If you're craving a burst of citrusy goodness that's both sweet and tangy, you're in for a treat! Our tangy lemon bars are the perfect way to satisfy your cravings. With a buttery crust and a zesty lemon filling, these bars are a delightful dessert or snack that's sure to brighten your day. In this blog post, we'll take you through the steps to create these delectable lemon bars that are so easy to make, you'll wonder why you haven't tried them sooner.
Equipment
No fancy kitchen supplies or equipment is needed to make these delicious tangy lemon bars.
Ingredients
For the Crust:
Butter
Granulated sugar
Powdered sugar
All-purpose flour
Salt
For the Lemon Filling:
Eggs
Granulated sugar
Lemon juice (fresh squeezed or concentrate)
All-purpose flour
Zest of half of a lemon
Powdered sugar
Instructions
Preparation:
Preheat the oven to 350 degrees F (175 degrees C) and line a 9x9 inch pan with parchment paper, leaving an overhang on two opposite sides for easy lifting later.
Making the Crust:
In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy.
Add the all-purpose flour and salt to the bowl. Mix until the ingredients come together to form a dough-like substance. The mixture should be crumbly but stick together when pressed.
Press the dough evenly into the bottom of the prepared 9x9 inch pan on top of the parchment paper. Make sure it's packed down firmly.
Bake the crust in the preheated oven for 13-15 minutes or until it is very lightly golden brown. Remove from the oven and set aside to cool slightly.
Creating the Tangy Lemon Bar Filling:
In a separate bowl, whisk together the eggs, granulated sugar, lemon juice, all-purpose flour, and lemon zest. Ensure that the mixture is well combined and smooth.
Pour the lemon filling mixture over the hot, baked crust. Use a spatula to spread it evenly, covering the entire crust.
Baking and Serving:
Return the pan to the oven and bake the lemon bars for 25 to 30 minutes or until the edges are a light golden brown color and the filling is set. The bars should have a slight jiggle in the center when gently shaken.
Once done, remove the lemon bars from the oven and allow them to cool in the pan for at least one hour. To speed up the cooling process, you can place them in the refrigerator.
After they have cooled and set, use the parchment paper overhangs to lift the lemon bars out of the pan. Place them on a cutting board and cut into squares.
Dust the tangy lemon bars with powdered sugar, using about 2 or 3 tablespoons, for a touch of sweetness and a beautiful finish.
Serve these luscious lemon bars to your family and friends, and watch their faces light up with delight!
Variations & Substitutions
This recipe tastes fabulous with both lemon juice concentrate, or fresh squeezed lemon juice. I like fresh squeezed lemon juice because it's slightly more tangy, and I love my lemon bars tangy.
These tangy lemon bars are a little piece of sunshine on a plate. The combination of the buttery crust and the tangy lemon filling is simply irresistible. Whether you're baking them for a special occasion or just to satisfy a craving, they're sure to be a hit. So, go ahead and try out this easy recipe and enjoy a burst of citrusy goodness in every bite. Your taste buds will thank you!
Tangy Lemon Bars
Ingredients
For the Crust:
- 12 tablespoons butter softened (1 ½ sticks)
- ¼ cup granulated sugar
- 2 tablespoons powdered sugar
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
For the Lemon Filling:
- 3 eggs
- 1 ½ cups granulated sugar
- ½ cup lemon juice fresh squeezed or concentrate
- ½ cup + 2 tablespoons all-purpose flour
- Zest of half of a lemon
- Powdered sugar for dusting about 2 or 3 tablespoons
Instructions
- Preheat the oven to 350 degrees F and line a 9x9 pan with parchment paper.
For the Crust:
- In a large bowl, cream together the butter, sugar and powdered sugar until light and fluffy. Add the flour and salt to the bowl and mix until a dough substance starts to form.
- Press the dough into the bottom of the 9x9 pan on top of the parchment paper. Bake the crust for 13-15 minutes or until very lightly golden brown.
For the Lemon Filling:
- In a separate bowl, whisk together the eggs, sugar, lemon juice, flour, and lemon zest.
- Pour the lemon filling on top of the hot, baked crust and make sure it spreads evenly.
- Bake the lemon bars for 25 to 30 minutes or until the edges are a light golden brown color and the filling is set.
- Let the bars cool in the pan in the refrigerator for at least one hour before lifting them out using the parchment paper. Cut into squares and dust with powdered sugar. Serve and enjoy!
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