I’ve had numerous requests for me to share an Easy Lemon Bar Recipe on my site, and since I’m always ready to please the masses, here is my ultimate Lemon Bar recipe!
I combined my favorite buttery crust from these Pecan Pie Bars and my lemon bar filling from my Lemon Bar Magic Cake.
So you know this Frankenstein dessert is filled with absolute goodness!
The filling is thick and creamy, with a silky smooth texture and the perfect balance of sweet and tart.
The key to making these easily is by placing all the ingredients to your crust into a food processor and letting the machine do all the work to blend the cold butter with the flour.
Then you just press the dough into a 9×13″ pan and let it bake for about 15 minutes.
While the crust is baking combine all the ingredients for the lemon bar filling in a bowl and whisk until smooth. Pour this over your crust and bake!
Once the bars are cooled you’re ready to slice and serve!
Don’t forget to give them a generous dusting of powdered sugar!
This is one delicious and easy Lemon Bar recipe that you’ll want to save and make over and over again!
HELPFUL PRODUCTS TO MAKE THIS RECIPE:
Amazon.com
Make sure you don’t miss a thing! Follow I Wash You Dry here:
FACEBOOK | PINTEREST | GOOGLE+ | TWITTER | INSTAGRAM | BLOGLOVIN
Easy Lemon Bar Recipe
Ingredients
For the Crust:
- 1 cup butter, cold (cut into tiny pieces)
- 6 tbsp brown sugar
- 3 cups all purpose flour
- 1 large egg
- 1 tsp lemon juice
For the Filling:
- 6 large eggs
- 3 cups sugar
- 2 tbsp lemon zest
- 1 cup lemon juice, freshly squeezed
- 1 cup all purpose flour
Topping:
- Powdered sugar
Instructions
- Preheat oven to 350 degrees F. Line a 9x13" pan with parchment paper or tinfoil so the paper comes over the edges of the pan, making it easier to remove the bars once cooled.
For the Crust:
- Combine the ingredients for the crust in a large bowl and use a pastry cutter to make a coarse and crumbly mixture. Alternatively you can place the ingredients into your food processor and pulse until mixture becomes crumbly.
- Press the mixture into an even layer in the prepared 9x13" pan. Bake for 15 to 20 minutes or until a pale golden brown.
For the Filling:
- While the crust is baking combine the ingredients for the filling in a large bowl and whisk until smooth. Pour mixture over the crust and bake for an additional 30 to 35 minutes, or until the center is set.
- Let bars cool completely and then lift out of the pan by holding the sides of the paper and lifting straight up. Cut into bars and dust with powdered sugar. Keep refrigerated. Enjoy!
Nutrition
DON’T FORGET TO PIN THE RECIPE TO SAVE IT!
Kid Friendly
One Skillet
Pressure Cooker
Slow Cooker
9x13 Recipes
15 Minutes
30 Minutes
Freezer Friendly
ccwewe
My recipe calls for pouring lemon on hot crust- but it fails every time. Do you cook this crust?
I absolutely LOVE it and I love how quick and easy these are to whip up! They look delicious!
Hi,
What do you mean by cup…coffee cup? I mean, which size?
Thanks
Domenica ( from Italy )
1 cup = 8 fluid ounces
I baked this last Sunday and it was so tasty! Thanks so much for sharing this recipe!
Made this last week and it was AWESOME!!! … forgot to save it though and just spent 20min. trying to find it again! Thanks so much!!
Do you know if subbing out the 3 cups of sugar in the filling with something else will totally wreck the recipe? I just can’t justify putting that much sugar into a dish any more, but I’m afraid changing it will play havoc with the texture of the filling. And my favorite, favorite flavor, too!!!
This is a lot like the recipe I usually use except for the brown sugar you put into the crust. I’ll have to try that. I love the combination of lemon/lime, so just under half the zest and juice in mine is lime. REALLY good! 🙂
That crust… you’re going to love it!!
Thank you so much for sharing this lemon bar recipe. It is obvious that it will taste yummy from the recipe I read. Well understand. Thanks a lot. I will try for sure 🙂