One of the things I really like about this Amish recipe for lemon bars compared to others found online is that the filling has less lemon, giving the bars a better ratio of lemon to shortbread without being overwhelmingly tart. Of course, if you prefer more lemon, you can double the filling. The buttery shortbread crust paired with the sweet and tangy lemon custard filling makes a vibrant tasting fruit bar that is refreshing any time of the year!
If you enjoy recipes for fruit bars, you may also enjoy Amish strawberry bars, Amish oatmeal cherry bars, rhubarb custard bars or cherry pie bars.
Tip* Use dairy free plant-based butter or margarine in the shortbread crust to turn this recipe into a dairy free option.
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Amish Lemon Bars
Ingredients
Shortbread crust:
- 1 cup salted butter softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour leveled
Lemon filling:
- 4 large eggs
- 1 3/4 cups granulated sugar
- 1/2 cup freshly squeezed lemon juice from roughly 2 lemons
- 1/2 teaspoon baking powder
- 1/4 cup all-purpose flour
Topping
- Confectioner's sugar
Instructions
Preheat oven to 350 degrees:
- Crust: Cream the butter and sugar together until smooth and well combined, then mix in vanilla. Add flour and mix until loose but wet crumbles remain. Press into the bottom of a greased or parchment lined 13 by 9-inch baking dish. Bake in the preheated oven for 10 minutes or until beginning to set.
- Lemon Filling: Whip the eggs and sugar until pale and creamy (give them a good whip for best results). Whisk in lemon juice, then add baking powder and flour, mixing until well combined into the filling.
- Reduce the oven temperature to 300. Pour the lemon filling on top of the partially baked crust, smoothing with a spatula to evenly coat the crust. Bake the lemon bars at 300 for an additional 30-35 minutes until the center is set and no longer wobbly when moved. Do not overbake or the filling have a dry texture.
- Remove the bars from the oven and allow to cool completely, then dust with confectioners' sugar. Serve and enjoy!
Notes
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Ingredients you will need for this lemon bar recipe: salted butter, sugar, vanilla extract, flour, eggs, lemon juice, baking powder and confectioners’ sugar.
Can margarine be used in the crust?
Yes, you can. Using margarine is a simple way to turn this recipe into a dairy free recipe. I would suggest adding a pinch of salt if using margarine because this recipe uses salted butter in the shortbread crust. You can also use plant-based butter as a substitute if desired.
Step 1 (shortbread crust): Crust: Cream the butter and sugar together until smooth and well combined, then mix in vanilla. Add flour and mix until loose but wet crumbles remain. Press into the bottom of a greased or parchment lined 13 by 9-inch baking dish. Bake in the preheated oven for 10 minutes or until beginning to set.
Step 2 (lemon filling): Lemon Filling: Whip the eggs and sugar until pale and creamy (give them a good whip for best results). Whisk in lemon juice, then add baking powder and flour, mixing until well combined into the filling.
Why beat the eggs and sugar until creamy?
Beating the eggs and sugar together until pale and creamy is a crucial step to creating a good custard-like filling. Beating the eggs helps to incorporate air into the filling and produces a creamier, better textured filling. Beating the sugar into the egg mixture prevents a grainy texture and more evenly distributes its sweetness throughout the tart filling.
Step 3: Reduce the oven temperature to 300. Pour the lemon filling on top of the partially baked crust, smoothing with a spatula to evenly coat the crust. Bake the lemon bars at 300 for an additional 30-35 minutes until the center is set and no longer wobbly. Do not overbake or the filling will harden too much.
Final touches: Allow the lemon bars to cool completely, then dust with confectioners’ sugar as desired. Serve and enjoy!
Storage tips:
Lemon bars should be stored in the refrigerator to prevent any bacterial growth. You can keep them in an airtight container for up to a week in the refrigerator. Lemon bars can also be frozen for several months (although I have not tried it personally).
Thank you for stopping by and I hope you have a great day! Feel free to pin or print this recipe using the icons in the recipe card, but please leave a comment and recipe rating in return. Thank you! Marilyn Stoltzfus Peight
