I baked two batches of these to share with friends and family today. It was like carrying around a little plate of sunshine. These lemon bars made so many people smile, that I had to turn around to make sure I didn’t have a pack of Golden Doodle puppies trailing behind me!
If you love an edible joy as much as I do, then you need to make these-NOW (or later, I’m not here to boss you around)! But seriously, when life gives you lemons, squeeze the ever loving juice out of them, slap it on some shortbread and show everyone what a fabulous person you are for sharing!
Recipe adapted from sallysbakingaddiction.com
- 1 cup (2 sticks) unsalted butter, melted
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2 cups + 2 Tablespoons all-purpose flour
- 2 cups granulated sugar
- 6 Tablespoons all-purpose flour
- 6 large eggs (room temperature)
- 1 cup lemon juice (about 5 lemons)
- Preheat the oven to 325°F. Line the bottom and sides of a 9×13 baking dish with parchment paper, leaving an overhang on the sides to lift the finished bars. Set aside.
- Make the crust: Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. Press firmly into prepared pan, making sure the layer of crust is nice and even and pressed to edges. Bake for 18-20 minutes or until the edges are very lightly browned.
- Make the filling: Sift the sugar and flour together in a large bowl. Add the eggs and lemon juice and whisk until completely combined.
- Pour filling over warm crust. Gently drop the baking dish on the counter a couple times to get any air bubbles to rise to the top and burst. This will give your bars a smooth top after baked.
- Bake the bars for 25 minutes or until the center is relatively set and no longer jiggles. Remove bars from the oven and cool completely at room temperature for 2-3 hours (so hard to wait!) OR then put in the refrigerator for 2 hours. When chilled, they will be easier to transport.
- Once cool, lift the parchment paper out of the pan using the overhang on the sides. Cut into squares and dust with confectioners’ sugar before serving.
- Cover and store leftover lemon bars in the refrigerator for up to 1 week.
Freezing Instructions: Lemon bars can be frozen for up to 3-4 months. Cut the cooled bars (without confectioners’ sugar topping) into squares, then place onto a baking sheet. Freeze for 1 hour. Individually wrap each bar in aluminum foil or plastic wrap and place into a large bag or freezer container to freeze. Thaw in the refrigerator, then dust with confectioners’ sugar before serving.*