If you are looking for a delicious recipe that has a bite tart of lemon, these Pioneer Woman Lemon Bars are what you're looking for.
In the past, I have made Ina Garten's lemon bars. They are delicious as well, but the Pioneer Woman Lemon bars have a thinner cookie bottom and the lemon is more tart.
I love making these lemon bars several times during the year. I started making these during the summer, but hey — the winter and the holidays is a good time to make these as well, right?
How to Make Lemon Bars
Making lemon bars start with a deliciously soft shortbread cookie crust. If you have ever made any kind of bars or cookies before, this is the normal shortbread crust that is used.
For more delicious lemon bar recipes, be sure to check out this post that over 37 different lemon bar recipes in it.
The shortbread crust will look. like a crumbly mess when you press it into a 9×13 inch buttered dish, but trust the process. It will come together in a snap.
While the shortbread crust is cooling you can make the lemon curd. Now, you can opt for using store-bought, but making homemade lemon curd is simple and easy and tastes so good when you use fresh lemon juice.
Do I need to keep my Pioneer Woman Lemon Bars in the fridge?
Since lemon bars are essentially a custard, they should be refrigerated if they are not going to be served the same day, or if you need to store leftovers.
However, they are fine to keep out at room temperature for a number of hours if you are going to take them to a party or a get-together.
How long do lemon bars keep?
Lemon bars can be kept for about 4 days and then after that, they tend to get a little mushy, so be sure and eat them all within 4 days!
For a different take on these bars, try my friend Liz's Lemon Cream Bars. They look fantastic!
Looking for More Delicious Desserts Like This?
- How to Make MIlkshakes Without Ice Cream
- Praline Pecans
- Lemon Lavender Scones
- Strawberry Lemonade Bars
- Frozen Lemonade Pie
Pioneer Woman Lemon Bars
These bars are full of tart lemon flavor and a delicious cookie crust.
Ingredients
- 2 cups Flour
- 1/2 cup Sugar
- 1/4 teaspoon salt
- 2 sticks (1 Cup) Salted Butter, Cut Into Small Cubes
- Filling
- 1-1/2 cup Sugar
- 1/4 cup Flour
- 4 whole Large Eggs
- Zest And Juice Of 4 Medium-sized Lemons
- Powdered Sugar, For Sifting
Instructions
- For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter. If you want a thicker crust, use a 9x9 pan instead.
- Stir together the flour, sugar, and salt. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs.
- Press into the prepared pan and bake until golden around the edges, about 20 minutes.
- For the filling: Stir together the sugar and flour. Crack in the eggs and whisk to combine.
- Add the lemon zest and juice and mix until combined. Pour over the crust and bake about 20 minutes.
- Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.
- Store leftover lemon bars in the fridge.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 207Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 40mgSodium: 58mgCarbohydrates: 45gFiber: 1gSugar: 33gProtein: 3g
Pam Benshoof
I’ve made these and they are the Lemon bars ever! Thanks for sharing this recipe
Jennifer Sikora
You are so welcome. Yes — they are the best lemon bars ever.
Kate
Thank you for sharing! Do they freeze well?
Jennifer Sikora
I am not sure because I have not tried to freeze them, although I am sure you could
Priscilla
I know it says the juice of 4 medium sized lemons, but how much actual juice is that? I am using something like key limes as I live overseas where there are no meyer lemons. Thanks!
Jennifer Sikora
Not sure because limes and lemons are totally different. I am sorry.
Liz
May I use bottled lemon juice versus fresh lemon juice?
Jennifer Sikora
I think that bottled lemon juice would change the texture and flavor of the recipe. Fresh lemon juice is different.
Kassii
How much approximately, would you say you use of lemon juice and lemon zest? Thanks!
Jennifer Sikora
It would be about 1/2 cup of juice. The zest would be whatever comes off of your lemons.
Mary
I made these lemon bars tonight for a day trip and picnic tomorrow. OMG!! They are perfect and so delicious! I love the tartness. My new favorite recipe! Thank you 💗
Jennifer Sikora
That is so awesome to hear. So glad you loved them. We do too.
Rachel
I have some lemon curd I need to use up, how much lemon filling does your recipe make?
Jennifer Sikora
I am not sure because I have never measured it out. I just use all of it on the shortbread crust.
Rebecca
Hi, the recipe calls for 2 sticks of butter but the sticks of butter I have say one stick equals one cup, not two. Should I use two sticks or the one? Thank you
Jennifer Sikora
The sticks I have say 1 stick is 1/2 cup so if your 1 stick says one cup I would use just one stick.
Cal
Thank you so much for a well done video, they are very difficult to find these days. The misic is well thought out and not loud and obnoxious like most others the lemon bars look great but most of all thanks for a great video. Cal
Jennifer Sikora
Thanks Cal
Al
This is my second time making this delicious lemon bars! I made them for my (hard to impress) in-laws! They fell in love immediately! Thanks for sharing!
Jennifer Sikora
So glad to hear you loved them. We do too!
Lydia
Loved the flavour of the lemons. Greatest to get rid of a bunch of lemons.
Jennifer Sikora
Yes it is!
Stephanie
Is it necessary to use salted butter? I want to make them again without. Best lemon bars, thank you for the share!
Jennifer Sikora
No, you can use unsalted but just make sure to add the amount of salt for your liking. Salt always brings out the flavor of sweetness.
Perla
I made this recipe today. Followed it to a T. Even watched the video and followed asking. I don’t know if I made an error but when I tried to take it out of the pan it was totally stuck. Super hard to remove from pan 😖.. I buttered it as the instructions said. And it was a little too sweet for me.
Jennifer Sikora
I am sorry you had issues. If you make them in the future, you may need to add a layer of parchment on the bottom, especially if your pan is an older one and other things stick to it. They should have come out easily, so I don’t know why you had a hard time.