Need a quick (but delicious) dessert? Try these easy lemon bars the next time the grandkids visit! The homemade filling is made from fresh lemon juice and lemon zest, and these quick lemon bars come together in no time using refrigerated sugar cookie dough. Store leftover bars covered in the refrigerator for up to 2 days. Another bonus – This recipe also freezes well if made for future use! SKIP DIRECTLY TO RECIPE
A Brief History of Lemon Bars
While lemon bars are a beloved well-known treat today, they haven’t actually been around all that long. The first widely published lemon bar recipe appeared in the Chicago Daily Tribune on August 27, 1962, submitted by Eleanor Mickelson. The next year, Betty Crocker’s “Cooky Book” included a recipe for Lemon Squares. It was then these dessert bars became popular beyond local community cookbooks. For centuries before that, lemons and shortbread were enjoyed separately. Today, countless variations and adaptations appear in cookbooks and online recipes.
Why Are Lemon Bars So Popular?
There are numerous reasons lemon bars appeal to many palates. First, the combination of sweet shortbread and tart lemon curb creates a delightful balance of flavors. Next, they are simple to make, requiring only a few basic ingredients. In addition, you can adjust the sweetness of the shortbread or the tartness of the lemon curd to suit your preference. And these treats make a delicious and refreshing addition to any dessert table, especially in the spring and summer months. Finally, as lemon bars are typically gluten-free and can be made dairy-free, those with allergies or restrictions can often enjoy them.
Variations
Lemon bars can be changed up to suit different tastes. Here are a few examples of the many variations you can make to lemon bars. Experiment with different ingredients and techniques to create your own version.
Crust Variations
- Graham Cracker Crust: A common alternative to shortbread, a graham cracker crust offers a slightly crunchier texture.
- Oatmeal Crust: Adding oats to the shortbread creates a heartier and more substantial crust.
- Cookie Crust: Some like to use crushed cookies like Oreos or chocolate chip cookies to change things up.
Filling Variations:
- Creamy Lemon Curd: Adding more egg yolks or using heavy cream creates a thicker, richer lemon curd filling.
- Zesty Lemon Curd: Increasing the lemon juice and zest gives a more tart and tangy flavor.
- Lemon Meringue Bars: Topping the lemon curd with a layer of toasted meringue provides a sweet and fluffy finish.
Topping Variations:
- Powdered Sugar: Dusting the tops of the lemon bars with powdered sugar adds a touch of sweetness and elegance.
- Lemon Zest: Sprinkling lemon zest over the top gives a burst of citrus flavor.
- Fresh Berries: Garnishing with fresh berries like raspberries or blueberries is a colorful and delicious addition.
- Chocolate Drizzle: Drizzling melted chocolate over the bars makes the lemon bars seem more decadent and indulgent.
Quick and Easy Lemon Squares
Ingredients
Method
- Preheat oven to 350°F.
- Break up cookie dough in a 13x9-inch pan (ungreased). Press dough evenly in the bottom of the pan to form crust (using floured fingers).
- Bake 15 to 20 minutes or until light golden brown.
- In a large bowl, whisk the eggs until well mixed.
- Beat in the granulated sugar, flour and butter until well blended.
- Stir in both the lemon zest (grated lemon peel) and lemon juice.
- Pour the mixture over the warm crust.
- Put back into the 350°F oven for 20 to 30 minutes longer or until edges are light golden brown.
- Cool for about an hour, then sprinkle with powdered sugar.
- With a knife dipped in hot water, cut into 6 rows by 6 rows (or 4 x 4 if you like larger servings)
Notes
Leslie Farin is the Publisher and Founder of 50PlusToday. She is an experienced communications and marketing professional passionate about working with older adults and their families. She works with a team of writers to provide essential and cutting-edge information related to the 50Plus community.
