2" cubes.
• 5 large Eggs At room temperature.
• 1 large Egg Yolk At room temperature.
• 2 cups Granulated Sugar
• 1/3 cup All-Purpose Flour (43g)
• 1 pinch Salt
• 2-3 teaspoons Lemon Zest Depending on desired tartness.
• 1 cup Lemon Juice (4–6 lemons)

Equipment

• Oven
• Whisk
• Baking Sheet
• Food Processor
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. Note: The Lemon Topping needs to be added to the crust immediately while it’s still warm, so make sure the eggs are at room temperature and you have juiced (and zested) your lemons before you begin the recipe.
2. Preheat the oven to 350 degrees F. Line a 9×13 baking pan with parchment paper so the paper overhangs the two short sides (so it can be lifted out once cooked). Spray the sides not covered in parchment with nonstick cooking spray.
3. Add the crust ingredients to a food processor EXCEPT for the butter, then sprinkle the butter on top. Pulse 10 to 15 times until it resembles coarse pebbles. Alternatively, whisk the ingredients together in a bowl, then cut the butter in with two forks or a pastry cutter. Press the mixture firmly into the prepared pan to the edges, then use the bottom of a glass or measuring cup to compact it.
4. Bake at 350 degrees F for 20 to 24 minutes until the edges are lightly golden and the center is still pale. Meanwhile, prepare the Lemon Topping to add to the crust while it’s still warm. Remove the pan from the oven and use a fork to poke very shallow holes all over the top of the warm crust. This helps bind the crust and topping together.
5. Whisk the eggs in a large bowl until combined; don’t overmix. Sift in the sugar and flour. Add the salt, lemon zest, and lemon juice and gently whisk until combined. Don’t overmix, or the bars will be foamy on top. Pour the topping evenly over the warm base, then gently tap the pan on the counter to release any trapped air bubbles.
6. Bake the bars for 20 to 26 minutes or until the center is set and the lemon topping doesn’t stick to your finger. The topping should not jiggle when you shake the pan with an oven mitt.
7. Cool the bars on the counter for 2 hours, then refrigerate for at least two hours before slicing and serving. I like to freeze my bars instead (wrap the pan in plastic wrap) for the cleanest slices. The bars thaw very quickly.
8. Once cool, lift the bars onto a cutting board using the parchment paper overhang. Dust with powdered sugar using a sieve. Cut into squares using a hot knife (run under hot water and dry), cleaning the knife between each cut. For sweeter bars, dust with additional powdered sugar.

Notes

• Storage: Place the lemon bars in an airtight container or cover the pan tightly with plastic wrap or foil. If stacking, place parchment or wax paper between layers to prevent them from sticking together. Refrigerate for up to 7 days. If sharing, lightly dust the bars with powdered sugar when ready to serve for visual appeal.
• Freezing: Refrigerate or freeze the pan before slicing per recipe instructions. Slice the bars, then place the slices on a baking sheet without them touching. Flash freeze for 1 hour. Wrap each lemon bar individually in plastic wrap, then place in a freezer-safe bag for up to 3 months. Thaw the bars in the refrigerator for a few hours or overnight, then dust with powdered sugar right before serving.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!