How to Make Classic Lemon Bars - Easy Recipe

Introduction

Today, we're diving into the world of delightful desserts with a recipe for Lemon Bars that promises to be the only one you'll ever need. Inspired by Natasha of Natasha's Kitchen, this recipe is celebrated for its buttery shortbread crust and a super lemony filling that's bound to make your mouth water. Whether you're a lemon lover or looking for the perfect dessert to brighten up your day, these lemon bars are a must-try. Let's get started on creating this citrusy treat that balances sweet and tangy flavors to perfection.

Ingredients

• For the Shortbread Crust:

  • 1/2 pound (2 sticks) unsalted butter, softened
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract

• For the Lemon Filling:

  • 7 large eggs, room temperature
  • 3 cups granulated sugar
  • 2 tablespoons lemon zest
  • 1 cup fresh lemon juice (from about 5 large or 8 medium lemons)
  • 1 cup all-purpose flour

• For Serving:

  • Powdered sugar for dusting

Preparation Steps

1. Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 13x9-inch baking pan with parchment paper, ensuring the paper goes up the sides to prevent the filling from spilling over.

2. Make the Shortbread Crust: In a mixing bowl, cream together the softened butter and sugar. Add vanilla extract, flour, and salt, mixing until just combined. Press the dough evenly into the bottom of your prepared pan. Bake for 18-20 minutes, or until lightly golden at the edges. Let cool slightly on a wire rack.

3. Prepare the Lemon Filling: In a large bowl, whisk together the eggs and granulated sugar until well blended. Stir in the lemon zest, lemon juice, and flour until smooth. Pour the filling over the pre-baked crust.

4. Bake the Lemon Bars: Return the pan to the oven and bake at 350°F for about 30-35 minutes, or until the filling is set and does not wobble when the pan is gently shaken. The top may develop some golden-brown spots, which is normal.

5. Cool and Serve: Allow the lemon bars to cool at room temperature for at least an hour, then refrigerate for two hours before slicing. Dust with powdered sugar before serving for a beautiful finish.

Conclusion

These lemon bars strike the perfect balance between the richness of the shortbread crust and the zesty, vibrant lemon filling. Ideal for picnics, gatherings, or as a sweet treat to enjoy at home, they're sure to become a favorite. The key to this recipe's success lies in using fresh lemon juice and zest, which infuse the bars with a bright and refreshing flavor that canned or bottled juice simply can't match. So, squeeze some lemons, and get ready to indulge in the ultimate lemon bar experience that Natasha promises will be unforgettable.