22 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
substitutions
ingredients
glossary
conversions
weight vs volume
thanksgiving baking
christmas cookies
christmas baking
christmas candy
eggless recipes
apple recipes
chocolate recipes
healthy baking
comfort foods
pumpkin recipes
cranberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
valentine's baking
halloween baking
candy recipes
blueberry recipes
easter baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 
 

Lemon Bars Recipe & Video

Printer Friendly Page

Pin It

Lemon Bars are a favorite in my home. Everyone seems to enjoy the combination of a buttery crisp shortbread topped with a tangy lemon filling. The lemon filling actually separates into two layers as it bakes, so you have a thin cake-like crust with a soft and creamy lemon filling underneath. Lemon Bars, also called Lemon Squares or Lemon Slices, are instantly recognizable because of their liberal coating of snowy white powdered sugar. They are wonderfully addictive.

In order for these Lemon Bars to have a nice citrus flavor, you need to use fresh lemons, so try not to use the imitation lemon juice that comes in a bottle. When choosing lemons make sure to look for ones that are fragrant with bright yellow skins. They should be firm, plump, and heavy for their size. Avoid lemons that have blemishes, soft spots, green spots, or are hard and wrinkled. Lemons consist of a yellow outer rind (skin) that contains the fruit's oils and perfumes. This outer rind, of varying thickness and graininess, can have either a bumpy or smooth glossy texture that contains most of the lemon's wonderful tangy flavor. Before removing the outer rind (zest) make sure you wash the lemons thoroughly (soap and water is best). The rind (zest) can be removed using a knife, vegetable peeler, grater or microplane zester. Inside the outer rind is a white membrane (pith) that is very bitter and should not be used. Small vessels called 'pulp vesicles' make up the inside of the lemon and contain the pleasantly acidic lemon juice and seeds. Squeezing the lemon by hand or with a lemon squeezer or reamer releases this clear tart juice. 

Related Recipes You May Like

Lemon Shortbread Bars

Lemon Tart

Lemon Curd

Lemon Blueberry Bread

Lemon Sponge Pudding

Lemon Cupcakes

Lemon Bars: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Line an 8 inch (20 cm) square baking pan with foil (or parchment paper) and butter the foil.

Shortbread Crust: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and beat until creamy  smooth. Add the flour and salt and beat until the dough just starts to come together. Press onto the bottom of your prepared pan and bake for about 18 - 20 minutes, or until lightly brown around the edges. Remove from oven and place on a wire rack to cool while you make the filling.

Lemon Filling: In a bowl, rub the lemon zest into the sugar. Stir in the flour and salt. In another large bowl, whisk the eggs. Gradually whisk in the sugar mixture until smooth. Add the lemon juice and stir to combine. Pour the filling over the shortbread crust and bake for about 18-20 minutes, or just until the filling has set. Remove from oven and place on a wire rack to cool to room temperature. Refrigerate the bars for about one hour or until firm. This will make it easier to cut the Lemon Bars.

To Serve: Cut into squares and dust with powdered sugar. Lemon Bars can be covered and stored in the refrigerator for about three days.

Yield: 16 - 2 inch (5 cm) bars

View comments on this recipe on YouTube

Shortbread Crust:

1/2 cup (113 grams) unsalted butter, at room temperature

1/4 cup (30 grams) confectioner's (powdered or icing) sugar

1 cup (130 grams) all purpose flour

1/4 teaspoon (1 gram) salt

Lemon Filling:

1 cup (200 grams) granulated white sugar

1 tablespoons (5 grams) grated lemon zest

2 tablespoons (20 grams) all purpose flour

1/8 teaspoon salt

2 large (100 grams) eggs, at room temperature

1/3 cup (80 ml/grams) freshly squeezed lemon juice (approximately two large lemons)

Garnish:

Confectioners (powdered or icing) sugar

 
Subscribe Now
 
     
 

 

 

New Videos

   
   

 
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2019 iFood Media LLC