Lemony, Sweet, AND perfectly Gooey. Neighbors, friends, family, EVERYONE asks for Favorite Lemon Bars all year long, not just summer time!
A crust that is so simple.
First you cut the flour, powdered sugar and butter with a pastry blender as you can see above. Oh my gosh do I love pastry blenders. I used two knives for years but now that I have hand issues a pastry blender is a dream come true!
Then pat the mixture (be sure and put lots of flour onto your hands) into a well greased (with butter) 13×9 glass baking dish and cook in a 350 degree preheated oven for 25 minutes or until golden and flakey as pictured above.
While the crust is cooking, start making the batter.
Simply beat all the rest of the ingredients together in a large mixing bowl. Once the crust is cooked you can pour the batter right onto the hot crust. Keep oven temperature at 350 and cook for another 25 minutes.
Perfect! Golden brown and ready to cool. Once they are cool to the touch, you can slice them slowly and carefully with a good, sharp knife. Just sprinkle with powdered sugar and now they will be your Favorite Lemon Bars too!
Favorite Lemon Bars. Lemony, Sweet, AND perfectly Gooey. Neighbors, friends, family, EVERYONE asks for these all year long, not just summer time!
For the Crust
- 1 cup (2 sticks) real butter, slightly softened
- 1 cup all purpose flour
- 1/2 cup powdered sugar
For the Batter
- 4 eggs beaten (you can whisk them by hand in a bowl for a minute or two)
- 2 cups sugar
- 1/2 cup plus 1 Tablespoon all purpose flour
- 6 Tablespoons fresh lemon juice
- 3/4 Teaspoon baking powder
For the Crust
- Preheat over to 350 degrees.
- Grease 13×9 glass baking dish (I prefer using butter but you can use Pam, etc.)
- While the often is heating, put the cup (two sticks) of butter into a microwave safe bowl and microwave them for about 15 to 20 seconds. You want the butter not hard but not melted and runny. The butter cuts into the flour and powdered sugar best if it’s just slightly softened.
- Put the softened butter, 1 cup flour and 1/2 cup powdered sugar into a mixing bowl and cut the butter in using a pastry blender. If you don’t have a pastry blender you can use two knives and cut back and forth.
- Once the mixture is cut (see photo 1) then flour your hands really well and then pat the mixture into the bottom of the baking dish. If your hands still stick to the mixture sprinkle a little flour over the mixture and then pat down. This will help to keep it off your hands and into the dish.
- After it’s all patted down place into the preheated 350 degree oven and bake for 25 minutes.
For the Batter (while the crust is cooking)
- Beat the 4 eggs (by hand using a whisk) into a large mixing bowl.
- Juice lemons and add 6 Tablespoons of the lemon juice into the mixing bowl and stir.
- Add the 2 cups sugar and stir.
- Gently add 1/2 cup plus 1 Tablespoon all purpose flour and stir.
- Add 3/4 Teaspoon baking powder (make sure it’s not expired) and stir.
- Mix all ingredients with whisk.
Once crust is done…
- When the crust is done remove from oven. Pour the already mixed batter directly onto hot crust, do not wait for the crust to cool.
- Place back into 350 degree oven and continue cooking for another 25 minutes. You want the lemon bars golden brown and firm to touch.
- Once done, take out of oven, let cool. Cut into squares and then sprinkle with powdered sugar.
- Take bars out of baking dish, place onto cooling rack or serving platter, and let sit, uncovered, for about 4 to 5 hours to let firm. If you like them less firm then cover or put them into a covered container until ready to eat.
- Use only lemon juice squeezed from fresh lemons.
- Do NOT sift the flour or powdered sugar.
- Make sure the baking powder hasn’t expired. This mistake happens often in cooking. If it’s expired the bars may not rise as much as needed.
- If you like the bars to be gooey, then once cooled place them in a covered container of your choice. If they are too gooey for you, let them sit out, uncovered for 4 to 5 hours (or longer) then cover. This trick easily gives them a more firm texture.
- These are rich in taste so 12 bars go a long way!
- The lemon bars freeze really well in an airtight bag or container.
Keywords: Lemon Bars, Lemon Dessert