This Martha Stewart Lemon Bars Recipe is the perfect choice. It has a buttery crust and a bright filling.
Many people love this baking technique because it is very simple to follow. This Martha Stewart Lemon Bars Recipe uses fresh lemons for the best taste.
It is great for bake sales or afternoon tea. You only need a few basic pantry items to start. The yellow filling looks very pretty and sunny today.
Your friends will love the balance of tart and sweet. It is a classic dessert that everyone truly enjoys eating.
Let us learn how to make these zesty lemon bars.
When I first introduced to Martha Stewart Lemon Bars
I first saw these bars at a spring garden party. They were cut into perfect squares with white powder.
I loved how the crust melted in my mouth. It was much better than any store-bought lemon dessert.
I asked for the recipe to try at home. My kitchen smelled like fresh citrus and sweet butter quickly.
It soon became my favorite thing to bake for friends. Now, I make them whenever I have extra lemons.
It is the best way to enjoy a tart snack. Everyone always asks for a second piece after one bite.
Equipment List
- A square baking pan for the bars.
- Parchment paper to line the metal pan.
- A medium bowl to mix the crust.
- A large bowl for the lemon filling.
- A whisk to blend the eggs and juice.
- A zester to get the fresh lemon peel.
- A juicer to get all the lemon liquid.
- A sifter for the powdered sugar topping.
Ingredients You Need for Martha Stewart Lemon Bars
- 2 cups of all-purpose flour for the base.
- 1/2 cup of powdered sugar for the crust.
- 1 cup of cold unsalted butter, cubed.
- 1/2 teaspoon of kosher salt for the flavor.
- 4 large eggs for a firm lemon filling.
- 2 cups of granulated sugar for the sweetness.
- 1/2 cup of fresh lemon juice, squeezed.
- 1 tablespoon of fresh lemon zest for zing.
- 1/4 cup of extra flour for the filling.
- Extra powdered sugar for dusting the top.
Step-by-Step Guide
1. Heat Up the Oven
Start by heating your oven to 350 degrees now. Line your baking pan with some parchment paper.
2. Make the Shortbread Crust
Mix flour, powdered sugar, and salt in a bowl. Cut in the cold butter until it looks crumbly.
3. Bake the Bottom Layer
Press the dough into the bottom of the pan. Bake for 20 minutes until it is lightly brown.
4. Whisk the Egg Mixture
In a large bowl, whisk the eggs and sugar. Stir them until the mixture is very smooth.
5. Add the Citrus Juice
Pour in the lemon juice and the lemon zest. Add the small bit of flour and whisk again.
6. Pour Over the Crust
Pour the lemon liquid over the hot baked crust. Do this carefully so the crust stays flat.
7. Bake the Lemon Bars
Put the pan back into the hot oven now. Bake for 30 minutes until the center is set.
8. Cool and Dust Top
Let the bars cool completely in the pan. Dust with powdered sugar before you cut into squares.
Tips to Make the Best Martha Stewart Lemon Bars
- Use fresh lemons instead of bottled juice.
- Make sure the butter for crust is cold.
- Do not overbake the yellow lemon filling.
- Chill the bars in fridge for easier cutting.
- Use a wet knife to get clean edges.
- Sift the powdered sugar to avoid any lumps.
- Add more zest for extra tartness.
FAQs about Martha Stewart Lemon Bars
Can I freeze these lemon bars later?
Yes, you can freeze them for one month. Wrap them tightly in plastic before freezing them.
How do I store the leftover lemon bars?
Keep them in a sealed container in fridge. They stay fresh for about four days.
Can I use limes instead of lemons?
Yes, you can make lime bars this way. The taste will be a bit more tart.
Why did my lemon bars get bubbles?
Whisking the eggs too much creates small bubbles. Stir gently to keep the top smooth.
Is the crust supposed to be crunchy?
The crust should be firm but buttery soft. It holds the heavy lemon filling well.
Final Thoughts
Making this Martha Stewart Lemon Bars Recipe is very fun. It is a dessert that looks very bright.
The tart lemon and sweet sugar are perfect. You will love how easy the steps are. It is a great way to use lemons.
Your family will be very happy with this treat. This recipe is a true winner for any party. I hope you enjoy baking these at home soon.
It is the perfect sweet end to any meal. Enjoy every bite of these sunny and tart bars!
Martha Stewart Lemon Bars Recipe
Ingredients
- 2 cups of all-purpose flour for the base.
- 1/2 cup of powdered sugar for the crust.
- 1 cup of cold unsalted butter cubed.
- 1/2 teaspoon of kosher salt for the flavor.
- 4 large eggs for a firm lemon filling.
- 2 cups of granulated sugar for the sweetness.
- 1/2 cup of fresh lemon juice squeezed.
- 1 tablespoon of fresh lemon zest for zing.
- 1/4 cup of extra flour for the filling.
- Extra powdered sugar for dusting the top.
Instructions
Heat Up the Oven
- Start by heating your oven to 350 degrees now. Line your baking pan with some parchment paper.
Make the Shortbread Crust
- Mix flour, powdered sugar, and salt in a bowl. Cut in the cold butter until it looks crumbly.
Bake the Bottom Layer
- Press the dough into the bottom of the pan. Bake for 20 minutes until it is lightly brown.
Whisk the Egg Mixture
- In a large bowl, whisk the eggs and sugar. Stir them until the mixture is very smooth.
Add the Citrus Juice
- Pour in the lemon juice and the lemon zest. Add the small bit of flour and whisk again.
Pour Over the Crust
- Pour the lemon liquid over the hot baked crust. Do this carefully so the crust stays flat.
Bake the Lemon Bars
- Put the pan back into the hot oven now. Bake for 30 minutes until the center is set.
Cool and Dust Top
- Let the bars cool completely in the pan. Dust with powdered sugar before you cut into squares.
Notes
- Use fresh lemons instead of bottled juice.
- Make sure the butter for crust is cold.
- Do not overbake the yellow lemon filling.
- Chill the bars in fridge for easier cutting.
- Use a wet knife to get clean edges.
- Sift the powdered sugar to avoid any lumps.
- Add more zest for extra tartness.
