Can I use bottled lemon juice instead of fresh?

Oh honey, I know it's tempting to grab that plastic lemon from your fridge door, but trust me - fresh is best! Bottled lemon juice lacks the bright, vibrant flavor we're after and can sometimes taste metallic. That said, if it's all you've got, go ahead and use it in a pinch - just maybe add an extra teaspoon of zest to boost the citrus flavor.

How do I prevent a soggy crust?

Nothing worse than a limp crust, right? Here's my foolproof method: Make sure your crust is fully baked before adding the filling - it should be golden at the edges. Also, pour the lemon filling over the crust while it's still hot from the oven - the heat helps create a protective barrier. And whatever you do, don't skip the cooling step before cutting!

Can I make these gluten-free?

Absolutely! I've successfully swapped the all-purpose flour with a 1:1 gluten-free blend many times. The texture might be slightly more crumbly, but the flavor is just as amazing. Just be sure all your other ingredients are gluten-free too - some baking powders contain gluten.

Why did my filling crack on top?

Don't panic - those cracks just mean your lemon bars have character! Usually this happens if they bake a bit too long or cool too quickly. Next time, try reducing oven temp by 25 degrees and letting them cool gradually in the turned-off oven with the door cracked open. But honestly? Cracked or not, they'll still taste incredible!

Can I freeze lemon bars?

Can I freeze lemon bars? You bet! These freeze beautifully for up to 3 months. I layer them between parchment in an airtight container. Thaw overnight in the fridge, then bring to room temp before serving. Pro tip: Wait to dust with powdered sugar until after thawing - it prevents that "sweaty" look frozen desserts sometimes get.

Irresistible 3-Step Lemon Bars That Melt Hearts

Description

Classic lemon bars with a buttery shortbread crust and a tangy lemon filling.

Ingredients

1 cup all-purpose flour
1/2 cup butter, softened
1/4 cup powdered sugar
2 eggs
1 cup granulated sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
1/2 teaspoon baking powder
1/4 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C).
Mix flour, butter, and powdered sugar to form the crust. Press into an 8×8-inch baking pan.
Bake crust for 15-20 minutes until lightly golden.
Whisk eggs, granulated sugar, lemon juice, lemon zest, baking powder, and salt for the filling.
Pour filling over the baked crust and return to the oven for 20-25 minutes until set.
Cool completely before dusting with powdered sugar and cutting into bars.

Notes

Use fresh lemon juice for the best flavor.
Let bars cool completely before cutting for clean edges.
Store in an airtight container at room temperature for up to 3 days.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American