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Tangy Lemon Bars ~ Tangy, tart, sweet, and creamy, with an incredible texture and a delicious shortbread crust. These bars are absolutely amazing!
We were invited to a neighborhood block party this past weekend and sat outside in folding chairs and enjoyed lively conversation. We ate (devoured) tender BBQ pork ribs, deviled eggs, and slaw, and soaked up great amounts of vitamin D. It was a breath of fresh air. Some guests traveled by motorcycle, some walked across the street, many brought their fur children and others played bean bag toss in the yard. Wow, just wow.
Lemon desserts just seem very ‘southern’ to me, as southern as a spring BBQ in the driveway.
Apparently they were the perfect choice because I didn’t bring any back home.
My husband was certain I’d already posted Lemon Bars on SRFD, but nope – not a one! It’s time to fix that right now. These bars are nothing short of amazing. Tangy, tart, sweet, and creamy, with a consistency that holds together like magic.
Run a very sharp, thin knife under hot running water then carefully dry the blade. This will give you razor sharp cuts for a beautiful presentation. You’ll need to repeat this process several times until all lemon bars are cut. Dust with confectioners’ sugar just before serving. Enjoy!
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Tangy Lemon Bars
Prep Time
30 mins
Cook Time
55 mins
Total Time
1 hr 25 mins
Tangy, tart, sweet, and creamy, with an incredible texture and a delicious shortbread crust. These bars are absolutely amazing!
Course: bars, Dessert
Servings: 32 Bars
Ingredients
For the crust:
- 1 1/2 cups unbleached all-purpose flour
- 1/2 cup powdered sugar, plus extra for sprinkling
- 1/4 teaspoon salt
- 12 tablespoons cold unsalted butter, cut into 1/4 inch pieces
For the lemon filling:
- 3 cups granulated sugar
- 1/2 cup all-purpose flour
- 4 teaspoons arrowroot or cornstarch
- 1 cup fresh lemon juice, strained (about 9-10 lemons)
- 8 large eggs
Instructions
- Pre-heat oven to 350 degrees. Lightly spray a 13x9 inch baking pan (I used glass) with non-stick cooking spray. Line the pan with parchment paper allowing it to come up and over the sides. Lightly spray the parchment paper. Set aside.
- In the bowl of a stand mixer combine the flour, sugar, salt and butter for the crust. Using the paddle attachment, mix on medium speed until it resembles coarse wet sand. Do not over-mix the crust or allow it to come together like dough.
- Spread the mixture evenly into the prepared pan. Press firmly using the bottom of a glass to compress the crust. Place the unbaked crust in the freezer for 15 minutes.
- Remove the crust from the freezer and bake until light golden brown, about 20 -25 minutes. Set aside. Reduce the oven temperature to 300 degrees.
- While baking the crust, prepare the filling. In a large mixing bowl, whisk together the sugar, flour and cornstarch until combined. Add the strained fresh lemon juice and eggs. Whisk until well combined. Pour the filling over the warm baked crust and immediately bake at 300 degrees for 30 minutes or until the center does not juggle when tapped. Cool on a wire rack then refrigerate at least 2 hours before cutting.
- If you are able, remove the lemon bars from the pan using the parchment to lift or slide the bars onto a cutting board. If needed you can cut them in the pan. Run a very sharp, thin knife under hot running water then carefully dry the blade. This will give you razor sharp cuts for a beautiful presentation. Repeat this process several times until all lemon bars are cut.
Recipe Notes
Adapted from a recipe by Amy Atlas, published in Sweet Designs via Oprah.Com
Looking for more luscious lemon desserts? Don’t miss these favorites!
Easy Lemon Pie with White Chocolate Curls – you’ll love the velvety smooth consistency and the tangy-tart bite from the fresh lemon juice. This easy pie can be baked in your favorite tart pastry or graham cracker pie crust. Click HERE to get the recipe for Easy Lemon Pie.
Lemon Curd is great on biscuits, pancakes, pound cake, angel food cake, muffins, or just about anything! Easy to make too. Click HERE to get the recipe for Lemon Curd.
Lemon-Lime Shortbread Thumbprint Cookies – a Lime infused Shortbread Cookie filled with homemade Lemon Curd and topped with a simple Lime Icing – a bright summer treat! Click HERE to get the recipe for Lemon-Lime Shortbread Thumbprint Cookies.
I hope you had a lovely, sunshine filled weekend too! Doesn’t it feel wonderful? Our cherry trees are starting to bloom and the dogwoods are not far behind. I know winter is not done, but I can hope! I can’t wait to see what you all have been up to. Thanks so much for stopping by. Tricia
Danielle @ theCHARMITspot says
April 11, 2014 at 3:35 pmOh, wow! These look perfect! This recipe sounds so refreshing! Also, very great idea to have these for a party or an elegant dessert. Thanks for sharing!
Monica says
April 10, 2014 at 12:20 amOh my – I love that thick lemon filling. I know I use the hot knife trick to slice cakes and bars but I can't say my cuts have ever come out this perfectly! Beautiful and delicious, Tricia!
michaelswoodcraft says
April 8, 2014 at 8:19 pmThose looks delicious 🙂 I love using lemons in recipes! The block party sounds like fun, you will probably find a few new recipes there too!
Kitchen Belleicious says
April 8, 2014 at 8:16 pmthey truly are like a bite of heaven. I love the tanginess to your version and they could not have come out any better. so pretty and perfectly shaped! I love them
[email protected] is How I Cook says
April 8, 2014 at 4:05 amYou are so perfect with everything you do! These look so pretty and I bet they taste even better. And what a fun party even if it sounds like you might be rushing the season! 🙂 But heck, I love a good party!<br /><br /><br /><br /><br /><br /><br /><br />
Elzbieta Hester says
April 8, 2014 at 3:30 amThey came out perfect! That lemony filling looks finger-licking! 🙂 [email protected]
Angie Schneider says
April 8, 2014 at 3:21 amThese lemon bars look fanfreakingtastic, Tricia. I love how thick the sweet tangy lemon filling looks!
Cheri Savory Spoon says
April 7, 2014 at 11:39 pmHi Tricia, these look amazing, great knife trick by the way, will be trying that next time.
Chris Scheuer says
April 7, 2014 at 10:29 pmBEAUTIFUL!!! GORGEOUS! STUNNING! I'm on a lemon roll and these look phenomenal Tricia!<br />
Joyti says
April 7, 2014 at 8:31 pmThat sounds like a great block party. And the food – yum!<br /><br />The lemon bars look so delicious. And so pretty!
Pam says
April 7, 2014 at 6:33 pmSounds like fun! It's definitely not warm enough for block parties here, but your dessert sounds perfect for one. I'd choose lemon over chocolate any day, and want to try this. Thanks for the recipe!
Sue/the view from great island says
April 7, 2014 at 5:43 pmI realized that I've never posted a lemon bar on my blog either! And I'm a lemon maniac, how strange. These look just perfect, and how can you go wrong with a whole cup of fresh lemon juice??
Anna and Liz Recipes says
April 7, 2014 at 4:09 pmThese look marvelous Tricia! How we love anything with lemon!! Have a great day! xxoo