Sandra This Joanna Gaines Lemon Bars Recipe delivers the perfect balance of tart and sweet, featuring a thick, buttery shortbread crust topped with a zesty, custard-like lemon layer. A standout dessert from Magnolia Table, these bright citrus squares are essential for spring gatherings and are best served chilled with a traditional dusting of powdered sugar.
Joanna Gaines Lemon Bars Ingredients
The Shortbread Crust:
- 2 cups All-Purpose Flour: The base of the biscuit. Measure carefully to avoid a crumbly crust.
- 1 cup (2 sticks) Salted Butter: Melted. Joanna prefers salted butter to cut the sweetness; melting it makes mixing the crust incredibly easy.
- ½ cup Powdered Sugar: Gives the crust a tender, melting texture compared to granulated sugar.
- ¼ teaspoon Fine Sea Salt: Enhances the buttery flavor.
The Lemon Filling:
- 2 cups Granulated Sugar: Sweetens the tart lemon juice to create a balanced curd.
- 4 tablespoons All-Purpose Flour: Used as the thickener for the custard layer.
- 4 Large Eggs: Beaten lightly. These provide the structure for the filling.
- 6 tablespoons Fresh Lemon Juice: About 2 to 3 lemons. Freshly squeezed is non-negotiable for the right flavor profile.
- Powdered Sugar: For dusting the finished bars.
How To Make Joanna Gaines Lemon Bars
- Preheat and Prep: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Spray lightly with nonstick spray.
- Make the Crust: In a medium bowl, combine the 2 cups flour, melted butter, ½ cup powdered sugar, and salt. Stir until the dough comes together; it will be thick and slightly crumbly but should hold together when pressed.
- Press and Par-Bake: Press the dough evenly into the bottom of the prepared pan. Bake for 20 minutes, or until the edges are lightly golden.
- Make the Filling: While the crust bakes, whisk together the granulated sugar and 4 tablespoons flour in a large bowl. Add the beaten eggs and lemon juice. Whisk until completely smooth and combined.
- Combine: Pour the lemon filling directly over the hot crust. (Pouring it while the crust is hot helps the layers fuse together).
- Final Bake: Return the pan to the oven and bake for another 25 minutes, or until the center is set and no longer jiggles like water (it should have a firm gelatin-like wobble).
- Cool and Chill: Remove from the oven and let cool completely on a wire rack to room temperature. Then, refrigerate for at least 1 to 2 hours to firm up the custard.
- Serve: Lift the bars out of the pan using the parchment paper. Cut into squares and dust generously with powdered sugar just before serving.
Recipe Tips
- Fresh Juice Only: Bottled lemon juice often has a metallic or preservative aftertaste that ruins delicate custards. Always use fresh lemons for this recipe.
- Avoid Metal Bowls: When mixing the filling, use a glass or ceramic bowl. The acid in the lemon juice can react with metal bowls (especially aluminum), giving the bars a tinny taste.
- Cutting Clean Lines: To get perfect bakery-style edges, wipe your knife clean with a damp cloth between every single cut.
- The White Crust: If a thin, meringue-like white crust forms on top of your lemon bars, it’s just air bubbles from the eggs rising to the surface. It is perfectly edible and will be covered by powdered sugar anyway.
What To Serve With Lemon Bars
- Fresh Raspberries: The red berries look stunning against the yellow bars and add a complementary tartness.
- Hot Tea: A floral tea like Earl Grey pairs beautifully with citrus.
- Vanilla Whipped Cream: A dollop on the side cuts the acidity.
How To Store Lemon Bars
- Refrigerate: These bars contain eggs and must be stored in the refrigerator. They will keep in an airtight container for up to 3 days.
- Freezing: You can freeze the cut bars (without the powdered sugar topping) for up to 3 months. Thaw in the fridge overnight.
- Avoid Stacking: If storing multiple layers, place wax paper between them to prevent the moist filling from sticking to the bottom of the bar above it.
Lemon Bars Nutrition Facts
- Calories: ~310 kcal
- Fat: 13g
- Carbohydrates: 45g
- Protein: 3g
- Nutrition information is estimated per bar based on 12 large servings.
FAQs
Why is my filling runny?
This usually means the bars were underbaked. The filling needs to reach a certain temperature for the eggs and flour to thicken the liquid. If it jiggles like water, keep baking.
Can I double the lemon juice?
No, adding more liquid will throw off the ratio with the flour and eggs, preventing the bars from setting properly. If you want more tartness, add lemon zest.
Why is my crust soggy?
Pouring the filling onto a hot crust helps seal it. If you let the crust cool completely before adding the filling, the liquid is more likely to seep into the shortbread.
Try More Recipes:
- Joanna Gaines Lemon Tea Cookies Recipe
- Joanna Gaines Lemon Pie Recipe
- Joanna Gaines Crew’s Cookies Recipe
Joanna Gaines Lemon Bars Recipe
Description
A classic lemon bar featuring a thick, melt-in-your-mouth shortbread base and a vibrant, tangy lemon curd filling.
Ingredients
Instructions
- Preheat oven to 350°F and line a 9×13 pan with parchment.
- Mix crust ingredients and press into the pan.
- Bake crust for 20 minutes until edges are golden.
- Whisk sugar, flour, eggs, and lemon juice for filling.
- Pour filling over the hot crust.
- Bake for 25 minutes until the center is set.
- Cool completely, then refrigerate before slicing.
Notes
- Use freshly squeezed lemon juice for the best flavor.
- Wipe the knife clean between cuts for sharp edges.
- Dust with sugar only right before serving to prevent absorption.
Joanna Gaines Lemon Bars Recipe
