Name: Freezer-Friendly Lemon Bars for a Bright January Treat Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 3 h 5 min
Cuisine: American
Ingredients: 1 cup (226 g) unsalted butter, cool but pliable; ½ cup (60 g) confectioners’ sugar; 2 tablespoons granulated sugar; 1 teaspoon vanilla extract; ¼ teaspoon kosher salt; 1 ¾ cups (220 g) all-purpose flour; ¾ cup (75 g) blanched almond meal; 1 ½ cups (300 g) granulated sugar; Zest of 3 large lemons; ¾ cup (180 ml) fresh lemon juice; 4 large eggs, room temperature; 3 tablespoons cornstarch; 2 tablespoons all-purpose flour; 2 tablespoons honey; ½ teaspoon kosher salt; 2 tablespoons melted butter; 2 tablespoons confectioners’ sugar for dusting

Ingredients

1 cup (226 g) unsalted butter, cool but pliable

½ cup (60 g) confectioners’ sugar

2 tablespoons granulated sugar

1 teaspoon vanilla extract

¼ teaspoon kosher salt

1 ¾ cups (220 g) all-purpose flour

¾ cup (75 g) blanched almond meal

1 ½ cups (300 g) granulated sugar

Zest of 3 large lemons

¾ cup (180 ml) fresh lemon juice

4 large eggs, room temperature

3 tablespoons cornstarch

2 tablespoons all-purpose flour

2 tablespoons honey

½ teaspoon kosher salt

2 tablespoons melted butter

2 tablespoons confectioners’ sugar for dusting

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a 9×13-inch metal pan with parchment paper, leaving some overhang on the sides for easy removal.

Step 2: In a mixing bowl, beat the butter, confectioners’ sugar, granulated sugar, vanilla extract, and kosher salt until fluffy. Stir in the flour and almond meal until the dough is clumpy and holds together.

Step 3: Press the crust mixture evenly into the prepared pan. Prick the surface all over with a fork to prevent bubbling. Bake for 18–20 minutes until lightly golden.

Step 4: While the crust bakes, rub the lemon zest into the granulated sugar with your fingertips until fragrant. This releases the oils and intensifies the lemon flavor.

Step 5: Whisk the eggs into the lemon sugar mixture until combined. Add the cornstarch, flour, fresh lemon juice, honey, kosher salt, and melted butter. Whisk until the filling is smooth and well mixed.

Step 6: Lower the oven temperature to 325°F (160°C). Pour the lemon custard filling over the hot crust and return to the oven. Bake for 22–25 minutes until the filling is just set but still slightly jiggly in the center.

Step 7: Allow the bars to cool completely in the pan, then chill in the refrigerator for at least 2 hours to firm up before cutting.

Step 8: Score the bars into 24 squares. Freeze uncovered for 2 hours, then wrap each bar individually for storage. Freeze for up to 3 months.

Step 9: To serve, enjoy the bars straight from the freezer for a firm texture or let them stand at room temperature for 10 minutes for a softer bite. Dust with confectioners’ sugar just before serving.

Tips & Variations

For the cleanest slices, warm your knife under hot water and dry it between cuts to prevent sticking.

Substitute almond meal with finely ground walnuts or pecans for a different nutty flavor.

If fresh lemons aren’t available, use high-quality bottled lemon juice, but fresh zest is key for brightness.

FAQs

Can I make lemon bars without almond meal?

Yes, you can replace almond meal with the same amount of extra all-purpose flour or another finely ground nut, but almond meal adds a nice texture and flavor.

How do I keep the lemon filling from cracking?

Baking the filling until just set and allowing it to cool completely before chilling helps prevent cracks. Avoid overbaking and remove from the oven while the center is still slightly jiggly.