For a twist on classic lemon bars, try our Raspberry Lemon Bars.
Ingredients needed
Butter. I used salted butter but unsalted butter can be used, just add a pinch of salt to the pastry dough. Flour. All purpose flour works fine here. Sugar. Fresh lemons. You will be using fresh lemon juice and lemon zest for this recipe. The bottled/concentrated stuff will be much too acidic for the lemon filling. Lemon zest. Eggs. Vanilla extract. Salt. Swiss Meringue (optional).
How to make lemon bars
Can you freeze lemon bars?
Yes, lemon bars (without meringue topping) freeze quite well. Allow the baked bars to cool completely then wrap in a layer of parchment paper followed by a layer of foil (or place in a freezer bag). Place in the freezer and freeze for up to 3 months. Thaw overnight in the fridge before slicing and serving.
Do lemon bars need to be refrigerated?
If you plan on serving them on the same day of making, they don’t need to be refrigerated. If you would prefer to make them a day or two ahead, stack them with parchment paper in between each layer in an airtight container and keep in the refrigerator for a few days.
Lemon recipes
