Lemon bars have a buttery crust and a zesty lemon filling, making for a delicious dessert that is both sour and sweet. If you like this sweet dessert, you should try Pioneer Woman’s recipe version. Lemon bars are a crowd-pleasing classic, and she has a recipe that is both easy and delicious.
About Pioneer Woman Lemon Bars Recipe
Lemon Bars from the chef Pioneer Woman have a buttery shortbread crust and a sweet and tangy lemon filling made with eggs, sugar, flour, baking powder, salt, fresh lemon juice, and zest. It only takes a few minutes to prepare the crust, which is then squeezed into a greased 9×13-inch baking dish. After the crust has been made, the filling is put on top and baked until it is firm and golden.
When the bars have cooled, they are cut into squares or rectangles and coated with powdered sugar. The Pioneer Woman has a recipe that will please lemon fans no matter the occasion.
What Is The Best Temperature To Use
The best temperature to bake Lemon Bars is 350°F. This temperature allows the crust to bake and become lightly golden brown, while also allowing the lemon filling to set and cook through evenly without burning.
How long To Cook Lemon Bars At 350°F
The total cooking time for Lemon Bars is typically between 40-50 minutes. First, the crust is baked for 20-25 minutes until it is lightly golden brown. Then, the lemon filling is poured over the crust and baked for an additional 20-25 minutes until it is set and lightly golden brown.
Pioneer Woman Lemon Bars Ingredients:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 4 large eggs
- 2 cups granulated sugar
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup freshly squeezed lemon juice (about 4 lemons)
- Zest of 2 lemons
- Powdered sugar, for dusting
How To Make The Crust
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish with butter or cooking spray.
- In a large bowl, mix together the flour, butter, and powdered sugar until the dough comes together.
- Press the dough into the bottom of the prepared baking dish, using your hands or a spatula to spread it evenly.
- Bake the crust for 20-25 minutes, until it is lightly golden brown. Remove the crust from the oven and let it cool while you make the filling.
How To Make The Filling
In a separate bowl, whisk together the eggs, granulated sugar, flour, baking powder, and salt until the mixture is smooth. Stir in the lemon juice and lemon zest until everything is well combined.
How To Make Pioneer Woman Lemon Bars
- Pour the lemon filling over the cooled crust and spread it out evenly with a spatula. Bake the bars for another 20-25 minutes, until the filling is set and the edges are lightly golden brown.
- Let the lemon bars cool completely in the baking dish, then cut them into squares or rectangles. Dust the bars with powdered sugar before serving.
How Can I Tell If They’re Set?
Check the edges of Lemon Bars for a light golden brown color and the center for a slight jiggle or a liquidy look to make sure they are done. You can also do the toothpick test by putting a toothpick in the middle of the bars and taking it out.
For clean and evenly cut Pioneer Woman’s Lemon Bars, chill them for at least 30 minutes and use a sharp knife. Wipe the knife clean between cuts and cut into squares or rectangles using a ruler or straight edge. Serve the bars on a platter or individual plates and dust them with powdered sugar if desired.
How Many Bars Does A 9×13 Pan Make?
A 9×13-inch pan of Pioneer Woman’s Lemon Bars typically makes 24 bars when cut into 2-inch squares. If you prefer larger or smaller bars, you can adjust the size accordingly, but keep in mind that this may affect the baking time and yield of the recipe.
How Long Can Lemon Bars Be Stored?
In The Fridge:
Lemon bars will keep for up to 5 days in the fridge if stored in an airtight container. You should wait until they are entirely cool before storing them, and you should also keep them in a single layer so that they don’t attach to each other.
Lemon bars can last in the freezer for up to two months. Wrap the cooled bars tightly in plastic wrap or aluminum foil, then store them in a freezer-safe container or resealable plastic bag. The bars should thaw in the refrigerator overnight before being served.
How Long Can last Out Of The Fridge:
If you leave lemon bars out for more than 2 hours at room temperature, they will spoil and become unsafe to eat. This is because lemon bars contain eggs and butter, which can help bad bacteria grow when they are at room temperature.
Important Note When Storing: It’s best to store lemon bars without dusting them with powdered sugar, as the sugar can become moist and clumpy when stored in the fridge or freezer. You can sprinkle the powdered sugar on the bars just before serving.
Pioneer Woman’s Lemon Bars can be reheated in an oven or a microwave, but it’s not a good idea to use an air fryer because it could overcook the bars and make them dry.
- Preheat your oven to 350°F.
- Place the lemon bars in a baking dish or on a baking sheet.
- Cover the bars loosely with aluminum foil to prevent them from drying out.
- Bake the bars for 10-15 minutes, until they are warmed through.
- Remove the foil and continue baking for another 5-10 minutes to crisp up the edges.
- Let the bars cool for a few minutes before serving.
- Place the lemon bars on a microwave-safe plate.
- Cover the bars loosely with a damp paper towel to prevent them from drying out.
- Microwave the bars on high power for 10-20 seconds, depending on the wattage of your microwave.
- Check the bars and continue microwaving in 10-second increments until they are warmed through.
- Let the bars cool for a few minutes before serving.
Important Note When Reheating: It’s important not to overheat the lemon bars, as this can cause them to become dry and tough. Use caution when reheating and check the bars frequently to avoid overcooking them.
Common Mistakes To Avoid While Making Lemon Bars
Below are list of solutions for the most common mistakes that you should care about while making your lemon bars:
Why it’s Gooey:
If your Lemon Bars are turning out gooey, consider underbaked crust, overfilled pan, overbaking, not enough binding ingredients, or high humidity. Bake the crust until lightly golden, pour just enough filling to cover the crust, check the bars periodically while baking, use precise measurements, and store in a cool, dry place to avoid gooey bars.
If the Lemon Bars taste too eggy, consider using the exact number of eggs listed in the recipe, adding enough lemon juice and zest for balance, not overcooking the eggs, and using fresh eggs. By addressing these issues, you can avoid any off-taste in your lemon bars.
How To Fix Runny Lemon Bars:
To keep Lemon Bars from running, make sure the crust is baked until golden brown, pour just enough filling to cover the crust, use exact measurements, don’t overbake, and store in a cool, dry place.
How Do You Fix Undercooked Lemon Bars:
To fix undercooked Lemon Bars, put them back in the oven for an additional 5-10 minutes, increase the temperature by 25°F (exactly 375°F) and bake for an extra 5-10 minutes, cover them with aluminum foil if they are browning too quickly, or a combination of these methods.
Serving size: 1 bar:
- Calories: 231
- Total Fat: 12.8g
- Saturated Fat: 7.7g
- Trans Fat: 0g
- Cholesterol: 75mg
- Sodium: 100mg
- Total Carbohydrates: 26.6g
- Dietary Fiber: 0.4g
- Sugars: 17.7g
- Protein: 2.7g
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