Only Basic 6 Pantry Staple Ingredients required to make these LUSCIOUS Lemon Bars!
I started making Lemon Bars at home, from scratch, right after I first got married – almost 23 years ago!
Growing up, many ladies brought Lemon Bars or “Lemon Squares” to church potlucks, picnics, cookouts, and any many other gatherings.
As an adult who was somewhat “new” to baking, I found a basic recipe and tweaked it just a bit until it was perfect for me!
I then began taking them to work potlucks and other gatherings, because I new that historically Lemon Bars were the hit of the party.
They are pretty easy to make and SO delicious!
The basic 6 pantry staple ingredients required to make these LUSCIOUS Lemon Bars are:
BUTTER My microwave has a melt butter feature on it, but you can also melt it on the stovetop, in a saucepan. Just always be cautious so hot butter doesn’t pop up on you!
UNBLEACHED FLOUR I’ve found unbleached flour works best for me, but you can also use All Purpose if that’s what you have on hand.
Onwon Powder Sugar Shaker with Lid – Stainless Steel Fine Mesh Shaker Cinnamon Icing Sugar Powder Cocoa Flour Chocolate Coffee Sifter Sprinkler Dredgers for Coffee Cappuccino LatteOXO Good Grips Baker’s Dusting Wand for Sugar, Flour and Spices
POWDERED SUGAR My actual Powdered Sugar Shaker is OLD. It’s from a Pampered Chef party, circa 1999ish. It still works great! It keeps a reasonable amount of powdered sugar handy for me to easily use when baking. However, I LOVE the DUSTING WAND for lightly covering finished items. Maybe it’s the little girl princess in me, but I probably get entirely too much joy out of waving the dusting wand around. It’s the small things, really, that me me happy 🙂
SALT This is just regular, old table salt. I didn’t include it in the ingredient count, because I keep it on the counter for everyday use, not stored in the pantry to pull as in ingredient in recipes 🙂
GRANULATED SUGAR This requires 2 cups of sugar. I get asked about sugar substitutes frequently, but have not tried using them in this recipe. I’d love to know the results though, if any of you try it!
EGGS I use 4 large eggs.
LEMONS you’ll use both the ZEST and JUICE from lemons in this recipe. The Zester above is my preferred tool to use. I have Rheumatoid Arthritis and it affects the joints in my hands. This one is easy for me to hold and use! FRESH LEMONS work much better than bottled lemon juice for this one.
TIPS for making your LEMON BARS the BEST EVER
USE A GLASS BAKING DISH a metallic pan can potentially transfer a bit of a metallic taste. I DO use other pans in various recipes, but find the heat transfer for this one is the best in my Glass OXO Good Grips Baking Dish.
LINE PAN WITH PARCHMENT PAPER Parchment paper makes it SO MUCH EASIER to remove the bars from the pan after baking, to cool. It can also prevent over browning on the bottom of the Lemon Bars.
USE REAL LEMONS As I mentioned above, you need the lemons for zesting AND juicing. The flavoring also turns out so much better in this recipe when using fresh lemon juice vs bottled lemon juice.
DO NOT OVERMIX
ALLOW TO COOL COMPLETELY BEFORE SERVING
In a large bowl, combine flour, melted butter, powdered sugar, and salt.
Slightly mix with a fork. do not over mix.
Bake for 20 minutes or until the edges are lightly brown.
While the crust is baking, slightly beat eggs in another mixing bowl.
Whisk in sugar and lemon juice until combined.
How many lemons make a cup of lemon juice?
An average sized lemon will usually give you 2½-3 TB of lemon juice, so you’d need 5-6 medium lemons for a cup of lemon juice. THIS RECIPE calls for 5 TB of Lemon Juice, so you’ll likely only need a couple of Lemons to yield enough.
FOR BEST RESULTS WHEN JUICING A LEMON
Roll the lemon around on the counter for a few seconds before slicing the get the juices flowing within the fruit. You can then use a juicer to collect measure and collect the juice. If you don’t have a juicer handy, after slicing the lemon in half, hold the pulp side up and squeeze over a measuring cup. The juice will drip down to be measured, and you’ll keep any pulp/seeds inside the lemon. Save any leftover rinds to grind up in the garbage disposal. It’ll clean the blades and leave a fresh scent behind!
Pour lemon mixture into baked crust as soon as it comes out of the oven.
Bake for 15 minutes.
Remove from oven, cover with foil, and bake another 15 minutes.
After the lemon bars are baked, dust with powdered sugar and let the bars cool completely on a wire rack.
How long will these lemon bars last?
IF you have any leftovers, store them in an airtight container in the refrigerator for up to four days. To freeze, wrap each lemon bar individually with plastic wrap and store them in freezer for up to one month.
Serving Size: 1
Amount Per Serving: Calories: 422Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 102mgSodium: 190mgCarbohydrates: 64gFiber: 1gSugar: 48gProtein: 4g
These are a few items I find helpful in my own kitchen when preparing these Lemon Bars:
OXO Good Grips 2-Cup Angled Measuring CupPrepworks by Progressive Ultimate 19-Piece Measuring Cups & Spoon SetOXO Good Grips Freezer-to-Oven Safe 3 Qt Glass Baking Dish with Lid, 9 x 13OXO Good Grips 3-piece Mixing Bowl Set, White Bowls with Blue/Green/Brown HandlesOXO Good Grips 11-Inch Better Balloon WhiskThe Lemon Cookbook: 50 Sweet & Savory Recipes to Brighten Every MealLemons and Limes: 75 bright and zesty ways to enjoy cooking with citrusSally’s Baking Addiction: Irresistible Cookies, Cupcakes, and Desserts for Your Sweet-Tooth FixThe Deceptively Easy Dessert Cookbook: Simple Recipes for Extraordinary No-Bake & Baked Sweets
Don’t miss these additional delicious LEMON RECIPES here at When Is Dinner: