Best. Ever. Classic lemon bars. Need I say more?
I mean I will say more but it’s probs not necessary because lemon bars. Tart and sweet and ALL the deliciousness!
Apart from anything with rhubarb (which will be returning to the blog soon), lemon bars are one of my favorite ways to say hello to spring. They’re so fresh tasting and so light and airy, they’re the epitome of the season.
Lemon bars are also shockingly easy to make and don’t have that many ingredients, most of them could already be hanging around in your kitchen! The most important thing you might have to run to the store for? Or your backyard if your lucky enough to have a lemon tree 😉. Fresh lemons! Even if you have lemon juice in your fridge, it’s not the same as the freshly squeezed stuff. Plus, lemon zest is a MUST for this recipe aka fresh lemons are essential.
I love this dessert so much it’s even a bit of a tradition that I make a batch of lemon bars at the start of spring every year to start the season off. AWESOME tradition right?? Wanna join in? You know you do 😎, recipe blow!Print
Fresh and airy lemon bars that taste just like spring. With just enough tart and sweet, these bars will bring the season to your kitchen all year round!
For the Crust
- 3/4 cup unsalted butter, softened
- 1 1/2 cups all-purpose flour
- Pinch of sea salt
- 1/4 cup white sugar
For the Filling
- 4 eggs, beaten
- 2 cups white sugar
- 2/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- Confectioner’s sugar to garnish
- Preheat oven to 350˚F. Grease a 9X13 baking dish.
- Make the crust: In a stand mixer or a large mixing bowl, cream together the butter and sugar. Using the paddle attachment, stir in flour and salt until combined.
- Press the crust mixture firmly onto the bottom of the prepared baking dish, evenly covering the surface.
- Place on a middle rack in the oven and bake for 10 minutes until just turning golden brown. Remove from oven and let cool.
- While crust is cooling, make the filling: In a stand mixer or a large mixing bowl, whisk together eggs, sugar, vanilla extract, lemon juice, and lemon zest until completely combined. Add flour and whisk until smooth.
- Pour the filling over the cooled crust. Place on a middle rack in the oven and bake for 25 to 30 minutes, until the filling is set (a little jiggle is ok, it will firm up more as it cools). If the top starts to brown, place a piece of foil gently over the top of the baking pan.
- Remove and let cool completely. Once the pan is cool, cut into desired bar shape and dust with confectioner’s sugar.