What if I got little air bubbles at the top?

Fear not, this is quite normal. It's actually air from the eggs rising to the surface. Sometimes they show up and sometimes they don't. I'm sure someone smarter could tell me why but my solution is covering it up with powdered sugar.

Can I use bottled lemon juice?

Yes but no. I mean you can. But you shouldn't. If you want the full lemon experience, you need real lemons. Plus you need the lemon zest to give you intense lemon flavor without making it too sour. Opt for the real deal, my friend.

Can I use an 8x8 dish instead of an 9x12?

Yes, but the bars will be thicker and require additional cooking time.

Easy Lemon Bars (5 Ingredients!)

Name: Easy Lemon Bars
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups flour; 1/2 cup sugar; 1/4 teaspoon salt; 2 sticks (1 cup) salted butter, cut into small cubes; 1 1/2 cups sugar; 1/4 cup flour; 4 large eggs; Zest of 3 lemons (about 2 1/2 tablespoons); Juice of 3 lemons (about 1/2 cup); Powdered sugar, for sprinkling on top

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Easy Lemon Bars

Classic Lemon Bar Recipe. I love this recipe because it has a thicker crust than most. So perfect for a spring or summer get together.

Yield: 16 squares 1x

Prep: 20 minutesCook: 40 minutesTotal: 60 minutes (plus 2+ hours to cool)

Units:

Scale:

Ingredients

Crust:

2 cups flour
1/2 cup sugar
1/4 teaspoon salt
2 sticks (1 cup) salted butter, cut into small cubes

Filling:

1 1/2 cups sugar
1/4 cup flour
4 large eggs
Zest of 3 lemons (about 2 1/2 tablespoons)
Juice of 3 lemons (about 1/2 cup)
Powdered sugar, for sprinkling on top

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Instructions

Prep: Preheat the oven to 350°F. Grease a 9-by-13-inch pan with butter.
Make Crust: In a large mixing bowl, stir together the flour, sugar, and salt for the crust. Add the cut-up butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. (If you don’t have a pastry cutter, use your hands.)
Bake Crust: Press the crumb mixture into the prepared pan and bake for about 20 minutes.
Make Filling: While the crust bakes, whisk together the sugar and flour for the filling in a small bowl. In a separate mixing bowl (we recommend using the same one you used for the crust to save on dishes!), whisk together the eggs, lemon zest, and lemon juice. Add the flour mixture to the wet ingredients and whisk until fully incorporated.
Bake with Filling: Pour filling over the crust and bake for another 20 minutes or until the lemon topping is solidified.
Cool: Allow to cool 10-15 minutes and then refrigerate for a minimum of 2 hours.
Serve: Sift powdered sugar over the top before cutting into squares.

Notes/Tips

Want your bars to be a bit thicker? Use an 8×8 pan. Cooking time will be a bit longer.
We are all about shortcuts around here, but we highly recommend NOT using bottled lemon juice.
Let lemon bars cool before slicing. Otherwise edges will be uneven.

Cuisine: American Method: Baked

Find it online: https://thrivinghomeblog.com/easy-lemon-bars/