I’ve put my own spin on a Tart Lemon Bars Recipe inspired by the Pioneer Woman, adding one surprising ingredient that makes the classic bar truly stand out.

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I fell for these Pioneer Woman Lemon Bars the first time I bit into a square. Bright lemon zest wakes up your mouth while a rich layer of unsalted butter, softened makes the crust sing.

It’s the kind of dessert that seems innocent until you realize you want another piece and that’s where the curiosity starts, like why does a simple bar hit so deep. I keep thinking of it as a Tart Lemon Bars Recipe with a sneaky edge, something you bring to a picnic and suddenly no one says much because they’re too busy eating.

Ingredients

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All purpose flour: Mostly carbs and some protein, gives structure to the bars, not much fiber.
Unsalted butter: Pure fat, makes crust rich and tender, it’s adds buttery flavor, melts in mouth.
Eggs: Provide protein and lift and help set filling, sometimes yolks add creaminess.
Granulated sugar: Sweetens the filling, gives structure and browning, raises calorie count, be warned.
Fresh lemon juice: Bright tartness, high in vitamin C, cuts sweetness and wakes flavors up.
Lemon zest: Concentrated lemon oils, intense aroma, adds depth without more juice, don’t overdo it.
Powdered sugar for dusting: Light sweet dusting for looks, melts quickly on tongue, adds finishing sweetness.
Salt: Tiny pinch balances sweetness, enhances lemon, not healthy in large amounts though.

Ingredient Quantities

2 cups all purpose flour

1/2 cup powdered sugar (for crust)

1 cup unsalted butter, softened (about 2 sticks)

1/4 teaspoon salt

4 large eggs

1 1/2 cups granulated sugar

1/4 cup all purpose flour (for filling)

1/2 cup fresh lemon juice (about 2 to 3 lemons)

2 tablespoons lemon zest

powdered sugar for dusting, about 1/4 cup, optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 9×13 inch pan with parchment paper leaving an overhang for easy lifting, or grease it well.

2. Make the crust: in a medium bowl stir together 2 cups all purpose flour, 1/2 cup powdered sugar and 1/4 teaspoon salt, then cut in 1 cup softened unsalted butter with a fork or pastry cutter until mixture holds together when pressed.

3. Press the crust evenly into the bottom of the prepared pan, pack it down firm so it doesnt crumble, bake for 18 to 22 minutes or until light golden on the edges and set.

4. While crust bakes zest 2 tablespoons of lemon then juice enough lemons to get 1/2 cup fresh lemon juice; zest before juicing so you dont lose any flavor.

5. Make the filling: in a bowl whisk together 4 large eggs and 1 1/2 cups granulated sugar until smooth and a little frothy, then whisk in 1/4 cup all purpose flour until no lumps remain.

6. Stir in the 1/2 cup fresh lemon juice and the 2 tablespoons lemon zest, mix until fully combined. Room temperature eggs make a smoother filling.

7. Pour the lemon filling evenly over the hot baked crust and return to the oven; bake 20 to 25 minutes more until the filling is mostly set and slightly springy in the center, dont overbake or it will crack and get dry.

8. Cool the pan on a wire rack to room temperature, then chill in the refrigerator for at least 2 hours (overnight is better) so bars firm up and slice cleanly.

9. Lift the chilled slab from the pan using the parchment overhang, dust with about 1/4 cup powdered sugar if you like, cut into squares with a sharp or serrated knife (wipe the knife clean between cuts for neat edges) and serve. Store leftovers in the fridge.

Equipment Needed

1. 9×13 inch baking pan
2. Parchment paper (leave an overhang) or butter/oil for greasing
3. Mixing bowls, medium and large
4. Measuring cups and measuring spoons
5. Whisk
6. Fork or pastry cutter (to cut in the butter)
7. Microplane zester
8. Citrus juicer or hand reamer
9. Rubber spatula or wooden spoon (for spreading)
10. Wire cooling rack and a sharp or serrated knife

FAQ

Q: What pan size should I use? A: Use a 9×13 inch baking pan lined with foil or parchment for easy lift out and even baking, thats what the original calls for and it works best.

Q: How do I know the lemon bars are done? A: The filling should be set but maybe a tiny jiggle in the very center, edges will look slightly puffed and just turning golden, not wet or runny.

Q: Can I use bottled lemon juice instead of fresh? A: You can in a pinch, but fresh lemon juice and zest give a brighter flavor, bottled tastes flatter, so if you must use bottled add extra zest or a drop of lemon extract.

Q: How do I get clean, neat slices? A: Chill completely first, preferably a couple hours or overnight, then run a sharp knife under hot water, wipe it dry and slice, wiping the blade between cuts for cleaner edges.

Q: How should I store leftovers and how long will they last? A: Keep them covered in the fridge up to 4 to 5 days, or at room temp for a day or two if your kitchen is cool, but refrigeration keeps them firmer and safer.

