Thursday, May 17, 2018

Best Ever Easy Lemon Bars (With Video)

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!

http://www.theslowroasteditalian.com/2013/02/easy-lemon-bars.html


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!

Best Ever Easy Lemon Bars

I crave lemon all summer long and these lemon bars are the perfect cure for that craving.   Summer harvest brings truckloads of fresh berries and nothing goes better with fresh berries than lemon.

Best Ever Easy Lemon Bars

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!

http://amzn.to/2npi3zd

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes. The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!! Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

http://amzn.to/2npi3zd



WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make Best Ever Easy Lemon Bars:

  • To prepare lemons, wash them gentle with water and a light brush. Dry them, then zest. After they are zested, juice them.
  • Make sure your parchment paper hangs over the pan on both sides. These make perfect handles and easy lifting out of the pan.
  • If the dough is too sticky to press into the pan, spinkle a little flour on your hands.
  • Allow to cool completely before cutting and serving. 

What you will need to make Best Ever Easy Lemon Bars:

  • 9 x 9 Baking Pan
  • Citrus Juicer - This makes juicing the lime much easier. Plus you’ll get every last drop out.
  • Mixing Bowls - I like a variety of mixing bowls and prep bowls and this set has them all.
  • Whisk - I have had this set for over 10 years and it is still as good as the day I bought it. With 3 sizes there is a whisk for every job.
  • Microplane/Zester - This is great for zesting citrus. I also use mine to grate garlic.

Enjoy!

With love from our simple kitchen to yours. 

Do you   love  TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!


Don't miss a thing! Follow us on Facebook Twitter Pinterest | Instagram ❤ ❤ ❤ 

Best Ever Easy Lemon Bars

Check out more of our favorite lemon summertime dessert recipes: 

Raspberry Lemonade Pound Cake
Raspberry Lemonade Yogurt Ice Pops
Lemon Burst Pound Cake  
Lemon Cloud No-Bake Icebox Cake 


See how easy these Best Ever Easy Lemon Bars is to make. Watch the video!!!


Yield: 16

Easy Lemon Bars Recipe

Easy Peasy 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!

Ingredients

  • 1 cup plus 2 tablespoons all-purpose flour, divided
  • 1/2 cup plus 2 tablespoons powdered sugar, divided
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/8 teaspoon kosher salt
  • 2 eggs
  • 1 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 1 lemon finely zested

Instructions

  1. 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).
  2. In a medium bowl, combine 1 cup flour, 1/2 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.
  3. While the crust is baking, whisk together the remaining 2 tablespoons flour, eggs, sugar, lemon juice and fine lemon zest.
  4. Remove crust from oven, pour the lemon mixture over the crust.
  5. 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.
  6. Cut into 16 squares. Sprinkle the remaining powdered sugar over the cooled lemon bars before serving.

DONNA'S NOTES

  1. Recipe perfectly doubles





Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

44 comments:

  1. These desserts look so good. I love anything lemon! Thanks for sharing the recipes and have a great weekend!
    Theresa

    ReplyDelete
  2. Love lemon bars - you can't go wrong with these!

    ReplyDelete
  3. And it's not fair, you probably have lemon tree in your back yard too! Some people bring back souvenirs when they travel but not me; when I've visited my sister in Phoenix I've brought back big bags of lemons! These bars look amazing and I just happen to have a bunch of lemons ..............

    ReplyDelete
  4. All the desserts are gorgeously done! Look scrumptious!
    I love chocolate; however the lemon bars truly look beyond delicious :)

    ReplyDelete
  5. These are probably the best lemon bars I have ever made! Super easy too. My family has already requested them twice.

    ReplyDelete
  6. These are probably the beast lemon bars I have ever made! Super easy too. My family had already requested then twice.

    ReplyDelete
  7. These sound wonderful! Would you happen to know if this recipe can be made with Splenda? Also, could lime or orange juice be used instead of lemon?
    Thanks for all of your great recipes!

    Kind regards, Kitty >^..^<

    ReplyDelete
    Replies
    1. I would substitute lime for lemon, but orange may not work exactly the same. As for splenda I have never tried it, but if you use the splenda baking mix you should be fine. Let me know how it comes out.

