Here’s a really simple and easy recipe for lemon bars. Whenever I’m pressed for time and have a million and one things to do, a recipe like this can easily be done early in the morning, and would still leave me the rest of the day to do other things.
With a food processor, mixing the crust and the filling can be done in a matter of minutes.
To make the crust, I start out by pulsing 2 cups of flour, ½ cup of sugar and 1 cup of butter in the food processor. I mix the ingredients until the butter is evenly distributed and the mixture looks like coarse crumbs, as shown in the right photo.
With the back of a large spoon, I evenly press the mixture onto a 9” x 13” baking dish, that has been sprayed with non-stick cooking spray, and bake it in a pre-heated 350 F oven for 15 – 17 minutes or just until lightly browned.
Meantime, while the crust is in the oven, I blend the filling, again using the food processor, by simply adding to the bowl 4 eggs, ½ cup lemon juice ¾ cup flour and 1 ½ cups sugar. It takes just a few seconds for the mixture to thoroughly blend.
Here’s the crust out of the oven just half done and lightly browned.
I then pour the lemon filling over the crust and bake at 350 F for about 20 – 25 minutes or until the lemon filling is set. Then I remove the dish from the oven and allow the lemon bars to cool completely. I sprinkle powdered sugar all over the surface then slice the lemon bars to get a total of 48 bars measuring roughly 1.75” x 1.5”.
Making lemon bars is really easy, it’s a recipe that’s so simple I don’t have to spend time fussing over anything.
The recipe is quite versatile too. Sometimes I just make half a recipe and bake the lemon bars in a square 8” x 8” baking dish instead.
I’ve also made this recipe using egg substitute instead of eggs, which also worked pretty well. I’ve also experimented by taking out a tablespoon or two from the butter just to cut down on the fat, and have found that the recipe still holds up pretty well.
I have also varied the amount of lemon according to taste of whoever is at home. Sometimes, I reduce the amount of lemon by a tablespoon or two and proportionately reduce the amount of sugar in the filling to match the adjusted amount of lemon. The recipe I have here I think will pretty much suit the average taste. It can be used as a starting point and tweaked according to taste, if desired.
I store the lemon bars in an airtight container or underneath a cake dome at room temperature.
I posted a recipe for bar cookies in this earlier post that is equally as good as these lemon bars, if not better, as I’m very partial to dates.
Happy spring baking!
- 2 cups all-purpose flour
- ½ cup sugar
- 1 cup butter
- 4 eggs
- ½ cup lemon juice
- ¾ cup all-purpose flour
- 1 ½ cups sugar
- Pre-heat oven to 350 F.
- In a food processor bowl, combine 2 cups flour, ½ cup sugar and 1 cup butter. Pulse until butter is evenly distributed and mixture resembles coarse crumbs.
- Spread mixture evenly in a 9” x 13” oven proof baking dish that has been sprayed with non-stick cooking spray. Bake for 15 – 17 minutes or just until lightly browned.
- Place eggs, lemon juice, flour and sugar in food processor bowl and pulse for a few seconds until completely blended.
- Pour lemon filling over crust and bake for 20 – 25 minutes or until filling is completely set.
- Remove from oven and allow to cool completely before slicing.
- Sprinkle surface with powdered sugar and slice lemon bars by 8 on the long end of the dish and 6 on the short end of the dish to get a total of 48 bars each measuring approximately 1.75” x 1.5”
Easy Lemon Bars Recipe