Pioneer Woman Lemon Bars Recipe
That first tangy bite with the sweet crust? That’s why I keep this Pioneer Woman recipe on repeat every spring...well, all year long for that matter!The key is using freshly squeezed lemon juice—not bottled—and zesting the lemons before juicing so you don’t waste a drop.Letting the crust cool completely before pouring on the filling keeps the layers clean and distinct.That bright citrus layer sets up beautifully when baked just until the center barely jiggles.Dusting with powdered sugar after the bars cool keeps the topping from melting into the surface.I like how the contrast between the tart filling and buttery base hits just right without needing anything extra!
Servings: 12
Ingredients
- 2 cups Flour
- 1/2 cup Sugar
- 1/4 tsp Salt
- 1 cup Butter
- 1 1/2 cups Sugar
- 1/4 cup Flour
- 4 large Eggs
- 1/2 cup Lemon Juice
- 2 tbsp Lemon Zest
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 9x13-inch baking dish with parchment paper or lightly grease it.
- In a bowl, mix 2 cups flour, 1/2 cup sugar, and 1/4 tsp salt.
- Add 1 cup butter and use a pastry cutter until the mixture resembles fine crumbs.
- Press this mixture into the prepared baking dish to form an even layer.
- Bake the crust in the oven for 15 to 20 minutes until lightly golden.
- Let it cool while you prepare the lemon filling.
- For the filling, whisk together 1 1/2 cups sugar, 1/4 cup flour, and 4 eggs in a bowl until smooth.
- Stir in 1/2 cup lemon juice and 2 tbsp lemon zest.
- Pour the lemon mixture over the cooled crust.
- Bake for 20 to 25 more minutes.
- Once baked, let the bars cool, then refrigerate for at least two hours before slicing.