Lemon Cookies Recipe

Learn how to make the BEST Lemon Cookie Recipe! These cookies are delicious plain or you can add a lemon glaze even more lemon flavor! This is a soft and chewy cookie recipe everyone will love – we can’t ever get enough! Homemade Lemon Sugar Cookies The best cookie recipe is an easy one, and…

The post Lemon Cookies Recipe appeared first on Crazy for Crust.

Learn how to make the BEST Lemon Cookie Recipe! These cookies are delicious plain or you can add a lemon glaze even more lemon flavor! This is a soft and chewy cookie recipe everyone will love – we can’t ever get enough!

Overhead shot of lemon cookies mixed with lemon slices and iced lemon cookies

Homemade Lemon Sugar Cookies

The best cookie recipe is an easy one, and these lemon cookies are exactly that! I’ve been working on this recipe for YEARS and finally perfected it! It’s one of our favorite lemon desserts ever.

  • They are light, lemony cookies that are perfect any time of year – no one can resist these cookies! They have the perfect texture too – soft and chewy on the inside with crackly tops.
  • They have lemon extract and zest in the dough and then are rolled in granulated sugar before baking. It gives them a lightly crispy, sugary coating that is so good.
  • You can keep them plain or add another punch of lemon with a simple lemon glaze.
Ingredients in lemon cookies

Ingredients Needed

  • Butter: Make sure to use softened unsalted butter
  • Sugars: This recipe uses Granulated Sugar and Brown Sugar for the dough and Powdered Sugar for the glaze (if you use it). I find the brown sugar keeps them softer than just using white sugar.
  • Lemon Zest: While you might wonder why there is no lemon juice in the cookies don’t worry! The lemon zest is where all the flavor is!
  • Lemon Extract: This is a MUST. Without it the cookies won’t have the punch of lemon flavor you expect from a lemon cookie.

Click to see the recipe card below for full ingredients & instructions!

How to Make Lemon Cookies

creamed butter and sugar in bowl.

1. Cream butter, both sugars, and lemon zest in the bowl of a stand mixer fitted with the paddle attachment (or a hand mixer).

cookie dough in bowl.

2. Mix in the egg, lemon extract, baking soda, and salt. Add the flour and mix until the dough comes together.

cookie ball in bowl of granulated sugar.

3. Scoop 1-tablespoon or 2 tablespoon cookie dough balls with a cookie scoop and roll in granulated sugar.

cookie balls on cookie sheet.

4. place on cookie sheet lined with parchment paper (or wax paper) and chill for at least 30 minutes.

5. Once chilled, bake cookies on baking sheets lined with parchment paper or silicone mats and bake until light golden brown. Cool cookies on a wire rack before adding frosting.

spoon drizzling icing over the top of cookie on rack.

Optional Lemon Glaze

These cookies are fantastic plain but I also love icing them with a simple lemon glaze to amp up that lemon flavor.

To make the glaze: Simply whisk powdered sugar, lemon juice and milk or heavy cream in a small bowl then drizzle it on the cookies.

If you’re using milk, you’ll need less than if you’re using cream. The glaze will also be thinner and more runny. If you want it to be more of a set glaze, use the cream.

Stack of lemon cookies with icing on the top cookie

Expert Tips

  • Be sure to scrape the sides of the bowl while mixing – especially if using a stand mixer.
  • If you want a brighter yellow cookie, add a few drops of yellow food coloring.
  • This same recipe can be made with lime or orange – use the same recipe but substitute the zest and juice of whichever citrus you’re using.

Storage

  • How to store lemon cookies: You can store cooled cookies in an airtight container for up to three days.
  • How to freeze cookies: Freeze them for up to two months. I prefer freezing them unfrosted. Place paper towels between each layer of cookies to absorb the moisture when thawing.
Stack of five iced lemon cookies with top on cut in half

FAQ

Do you have to chill lemon cookies? 

Yes, for the best results, freeze the dough for at least 30 minutes. This will firm up the butter, so your cookies don’t spread too much while they bake.

Why did my cookies not flatten? 

Most likely, it’s because there was too much flour in the dough. When you measure flour for cookies, use a kitchen scale or spoon and level method to get the right amount.

Stack of lemon cookies with icing on the top cookie
Print

Lemon Cookies Recipe

The PERFECT lemon cookie! These cookies are good plain or made extra lemony with icing.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 12 minutes
Servings 25 cookies
Calories 115kcal
Cost 15

Ingredients

  • ½ cup (113g) unsalted butter, softened
  • cup (134g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • Zest of one lemon
  • 1 large egg
  • 1 teaspoon lemon extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (186g) all-purpose flour
  • ¼ cup (50g) granulated sugar, for rolling

Optional Glaze:

  • ¾ cup (85g) powdered sugar
  • 1 tablespoon (15ml) lemon juice
  • 2-3 teaspoons (10-15ml) milk or heavy cream

