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, ¼ cup of sugar, 1 cup of butter and ½ teaspoon salt 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, 1 cup sugar and ½ teaspoon salt. 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 halve 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 (248 g)
- ¼ cup sugar (50 g)
- ½ teaspoon salt (3 g)
- 1 cup butter sliced in cubes (226 g)
- 1 egg yolk
- 1 tablespoon cold water
- 4 eggs
- ½ cup lemon juice (120 g / 125 ml)
- ¾ cup all-purpose flour (93 g)
- 1 cup sugar (200 g)
- ½ teaspoon salt (3 g)
Pre-heat oven to 350 F. Spray a 9" x 13" oven-proof baking dish with non-stick cooking spray.
In a food processor bowl, pulse to blend 2 cups flour, ¼ cup sugar and ½ teaspoon salt. Add the butter and pulse until it is evenly distributed and mixture resembles coarse crumbs.
Blend in egg yolk and cold water. Mixture will look crumbly but if you take a handful and clench it in your hand, it should stick.
Spread mixture and press it evenly with the back of a spoon onto the baking dish. Bake for about 10 minutes or just until lightly browned.
Place eggs, lemon juice, flour, sugar and salt 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 then sprinkle surface with powdered sugar. Allow to cool completely before slicing.
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