Tender and tart, are exactly what you’ll love about Gooey Lemon Bars. These homemade treats are the perfect dessert for Mother’s Day!
Gooey Lemon Bars
Where are my lemon fans out there? I’m right there with ya, I absolutely love all things lemon. Sour has always been my go-to flavor, especially during my pregnancies.
Whether lemon is incorporated into drinks, baked goods, or savory dishes, it appeals directly to me. I’ll migrate towards a lemon recipe over most other flavors.
Springtime and lemon are two things that go together so nicely. There’s something about the emergence of spring that leaves me just craving all lemon recipes.
Today I’m sharing a homemade treat, Gooey Lemon Bars. Save this recipe if you want to make mom something extra special for Mother’s Day or is looking for something a bit more special for Sunday brunch.
Many of the recipes I make are semi-homemade, meaning you use a shortcut or two. Perhaps using store-bought dough or a cake mix. This is not one of those recipes. Gooey Lemon Bars are the real deal, made from scratch. Be sure to allocate enough time to prepare them, they are definitely worth the extra time and effort.
I think you’ll find the tart and tangy flavor is just right, nothing too overpowering. Tender and yummy, I think these taste amazing alongside a cup of tea or maybe a Chai Tea Latte. Prior to serving you can optionally add a touch of sprinkled powdered sugar and a lemon slice on top of each slice.
What ingredients do you need to make this recipe?
- Flour
- Powdered sugar
- Butter
- Vanilla extra
- Baking soda
- Lemon zest & juice
- Eggs
- Granulated sugar
Equipment you’ll need:
- Glass or ceramic baking pan, do not use metal.
- Mixing bowl
- Hand mixer
- Lemon zester
- Lemon juicer
- Wire baking rack for cooling
Simple step by step directions (complete recipe and steps found below in the recipe card):
Preheat the oven to 350 degrees Fahrenheit and grease a 9×13 pan with butter and set aside.
Add the flaky crust ingredients to the bowl.
Mix with a hand mixer on low speed for 2 minutes until the consistency is crumbly.
Add the crust mixture into the prepared pan.
Use your fingers to press firmly to create a compacted even layer
Bake the crust for 22 minutes until the edges are golden brown. Remove from the oven and place on a cooling rack / or towel. (The crust does not need to cool beyond the time it takes to prepare the lemon custard.)
In a bowl add the lemon custard ingredients
Use a hand mixer on low for 2 minutes until the consistency is smooth and silky.
Pour the lemon custard over the crust.
Bake for 25 minutes. Use a toothpick to make sure the lemon custard comes out clean.
Place the 9×13 baking dish on a cooling rack for 1 hour until cooled. Transfer to the fridge for 2 hours or until chilled.
Cut into 20 bars.
Love lemon? Give these recipes a try:
Other dessert options perfect for brunch:
Gooey Lemon Bars
Tender and tart are what you'll love about Gooey Lemon Bars. These homemade treats are the perfect dessert for Mother's Day!
Ingredients
Crust
- 1 1/2 cup all purpose flour
- 2/3 cup powdered sugar
- 1 1/2 sticks of butter, softened
- 1/4 teaspoon of vanilla
- 1/4 teaspoon of baking soda
- 1/4 teaspoon zest from one lemon
Lemon Custard
- 6 eggs
- 2 cups white sugar
- 6 Tablespoon all-purpose flour
- 1/2 cup freshly squeezed lemon juice
- 1/2 teaspoon zest
Instructions
- Preheat the oven to 350° Fahrenheit and grease a 9x13 pan with butter and set aside.
- Add the flaky crust ingredients into the bowl and mix with a hand mixer on low speed for 2 minutes until the consistency is crumbly.
- Add the crust mixture into the prepared pan. Use your fingers to press firmly to create a compacted even layer.
- Bake the crust for 22 minutes until the edges are golden brown. Remove from the oven and place on a cooling rack. (The crust does not need to cool beyond the time it takes to prepare the lemon custard.)
- In a bowl add the lemon custard ingredients. Use a hand mixer on low for 2 minutes until the consistency is smooth and silky. Pour the lemon custard over the crust.
- Bake for 25 minutes. Use a toothpick to make sure the lemon custard comes out clean.
- Place the 9x13 baking dish on a cooling rack for 1 hour until cooled. Transfer to the fridge for 2 hours or until chilled.
Notes
- If desired, add powdered sugar and sliced lemon on top of each bar.
- Use a glass or ceramic plan. Do not use metal, as the lemon bars will taste metallic.
- Always use fresh juice over store-bought. You will reap all the benefits of the lemon flavor.
- The bars may seem wobbly and not fully set, even though the toothpick comes out clean, but they will continue to bake while cooling.
- The chill time is extremely important for the bars to be completely set.
- These can be gluten-free by replacing the all-purpose flour with gluten-free all-purpose flour.
