Mohamed Shili This delicious and easy lemon bar recipe by Joanna Gaines is a tangy, sweet treat perfect for any occasion. With a buttery shortbread crust and zesty lemon filling, these bars are simple to make using common ingredients you likely have at home. Perfectly balanced and dusted with powdered sugar, they’re a quick crowd-pleaser!
Recipe Ingredients:
- 3 cups all-purpose flour 360g, divided 2 1/2 cups for crust and 1/2 cup for filling
- 2/3 cups powdered sugar 66g, for the shortbread, plus more for dusting
- 1/2 tsp salt
- 12 tbsp unsalted butter melted, 170g
- 3 tbsp lemon zest zest of three lemons
- 3 cups sugar 600g
- 8 eggs large, room temperature
- 1 cup lemon juice fresh, 240mL
How To Make Lemon Bars Recipe?
- Preheat and prepare the baking dish: Preheat your oven to 175°C / 350°F. Line a 9×13-inch (23×33 cm) baking dish with parchment paper.
- Make the crust: In a large bowl, whisk together 300g (2 1/2 cups) of flour, 66g (2/3 cup) of icing sugar, and 1/2 tsp of salt. Add the melted butter and mix until fully combined. Press the dough into the prepared baking dish to form an even layer. Bake for about 20 minutes, or until the crust is a light golden color.
- Prepare the lemon sugar: In a food processor, pulse the 600g (3 cups) of sugar with the zest of 3 lemons until the sugar is pale yellow and fragrant. If you don’t have a food processor, finely mince the zest and mix it thoroughly with the sugar in a bowl or bag.
- Mix the filling: In a large bowl, combine the zested sugar with 60g (1/2 cup) of flour. Add the 240ml (1 cup) of fresh lemon juice and 8 large eggs, whisking until smooth and fully combined.
- Bake the lemon bars: Pour the filling mixture over the warm crust. Bake for about 25 minutes, turning the dish halfway through, until the filling is set but slightly jiggly in the center.
- Cool and chill: Let the lemon bars cool at room temperature for about an hour, then refrigerate for at least 2 hours to firm up before cutting.
- Dust and serve: Dust the top of the bars with icing sugar / powdered sugar. Use a sharp, damp knife to cut into squares or rectangles, cleaning the knife between cuts for clean edges.
Recipe Tips:
- Use Fresh Lemons: For the best flavor, always use fresh lemon juice and zest. Bottled juice won’t give the same bright, tangy taste.
- Don’t Overbake the Filling: Keep an eye on the filling while baking. It should be set but still slightly jiggly in the center to stay soft and creamy when cooled.
- Cool Completely Before Cutting: Let the bars chill in the fridge for at least 2 hours. This makes cutting easier and ensures the layers hold together perfectly.
- Press the Crust Firmly: Use your hands or the back of a spoon to press the crust evenly into the pan. A firm base prevents the bars from crumbling.
- Clean the Knife Between Cuts: Wipe your knife with a damp cloth between cuts to get sharp, neat edges and avoid smudging the filling
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover lemon bars cool completely to room temperature. Then, place them in an airtight container or cover the dish tightly with plastic wrap. Store in the refrigerator for up to 5 days.
- Freeze: Allow the lemon bars to cool completely, then cut them into individual pieces. Wrap each bar tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. To serve, thaw in the refrigerator overnight or at room temperature for a few hours.
Nutrition Facts
- Calories: 205
- Total Fat: 9.4g
- Saturated Fat: 5.6g
- Cholesterol: 56mg
- Sodium: 81mg
- Potassium: 35mg
- Total Carbohydrate: 28g
- Dietary Fiber: 0.4g
- Sugars: 18g
- Protein: 2.6g
Check out More Recipes:
Joanna Gaines Lemon Bars
Description
This delicious and easy lemon bar recipe by Joanna Gaines is a tangy, sweet treat perfect for any occasion. With a buttery shortbread crust and zesty lemon filling, these bars are simple to make using common ingredients you likely have at home. Perfectly balanced and dusted with powdered sugar, they’re a quick crowd-pleaser!
Ingredients
Instructions
- Preheat and prepare the baking dish: Preheat your oven to 175°C / 350°F. Line a 9×13-inch (23×33 cm) baking dish with parchment paper.
- Make the crust: In a large bowl, whisk together 300g (2 1/2 cups) of flour, 66g (2/3 cup) of icing sugar, and 1/2 tsp of salt. Add the melted butter and mix until fully combined. Press the dough into the prepared baking dish to form an even layer. Bake for about 20 minutes, or until the crust is a light golden color.
- Prepare the lemon sugar: In a food processor, pulse the 600g (3 cups) of sugar with the zest of 3 lemons until the sugar is pale yellow and fragrant. If you don’t have a food processor, finely mince the zest and mix it thoroughly with the sugar in a bowl or bag.
- Mix the filling: In a large bowl, combine the zested sugar with 60g (1/2 cup) of flour. Add the 240ml (1 cup) of fresh lemon juice and 8 large eggs, whisking until smooth and fully combined.
- Bake the lemon bars: Pour the filling mixture over the warm crust. Bake for about 25 minutes, turning the dish halfway through, until the filling is set but slightly jiggly in the center.
- Cool and chill: Let the lemon bars cool at room temperature for about an hour, then refrigerate for at least 2 hours to firm up before cutting.
- Dust and serve: Dust the top of the bars with icing sugar / powdered sugar. Use a sharp, damp knife to cut into squares or rectangles, cleaning the knife between cuts for clean edges.
Notes
- Use Fresh Lemons: For the best flavor, always use fresh lemon juice and zest. Bottled juice won’t give the same bright, tangy taste.
- Don’t Overbake the Filling: Keep an eye on the filling while baking. It should be set but still slightly jiggly in the center to stay soft and creamy when cooled.
- Cool Completely Before Cutting: Let the bars chill in the fridge for at least 2 hours. This makes cutting easier and ensures the layers hold together perfectly.
- Press the Crust Firmly: Use your hands or the back of a spoon to press the crust evenly into the pan. A firm base prevents the bars from crumbling.
- Clean the Knife Between Cuts: Wipe your knife with a damp cloth between cuts to get sharp, neat edges and avoid smudging the filling
Joanna Gaines Lemon Bars
