Lemon Burst Bars
Alright, let’s talk about these Lemon Burst Bars — sunshine in dessert form. They’re one of those desserts that can turn any blah day into a yay day just by a single bite. You bite into them and it’s like POW! A citrusy, summery vacation is happening on your taste buds, and all you did was step into your kitchen. You should totally give these a whirl because, honestly, who doesn’t need more lemony joy in their life? Trust me, these bars are your golden ticket.
You know, we whipped these up one random weekend, and now it’s like, if there’s a family gathering or even a random Tuesday, someone’s always hinting, “Soooo… any Lemon Bars in the works?” My hubby — he’s got this massive sweet tooth — swears they’re better than chocolate (I know, blasphemy, right?). Even the kids, who normally give me the side-eye with anything that didn’t originally come from a box, are converts. These bars have climbed to the top tier of our dessert list like it’s nobody’s business. I mean, if I don’t make these at least twice a month, I’m pretty sure there would be a revolt in our house.
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Why You’ll Love This Lemon Burst Bars
Okay, look, here’s why you’re gonna fall head over heels for these:
– They’re so lemony, they could make a lemon tree jealous.
– Easiest thing ever, like you’ll spend more time licking the bowl than baking.
– Your house will smell like a citrus grove, and who wouldn’t want that?
– They’re just as fab with coffee at breakfast as they are after dinner. No judgment.
How to Make It
Alright, let’s dive into this baking madness! You’re gonna mix some butter with sugar — nothing gets done around here without butter. “Cream it” until it’s like a fluffy dream. Toss in some lemon juice and zest because duh, it’s a lemon party! Then, your dry ingredients join the gooey ones, and it all hangs out in a pan for a bit, dancing in the oven. Pro tip: Don’t forget to taste the lemon filling. But hey, do it at your own risk — it’s addictive. When they’re done, sprinkle powdered sugar like it’s fairy dust. Boom, lemon magic.
Ingredient Notes
– Butter: Keeps everything rich and sticks stuff together. Don’t skimp; you’re all-in or all out here.
– Lemon: Fresh lemons are your MVP. Tried bottled juice once… we don’t talk about that.
– Sugar: Balances the lemon zing. I tried skipping, my kids revolted, lesson learned.
Recipe Steps
1. Preheat your oven like you mean it.
2. Mix butter and sugar till you’re tired of mixing.
3. Add lemon zest and juice, and stir like a mad scientist.
4. Fold in dry ingredients gently, like tucking a baby to sleep.
5. Pour the mix into a baking pan and pop it in the oven.
6. Bake until the color of sunshine, then cool and sprinkle that powdered sugar magic.
What to Serve It With
Tips & Mistakes
Serve these bars at room temp with a side of (extra) whipped cream for good measure. Or with some vanilla ice cream if you’re really going for it.
Storage Tips
Honestly, they stay on our counter, and we nibble away until all that’s left is crumbs. But if you have leftovers (what even?), they’re still delish cold straight from the fridge. I mean, breakfast dessert is a thing, right? They last about a week if they’re not devoured first.
Variations and Substitutions
When the fridge is bare, creativity strikes. No lemons? Swap for oranges, and now you’ve got a whole new bar story. Forgot the powdered sugar? A glaze drizzle will pass the vibe check. Or, no zest on hand? Skip and pretend you meant to go low-key lemon.
Frequently Asked Questions
Remember it later
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Lemon Burst Bars
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup powdered sugar
- 0.5 cup unsalted butter cold and cut into cubes
- 1.25 cups granulated sugar
- 3 large eggs
- 0.3 cup fresh lemon juice about 2 lemons
- 1 tablespoon lemon zest finely grated
- 0.25 teaspoon baking powder
- 0.125 teaspoon salt
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, combine the flour, powdered sugar, and salt for the crust. Cut in the cold butter until mixture resembles coarse crumbs.
- Press the crust mixture evenly into the bottom of the prepared pan. Bake for 18-20 minutes or until lightly golden. Remove from oven and set aside.
- While crust is baking, whisk together the granulated sugar, eggs, lemon juice, lemon zest, baking powder, and salt until smooth.
- Pour the lemon filling over the hot crust. Return to the oven and bake for 20-25 minutes until the filling is set and slightly golden.
- Let the bars cool completely in the pan on a wire rack. Once cooled, dust with additional powdered sugar, cut into squares, and serve.
Notes
Featured Comments
“Made this last night and it was family favorite. Loved how the creamy came together.”
“Made this last night and it was so flavorful. Loved how the crowd-pleaser came together.”
“This crowd-pleaser recipe was will make again — the sweet treat really stands out. Thanks!”
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
“This creamy recipe was family favorite — the crowd-pleaser really stands out. Thanks!”
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
