Lemon bars are one of my favorite desserts. They are fresh, light, and when done right, perfect for any occasion.
I could go on, but I’ll spare you and cut straight to the recipe:
For the Crust:
1 Cups All Purpose Flour
¼ Cup Sugar
½ Cup Butter (Can be substituted with coconut oil)
For the Filling:
¾ Cup Granulated Sugar
2 Tablespoons All-Purpose Flour
¼ Teaspoon Baking Powder
3 Tablespoons Lemon Juice (Approx. 1 lemon)
Powdered Sugar (Optional to sprinkle on top)
A Large Mixing Bowl
A Spatula or Spoon
Measuring Cups and Spoons
An 8×8 Baking Pan (Shown is a 9×13, which can be used if you double the recipe)
A Whisk or Fork
Preheat your oven to 350 degrees Fahrenheit (about 177 Celsius). While your oven in preheating, combine the ingredients for the crust (1 Cups All Purpose Flour , ¼ Cup Sugar, ½ Cup Butter (Can be substituted with coconut oil)). You want the mixture to be crumbly, which can be achieved by using an electric mixture on low for 2-3 minutes, cutting in the butter with a fork, or crumbling it up with your hands. using your hands can melt the butter, so work quickly if you choose this method.
Once the mixture is combined, pour the crust into your ungreased baking pan and press it down so that it creates an even layer. Bake your crust for 15-20 minutes, or until the edges become lightly browned.
While the curst is in the oven it’s time to make the filling. Combine all your ingredients into a mixing bowl (¾ Cup Granulated Sugar, 2 Eggs, 2 Tablespoons All-Purpose Flour, ¼ Teaspoon Baking Powder, 3 Tablespoons Lemon Juice) and either mix by hand (this is where a whisk or a fork can come in handy to avoid clumps) or beat at a low speed with an electric mixer for 1-2 minutes.
I find that freshly squeezed lemon juice tastes the best in this recipe. To avoid seeds falling into your juice, squeeze your lemons straight into a stainer, or use a juice then strain the juice as you pour it into your mixing bowl.
I find that one lemon generally has 3-ish tablespoons of juice.
Once combined, pour into hot crust and continue baking your bars for 18-20 minutes, or until the filling is set and not liquid.
When the bars are fully baked, pull them out of the oven and sprinkle with your powdered sugar (any sugar will work). If you do want to use powdered sugar and can’t seem to find any unpackaged you can grind up regular granulated sugar in a mortar and pestle to create homemade powdered sugar.
Allow the bars to cool completely before slicing into squares.
Store in a tightly sealed container for a week (maybe more, but mine never make it that long). To double the recipe use a 9×13 inch pan and add 5 minutes of baking time to the crust, but bake the filling like normal.
This recipe was found in The Low Oxalate Cookbook: Book 2.
3 thoughts on “Recipe: Lemon Bars”
Great recipe and thank you for sharing on youtube also [you might see my comment there also?]
Lemon is such a fresh fragrance and actually quite powerful essential oil.
Best Stainless Steel Drinking Straws
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OMG Samantha! (I guess I felt like we were on first name basis😅 hope that’s okay!) First I just want to say that I love your blog and you tube channel!😄 I recently discovered it and I have now binged the whole thing, and are hoping for new posts every day. #adicted 😉 you are so real, realistic, honest and very funny! I’m so sick of all those “picture perfect” blogs, so I love how you seem to just be your self and show how things actually look like when you make these awesome lemon bars, for example! And that brings me to what I was actually going to say: OMG!! These lemon bars are soooooo good! I made them with my daughter yesterday and I could literally eat the whole thing in one sitting!! Luckily my daughter did not like them!🙌 so I will definitely make them again soon. I was wondering if they did good in the freezer? I think they were best cold btw.
Keep up the good work! I will stay tuned;)
-Marthe from 🇳🇴
Aw thanks so much Marthe! We can definitely be on a first name basis and I really appreciate your comment and support. I’m so happy to hear you like the lemon bars! I’ve had success freezing them in a container with a tight fitting lid, though I gotta admit, it’s a rare occurrence that they last long enough to be frozen. I hope you are having a lovely day!