Lemon Bars

Found in Pioneer Woman magazine Spring 2026

 

Crust:

2 sticks salted butter, cut into small cubes

2 cups ap flour

1/2 cup sugar

1/4 tsp salt

Filling:

1 1/2 cups sugar

1/4 cup ap flour

4 large eggs

4 lemons, zested and juiced

powder sugar for topping

 

Preheat the oven to 350°. Butter 9x13" baking pan and line with parchment paper, leaving a 2" overhang; butter the parchment. Stir together the flour, sugar, and salt in a large bowl. Add the butter and use a pastry cutter to cut it in until the mixture looks like fine crumbs. Press into the prepared pan in an even layer. Bake until golden around the edges, about 20 minutes.

Stir together the sugar and flour in a medium bowl. Crack in the eggs and whisk to combine. Add the lemon zest and juice and whisk until combined. Pour the filling into the hot crust.

Bake the bars until the filling is set, about 20 minutes. Let cool for 30 minutes, then refrigerate until chilled, at least 2 hours.

Use the parchment paper to carefully remove the bars to a cutting board. Dust with powdered sugar and cut into squares.