Easy lemon bars with a zesty lemon custard atop a crisp brown sugar shortbread crust–these lemon bars lovely and delicious!
Lemon bars are super easy for you to make but they are a dessert that seems elegant and decadent—impressive to your guests while only requiring minimal time and effort from you! What could be better than that?!
I made these Easy Lemon Bars a few weeks ago for a dessert party, along with Raspberry Shortbread Bars and Cream Cheese Pound Cake—everyone devoured the lemon bars! I think we had maybe three leftover. Lemon Bars are best on the first day but will keep for one more day if you have leftovers. I don’t like them longer than that because the crust softens too much.
Easy Lemon Bars
You’ll need some fresh lemons for these easy lemon bars. Don’t use lemon juice from a jar or concentrate as it just won’t give you the same flavor that you can get from fresh. And you need zest, which has to come from fresh lemons. I also add the seeds from a vanilla bean to the crust. These are wonderful, full of zesty lemon flavor with a nice custard, and a shortbread base that’s good all by itself. We love them and I hope you will too!
- 2 sticks unsalted butter softened and diced into chunks
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1 vanilla bean
- 4 large eggs
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon freshly grated lemon zest
- 3/4 cup freshly squeezed lemon juice
- 2-3 tablespoons confectioners sugar
Preheat oven to 350. Line a 9x13 inch pan with foil, allowing the foil to hang over the sides, and lightly grease the foil.
Whisk flour, sugar, and salt in a large bowl. Scrape in seeds from vanilla bean and mix into flour. Work in butter. Press into prepared pan. Bake 20-25 minutes until lightly browned. Allow to cool for 10 minutes.
Whisk together flour, baking powder, and sugar. Whisk in eggs, lemon juice, and zest. Pour gently over hot crust. Bake 20-25 minutes.
Let cool in pan on wire rack for 30 minutes. Lift from pan, using foil sides as handles. Cool completely on wire rack. Gently remove foil and cut into squares. Sprinkle with powdered sugar.