Smooth, tangy lemon filling baked on a shortbread crust and dusted with powdered sugar.
What is your opinion on lemon? Love it or hate it? I feel like lemon desserts fall into a love or hate category with people. There is no middle ground. In my house, I love lemon desserts, my husband won’t touch them. So it’s what I make if I want to eat the whole pan. My favorite lemon dessert would be simple, ordinary lemon bars. The smooth, slightly tart filling pairs with the sweet, crisp shortbread so well.
This is a total side track topic since I’m not feeding lemon bars to my baby yet. But, have any of you made your own baby food? I’ve just started into this venture and could use some tips. Right now, I’m feeding him basic purees, peas, sweet potatoes, apricots, avocado. The hardest part is figuring out how to freeze it. Using ice cube trays to freeze it until it’s solid and then transferring the frozen cubes to ziploc bags is clunky. But buying individual containers for each meal is pretty expensive. Give me your best tips for baby food storage.
- 1 cup butter, room temperature
- ½ cup powdered sugar
- 2 cups all purpose flour
- 6 large eggs, room temperature
- 3 cups granulated sugar
- 2 tablespoons lemon zest
- 1 cup fresh lemon juice
- 1 cup all purpose flour
- powdered sugar, for dusting
- Preheat the oven to 350 F. Grease a 9 x 13 inch baking pan. To make the crust, beat together the butter and powdered sugar until fluffy. Gently stir in the flour just until combined. Press the dough into the bottom of the 9 x 13 inch pan. Bake at 350 F for 16-18 minutes or until lightly browned. Let cool completely.
- Meanwhile, to make the filling, whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the cooled crust. Bake at 350 F for 30-35 minutes or until the filling is set. Let cool. Dust with powdered sugar before serving. Store in the refrigerator.
Here are some other fun variation on lemon bars:
Lemon Pie Bars from Deliciously Sprinkled
Oatmeal Lemon Cream Bars from Belle of the Kitchen
Lemon Cheesecake Bars from Shugary Sweets
Mallory!!! I made them yesterday and they’re AWESOME!!!!
Thank you for the recipe!!
I’m glad you liked them, Leidy!
Hi Mallory. I made these lemon bars today and they look awesome. I was wondering if you can freeze them?
Yes you can
Hi! I made them yesterday and they’re delicious. But.. It’s hard to detach from pan, and generally- it seems as though the crust is up, and the mushy lemon dough is down. How is that possible? I did, of course, bake thr crust first..
Any help or comment?
Thanks!!
I just made these. They came out perfect. I baked them on parchment paper and they are easy to take out. I don’t know why yours came out upside down. Maybe you didn’t press down the crust hard enough? I also pressed some crust up on the sides in the dish before baking, just a bit and poured the filling on the crust while it was still a little warm(I got impatient lol) Perhaps that helped.
I made these lemon bars and everyone loved them. I just have a question about them. How does the crust end up on top? Does this happen when you make it? I followed the instructions.
Thank you for sharing
Any thoughts on how many large lemons might be required for 1 cup of juice?
In my experience, a large lemon yields approx 1/4c of juice.
I made these too & the crust ended up on top. I even used parchment paper & the lemon layer went below the parchment. I followed directions to a tee & I don’t know what happened.
Made these today, turned out so delicious! Love lemons in baking, gives it a freshness that is hard to achieve in baking otherwise.