Easy Lemon Bars are my go-to lemon dessert recipe. These mouthwatering lemon bars are bright and vibrant, they are utterly delicious. The creamy texture and lemony flavor makes these a crowd favorite! Easy prep, easy cleanup and gone in a snap. My perfect ANYTIME bars. Truly the best lemon bars ever!
I am sure you may already know, but it is a rare occasion when I would turn away lemon. I love it more than chocolate. When I am not eating lemon, I am dreaming about it... my Lemon Love Pinterest board is loaded with inspiration for future recipes!
The perfect summer treat that comes together in no time and disappears just as quickly. I brought these to a mom's night out and a few pot luck's last year. I tell you there was never a crumb left. Just make sure you bring the recipe with you, because you will get a lot of requests for it!
Enjoy. With love from our Kitchen Table to yours. XOXO
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Check out our favorite lemon summertime desserts! Click on the picture or the link to open in a new window.
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Lemon Burst Pound Cake is fabulously moist and loaded with lemon flavor. It is a family favorite and picnic perfect this summer.
Easy Lemon Bars Recipe
1 cup plus 2 tablespoons all-purpose flour, divided
½ cup plus 2 tablespoons powdered sugar, divided
½ cup (1 stick) unsalted butter, melted
1/8 teaspoon kosher salt
1 cup granulated sugar
¼ cup fresh lemon juice
1 lemon finely zested
Preheat the oven to 350°F. Prepare a 9x9-inch pan with baking spray, then line the pan with parchment paper (this will make it easier to remove the lemon bars in one piece so you can cut them properly on a cutting board).
In a medium bowl, combine 1 cup flour, ½ cup powdered sugar, butter, and salt with a fork until a crumbly dough forms. Press the dough into the prepared pan so it covers the bottom and goes about 1/2 inch up the sides. Bake about 10 minutes or until it is a light golden brown.
While the crust is baking, whisk together the remaining 2 tablespoons flour, eggs, sugar, lemon juice and fine lemon zest.
Remove crust from oven, pour the lemon mixture over the crust.
Bake 20-25 minutes, or until the center is set (doesn’t jiggle when you shake the pan). Allow lemon bars to cool for 30 minutes in pan. Using parchment, remove lemon bars and set on cutting board. Allow to cool completely or refrigerate until completely cooled.
Cut into 16 squares. Sprinkle the remaining powdered sugar over the cooled lemon bars before serving.
*RECIPE PERFECTLY DOUBLES
Originally published 2/15/13 - images and content updated