My 5-Ingredient Lemon Bars Are the First Thing Gone at Every Party


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Whether you bring lemon bars to a potluck or a bake sale, you’ll likely be met with a combination of utter glee and a declaration that “you know lemon bars are my favorite.” With its buttery shortbread crust and  tangy lemon topping, lemon bars are bright, balanced, and have a wonderfully creamy texture (if done right). Even though I’m team lemon bar, I’ve never developed my own recipe. For this, I wanted to create a bar that had the right crust-to-topping ratio (which I discovered is about 1:3 in my book), delivered enough tangy lemon flavor, and wasn’t too sweet. 

On my quest to create the perfect lemon bars, I tried many different techniques and proportions, but ultimately settled on an easy-to-execute recipe with a few simple tweaks.

Key Ingredients in Lemon Bars

Storage and Make-Ahead Tips

The bars can be refrigerated in an airtight container for up to 1 week. To freeze, wrap in plastic wrap, place in a freezer-safe container, and freeze for up to 4 months. Thaw in the refrigerator for 1 hour or at room temperature for 15 to 20 minutes. Dust with powdered sugar before serving. 

If You’re Making Lemons Bars, a Few Tips 





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