If you prefer your
desserts almost more tart than sweet, then these lemon bars are the perfect spring dessert for you. These classic dessert bars have mastered the perfect balance of sweet and tart, and not to mention are so easy to make. An ideal make-ahead dessert, these bars will be the star of all your spring & summer celebrations. Pucker up, buttercup!
How to make the best lemon bars:
— Use freshly squeezed lemon juice. While bottled lemon juice will work in a pinch, it just doesn’t give the same fresh flavor as fresh lemon juice.
— Line your pan. Use parchment paper to line your pan, then spray with cooking spray to ensure that the bottom of your bars don’t stick when baking.
— Do lemon bars need to be refrigerated? Yes, they need a long chill time, at least 3-4 hours. Don’t skip this! This will help the lemon bars firm up to the desired texture, and plus, there’s nothing quite like a cold lemon bar.
How to tell when your lemon bars have set:
Depending on your oven, your bars should be ready to go after 20-25 minutes, but the best way to make sure they’re set is by seeing if the middle jiggles, and if the edges appear set. Bake until just set and when the center still jiggles a bit.
Make them ahead:
Because of the long chill time, these bars are the perfect make-ahead dessert. Make them the night before, then pop ’em in the fridge and leave them overnight. The next day, you’ll be rewarded with perfectly set squares.
Storage:
If you have any leftovers, store in the fridge in an airtight container for around 1 week. If you want to keep them any longer, then freeze for up to 3 months. When ready to enjoy, thaw in the fridge overnight then top with powdered sugar.
Made these? Let us know how it went in the comments below!