These bars are the best lemon bars. Made with only a few ingredients or 7 ingredients recipe. Rich, luscious and perfect for baby shower, office celebration, Sunday brunch, party or an ideal dessert for your family. Any time, any place this recipe is for YOU!
Hello my dear readers,
If you feel like you need more sunshine in your life I have super sunny recipe for you.
The name is ….
The Best Lemon Bars!
Description of the best Lemon Bars
This recipe is the perfect amount of tartness and sweetness. 5 Star Recipe made by using only 7 ingredients. Simple and yummy. Easy to make.
And yes, you don’t need to be a baker to make this recipe.
The ration of crust to lemon filling is the perfection. Well balanced and not too lemony. There is no other recipe out there that can even come close to this 5 star recipe. Absolutely outstanding and the perfect lemon bars.
So, let’s start with the ingredients you need to buy.
SHOPPING LIST
- flour (all purpose)
- icing sugar
- butter
- eggs
- regular sugar
- lemon
- baking powder
ACTION TIME
Making THE BEST LEMON BARS
Ingredients
Lemon Bar Crust
1 cup icing sugar
2 cup flour, sifted
1 cup butter, melted and unsalted
Lemon Filling
4 eggs
2 1/8 cups sugar
1/4 cup flour
1 tsp baking powder
2/3 cup fresh lemon juice
INSTRUCTIONS
Preheat oven to 350 F.
Line 9 x 13 baking pan with aluminum foil, spray with baking spray. Set aside.
In a medium bowl, stir together flour and icing sugar. Add melted butter and mix until all ingredients are blended.
Press into to bottom of 9 by 13 baking pan using your fingers.
Bake at 350 F for 10 to 12 minutes.
While the lemon crust is being baked, prepare the filling.
In a medium size bowl sift sugar, baking powder and flour. Set aside.
Beat 4 eggs until light using your favorite mixer.
Then add sugar mixture to the eggs.
Stir in using the spatula.
After that add fresh lemon juice and stir until incorporated.
Pour the mixture over baked crust and return to the oven.
Bake for an additional 25 minutes or until set.
Cool.
Decorate with icing sugar.
STORAGE
Store in the fridge for about 5 days.
Freezing: You can freeze lemon bars for 3 months.
Important freezing instructions: Bake the bars and cool them in the fridge for a few hours. (don’t use icing sugar as decoration if you are planning to freeze). When bars are cooled, cut them into desired sizes. Then place them on a baking sheet or plastic container and transfer the lemon bars to the freezer for about 2 to 3 hours. Wrap each lemon bar in plastic wrap and place in a freezer bag.
ANOTHER OPTION FOR EASY LEMON BARS
You can top the lemon filling with heavy cream.
Mix 2 cups of heavy cream and 1 bag of Whip It until done. (3 minutes)
Cover the lemon filling with heavy cream filling.
Enjoy.
IMPORTANT NOTICE for Lemon Bars
Lemon Juice – Use fresh, organic lemon juice.
Cutting the bars – Letting these bars fully set in the fridge is essential. YES, this is very important step. Give them time to cool down and firm up. Then cut them into desired sizes. If you don’t…well you will have a gooey mess.
Eggs – Use large, organic eggs.
Baking Powder – Always use baking powder with no aluminum
Flour – Use all purpose flour. Be sure when making crust to measure 2 cups of flour and then sift.
Whip It – it works great and it is super easy to make. (prolongs the life of your homemade heavy cream)
Final Note
The best lemon bars in the history of all lemon bars and using only 7 ingredients.
Difficulty Level: Easy
Final Grade: A+
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PRINTING THE RECIPE
The Best Lemon Bars
These bars are the best lemon bars.
Made with only 7 ingredients. Rich, luscious and perfect for baby shower, office celebration, Sunday brunch, party or an ideal dessert for your family.
Any time, any place this recipe is for YOU
Ingredients
- Lemon Bar Crust
- 1 cup icing sugar
- 2 cup flour, sifted
- 1 cup butter, melted and unsalted
- Lemon Filling
- 4 eggs
- 2 1/8 cups sugar
- 1/4 cup flour
- 1 tsp baking powder
- 2/3 cup fresh lemon juice
Instructions
Preheat oven to 350 F.
Line 9 x 13 baking pan with aluminum foil, spray with baking spray. Set aside.
MAKING CRUST
In a medium bowl, stir together flour and icing sugar. Add melted butter and mix until all ingredients are blended.
Press into to bottom of 9 by 13 baking pan using your fingers.
Bake at 350 F for 10 to 12 minutes.
While the lemon crust is being baked, prepare the filling.
In a medium size bowl sift sugar, baking powder and flour. Set aside.
Beat 4 eggs until light using your favorite mixer.
Then add sugar mixture to the eggs.
Stir in using the spatula.
After that add fresh lemon juice and stir until incorporated.
Pour the mixture over baked crust and return to the oven.
Bake for an additional 25 minutes or until set.
Cool.
Decorate with icing sugar.
STORAGE
Store in the fridge for about 5 days.
Freezing: You can freeze lemon bars for 3 months.
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