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Freezer-Friendly Lemon Bars for a Bright January Treat Recipe

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4.9 from 789 reviews

These freezer-friendly lemon bars offer a bright and tangy treat perfect for January. Featuring a buttery almond meal crust and a smooth, custard-like lemon filling, they can be baked ahead and frozen for convenient, refreshing dessert squares that balance sweetness and citrus zest.

Ingredients

Scale

For the Crust

  • 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

For the Filling

  • 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

For Finishing

  • 2 tablespoons confectioners’ sugar for dusting

Instructions

  1. Preheat & Line: Preheat your oven to 350°F (175°C). Line a 9×13-inch metal baking pan with parchment paper, ensuring there are overhanging ‘wings’ on the sides for easy removal of the bars later.
  2. Make Crust: In a mixing bowl, beat the unsalted butter, confectioners’ sugar, granulated sugar, vanilla extract, and kosher salt until the mixture is light and fluffy. Gradually blend in the all-purpose flour and blanched almond meal until a clumpy dough forms. Press this mixture evenly into the prepared pan and prick the surface gently with a fork to prevent bubbling. Bake for 18 to 20 minutes until lightly golden.
  3. Zest Sugar: While the crust bakes, rub the zest of three lemons into 1 ½ cups of granulated sugar until fragrant to infuse the sugar with bright lemon aroma for the custard filling.
  4. Whisk Filling: In a separate bowl, whisk the lemon-zested sugar with the eggs until combined. Add the cornstarch, all-purpose flour, fresh lemon juice, honey, kosher salt, and melted butter, whisking until the mixture is smooth and well blended.
  5. Bake Filling: Lower the oven temperature to 325°F (163°C). Pour the lemon custard filling evenly over the hot baked crust. Return the pan to the oven and bake for 22 to 25 minutes, or until the filling is just set and slightly jiggly in the center.
  6. Cool and Chill: Remove the pan from the oven and allow the lemon bars to cool to room temperature. Then transfer to the refrigerator and chill for at least 2 hours to firm up completely.
  7. Freeze: Using the parchment paper wings, lift the chilled lemon bars out of the pan and place on a flat surface. Score the bars into 24 squares with a sharp knife. Place them uncovered in the freezer for about 2 hours until solid.
  8. Store: Individually wrap each frozen bar in plastic wrap or foil and store in an airtight container for up to 3 months for optimal brightness in flavor.
  9. Serve: Enjoy the lemon bars straight from the freezer for a firmer bite or let stand at room temperature for 10 minutes to soften slightly. Dust with confectioners’ sugar before serving for a pretty, sweet finish.

Notes

  • For neat, clean slices, dip a knife in hot water and wipe dry between cuts.
  • The lemon bars taste their brightest within 3 months but remain safe to eat longer if vacuum-sealed.

Keywords: lemon bars, freezer-friendly dessert, lemon slice, baked lemon bars, bright lemon dessert, almond crust bars, make ahead dessert

Find it online: https://lucabites.com/freezer-friendly-lemon-bars-for-a-bright-january-treat-recipe/