Instructions

  • Place butter, ⅔ cup granulated sugar and brown sugar, and lemon zest in a large bowl. Beat with a hand or a stand mixture for 2-3 minutes, or until creamed and fluffy.
  • Mix in egg, lemon extract, baking soda and salt, then mix in flour until cookie dough forms.
  • Place remaining ¼ cup granulated sugar in a small bowl. Scoop 1 tablespoon sized cookie dough balls and roll in sugar, then place on a cookie sheet covered with parchment paper or a silicone baking mat. No need to space; we are chilling the dough.
  • Chill the dough for at least 30 minutes.
  • Preheat oven to 350°F. Line another cookie sheet then spread cookies at least 2-inches apart. Bake for 11-14 minutes or until they just lose their glossy sheen. Cool before frosting, if using.
  • To frost: whisk powdered sugar with lemon juice and 2 teaspoons milk, adding more milk as needed for consistency. Drizzle over cookies and let set (it semi-sets, so hard on top but drippy underneath the top layer of icing).
  • Store in an airtight container for up to 3 days or freeze for up to 2 months.

Video

Nutrition

Serving: 1cookie | Calories: 115kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 104mg | Potassium: 16mg | Fiber: 1g | Sugar: 13g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

Favorite Lemon Desserts

Last Updated on May 26, 2024

The post Lemon Cookies Recipe appeared first on Crazy for Crust.

Sorbet

Made with simple and budget-friendly ingredients, this sorbet recipe is endlessly customizable and ridiculously delicious.

The post Sorbet appeared first on Budget Bytes.

There’s nothing I crave more on a hot summer day than a refreshing scoop of sorbet. It’s lighter and more refreshing than ice cream, so I never feel too full after eating it, and it’s so fast and easy to whip up! Made with simple and budget-friendly ingredients– frozen fruit, maple syrup, and lemon juice– this sorbet recipe is endlessly customizable and ridiculously delicious.

a serving of swirled yellow and purple sorbet in a glass coupe.

As someone who has a major interest in vegan and gluten-free options, let me tell you, this sorbet checks all the boxes and does not disappoint! It’s naturally gluten-free, vegan, and brings the summertime vibes year round. It will keep in your freezer in an air-tight container for up to one month without losing any quality. (But, trust me, all restraint goes out the window once you try this sorbet. I don’t see any leftovers in your future!)

What is Sorbet?

Sorbet is a frozen dessert made from blended fruit, juice or water, and sugar (though in this case, I’m using maple syrup to achieve a “chewier” and less icy texture.) It is typically fat-free (but if you choose to make an avocado sorbet, please invite me over), and it’s considered a great palate cleanser in multi-course meals. This sorbet recipe is smooth and has a great mouthfeel, a bit creamier and less icy due to the frozen banana addition!

Sherbet Vs. Sorbet

The main difference between sherbet and sorbet is that sherbet contains dairy, whereas sorbet does not. Sherbet has a creamier and slightly less icy texture, but the fruit flavors may be less pronounced. A great bonus is that sorbet is vegan!

Ingredients for Sorbet

Here’s what you’ll need to make sorbet:

  • Frozen Mango: I used frozen mango chunks which come in a pretty big package, so plan to use the rest to make meal prep smoothie packs!
  • Real Maple Syrup: Traditional sorbet has sugar and ice added, but this sorbet is special because the maple syrup (agave syrup also works—and it’s cheaper!) gives it a creamier, smoother texture. The lack of added ice/water makes it easy to re-freeze and enjoy another day without the risk of it turning icy and losing its smooth mouthfeel.
  • Lemon Juice: Adds tartness to enhance the natural flavor of the fruit and counteract the sweetness.
  • Frozen Ripe Bananas: Help achieve a creamy texture without adding any dairy! Make sure to use very ripe bananas for the creamiest texture. Grab a big bunch on sale, cut them up, and freeze for meal prep.

Flavor Variations

The great thing about this sorbet recipe is how adaptable it is. Swap out the mango for any of these frozen fruits:

  • Strawberries
  • Blueberries
  • Açai berry
  • Pitted cherries
  • Pineapple chunks
  • Raspberries
  • Blackberries
  • Dragon fruit
  • Peaches

Tips for Making Sorbet

Sorbet can be a bit finicky, so follow these tips for a perfect scoop every time!

  • Use frozen fruit. This allows us to skip adding ice, creating a richer texture and a more concentrated flavor. This is a nutrient-dense treat!
  • To achieve the swirl look, just make batches of different flavors separately and then pour each flavor into a larger freezer-safe dish.
  • Make sure you cover your sorbet when you pop it in the freezer to set! Fruit gets a gummy unpleasant texture if it becomes freezer-burnt.
overhead view of different flavors of sorbet in glass coupes.
a serving of swirled yellow and purple sorbet in a glass coupe.
Print

Sorbet

Made with simple and budget-friendly ingredients, this sorbet recipe is endlessly customizable and ridiculously delicious.
Course Dessert
Cuisine American
Total Cost $4.43 recipe / $0.88 serving
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 5 (3-ounce) scoops
Calories 108kcal