Q: Can I make these ahead or freeze them? A: Yes, you can make ahead and refrigerate overnight, or freeze cut bars wrapped tightly for up to 2 months, thaw in the fridge and dust with powdered sugar before serving.

Pioneer Woman Lemon Bars Recipe Substitutions and Variations

All purpose flour (2 cups, crust): swap with 2 cups gluten free 1:1 baking flour (make sure it contains xanthan gum) for a straight sub, or try 1 3/4 cups almond flour + 1/4 cup tapioca or oat flour for a nuttier, crumbly crust, press it firmly before baking.
Unsalted butter (1 cup): use 1 cup salted butter but cut the added crust salt to about 1/8 tsp; or use 1 cup solid coconut oil (mild coconut flavor) or 1 cup vegan butter sticks for a dairy free option, it might be slightly softer.
Eggs (4 large): for vegan or egg-free: 4 flax eggs (4 tbsp ground flaxseed + 12 tbsp water, let sit 5 minutes) or 1 cup unsweetened applesauce (about 1/4 cup per egg), heads up these will make the filling more custardy and may need extra chill time to set.
Fresh lemon juice (1/2 cup): bottled lemon juice can be used cup for cup if fresh isn’t available, or swap with 1/2 cup lime juice for a different bright flavor; if juice is weak add 1 tsp lemon extract to boost lemony punch.

Pro Tips

1) Zest first, then juice, and use a microplane for the zest — it gives way more lemon flavor and you wont get any bitter white pith mixed in.
2) Let the eggs come to room temp before you mix, whisk the sugar until slightly frothy, and if you want ultra smooth filling, pour it through a fine mesh sieve before baking.
3) Watch the bake not the clock, edges should be set and the center just a little jiggly; overbake and it will crack and get dry, so check at the low end of the time.
4) Chill fully before slicing, use the parchment overhang to lift the slab out, and for razor sharp squares heat a sharp knife under hot water, dry it and wipe between cuts for clean edges.

Pioneer Woman Lemon Bars Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’ve put my own spin on a Tart Lemon Bars Recipe inspired by the Pioneer Woman, adding one surprising ingredient that makes the classic bar truly stand out.

Servings

servings

Calories

280

kcal

Equipment: 1. 9×13 inch baking pan
2. Parchment paper (leave an overhang) or butter/oil for greasing
3. Mixing bowls, medium and large
4. Measuring cups and measuring spoons
5. Whisk
6. Fork or pastry cutter (to cut in the butter)
7. Microplane zester
8. Citrus juicer or hand reamer
9. Rubber spatula or wooden spoon (for spreading)
10. Wire cooling rack and a sharp or serrated knife

Ingredients

2 cups all purpose flour
1/2 cup powdered sugar (for crust)
1 cup unsalted butter, softened (about 2 sticks)
1/4 teaspoon salt
4 large eggs
1 1/2 cups granulated sugar
1/4 cup all purpose flour (for filling)
1/2 cup fresh lemon juice (about 2 to 3 lemons)
2 tablespoons lemon zest
powdered sugar for dusting, about 1/4 cup, optional

Directions

Preheat oven to 350°F (175°C) and line a 9×13 inch pan with parchment paper leaving an overhang for easy lifting, or grease it well.
Make the crust: in a medium bowl stir together 2 cups all purpose flour, 1/2 cup powdered sugar and 1/4 teaspoon salt, then cut in 1 cup softened unsalted butter with a fork or pastry cutter until mixture holds together when pressed.
Press the crust evenly into the bottom of the prepared pan, pack it down firm so it doesnt crumble, bake for 18 to 22 minutes or until light golden on the edges and set.
While crust bakes zest 2 tablespoons of lemon then juice enough lemons to get 1/2 cup fresh lemon juice; zest before juicing so you dont lose any flavor.
Make the filling: in a bowl whisk together 4 large eggs and 1 1/2 cups granulated sugar until smooth and a little frothy, then whisk in 1/4 cup all purpose flour until no lumps remain.
Stir in the 1/2 cup fresh lemon juice and the 2 tablespoons lemon zest, mix until fully combined. Room temperature eggs make a smoother filling.
Pour the lemon filling evenly over the hot baked crust and return to the oven; bake 20 to 25 minutes more until the filling is mostly set and slightly springy in the center, dont overbake or it will crack and get dry.
Cool the pan on a wire rack to room temperature, then chill in the refrigerator for at least 2 hours (overnight is better) so bars firm up and slice cleanly.
Lift the chilled slab from the pan using the parchment overhang, dust with about 1/4 cup powdered sugar if you like, cut into squares with a sharp or serrated knife (wipe the knife clean between cuts for neat edges) and serve. Store leftovers in the fridge.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.