Lemon Drop Bars

There’s something undeniably magical about the perfect lemon dessert—bright, tangy, and just sweet enough to make your taste buds dance. These Lemon Drop Bars are exactly that kind of treat. With a buttery shortbread crust, a luscious lemon filling, and a delicate dusting of powdered sugar, they’re a nostalgic nod to classic lemon bars but with an extra zesty kick. Whether you’re hosting a summer gathering, craving a citrusy pick-me-up, or simply want to bake something that feels like sunshine on a plate, this recipe is a must-try.

Why You’ll Love This Recipe

If you’re still on the fence about making these Lemon Drop Bars, let me give you a few irresistible reasons to dive in:

• Perfect Balance of Sweet and Tart: The filling is bursting with fresh lemon flavor, balanced by the richness of the shortbread crust, creating a harmonious bite every time.
• Easy to Make: No fancy techniques or hard-to-find ingredients here—just straightforward steps for a foolproof dessert.
• Crowd-Pleasing Appeal: These bars are a hit at potlucks, bake sales, or afternoon tea. Their vibrant color and refreshing taste make them stand out.
• Versatile for Any Occasion: Dress them up with berries for a fancy dessert or enjoy them as a simple snack with coffee.
• Make-Ahead Friendly: They keep well in the fridge or freezer, so you can bake them ahead of time for stress-free entertaining.

Ingredients Breakdown

Every ingredient in these Lemon Drop Bars plays a crucial role in creating the perfect texture and flavor. Here’s what you’ll need:

For the Shortbread Crust:

• All-purpose flour: Provides structure for the crust.
• Granulated sugar: Adds sweetness and helps the crust crisp up.
• Unsalted butter: Cold butter ensures a flaky, tender base.
• Salt: Balances the sweetness and enhances flavor.

For the Lemon Filling:

• Fresh lemon juice and zest: The star of the show—use freshly squeezed juice for the brightest flavor.
• Granulated sugar: Sweetens the tart lemon filling.
• Eggs: Give the filling its custard-like texture.
• All-purpose flour: Helps thicken the filling so it sets properly.

For the Finishing Touch:

• Powdered sugar: A light dusting adds a pretty finish and extra sweetness.

How to Make Lemon Drop Bars

Follow these simple steps for flawless Lemon Drop Bars every time:

Step 1: Prepare the Shortbread Crust

Preheat your oven to 350°F. In a mixing bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press the dough evenly into a parchment-lined 9×9-inch baking pan. Bake for 18-20 minutes, or until the edges are lightly golden.

Step 2: Make the Lemon Filling

While the crust bakes, whisk together the eggs, sugar, lemon juice, lemon zest, and flour until smooth. Once the crust is ready, pour the filling over the warm crust and return it to the oven.

Step 3: Bake Until Set

Bake for another 20-25 minutes, or until the filling is firm and no longer jiggles in the center. Let the bars cool completely in the pan on a wire rack.

Step 4: Dust and Slice

Once cooled, lift the bars out of the pan using the parchment paper. Dust generously with powdered sugar, then slice into squares with a sharp knife.

Pro Tips for the Best Results

• Use Cold Butter: For the flakiest crust, make sure your butter is cold when cutting it into the flour.
• Don’t Overbake the Filling: The bars will continue to set as they cool, so remove them from the oven when the center is just firm.
• Line the Pan with Parchment: This makes removing and slicing the bars much easier.
• Zest Before Juicing: It’s easier to zest a whole lemon than one that’s already been squeezed.

Variations and Substitutions

Want to put your own spin on these Lemon Drop Bars? Here are some delicious ideas:

• Lime or Orange Bars: Swap lemon juice and zest for lime or orange for a different citrus twist.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend for both the crust and filling.
• Berry Swirl: Add a layer of raspberry or blueberry jam under the lemon filling for a fruity contrast.
• Coconut Crust: Mix shredded coconut into the shortbread base for a tropical touch.

What to Serve With It

These bars are delightful on their own, but here are some pairing ideas to elevate your dessert spread:

• A cup of hot tea or iced lavender lemonade for a refreshing contrast.
• Fresh berries or a dollop of whipped cream for extra indulgence.
• A scoop of vanilla bean ice cream for a decadent dessert.

How to Store and Reheat

To keep your Lemon Drop Bars fresh:

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep chilled for up to 5 days—let them come to room temperature before serving.
• Freezer: Wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw in the fridge before serving.

Frequently Asked Questions (FAQs)

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice is best for the brightest flavor, bottled lemon juice can work in a pinch. Just be aware that the taste may be slightly less vibrant.

Why did my filling turn out runny?

This usually happens if the bars are underbaked or sliced before fully cooled. Make sure the center is set before removing from the oven, and let them cool completely.

Can I double this recipe?

Absolutely! Double the ingredients and bake in a 9×13-inch pan, adjusting the baking time as needed.

How do I prevent the powdered sugar from melting?

Dust the bars right before serving to keep the sugar looking fresh. If storing, wait to add the powdered sugar until you’re ready to enjoy them.

Final Thoughts

There’s a reason lemon bars are a timeless classic—they’re simple yet sophisticated, comforting yet exciting. These Lemon Drop Bars take that tradition and make it even more irresistible with their perfect balance of tangy and sweet. Whether you’re baking them for a special occasion or just because, I hope they bring as much joy to your kitchen as they do to mine. Happy baking!

Lemon Drop Bars

• Author: Baking Enthusiast

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Description

These Lemon Drop Bars are a delightful combination of tangy lemon flavor and sweet, buttery crust. Perfect for summer gatherings or as a refreshing treat any time of year. The bars feature a crisp shortbread base topped with a creamy lemon filling and a dusting of powdered sugar.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the crust:
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/4 teaspoon salt
• For the lemon filling:
• 3 large eggs
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• For garnish:
• Powdered sugar, for dusting

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Instructions

1. Prepare the Crust:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
2. Make the crust: In a medium bowl, mix together the flour, sugar, and salt. Add the softened butter and mix until the dough comes together.
3. Press the dough evenly into the bottom of the prepared baking pan. Bake for 15-18 minutes, or until lightly golden. Remove from the oven and let cool slightly.
4. Prepare the lemon filling: In a large bowl, whisk together the eggs and sugar until smooth. Add the flour, lemon juice, and lemon zest, and whisk until well combined.
5. Pour the lemon filling over the slightly cooled crust. Return the pan to the oven and bake for 20-25 minutes, or until the filling is set and the edges are lightly golden.
6. Let the bars cool completely in the pan on a wire rack. Once cooled, lift the bars out using the parchment paper overhang and transfer to a cutting board.
7. Dust the top with powdered sugar, then cut into squares. Serve and enjoy!

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Notes

For a more intense lemon flavor, increase the lemon zest to 2 tablespoons. Store leftovers in an airtight container in the refrigerator for up to 5 days. These bars can also be frozen for up to 2 months—just thaw in the fridge before serving.