Frosted lemon bars are a classic citrusy brownie-like bar full of lemon flavor. These chewy bars are perfect for when you want something light and refreshing!
Frosted Lemon Bars
Frosted lemon bars are similar in texture to a cake-like brownie, but instead contain a bright lemony citrus taste in place of chocolate. They are frosted with a thin layer of sweet and citrusy powdered sugar frosting, and are the perfect alternative for those non-chocolate lovers. These classic, chewy bars are easy to make, freeze really well and are perfect for when you want something light, yet refreshing.
These frosted lemon bars get their refreshing lemon flavor from the use of lemon zest, lemon juice and lemon extract or baking emulsions. I prefer using baking emulsions since they are water based and do not bake out as much not alcohol based extracts. This means the intense lemon flavor is still there after baking. Baking emulsions can be used with a 1:1 substitution – my favorite brand is LorAnn and you can find them online or at specialty baking stores.
How to Make Frosted Lemon Bars
Frosted lemon bars are an easy recipe to make, freeze really well and yields 24 servings. Not a fan of lemon? See the tips below on how to substitute other citrus flavors.
Ingredients
For the bars
- 1 1/2 cups granulated sugar
- 1 cup softened unsalted butter
- 4 large eggs
- 2 Tablespoons lemon zest
- 4 Tablespoons lemon juice
- 2 teaspoons lemon extract or baking emulsion
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the Frosting
- 3 cups powdered sugar
- 1 teaspoon lemon extract/baking emulsion
- 3 Tablespoons water
- 1 teaspoon lemon zest
Instructions for Frosted Lemon Bars
In a large mixing bowl, cream the unsalted butter with the granulated sugar until fluffy. Add in the eggs, one at a time, followed by the lemon zest, lemon juice and extract/baking emulsion.
Whisk together the flour and salt; add in two separate batches to the wet ingredients. Pour into a greased 9×13 inch pan; bake at 350°F for 23-25 minutes. Cool pan on wire rack; once cool, combine the ingredients for the frosting and spread on top of cooled bars.
Tips for Frosted Lemon Bars
- You can substitute equal amounts of lime, orange or grapefruit for the zest, juice and extracts/emulsions in this recipe
- Baking emulsions are water based and the flavor does not bake out as much as alcohol based extracts; my favorite brand is LorAnn and you can find them online or at specialty baking store
- Store bars in an airtight container for up to three days
- Freeze any baked bars for up to 3 months; thaw overnight in the refrigerator
- Can easily reduce this recipe by half; bake in an 8” x 8” pan for the same amount of time
Made these frosted lemon bars? Comment and rate below or on Instagram or Pinterest!
Want more lemon recipes?
Frosted Lemon Bars
Equipment
- mixing bowls of various sizes
- standard 9”x13” baking pan
- electric mixer or stand mixer
Ingredients
For the bars
- 1 cup
softened unsalted butter
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 Tablespoons lemon zest
- 4 Tablespoons lemon juice
- 2 teaspoons lemon extract or baking emulsion
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the frosting
- 3 cups powdered sugar
- 1 teaspoon lemon extract/baking emulsion
- 1 teaspoon lemon zest
- 3 Tablespoons water
Instructions
- In a large mixing bowl, cream the 1 cup
softened unsalted butter
with the 1 1/2 cups granulated sugar until fluffy. - Add in the 4 large eggs, one at a time, followed by the 2 Tablespoons lemon zest, 4 Tablespoons lemon juice and 2 teaspoons lemon extract or baking emulsion.
- Whisk together the 1 1/2 cups all-purpose flour and 1/2 teaspoon salt; add in two separate batches to the wet ingredients.
- Pour into a greased 9×13 inch pan; bake at 350°F for 23-25 minutes.
- Cool pan on wire rack; once cool, combine the ingredients for the frosting(3 cups powdered sugar, 1 teaspoon lemon extract/baking emulsion, 1 teaspoon lemon zest, 3 Tablespoons water) and spread on top of cooled bars.
Notes
- You can substitute equal amounts of lime, orange or grapefruit for the zest, juice and extracts/emulsions in this recipe.
- Baking emulsions are water based and the flavor does not bake out as much as alcohol based extracts; my favorite brand is LorAnn and you can find them online or at specialty baking store
- Store bars in an airtight container for up to three days
- Freeze any baked bars for up to 3 months; thaw overnight in the refrigerator
- Can easily reduce this recipe by half; bake in an 8” x 8” pan for the same amount of time
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