Equipment

Ingredients

  • 2 cups frozen mango chunks $2.98
  • 1/4 cup real maple syrup $1.07
  • 1 Tbsp lemon juice $0.05
  • 1-2 very ripe frozen bananas (about 1 cup diced) $0.33

Instructions

  • Gather frozen mango chunks, maple syrup, lemon juice, and frozen banana.
  • Blend the mango, maple, lemon juice, and banana in a blender on high.
  • Stop periodically to scrape the sides of your blender down, pushing the fruit towards the blade, then blend again until completely smooth and creamy. Do not add water! Just keep stopping and scraping to achieve the creamy, dense texture of this sorbet.
  • Pour the sorbet batter into a freezer-safe bowl or dish (preferably one that has an air-tight lid).
  • Cover and freeze sorbet for approximately 1 hour, until it is not quite rock hard just soft enough to scoop with an ice cream scoop or spoon. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1(3-ounce) scoop | Calories: 108kcal | Carbohydrates: 27g | Protein: 1g | Fat: 0.3g | Sodium: 2mg | Fiber: 2g
3 scoops of mango sorbet in a glass coupe.

how to make Sorbet – step by step photos

ingredients for sorbet on a cutting board.

Gather 2 cups frozen mango chunks, 1/4 cup real maple syrup, 1 tablespoon lemon juice, and 1 cup of frozen banana.

mango and banana chunks in a blender.

Blend 2 cups frozen mango chunks, 1/4 cup real maple syrup, 1 tablespoon lemon juice, and 1 cup of frozen banana in a blender on high.

side view of partially blended mango sorbet in a blender with a rubber spatula.

Stop periodically to scrape the sides of your blender down, pushing the fruit towards the blade, then blend again until completely smooth and creamy.

blended mango sorbet in a blender.

Do not add water! Just keep stopping and scraping to achieve the creamy, dense texture of this sorbet.

mango sorbet in a white rectangular dish.

Pour the sorbet batter into a freezer-safe bowl or dish (preferably one that has an air-tight lid).

frozen mango sorbet in a white rectangular dish.

Cover and freeze sorbet for approximately 1 hour, until it is not quite rock hard just soft enough to scoop with an ice cream scoop or spoon. Enjoy!

Make the sorbet of your dreams come true with this simple recipe!

The post Sorbet appeared first on Budget Bytes.

Whipped Feta

Feta cheese is delicious, I love adding it to my salads, eggs, vegetables, and more. It is such a good cheese. I always have it in my fridge. But have you tried Whipped Feta? It is the BEST. Whipping feta in a food processor or blender, takes the chees…

Feta cheese is delicious, I love adding it to my salads, eggs, vegetables, and more. It is such a good cheese. I always have it in my fridge. But have you tried Whipped Feta? It is the BEST. Whipping feta in a food processor or blender, takes the cheese to a whole new level. In…

No Mayo Potato Salad

Classic potato salad is a potluck favorite and a tradition for summer barbecues and picnics. But if you don’t care for potato salad that is made with mayonnaise, you have to make this No Mayo Potato Salad. It is SO fresh and screams summer! This …

Classic potato salad is a potluck favorite and a tradition for summer barbecues and picnics. But if you don’t care for potato salad that is made with mayonnaise, you have to make this No Mayo Potato Salad. It is SO fresh and screams summer! This potato salad is made with baby potatoes that are boiled…

Chicken Caesar Pasta Salad

This Chicken Caesar Pasta Salad recipe is tossed with my favorite Caesar dressing, lots of Parm, and the yummiest garlicky breadcrumbs.  A good Caesar salad will forever and always be one of my favorite foods. But I’m also just as happy this time of year to whip up a delicious batch of its carb-y cousin, […]

This Chicken Caesar Pasta Salad recipe is tossed with my favorite Caesar dressing, lots of Parm, and the yummiest garlicky breadcrumbs. 

Chicken Caesar Pasta Salad recipe

A good Caesar salad will forever and always be one of my favorite foods. But I’m also just as happy this time of year to whip up a delicious batch of its carb-y cousin, a chicken Caesar pasta salad. ♡

It’s basically everything we all love about a good chicken Caesar — perfectly-seasoned chicken, crisp Romaine leaves, a bold and tangy Caesar dressing and a generous shower of freshly-grated Parmesan — tossed with chilled and chewy al dente pasta. Then in lieu of traditional croutons, I like to whip up a quick batch of crunchy, salty, garlicky breadcrumbs to sprinkle on top. It’s a classic pasta salad recipe that’s always so satisfying and comes together easily too!

Of course, if chicken isn’t your thing, feel free to sub any other protein in here that you prefer (shrimp, salmon, bacon, Italian sausage, or even roasted chickpeas would be great options). And if you happen to have any roasted veggies on hand, they would always be welcome here too. I do just have to say that I’m partial to my favorite homemade Caesar dressing, but totally get it if you’d like to save some time and use a bottle of store-bought (in which case, Ken’s or Marzetti are two brands I always recommend).

