I’m thrilled to share a straightforward recipe for lemon bars that can be prepared in advance and chilled, making them ideal for spring and summer gatherings. Their light and refreshing nature also makes them suitable for enjoying year-round. The best part? This recipe is incredibly simple, requiring only a few minutes of prep time. If you’re looking for an effortless way to create scrumptious lemon bars, keep reading!
Building upon the success of my no-bake lemon icebox pie, I’ve crafted this easy-to-make lemon bar recipe that’s sure to impress. And the beauty is that you can easily substitute the lemon filling with another fruit flavor if it’s not your go-to choice. There’s something special about having a simple recipe that allows you to put your personal twist on things.
Why You’ll Love These Lemon Bars
These salad dressings possess a trifecta of desirable qualities: they’re straightforward to prepare, can be whipped up ahead of time, and boast a refreshing, light consistency that’s sure to please. To boot, the necessary ingredients are readily available and simple to track down.
Equipment Needed To Make Lemon Bars
When it comes to preparing these indulgent summer treats, you’ll need a few essential tools at your disposal. Specifically, a mixing bowl, stand mixer or hand mixer, and a kitchen knife are all must-haves. With these in your arsenal, you’re ready to whip up a batch that perfectly balances sweetness and tartness – a winning combination that’s sure to please even the most discerning palates. Depending on your container size and desired yield, you can expect to get around 20 bars per batch.
As for the preparation process itself, be prepared to spend about 20 minutes getting everything mixed up, followed by a 47-minute baking session. And don’t forget to factor in some chill time – these treats need at least 3 hours to cool before they’re ready to devour. In total, you can expect to dedicate around 4 hours and 7 minutes to this recipe from start to finish.
How to Make Crust for Lemon Bars
Step 1.
To begin preparing your dish, start by preheating your oven to a comfortable 350 degrees Fahrenheit. Next, prepare a 9×13 inch baking pan for use by greasing it thoroughly with butter. Set the prepared pan aside, ready for its contents to be added in due course.
Step 2.
Combine the flaky crust ingredients in a bowl and blend them using a hand mixer at a low speed for approximately two minutes, or until you achieve a crumbly texture. For added convenience, consider employing either a handheld mixer or a KitchenAid stand mixer, such as my own trusted companion, found here.
Step 3.
To complete the preparation, carefully pour the crust mixture into the waiting baking dish or pan. Utilize your fingertips to gently yet confidently press the mixture into an evenly compacted layer, ensuring it is flush with the edges of the pan.
Step 4.
Once you’ve baked the crust for 22 minutes, allowing the edges to turn a warm golden brown, remove it from the oven and transfer it to a cooling rack or a clean towel. It’s essential to complete this step before moving on to prepare the lemon custard, as the crust will only need a brief moment to cool before being filled.
How to Make an Easy Lemon Custard
Step 1.
Step 2.
To achieve the ideal texture, use a hand mixer on low speed for approximately two minutes, gradually increasing the consistency to a smooth and silky finish.
Step 3.
Step 4.
After baking for 25 minutes, carefully insert a toothpick into the lemon custard to verify its doneness. When it emerges spotless, you’ll know it’s perfect. Once removed from the oven, allow the 9×13 inch baking dish to sit on a cooling rack for a full hour, permitting it to cool and settle before proceeding.
Step 5.
To finish the process, place the treats in the refrigerator for at least two hours to allow them to chill completely. Once chilled, use a sharp knife to cut each piece into 20 equal bars. For an added touch of flair, sprinkle powdered sugar and sliced lemon on top of each bar. This not only adds flavor but also provides a visually appealing presentation. Serve the treats chilled and enjoy!
They’re perfect for various occasions, such as an Easter or Mother’s Day brunch, a summer barbecue, or even just a weekend indulgence when you need something sweet to satisfy your cravings. Consider pinning this recipe for later so you can easily access it whenever you want.
Tips for Making Lemon Bars
When preparing your lemon bars, it’s essential to use a glass or ceramic pan instead of metal. This will prevent any metallic flavors from affecting the taste of your dessert. For optimal results, always opt for freshly squeezed lemon juice over store-bought alternatives. The fresh juice will infuse the bars with a more vibrant and intense lemon flavor. Although the bars may appear slightly wobbly and unset, even after inserting a toothpick and finding it clean, this is normal.
They will continue to set as they cool. It’s crucial to allow them sufficient chill time for the mixture to fully solidify. Additionally, these lemon bars can be adapted to accommodate gluten-free diets by substituting the all-purpose flour with its gluten-free counterpart.
Frequently asked questions
How do I store lemons the right way?
The response to this inquiry is particularly intriguing, as it allows me to provide readers with a comprehensive guide to achieving success. In fact, I’ve already outlined the essential strategies and techniques in a previous article, which can be found elsewhere on the blog.
Can I use lemon pie filling instead of lemon custard?
While the end result may not be as decadent as a classic lemon custard recipe, the simplicity of this dessert makes it an attractive option for those looking to indulge without a lot of fuss.
How do I store lemon bars?
For long-term storage, transfer the lemon bars to an airtight container and secure it with a tight-fitting lid. Before stacking multiple layers, introduce a barrier of parchment paper to prevent the baked goods from sticking together.
How long will lemon bars stay fresh?
When it comes to storing your freshly baked lemon bars, you can rely on the United States Department of Agriculture’s (USDA) guidelines. They recommend that these sweet treats remain fresh in the refrigerator for a maximum of seven days. With this timeframe in mind, make sure to store them properly and keep an eye out for any signs of spoilage. And don’t forget to come back and share your lemon bar-making experience with me!
Other easy LEMON dessert recipes you’ll love
Get ready to indulge in a refreshing treat that’s as easy to make as it is delicious! Combine the simplicity of no-bake recipes with the charm of Mason jars, and you’ll get an adorable Easy No-Bake Lemon Icebox Pie that’s sure to impress. And if you’re craving more citrusy goodness, don’t forget to check out our copycat recipe for Nothing Bundt Lemon Bundt Cake or indulge in bite-sized bliss with our Easy Oreo Truffles.
Easy Recipe for Lemon Bars
Indulge in the perfect blend of tart and sweet with this effortless lemon bar recipe, ideal for brightening up any meal or gathering. Whether you’re craving a morning pick-me-up or an afternoon treat, these bars are sure to hit the spot.
Equipment
Instructions
To begin, preheat your oven to a moderate temperature of 350 degrees Fahrenheit and prepare a 9×13-inch baking dish by greasing it with butter. Set the pan aside for now. In a separate bowl, combine the flaky crust ingredients and use a hand mixer on low speed to mix until the texture is crumbly, taking about 2 minutes. Pour this mixture into the prepared pan and use your fingers to press firmly, creating an even layer.
Place the pan in the oven and bake for 22 minutes, or until the edges turn golden brown. Remove the crust from the oven and let it cool slightly on a wire rack or towel. This step can be completed while preparing the lemon custard. Next, in another bowl, combine the lemon custard ingredients and mix with a hand mixer on low speed for 2 minutes, until the consistency is smooth and silky. Pour this mixture over the cooled crust and place the pan back in the oven.
Bake for an additional 25 minutes, or until the lemon custard comes out clean when tested with a toothpick. Remove the dish from the oven and let it cool on a wire rack for at least 1 hour before refrigerating it for 2 hours to chill completely. Once chilled, cut the bars into 20 equal pieces.