Spring is finally here! After a long and cold winter, it's time to welcome the new season. What better way to celebrate the arrival of spring than with this delicious and refreshing easy lemon bar recipe?
Lemon bars are a classic dessert that never fails to hit the spot. With their bright and tangy flavor and their soft and buttery crust, they are the perfect treat for any day. Plus, they are so easy to make!
To me, lemon bars are so nostalgic. I didn't eat lemon bars often growing up, but they were always a favorite treat at large gatherings--especially during the spring. I didn't ever attempt to make them myself until recently, but if lemon bars were brought to a potluck they were always the first thing on my plate!
If you're looking for another tart, fruity bar recipe, try out these key lime pie bars! Or for a fruity bread recipe, this lemon raspberry bread. Other popular dessert bars on my website are the churro cheesecake bars and the s'mores bars--be sure to check them out!
You can customize this lemon bar recipe however you'd like!
This easy lemon bar recipe is very easy to customize. You can experiment with different ingredients and flavors to create your own unique twist on this classic dessert. By adjusting the ratio of sugar and lemon juice, you can make the bars as sweet or tart as you'd like. You can also add some coconut for additional sweetness. You could even switch out the lemon for another citrus juice (orange, lime, grapefruit, etc.). I'd love to hear any feedback in the comments about how you decide to make this recipe your own!
If you're looking for a delicious and easy dessert that reminds you of spring, these lemon bars are it. Other great springtime recipes to try are my carrot cake cupcakes or my Cadbury egg cookies--they're both a hit!
Ingredients
Shortbread Crust
- 1 cup unsalted butter, softened
- ⅔ cup powdered sugar
- 1 tablespoon cornstarch
- 2 teaspoon vanilla extract
- 2 cup all purpose flour
- ½ teaspoon fine sea salt
Lemon Filling
- 6 large eggs, room temperature
- 2 ¼ cup granulated sugar
- 1 cup freshly squeezed lemon juice
- 1 cup all purpose flour
- ½ cup powdered sugar (to dust on top)
Instructions
- Preheat oven to 375° F. Line a 13x9 inch pan with parchment paper and set aside.
- In a medium-sized bowl, whisk all the dry ingredients for the shortbread crust (powdered sugar, cornstarch, all purpose flour, and sea salt). Then add the butter and vanilla extract and mix together until all the dry ingredients are completely incorporated--you may need to use your hands, the dough is thick. I used a pastry cutter, and that worked great!
- Press the shortbread dough into the parchment-lined pan. Make sure that it is completely in line with the edges of the pan. Bake for 15-20 minutes, or until it barely begins to brown.
- While the shortbread is baking, make the lemon filling. Whisk together the eggs in a large bowl. Then whisk in the lemon juice. After that, whisk in the granulated sugar and flour until frothy--his takes some work doing it by hand, so you can also use a standing mixer or a handheld mixer.
- Once the shortbread is done, pour the lemon filling over the top. Put it back in the oven for about 18-22 minutes, or until the center is completely set. Make sure to keep an eye on it towards the end, you don't want it to overbake. If the top starts to brown, cover loosely with tin foil until done baking.
- Once done baking, allow to cool at room temperature for about 15 minutes. Lightly dust the top with powdered sugar--I like to use a sifter or a fine strainer. Then refrigerate for several hours before serving. Enjoy!
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