However you make it, I promise that this classic Caesar pasta salad recipe is always a winner!

(more…)

Air Fryer Asparagus

This Air Fryer Asparagus might be the easiest recipe I’ve ever developed. It takes less than 10 minutes from start to finish and is so good!

The post Air Fryer Asparagus appeared first on Budget Bytes.

This Air Fryer Asparagus might be the easiest recipe I’ve ever developed, and you know what? I’m not mad about it! Sometimes the simplest method truly is the best, and this crispy asparagus is proof of that. It takes less than 10 minutes from start to finish, and it’ll change the way you think about this sometimes polarizing veggie. Did you know asparagus takes 3 YEARS to fully mature so it looks and tastes the way you see it at the grocery store?! For that reason alone, let’s respect this ingredient, keep it simple, and truly let its flavor shine!

overhead view of asparagus on a black plate with lemon wedges.

Ingredients for Air Fryer Asparagus

Here’s what you’ll need to make air fryer asparagus:

  • Asparagus: I never have trouble finding a bunch at my local grocery store. However, prices can vary throughout the year, so take advantage of them while they are in season and sometimes on sale. Asparagus is in season during the spring and early summer from the end of March through late May or early June.
  • Olive Oil: Olive oil helps keep the asparagus spears from burning. It also helps to evenly distribute the seasonings.
  • Seasoning: A mix of garlic powder, sea salt, and black pepper adds just a touch of flavor that pairs well with just about any meal.
  • Lemon: A squeeze of fresh lemon juice (totally optional) adds a pop of freshness!

What Else Can I Add to Air Fryer Asparagus?

I love the simplicity of salt, pepper, and garlic powder, but feel free to get creative. Try:

Tips for Making Air Fryer Asparagus

  • Trim only the bottom 1/2-1 inch of the asparagus spears. These woody ends are tough and can be unpleasant to eat. Some people like to use a vegetable peeler to peel off the skin at the bottom. I find that method works often, but the ends are usually still too tough for my liking.
  • Try to leave a bit of space between the spears so they crisp up rather than steaming. You may want to cook the asparagus in batches.
  • Don’t overcook the asparagus. Overcooked asparagus will go limp and soggy and turn a greyish color. When cooked asparagus turns a brilliant bright green, that typically means it’s done!
  • Serve this asparagus as soon as it has finished cooking for the best taste and crisp texture.

What to Serve with Air Fryer ASparagus

This crispy asparagus goes so well with simple, wholesome meals like Parmesan Risotto, Chicken Cordon Bleu, or Honey Sriracha Tofu.

close-up view of asparagus tips on a black plate with lemon wedges.
overhead view of asparagus on a black plate with lemon wedges.
Print

Air Fryer Asparagus

This Air Fryer Asparagus might be the easiest recipe I've ever developed. It takes less than 10 minutes from start to finish and is so good!
Course Side Dish
Cuisine American
Total Cost $4.07 recipe / $1.02 serving
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 4 (about 5 stalks each)
Calories 41kcal

Equipment

Ingredients

  • 1 bunch asparagus (1 lb.) $2.99
  • 1 tsp olive oil $0.06
  • 1/2 tsp garlic powder $0.06
  • 1/2 tsp sea salt $0.05
  • 1/2 tsp ground black pepper $0.12
  • 1 lemon, to juice and zest (optional) $0.79

Instructions

  • Cut off the woody ends of asparagus and preheat your air fryer to 400°F for 4 minutes.
  • Combine garlic powder, sea salt, and black pepper to create the seasoning blend.
  • Toss asparagus with olive oil and seasoning blend.
  • Air fry at 400°F for 3 minutes, stopping halfway through to shake.
  • Remove asparagus and spritz with a squeeze of lemon juice. Sprinkle with lemon zest if desired. Adjust salt and pepper to your liking. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 41kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Sodium: 294mg | Fiber: 3g
asparagus spears in an air fryer.

how to make Air Fryer ASparagus – step by step photos

a bunch of asparagus with the ends cut off on a cutting board.

Cut off the woody ends of 1 lb of asparagus and preheat your air fryer to 400°F for 4 minutes.

spices and oil in separate glass bowls.

Combine 1/2 tsp garlic powder, 1/2 tsp sea salt, and 1/2 tsp black pepper to create the seasoning blend.

hands tossing asparagus in a white bowl.

Toss asparagus with 1 tsp of olive oil and then the seasoning blend.

raw seasoned asparagus in an air fryer.

Place in the air fryer and air fry at 400°F for 3 minutes, stopping halfway through to shake.

cooked seasoned asparagus in an air fryer.

Remove asparagus and spritz with a squeeze of lemon juice. Sprinkle with lemon zest if desired. Adjust salt and pepper to your liking. Enjoy!

The post Air Fryer Asparagus appeared first on Budget Bytes.

