Get ready to enjoy these easy baked lemon bars. A crumbly base topped with the smoothest lemon curd. An absolute delight to your tastebuds and eyes.
These tangy baked lemon bars are not only a treat for your taste buds but also a breeze to make. Whether you’re a baking enthusiast or a novice in the kitchen, this recipe is guaranteed to bring a burst of citrusy goodness to your table. Let’s dive into the details!
Why you’ll love this recipe
- Easy peasy: It’s a very easy recipe to follow.
- 100% fresh and citrusy: If you prefer something different to chocolate, these easy-baked lemon bars will become your go-to recipe. Tangy, sweet and lemony all the way!
- Scalable: If you want them a bit thicker or even a larger dish to make more people happy, you can easily double the recipe.
- Few ingredients: I’m sure you already have all (or most) ingredients required for this recipe. If you don’t, they should be easily accessible in any supermarket.
Ingredients you’ll need for this recipe
This recipe, all together, requires six ingredients for both the crust base and the lemon filling.
- Biscuits: This depends on what you can find at the shops, or where you live. I use vanilla plain biscuits (“Maria” style). Another type can be Graham crackers or digestives.
- Caster sugar: You’ll use sugar in the crust and the filling. You can also substitute this with regular white sugar.
- Lemon zest and juice: Please, pretty please, ALWAYS use fresh lemons. There’s a world of difference! Fresh lemons are the star of this recipe, and what gives the bars the tangy and citrusy flavour (and colour).
- Unsalted butter: You’ll need only a bit to bring the biscuit crust together.
- Condensed milk: The second star of the lemon filling.
- Egg yolks: These contribute to the smoothness and lemony colour of these bars.
How to Make Lemon Bars in 5 Steps
- Prepare the crust: Mix all of the crust ingredients, then press firmly into a 9×13 inch baking pan.
- Pre-bake: Pre-baking the biscuit base guarantees it will hold up under the lemon layer.
- Prepare the lemon filling: Whisk all of the filling ingredients together. No cooking on the stove!
- Bake: Pour the filling on the warm pre-baked crust, then bake for around 20 minutes or until the center is just about set.
- Let it cool down: I recommend letting the bars come to room temperature for around 1 hour before popping them into the fridge for 2-3 hours. They’re wonderful cold and with a dusting of confectioners’ sugar on top!
Recipe FAQs
Can I use store-bought lemon juice instead of fresh lemon juice?
While fresh lemon juice is recommended for the best results, only if you have to, you can use store-bought lemon juice in a pinch. Just be sure to choose a high-quality brand without added preservatives.
Can I make these lemon bars ahead of time?
Absolutely! These lemon bars can be made ahead and stored in an airtight container in the refrigerator for up to three days. For longer storage, you can freeze them for up to a month.
How can I store these lemon bars?
They should be stored in an airtight container in the fridge for up to 5 days. They can also be left out for a few hours while they are being served.
Can I freeze these lemon bars?
Lemon bars can be frozen for up to 3-4 months. Cut the cooled bars (without confectioners’ sugar topping) into squares, then place them onto a baking sheet. Freeze for 1 hour. Individually wrap each bar in aluminium foil or plastic wrap and place into a large bag or freezer container to freeze. Thaw in the refrigerator, then dust with confectioners’ sugar before serving.
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I’ll see you all in the next post.
Happy baking!
Pau
More Lemon Recipes:
Easy Baked Lemon Bars
Ingredients
Crust
- 110 g Maria biscuits (or any plain vanilla biscuits, like digestives or Graham crackers)
- 60 g caster sugar
- 80 g unsalted butter melted
Lemon Filling
- 1 can sweetened condensed milk
- 3 egg yolks
- 120 ml lemon juice
- 1 tsp fresh lemon zest
Instructions
Crust
- Preheat your oven to 160 C (325 F). Line a square tin (23×23 cm – 9×9 in approx.) with parchment paper. Set aside.
- Place the biscuits and sugar in a high-speed blender, and pulse until the mixture resembles bread crumbs.
- Pour the melted butter and pulse until it's all combined.
- Using your hands or the base of a cup, press the dough into the base of the square tin.
- Bake for about 15 minutes or until lightly golden.
Lemon Filling
- In a medium bowl, place the condensed milk, egg yolks, lemon juice and zest, and whisk until well mixed. Pour carefully over the slightly cooled crust and return to the oven.
- Bake for 20 minutes, or until the edges are golden brown and the lemon topping has set.
- Let cool on a cooling rack completely, before covering and refrigerating overnight.
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