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.
Do I need to keep my Pioneer Woman Lemon Bars in the fridge?
Since lemon bars are essentially a custard, they should be refrigerated. However, they are fine to keep out at room temperature for the day.
How long do lemon bars keep?
Lemon bars can be kept for about 4 days. After that, they tend to get a little mushy. 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.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 207Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 40mgSodium: 58mgCarbohydrates: 45gFiber: 1gSugar: 33gProtein: 3g
Crystal Cahalan
Sunday 18th of July 2021
Is it best to let the shortbread cookies before adding the filling? Also if you use a smaller pan dies that affect the cooking time?
Jennifer Sikora
Saturday 24th of July 2021
I don't but you can if you want to.
Miriam
Tuesday 16th of March 2021
Is it possible to use gluten free all purpose flour for the crust instead of regular all purpose flour?
Jennifer Sikora
Monday 22nd of March 2021
As long as you use the 1 to 1 baking flour that is gluten free you should be fine.
Miriam
Wednesday 3rd of March 2021
Great Lemon Bars! Family loves the Bars!
Jennifer Sikora
Wednesday 3rd of March 2021
So glad to hear you love them as much as we do!
Kim Jensen
Sunday 21st of February 2021
WOW! These were perfection! I only had 2 lemons, which I juiced and grated some rid/zest and then used bottled lemon juice to make up the difference, and they still turned out perfect. Buttery and yummy! Even my 12 year old son told me that they were the best lemon bars I have ever made.
Jennifer Sikora
Monday 1st of March 2021
So glad you loved them!
Christina
Sunday 10th of January 2021
I made these today and noticed that it came out with eggy white spots in the custard. Any tips or comments as to what I did wrong to prevent an even custard?
Jennifer Sikora
Wednesday 13th of January 2021
It could have been that you whipped too much air into it??? It could also be that you overcooked it in your oven. Ovens vary so if yours runs hotter that might be an issue.