Roasted Artichoke Chickpea Orzo Salad

Artichokes are one of my favorite vegetables. I love using them to make pizza, salads, chicken, lasagna, and of course the classic spinach artichoke dip. I also love using them in this Roasted Artichoke Chickpea Orzo Salad. The flavors are phenomenal a…

Artichokes are one of my favorite vegetables. I love using them to make pizza, salads, chicken, lasagna, and of course the classic spinach artichoke dip. I also love using them in this Roasted Artichoke Chickpea Orzo Salad. The flavors are phenomenal and it’s the perfect salad for spring and summer. SO fresh and delicious! Orzo…

The Best Lemon Bars – Easy Family Recipe

Sunshine on a plate! Straight from my grandmother Nama’s kitchen, these Homemade Lemon Bars are a treasured family recipe. Lovingly passed down for three generations, this recipe is surprisingly easy to prepare with readily available pantry ingredients. Bursting with citrusy flavor from both fresh lemon juice and zest, the addition of a unique ingredient makes…

The post The Best Lemon Bars – Easy Family Recipe appeared first on A Well Seasoned Kitchen.

Sunshine on a plate! Straight from my grandmother Nama’s kitchen, these Homemade Lemon Bars are a treasured family recipe. Lovingly passed down for three generations, this recipe is surprisingly easy to prepare with readily available pantry ingredients. Bursting with citrusy flavor from both fresh lemon juice and zest, the addition of a unique ingredient makes them lighter than other, more dense lemon bars. And, with the perfect balance of sweet and tart, these homemade lemon bars appeal to both young and old, making them a delightful dessert for any occasion, from family dinner to bridal showers or graduation celebrations.

Homemade Lemon Bars stacked on a serving tray with small plates and flowers in the background

What is a Lemon Bar?

A lemon bar is a popular cookie consisting of a tart lemon filling layered on top of a buttery shortbread crust. After baking, the dessert is typically cut into small squares or rectangles for serving. Lemon bars are known for their refreshing citrus flavor and are enjoyed as a sweet treat or dessert.

 Why This is the BEST Lemon Bars Recipe

These luscious cookies hold special memories for me. My maternal grandmother, whom we called Nama, always whipped them up whenever we visited her in Tucson (she actually called them Lemon Love Notes!). They were so delicious, that we insisted Mom recreate them for us back home. And the tradition continues! Every time I serve these cookies, they vanish in a flash, with at least one person inevitably asking for the recipe. Here’s what makes this lemon bar recipe stand out:

  • Balanced flavors. I find lemon bar cookies are often too lemony or too sugary. Nama’s recipe achieves just the right balance between sweet and tart, ensuring every bite is just right.
  • More zesty lemon flavor. Adding fresh lemon zest alongside lemon juice infuses the bars with an extra layer of citrusy depth.
  • Lighter filling. Unlike denser, more stiff lemon bars, ours offer a lighter lemon filling, thanks to the addition of baking powder. Its leavening action subtly lifts the filling during baking.
  • Frosted topping. Versus most other lemon bars that are topped with powdered sugar, Nama’s lemon bars stand out with a delectable frosting. This elegant finish not only adds a creamy richness but also complements the tangy lemon flavor perfectly.
  • Easy to prepare. Nama’s easy-to-follow recipe guarantees consistent results every time.
  • Crowd pleaser. Whether you’re serving a family gathering or a party with friends, these lemon bars are guaranteed to be a hit with everyone, young and old alike.
close up of a small plate holding 2 Homemade Lemon Bars

Ingredients for Homemade Lemon Bars

Here are the key ingredients you’ll need to create these bright, refreshing lemon bars from scratch (quantities are provided in the recipe card below):

Cookie crust

  • Butter – Nama, mom and I all use salted butter for the best taste. If you opt for unsalted butter, add 1/4 teaspoon salt
  • Powdered (Confectioners’) sugar
  • All-purpose flour

Lemon filling

  • Large eggs
  • Granulated sugar
  • Lemons – I recommend using regular lemons and not Meyer, as the latter’s lower acidic content results in less tangy flavor, making the cookies bland
  • Baking powder – don’t skip as this is the key to making the filling lighter.
  • Table salt

Frosting

  • Butter, salted
  • Powdered (Confectioners’) sugar
  • Whole milk – you can substitute 2% milk
  • Vanilla extract
Homemade Lemon Bars stacked on a serving tray in the background, with flowers and a small plate with two lemon bars in the front

How to Make Lemon Bars from Scratch

Follow these simple steps to achieve a delicious cookie-like crust and a luscious lemon filling:

A. Preheat oven and prep pan (if needed)

Preheat oven to 325 degrees. You have the option to use a 7 by 11-inch glass baking dish as is or line it with two pieces of parchment paper, placed crosswise. (I don’t recommend using a metal pan.) The paper will make it easier to remove the cookies from the pan, but you will not get those lightly browned chewy edges.

