Pioneer Woman Lemon Bars Recipe

Introduction

Pioneer Woman Lemon Bars are a delightful treat that perfectly balances a buttery crust with tangy lemon filling. This easy-to-make dessert is bright, refreshing, and great for any occasion where a sweet and citrusy bite is welcome.

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

1. Step 1: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and ½ cup granulated sugar until light and fluffy.
2. Step 2: Add 2 cups of flour and ¼ teaspoon salt to the butter mixture, mixing until a soft dough forms. Press this dough evenly into the bottom of a greased 9×13 inch baking pan to form the crust.
3. Step 3: Bake the crust in the preheated oven for 15 to 20 minutes, or until it starts to turn a light golden color. Remove from the oven and set aside.
4. Step 4: In a separate bowl, whisk together the 4 eggs, 1 ½ cups granulated sugar, ¼ cup flour, freshly squeezed lemon juice, and lemon zest until smooth and well combined.
5. Step 5: Pour the lemon filling over the baked crust and return the pan to the oven. Bake for an additional 20 to 25 minutes, or until the filling is set and no longer jiggles in the center.
6. Step 6: Allow the lemon bars to cool completely at room temperature. Once cooled, dust with powdered sugar if desired. Cut into squares and serve.

Tips & Variations

• For a stronger lemon flavor, use Meyer lemons if available, and increase the zest by one more lemon.
• Line the baking pan with parchment paper before pressing the crust for easy removal and cleaner edges.
• Chill the bars after baking for a firmer texture that’s easier to slice.
• Add a touch of vanilla extract to the filling for a subtle sweetness.

Storage

Store lemon bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 2 months, wrapped tightly. Thaw in the refrigerator before serving. Reheat slightly in the microwave if desired, but they are often best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh lemons?

Freshly squeezed lemon juice is preferred for its bright and fresh flavor, but bottled lemon juice can be used in a pinch. Just ensure it’s 100% lemon juice without added sugars or preservatives.

How do I know when the lemon bars are fully baked?

The filling should be set and not jiggle when you gently shake the pan. It may still look slightly soft in the center but will firm up as it cools.

Pioneer Woman Lemon Bars Recipe

Print Recipe

★★★★★

4.7 from 97 reviews

These Pioneer Woman Lemon Bars feature a buttery, tender crust topped with a tangy, sweet lemon filling, perfect for a refreshing dessert or snack. With simple, classic ingredients, this recipe yields bright, zesty bars that balance sweetness and citrus flavor beautifully.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes plus chilling time
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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
• Powdered sugar, for dusting (optional)

Instructions

1. Prepare the oven and baking pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper or grease it lightly to ensure easy removal of the bars.
2. Make the crust: In a mixing bowl, cream together the softened unsalted butter and ½ cup granulated sugar until light and fluffy. Gradually add 2 cups of all-purpose flour and ¼ teaspoon salt, mixing just until combined and forming a dough.
3. Bake the crust: Press the dough evenly into the bottom of the prepared baking dish. Bake the crust in the preheated oven for about 20 minutes or until it is lightly golden and set.
4. Prepare the lemon filling: While the crust bakes, whisk together 4 large eggs and 1 ½ cups granulated sugar in a bowl until well combined. Add ¼ cup all-purpose flour and whisk again to avoid lumps. Stir in 1 cup freshly squeezed lemon juice and the zest of 2 lemons, mixing until smooth.
5. Bake with the filling: Once the crust is baked, remove it from the oven and pour the lemon filling evenly over the hot crust. Return the dish to the oven and bake for an additional 25 to 30 minutes, or until the filling is set but still slightly jiggly in the middle.
6. Cool and dust: Allow the lemon bars to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours to fully set. Optionally, dust the top with powdered sugar before slicing into bars.

Notes

• Use fresh lemon juice for the best citrus flavor.
• Make sure the crust is gently golden before adding the filling to avoid a soggy base.
• Chilling before cutting helps the bars cut more cleanly.
• You can adjust the sugar in the filling slightly to taste, depending on the tartness of your lemons.
• Store lemon bars covered in the refrigerator for up to 3-4 days.

Keywords: lemon bars, lemon dessert, citrus bars, Pioneer Woman recipe, easy lemon bars, baked lemon bars, tangy dessert