As the name implies, these really are the PERFECT lemon bars.
They are the perfect balance of lemony sweet and tart. They are perfectly easy to make, and perfectly beautiful.
We really are talking 5 minutes of prep, people. I think a lot of people are scared of lemon bars, thus the reason that the boxed mix flies off the shelves at the grocery store. Before I made them for the first time, I had visions of tediousy stirring homemade lemon curd over my double broiler. I was wrong. Lemon bars are so, so easy.
Quick crust, mix together some lemon juice, eggs and sugar, throw it on top of the hot crust, bake.
What could be easier?
Enjoy!
Recipe from Baking Bites
Ingredients:
Crust
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
1 tbsp lemon zest
1/2 cup butter, room temperature
Filling
4 large eggs
1 1/3 cups sugar
1 cup lemon juice, freshly squeezed and strained
Directions:
Preheat oven to 350F. Line 9×9-inch baking pan with parchment paper or greased foil.
Make the crust. In a large bowl, whisk together flour, sugar, salt and lemon zest. Cut butter into chunks and add to flour mixture. Blend in with an electric mixer at low speed until mixture forms coarse, sandy crumbs. Pour into pan and press mixture down (with your fingers or the back of a spoon) into an even layer.
Bake for 16-19 minutes, until just lightly browned around the edges.
While crust is baking, make filling. Whisk together all filling ingredients in a large bowl.
When the crust comes out of the oven and is still hot, pour in filling mixture.
Bake for about 20 minutes, or until filling is set and does not jiggle when the pan is gently shaken.
Cool completely before slicing.
Top slices with confectioners’ sugar to serve.
Makes about 24 bars.
Rumbly in my Tumbly 
You have no idea how happy I was to find this recipe. My son has food dye sensitivities so there are a lot of the in the box mixes we can't buy, the recipe I had for this had lemon pudding in it which has food dye in it. Now I can make it from scratch, know everything that is in it and the best part no food dye. I love your blog and I am so glad that I found it on Pinterest.
Thank you so much Rachelle! These kinds of comments make my day. Hope you like the lemon bars, and thanks for visiting and for the comment!
can you freeze these bars? I made them; they are delicious – must get them out of site before I eat the whole batch.
I have never frozen these, so I can't say how they would turn out. if you try it, please let me know what the results are. I am so glad that you enjoyed these, thanks for the comment and for visiting!
Sorry I never got back to you about the freezing. I did it and they froze beautifully. Thanks again for an amazing, delicious recipe.
Wonderful! Thank you for the update!
Would it be ok if I used at 9 x 13 pan? I do not havew a 9 x 9…
Katie- you could use a 9×13 can, but you would need to double the recipe. The recipe as written would be way too thin in a 9×13.
Thank you!!! Making them now then!!!!
Enjoy! Thanks for the comment and for visiting!