B. Cookie crust

  1. Combine butter and sugar.
    With an electric mixer fitted with the paddle attachment, blend together the butter and powdered sugar until smooth, fluffy, and light in color, around 3 to 4 minutes. 
  2. Add flour.
    Add the flour and mix just the mixture starts to form clumps. Don’t overmix. close up of raw crust dough showing the lumpy texture
  3. Press into pan.
    Press dough into the bottom of the prepared baking pan, in an even layer. Crust dough pressed into baking dish, before baking
  4. Bake.
    Bake for 15 minutes. Remove from oven and set aside (don’t turn the oven off).

C. Lemon filling

  1. Combine eggs and sugar.
    Again with the electric mixer, beat the eggs and sugar together just until light in color and well blended. 
  2. Add remaining ingredients; blend.
    Add the lemon juice, lemon zest, baking powder and salt and blend until just mixed. 
  3. Add to crust.
    Spread the lemon mixture over top of baked crust. Unbaked lemon filing in baking dish on top of baked crust
  4. Bake.
    Bake for 20 to 25 minutes or until set – gently press the top with your finger to test. (Lemon filling will have puffed up and then settled down a bit).  Set aside to cool in the pan for at least one hour before frosting. Cooked lemon bars, in baking dish before adding frosting

 D. Frosting

  1. Combine ingredients.
     In a small mixing bowl, whisk all ingredients together until frosting consistency. Add more milk if too thick or more sugar if too thin.
  2. Spread on cookies.
    Spread over the top of the cooled bars. Refrigerate for at least one hour. Frosted homemade lemon bars, in baking dish

Variation in Method – Without an Electric Mixer

If you don’t have an electric mixer, you can combine the lemon bar ingredients for each layer the way my grandmother did in her original recipe – by hand:

  • For the Crust: Place all crust ingredients in a mixing bowl, and using a fork, gently blend just until they are well combined and the mixture is forming clumps.
  • For the Lemon Filling: Place the eggs and sugar in a large mixing bowl and whisk until light in color and well blended. Add remaining ingredients and whisk until well combined.

Tips for the Best Lemon Bars

Here are my tips to ensure that your lemon bars turn out perfectly every time:

  • Use fresh lemons. For the best flavor, always use freshly squeezed lemon juice and zest. Bottled lemon juice lacks the vibrant taste that fresh lemons provide. And, I don’t recommend using Meyer lemons in this recipe; they have less “zing” due to their lower acidity.
  • Don’t overmix the crust. Overmixing the ingredients can lead to a tough and chewy crust. Stop mixing as soon as the ingredients are combined and forming lumps.
  • Bake the crust before adding the filling. Don’t skip this step! Pre-baking the crust ensures that it holds its shape and doesn’t become soggy when the lemon filling is added. 
  • Cool the bars completely. It’s important to let the lemon bars cool to room temperature before frosting, so the frosting adheres properly.
  • Refrigerate before slicing. You need to refrigerate these cookies for at least one hour before slicing, to allow them to set. They will be much easier to slice cold!

Variations on the Classic Lemon Bars Recipe

While this easy lemon bars recipe is undeniably delicious, there are several ways to make them your own. Here are a few ideas:

  • Add candied ginger. Following on the heels of my Blueberry Lemon Tart recipe, add chopped candied ginger to the filling. 
  • Add coconut. Add shredded coconut into the crust or sprinkle it on top of the bars.

Let me know (in the comments below) if you come up with some other fun modifications!

Homemade Lemon Bars stacked on a serving tray with small plates and flowers in the background

How to Serve This Recipe for Lemon Bars

To serve this easy dessert:

  • Using a sharp knife cut the refrigerated cookies into bars. I usually cut them into 15 pieces, but for a larger group, I cut them slightly smaller, into around 24 pieces.
  • Place on a serving platter or individual serving plates.
  • Add a small sprig of fresh mint leaves to the plate or platter for a pop of contrasting color. 

Note that if you stack the cookies for a long time (e.g., other than to quickly serve), place parchment paper between the layers to keep them from sticking together.

How to Store Lemon Bars

If you have any leftover lemon bars or want to prepare them in advance, cover them tightly with aluminum foil or plastic wrap and refrigerate. They are best when consumed within 2 to 3 days, but will last up to 4 to 5 days. They can also be frozen for up to 2 months. Thaw, covered, in the refrigerator overnight. (See note in section above about stacking the bars.)

Lemon Bars FAQs

Can I use bottled lemon juice instead of fresh lemons?

While it is possible to use bottled lemon juice, I recommend using fresh lemons for the best flavor. Bottled lemon juice lacks the bright, tangy taste that fresh lemons provide.

Can I substitute margarine for butter in the crust?

While margarine can be used as a substitute, the flavor and texture of the crust may be slightly different. Butter is preferred for its rich flavor and superior baking properties.

Can I use a different type of citrus fruit, such as oranges or limes?

Lemon bars are traditionally made with lemons, but you can experiment with other citrus fruits. Let me know how they turn out!

Can I make the lemon bars gluten-free?

Yes, you can make gluten-free lemon bars by using 1 cup gluten-free flour and 1/2 teaspoon xanthan gum. Double-check that all of your other ingredients are also gluten-free.

