Can you freeze lemon bars? Yes you can! Which is a good thing because this easy lemon bar recipe made in a 13 x 9 pan, is too much for the two of us to eat!
A good lemon bar recipe is the best way to welcome spring.
These classic lemon bars sprinkled with powdered sugar have a buttery shortbread crust and are the color of sunshine!
Tangy, but sweet, with one cup of fresh lemon juice in the recipe; these homemade lemon bars are made for lemon lovers.
The first time I ate lemon bars was at my Aunt Susie's. They were cut into perfectly dainty tiny squares and were the perfect dessert to accompany a lovely brunch she served.
I must admit I think it was the first time I had ever eaten lemon bars, as lemon was never my favorite dessert.
I still haven't tried lemon meringue pie, which is my mother's favorite dessert, but now I'm not so afraid of it.
Turns out Manservant loves lemon bars, so not too long ago I decided to surprise him with these easy lemon bars.
Table of contents
Why These Are The Best Lemon Bars
For starters, they are absolutely delish.
The crisp shortbread crust doesn't get soggy and this held true even about a week after baking.
Lemon bars or lemon squares are pretty and have a ton of lemon flavor.
They can be served as a cookie or made into a special dessert with a dollop of whipped cream.
And they aren't chocolate-which I admit to almost always choosing a chocolate dessert but with this easy lemon bars recipe I don't have to!
And yes to can you freeze lemon bars!
Things To Know
Lemon bars are best made with fresh lemon juice. Trust me on this.
You want the brightness of the lemon juice to shine and bottled lemon juice just isn't the same.
Have Meyer lemons?
Feel free to use them but remember that Meyer lemons tend to be sweeter than regular lemons so you may want to decrease the sugar.
Lemon Zest in Lemon Bars?
Feel free if you want to amp up the flavor. However some like a very smooth lemon filling and the zest can take away from that.
Other Questions
If the lemons are hard I roll them on the counter while pressing down to soften them up.
Then I place them in the microwave for 15 seconds to soften the inner membranes.
Now slice in half and use a juicer to get the juice out. Manservant uses this all the time for cocktails.
Lemon bars became popular when the Chicago Tribune published a recipe for them in 1962.
Lemon Bar Ingredients and Substitutions
I use a shortbread type crust but a graham cracker crust can also be used.
Crust:
Melted Unsalted Butter - Using unsalted allows you to control the saltiness of the recipe. Generally it also means the butter is fresher. A stick of butter can contain ¼ to ½ teaspoon of salt. If you only have salted butter feel free to adjust.
Sugar
Vanilla Extract
Sea salt - Dissolves evenly and quickly in food and has a more subtel flavor
Unbleached All-purpose flour - can be substituted with all-purpose flour, but I prefer unbleached because it is not chemically processed.
Lemon Bar Filling:
Sugar
Unbleached All-Purpose flour
6 large eggs at room temperature
1 c fresh lemon juice from 5-6 fresh lemons - Though these are lemon bars other citrus juices can be used. It's even fun to try a mixture. Think lime juice, grapefruit juice, and orange juice are all great substitutions, but will change the flavor profile!
How To Make Lemon Bars
Many prefer to make these bars in a glass pan so they don't pick up any metallic flavors.
I use a parchment lined 13 x 9 metal baking pan and have not had any problems.
Melting the butter allows you to skip using a food processor.
To make the crust use a medium bowl to melt the butter in the microwave.
I slice my butter into tablespoons and melt at power level 7 for 1 minute. Whisk and then if more time is needed, add 20 seconds until butter is melted. Be sure to cover to avoid possible disaster.
Add sugar, vanilla and salt to melted butter. Whisk well.
Gradually add flour, stirring until well incorporated.
Press the mixture over the bottom of the prepared pan.
Bake crust in a preheated 350 degree oven until light golden-about 15 - 18 minutes.
Prepare the Lemon Filling
In a medium mixing bowl whisk the sugar and flour together.
Add the room temperature eggs and lemon juice and whisk until well mixed.
When the crust is partially baked and light golden in color, remove from oven and pour the lemon mixture over the hot crust.
Do not let the crust cool or the filling may seperate from the crust.
Place the pan back in the oven and turn the temperature down to 300 degrees.
Bake about 20-25 minutes until the filling is puffy and the center wobbles just slighty if jiggled.
Let bars cool completely on a wire rack.
When cooled, refrigerate for at least 3 hours.
Now cut into squares and dust with powdered sugar.
Lemon Bars can be frozen.
The good news is yes! You can freeze lemon bars.
With a sharp knife slice the cooled bars into squares.
Do not dust with confectioners' sugar.
Wrap individually in plastic wrap and place in an airtight container and then into the freezer.
They can be frozen for up to 4 months.
Thaw the bars in the refrigerator overnight or on the counter for about 30 minutes.
After they are thawed, give them a generous dusting of confectioners' sugar.
These lemon bars make your taste buds sing.
Somehow these lemon bars with a buttery crust achieve the perfect balance of sweet and tangy,
Plus they just look so dang pretty!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Can You Freeze Lemon Bars (with recipe!)
- Prep Time: 25 Minutes
- Cook Time: 40 Minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 to 24 Bars 1x
- Category: Cookies/Bars
- Cuisine: American
Description
Can you freeze lemon bars? Yes you can! Which is a good thing because this easy lemon bar recipe made in a 13 x 9 pan, is too much for the two of us to eat!
Ingredients
½ lb unsalted butter, melted
½ c sugar
1 ½ t pure vanilla extract
1 ½ t fine sea salt
2 c unbleached all-purpose flour
Filling:
2 ¼ c sugar
6 T unbleached all-purpose flour
6 large eggs at room temperature
1 c fresh lemon juice from 5 - 6 lemons
Powdered or confectioners' sugar for dusting
Instructions
Place oven rack in middle of oven and preheat oven to 350.
Butter a 9 x 13 baking pan and line with parchment paper, leaving an overhang on sides.
Make crust:
In a medium bowl, combine the melted butter, sugar, vanilla and salt and stir until well blended. Gradually add the flour, stirring to incorporate.
Press the flour mixture evenly into prepared pan. Bake for 15-18 minutes or until the crust is lightly golden. Now prepare the filling.
In a medium bowl, whisk the sugar and flour until well combined. Add the room temperature eggs and lemon juice and whisk until well mixed. When the crust is baked pour the lemon filling over the hot crust. Place back in oven and turn the temperature down to 300 degrees. Continue baking for 20 to 25 minutes or until the filling is puffy on top and the center wobbles slightly if jiggled.
Let the bars cool completely on a wire rack, then refrigerate for at least three hours.
Cut into bars and if freezing wrap each bar in plastic wrap and then place in an airtight container and freeze for up to 4 months.
Thaw on counter for 30 minutes or in the refrigerator overnight before dusting with powdered sugar.
If not freezing, dust with powdered sugar when ready to serve.
Lemon bars should be served chilled.
Notes
Thank you Cheryl Day and Treasury of Southern Baking.
More Cookie Bar Desserts
North Carolina Lemon Beach Pie
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