Introduction

Pioneer Woman Lemon Bars offer a perfect balance of tangy lemon filling and buttery crust, making them a refreshing treat for any occasion. These bars are simple to make and deliver a delightful burst of citrus flavor in every bite.

A stack of lemon bars is shown with several square pieces piled on top of each other. Each lemon bar has three visible layers: a light brown crumbly crust at the bottom, a thick smooth bright yellow lemon filling in the middle, and a dusting of white powdered sugar on top that adds a soft texture. The bars have slightly rough edges and a moist, shiny filling that contrasts with the dry crust. The background is dark, and the bars are placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
½ cup granulated sugar
2 cups all-purpose flour
¼ teaspoon salt
4 large eggs
1 ½ cups granulated sugar
¼ cup all-purpose flour
1 cup freshly squeezed lemon juice (about 4-5 lemons)
Zest of 2 lemons
Powdered sugar, for dusting (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and ½ cup granulated sugar until smooth and fluffy.
Step 2: Add 2 cups flour and ¼ teaspoon salt to the butter mixture and blend until a soft dough forms. Press the dough evenly into the bottom of a greased 9×13-inch baking pan.
Step 3: Bake the crust for 18-20 minutes, or until it turns a light golden brown. Remove from oven and set aside.
Step 4: While the crust bakes, whisk together the eggs, 1 ½ cups granulated sugar, ¼ cup flour, lemon juice, and lemon zest until fully combined and smooth.
Step 5: Pour the lemon filling over the warm crust and return the pan to the oven. Bake for an additional 25-30 minutes, or until the filling is set and slightly golden on the edges.
Step 6: Let the lemon bars cool completely in the pan before dusting with powdered sugar, if desired. Cut into squares and serve.

Tips & Variations

For a more intense lemon flavor, add an extra teaspoon of lemon zest to the filling mixture.
Use fresh lemons for the best taste; bottled lemon juice can alter the flavor and texture.
Chill the bars after baking to make cutting easier and to help the filling set firmly.
Try adding a light dusting of white chocolate shavings for a sweet twist.

Storage

Store lemon bars in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature before serving for the best texture, or enjoy them chilled. They can also be frozen for up to 2 months; thaw in the refrigerator overnight before serving.

How to Serve

The image shows a stack of lemon bars with three visible layers. The bottom layer is a light brown, crumbly crust. The middle layer is thick and vibrant yellow, smooth and glossy, representing the lemon filling. The top layer is a thin dusting of white powdered sugar that covers the bars evenly. The lemon bars are placed on a white plate which has a scalloped edge, and the background is a soft white marbled texture, giving a clean and fresh look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All-purpose flour works best to create the tender yet sturdy crust and filling. Using whole wheat or gluten-free flour may change the texture and flavor.

How do I know when the lemon filling is set?

The filling should look slightly firm and no longer jiggly in the center, with edges that may turn lightly golden. It will continue to firm up as it cools.

Pioneer Woman Lemon Bars Recipe

Print Recipe

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4.5 from 640 reviews

Pioneer Woman Lemon Bars are a deliciously tangy and sweet treat featuring a buttery shortbread crust topped with a bright, zesty lemon filling. This classic dessert balances a tender base with a smooth, citrus-packed layer, finished with an optional dusting of powdered sugar for extra sweetness and presentation.

Author: Bella
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12–16 lemon bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the crust:

1 cup unsalted butter, softened
½ cup granulated sugar
2 cups all-purpose flour
¼ teaspoon salt

For the lemon filling:

4 large eggs
1 ½ cups granulated sugar
¼ cup all-purpose flour
1 cup freshly squeezed lemon juice (about 4–5 lemons)
Zest of 2 lemons

For serving:

Powdered sugar, for dusting (optional)

Instructions

Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened unsalted butter and ½ cup granulated sugar until light and fluffy. Gradually add 2 cups all-purpose flour and ¼ teaspoon salt, mixing until just combined to form a dough.
Press and bake the crust: Press the dough evenly into the bottom of a greased 9×13-inch baking dish. Bake in the preheated oven for about 20 minutes or until the edges are lightly golden.
Make the lemon filling: While the crust bakes, whisk together the 4 large eggs, 1 ½ cups granulated sugar, and ¼ cup all-purpose flour in a bowl until smooth. Stir in the freshly squeezed lemon juice and lemon zest until fully incorporated.
Bake the lemon bars: Pour the lemon mixture over the hot baked crust and return the dish to the oven. Bake for an additional 20-25 minutes, or until the filling is set and does not jiggle when gently shaken.
Cool and serve: Remove from the oven and allow the lemon bars to cool completely at room temperature. Once cooled, dust with powdered sugar if desired. Cut into squares and serve.

Notes

For best results, use freshly squeezed lemon juice to maximize brightness and flavor.
Do not overbake the filling to keep it soft and creamy rather than dry or rubbery.
Make sure to let the bars cool completely for easy slicing.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: lemon bars, lemon dessert, Pioneer Woman recipe, lemon bars recipe, lemon dessert bars, easy lemon bars