Do lemon bars need to be refrigerated?

Yes, for best results keep them well covered, in the refrigerator.

How long do lemon bars last in the fridge?

Lemon bars are best eaten within 2 to 3 days, but will last up to 4 to 5 days.

Can you freeze lemon bars?

Yes, you can freeze these lemon bars. It’s best to wrap each bar with plastic wrap, then place in a freezer-safe ziptop baggie. They will last for up to 2 months. Thaw overnight in the refrigerator.
 

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Homemade Lemon Bars stacked on a serving tray in the background, with flowers and a small plate showing two lemon bars in the front

Best Lemon Bars – A Family Recipe

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Sunshine on a plate! Straight from my grandmother Nama’s kitchen, these Homemade Lemon Bars are a treasured family recipe. Lovingly passed down for three generations, this recipe is surprisingly easy to prepare with readily available pantry ingredients. Bursting with citrusy flavor from both fresh lemon juice and zest, the addition of a unique ingredient makes them lighter than other, more dense lemon bars. And, with the perfect balance of sweet and tart, these homemade lemon bars appeal to both young and old, making them a delightful dessert for any occasion, from family dinner to bridal showers or graduation celebrations.

  • Prep Time: 10 minutes
  • Cooling time: 120 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 15 to 24 bar cookies

Ingredients

Cookie Crust

  • 1/2 cup salted butter, softened
  • 1/4 cup powdered (Confectioners’) sugar
  • 1 cup all-purpose flour

Lemon Filling

  • 2 large eggs
  • 1 cup granulated sugar
  • 1 tablespoon fresh lemon zest (about 2 medium lemons)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon baking powder (reduce to 1/4 teaspoon above 7,000 feet)
  • 1/4 teaspoon table salt

Frosting

  • 1 tablespoon salted butter , melted
  • 3/4 cup powdered (Confectioners’) sugar
  • 1 tablespoon whole milk (or more)1/2 teaspoon vanilla extract

Instructions

Preheat oven to 325 degrees. Optional (see note below): line a 7 by 11-inch pan with parchment paper.

Cookie Crust

  1. With an electric mixer, blend together the butter and powdered sugar until smooth, fluffy, and light in color, around 3 to 4 minutes. Add the flour and mix just the mixture starts to form clumps. Don’t overmix.
  2. Press dough into the bottom of the 7 by 11-inch baking dish.

Bake for 15 minutes. Remove from oven and set aside (don’t turn the oven off).

Lemon filling

  1. Again with the electric mixer, beat the eggs and sugar together just until light in color and well blended. Add the lemon juice, lemon zest, baking powder and salt and blend until just mixed. Spread over top of cooked crust.

Bake for 20 to 25 minutes or until set – gently press the top with your finger to test. (Lemon filling will have puffed up and then settled down a bit). Set aside to cool in the pan for at least one hour before frosting.

Frosting

  1. In a small mixing bowl, whisk all ingredients together until frosting consistency. Add more milk if too thick or more sugar if too thin.
  2. Spread over the top of the cookies.
  3. Refrigerate for at least one hour. Cut into bars (either 18, 24, or 28, depending on how large you want the cookies to be).
  4. Store the cookies, covered, in the refrigerator. Can serve cold or at room temperature.

Notes

Note about baking dish: If you line the pan with parchment paper the cookies will be easier to remove from the pan. However, you won’t get those browned, chewy edges; your choice.

High altitude: No adjustments are necessary up to 7000 feet. Above that level, reduce the baking powder to 1/4 teaspoon.

Gluten free: Substitute 1 cup gluten-free flour and 1/2 teaspoon xanthan gum for the 1 cup flour. Double-check that all of your other ingredients are also gluten-free.

  • Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
  • Category: Cookies, desserts
  • Method: bake
  • Cuisine: American

The post The Best Lemon Bars – Easy Family Recipe appeared first on A Well Seasoned Kitchen.

Lemon Quick Bread

This Lemon Bread is a quick bread recipe with so much lemon flavor – There is lemon in every bite! It’s soft and tender with a lemon glaze – it’s the perfect breakfast, lunch, or dessert! Best Lemon Bread Recipe This lemon bread is a quick bread recipe, meaning it is bread made without yeast.…

The post Lemon Quick Bread appeared first on Crazy for Crust.

This Lemon Bread is a quick bread recipe with so much lemon flavor – There is lemon in every bite! It’s soft and tender with a lemon glaze – it’s the perfect breakfast, lunch, or dessert!

sliced lemon bread with a glaze on top on a drying rack.

Best Lemon Bread Recipe

This lemon bread is a quick bread recipe, meaning it is bread made without yeast. It’s not quite bread, but not quite cake – somewhere perfectly in the middle! With a super moist texture, it has a perfect lemon flavor throughout every bite! There are lemon zest and lemon extract and there is a simple lemon glaze!