      Delete
    2. Thanks, Donna. I'll report back with my results!

      Delete
  8. These sound awesome! Have to try them.

    ReplyDelete
  9. They are amazing. Let us now how it goes. Enjoy.

    ReplyDelete
  10. made these! They ARE as yummy as they look!!

    ReplyDelete
  11. Lemon is such a refreshing taste. I love lemon bars!! Pinning it!

    ReplyDelete
  12. These lemon bars look great! You mention the recipe can be doubled. What size pan would I use? Also, how would I adjust to make these in a half sheet pan? Thank you

    ReplyDelete
    Replies
    1. Double the recipe would make a 9x13. To make a half sheet pan it would theoretically be 4x the recipe, but I have not tested that and am not sure that it would come out perfectly.

      Let us know how it goes and enjoy!

      Delete
  13. This may sound really silly :( but I have never worked with zest. ...how do you "lightly zest" the lemon. Thank you for your patience! !!!!!

    ReplyDelete
    Replies
    1. The recipe calls for fine lemon zest. You can achieve fine zest by using a zester or the small side of a grater and then chop it up so you have small pieces of zest. Enjoy!

      Delete
  14. Do you store these in the refrigerator or at room temperature?

    ReplyDelete
    Replies
    1. Either would be fine, but I store my covered on the counter top.

      Enjoy and let us know how it goes.

      Delete
  15. WHAT IF YOU WANTED TO USE LEMON JUICE INSTEAD OF REAL LEMONS. HOW MUCH WOULD YOU USE?? THANK YOU

    ReplyDelete
    Replies
    1. 1/4 cup fresh lemon juice. I would not recommend the bottled lemon juice the flavor is very different. Enjoy and let us know how it goes.

      Delete
    2. I have made these bars many times- everyone loves them! And I must admit- I have used bottled lemon juice, every time. I use a 1/2 cup and they're perfect!

      Delete
  16. Replies
    1. To add to the mixture, or in place of the juice and zest? I have not tested it with lemon extract. Let us know how it goes and enjoy.

      Delete
  17. Hi Donna, I was just wondering if their is a substitute for the bass, I'm thinking crushed biscuits with butter, then poor the filling over, then bake.

    Thanks
    Gerard

    ReplyDelete
    Replies
    1. Hi Gerard,

      That would work perfectly. Like a no-bake cookie crust. Enjoy and let us know how it goes.

      Donna

      Delete
  18. If anyone has tried this gluten free, would you let me know. Thanks.

    ReplyDelete
    Replies
    1. I did use cup4cup as a flour replacement and they came out great. Enjoy and let us know what you use and how it goes.

      Delete
  19. No way this serves 16, in my house the serving size is 1, which is me unfortunately.

    ReplyDelete
  20. This recipe was super simple and required zero adjustments. I have happily pinned it to my recipe board and will be trying it with limes tonight! Thank you :)

    ReplyDelete
  21. I doubled the recipe and used white whole wheat flour for the crust. Brought it into work and got rave reviews! It's a keeper for sure. Thanks for sharing.

    ReplyDelete
  22. These are the best! And thank you for the link to your lemon pins! I'm drooling on my keyboard...

    ReplyDelete
  23. Has anyone tried freezing these? I want to make them ahead for graduation and freeze them.

    ReplyDelete
  24. Can you put a double batch of lemon into the same pan?

    ReplyDelete
    Replies
    1. Double the recipe....use a 9x13 pan.

      Delete
  25. Yum! Pinning these to try later! I might need a lemon love pinterest board too...

    ReplyDelete
  26. Has anyone substituted a Graham cracker crust, and how did it turn out?

    ReplyDelete
  27. They look terrific. How and where can I add coconut? Much appreciated. Thank-you. 🐼⚘

    ReplyDelete
  28. The filling was great the crust was awful

    ReplyDelete
  29. This recipe looks awesome! I think I may try it out soon! Thank you for sharing!

    Charlie @ www.ArmMyKitchen.com

    ReplyDelete
  30. Can these be frozen?

    ReplyDelete
  31. Did anyone ever try it with Splenda? I sure would love to know how it turned out. Some of us who love your recipes would really love a diabetic version

    ReplyDelete

If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