Tangy Lemon Bars
We’ve got Betty Crocker to thank for the wonders that are lemon bars. The company published the first known lemon bars recipe in 1963 and they’ve been a dessert favorite ever since!
Our recipe takes a balanced approach to the retro treat. It’s got bright, crisp flavors that aren’t overly sweet or sour. Plus, it strikes the perfect ratio of filling to crust. Super tasty and not at all heavy.
The best part about making lemon bars for dessert is that you’ve most likely got the ingredients sitting around in your pantry or refrigerator. It’s a great way to use up kitchen staples like sugar, butter and eggs.
Tangy Lemon Bars Recipe
- 1 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1/3 cup all-purpose flour
- 3/4 cup lemon juice
- 1 zest of lemon
- 4 large eggs, well beaten
- powdered sugar, for sprinkling
- Preheat oven to 350 degrees and line the bottom of a 9" x 13" baking dish with parchment paper. Spray parchment with cooking spray and set aside.
- In a medium bowl, blend together flour, sugar and salt until well combined, then add butter and mix until smooth dough forms. Press dough evenly into bottom of baking dish and bake 20–22 minutes until just set and pale.
- Remove from oven and set crust aside. Reduce oven temperature to 300 degrees.
- Stir together sugar and flour until no lumps of flour remain then add lemon juice and lemon zest and stir until smooth. Add beaten eggs and whisk until completely combined then pour filling into crust.
- Bake at 300 degrees 25–30 minutes or until the filling is set in center. Cool completely on a wire rack, then cover and refrigerate until completely chilled. Cut into squares, then dust with powdered sugar if desired. Refrigerate any leftovers for up to 5 days.