One of the things I love the most is lemon! I can never get enough lemon in dessert or breakfast foods. Lemon muffins, lemon pie, lemon cookies…you name it I LOVE IT and so do you all! When you feel like lemon loaf but you want it for breakfast, it’s time to make my EASY Lemon Bread recipe.

ingredients in lemon bread laid out on a marble counter.

Lemon Quick Bread Ingredients

  • Flour: I always use all-purpose flour. Be sure to measure it correctly!
  • Baking Powder: This helps the bread rise.
  • Evaporated Milk: Be sure to buy evaporated, not sweetened condensed. It comes in a can in the baking aisle. It adds a richer flavor and some fat to the bread, making it nice and moist.
  • Oil: Vegetable oil or canola oil
  • Lemon Zest: This is where all the flavor is! Don’t skip it. Learn how to zest a lemon! A tablespoon of grated lemon adds so much flavor.
  • Lemon Extract: Always buy PURE extracts. The lemon extract pumps up the lemon flavor of this bread.
  • Powdered Sugar + Lemon Juice: You need these for the glaze. Be sure to use fresh lemon juice!

How to make Lemon Bread

process shot of lemon bread being made.
  1. Whisk together all purpose flour, baking powder, salt, and granulated sugar.
process shot of lemon bread being made.

2. Whisk together evaporated milk, lemon zest, lemon extract, oil, and eggs. Add the wet ingredients to the dry ingredients in a large bowl. Stir until combined.

process shot of lemon bread being made.

3. Add to an 8×4-inch loaf pan. Bake until a toothpick comes out with just a few crumbs.

process shot of lemon bread being made.

4. To make the icing, whisk powdered sugar and lemon juice and pour over the bread. This bread tastes like sunshine!

sliced lemon bread with a glaze on top on a drying rack.

Expert Tips

  • Make Glazed Lemon Bread by whisking powdered sugar with lemon juice for an delicious topping.
  • If you want your bread to be really lemony, don’t skip the lemon extract.
  • Don’t over bake this – when a toothpick comes out with just a few crumbs in the center, it’s done.
  • You can also bake this in 3 mini loaf pans. Bake time will be about half.
  • Turn this into lemon blueberry bread by adding fresh berries.
  • Make it gluten free by using 1:1 gluten-free flour.

FAQs

How to store quick bread – can you freeze it?

Store covered on the counter in an airtight container or freeze it for up to 3 months. Wrap the whole loaf in plastic or place slices in sandwich bags and seal, then place in freezer. Remove to counter to thaw.

sliced lemon bread with a glaze on top on a drying rack.
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Lemon Quick Bread Recipe

Lemon Quick Bread – this easy quick bread recipe is bursting with lemon flavor. It’s great for dessert or breakfast – with or without a lemon glaze!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Calories 155kcal
Cost $8

Ingredients

  • 1 ½ cups (186g) all purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 large egs
  • cup (79ml) oil
  • 5 ounces (75ml) evaporated milk
  • 1 teaspoon pure lemon extract optional
  • Zest of one large or two small lemons
  • ½ cup (57g) powdered sugar
  • 1-2 tablespoons (15-30ml) lemon juice

Instructions

  • Preheat oven to 350°F. Spray an 8.5” by 4.5” loaf pan with nonstick cooking spray (use the kind with flour if you have it). You can also use an 8”x4” loaf pan.
  • Whisk flour, sugar, baking powder, and salt in a large bowl.
  • Place eggs, oil, evaporated milk, extract, and zest in a large measuring cup or small bowl and whisk. (The extract is optional but gives that telltale lemon flavor.) Stir the wet ingredients into the dry ingredients and stir just until the batter forms.
  • Pour into prepared pan and bake for 35-45 minutes, or until a toothpick comes out mostly clean just slightly to one side of center. Cool before frosting.
  • Whisk powdered sugar and lemon juice (1 tablespoon at a time) until desired consistency, drizzle over the bread. The frosting is optional and makes it more sweet, but the bread is good without it as well.

Video

Notes

  • Make Glazed Lemon Bread by whisking powdered sugar with lemon juice for an delicious topping.
  • If you want your bread to be really lemony, don’t skip the lemon extract.
  • Don’t over bake this – when a toothpick comes out with just a few crumbs in the center, it’s done.

Nutrition

Serving: 1/12 loaf | Calories: 155kcal | Carbohydrates: 27g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 118mg | Fiber: 1g | Sugar: 17g

Favorite Lemon Recipes

Last Updated on May 14, 2024

The post Lemon Quick Bread appeared first on Crazy for Crust.

Chicken Salad

Chicken Salad is a CLASSIC salad recipe that is always a crowd pleaser. The salad is easy to make and a great recipe to make when you have leftover chicken or rotisserie chicken. To make the salad, toss chopped cooked chicken in a creamy dressing with …

Chicken Salad is a CLASSIC salad recipe that is always a crowd pleaser. The salad is easy to make and a great recipe to make when you have leftover chicken or rotisserie chicken. To make the salad, toss chopped cooked chicken in a creamy dressing with celery, onion, pecans, and fresh herbs. This recipe is…