I’m calling these lovely squares Sunshine Lemon Bars. I asked my kids for recipe name suggestions, and they weren’t much help. “What should I name these lemon bars?” I asked. My daughter responded with, “Susan.” My son suggested I call them “John Lemon Bars.” That’s fun, but it doesn’t tell you much about the dessert.
These lemon bars are like a bite of sunshine, and just looking at the bright lemon color makes me smile. We start with a classic shortbread crust, and then we ramp up the lemon flavor!
What makes the perfect lemon bar? I’m sure we all have an idea of what it is we like in this bar. What is most important to me, and to my daughter the lemon bar fan of the family, it’s a lot of lemon. I have tried a number of lemon bars that were good, but kind of tasted like a generic bar cookie. I need my lemon bar to be packed with lemon. And, I want contrast. I like the sweet with the tart, and the bite of the crust with the soft lemon filling. The recipe below represents all of that and more!
Pro Tips:
The metal pan will bake more evenly. I hate it when the sides are done and the middle is still soft.
A lot of lemon bar recipes call for the crust to be baked for just 5-10 minutes before adding the filling. I like a firm shortbread base that will support the filling so I bake my crust for about 15 minutes. The goal is to start developing a nice golden color at the edges, and make sure the middle is set. If I have a hint of golden at the center, that’s not bad.
I mix the dough ingredients until they resemble wet sand. This allows me to pour it into the pan and spread it evenly. If you mix the dough to the point where it comes together it is harder to spread evenly.
I think I have mentioned that I don’t like washing extra dishes. After mixing up the dough for the crust I use the same bowl and beaters to mix the filling; no need to wash in between!
The recipe calls for 3/4-1 cup of lemon juice. Like I said, I like a strong lemon flavor, and I have never had any trouble with the recipe when I push it to that 1 cup measure. If you have a little extra zest, that’s ok too.
It can be a hassle to squeeze fresh lemons and measure the juice. It can be tempting to just grab a bottle of ready made lemon juice. While you are welcome to take that option, the fresh squeezed lemon definitely tastes better.
Sunshine Lemon Bars
The only lemon bar recipe you will need, these sunshine squares have a sweet shortbread crust and a tart lemon filling.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 12 large or 24 small squares 1x
- Category: bars
- Cuisine: dessert
Ingredients
For the Base:
1 cup butter
1 cup powdered sugar
2 cups flour
1/2 teaspoon kosher salt
For the Filling:
5 eggs
1 1/2 cup sugar
1/2 cup flour
1 Tablespoon lemon zest
3/4–1 cup lemon juice
1/4 teaspoon baking powder
*optional powdered sugar for garnish
Instructions
Preheat oven to 350 and line a 9×13 baking pan with parchment.
With a stand mixer, or a hand mixer and medium bowl, blend the butter, powdered sugar, flour and salt until combined. Press the dough into the pan, and bake for approximately 15 minutes until golden at the edges and set in the middle.
Mix the eggs, sugar, flour, zest, lemon juice, and baking powder until well combined. Pour the egg mixture over the warm crust and return the baking pan to the oven for an additional 15 minutes until set.
Allow the bars to cool fully before cutting. Cut the bars and dust powdered sugar over the top before serving.
Notes
I recommend using fresh squeezed lemon juice
Avoid over mixing the dough. This will allow you to spread the dough into the pan more easily.
Keywords: lemon, bar, shortbread
More citrus
If you love citrus, you should check out some of my other recipes. Super Simple Lime Tart is one of my most popular desserts, my Bright Orange Bundt Cake is perfect for a fancy brunch table, and my Orange Almond Cardamom Cake is good for tea time or as a simple dessert.
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