Few desserts are as pleasing as lemon bars during the summer thanks to their citric bite, sugary topping and deliciously cool crust when frozen as a cold sweet treat to savor in the sun. Freezing lemon bars is one of the easiest ways to both store and enjoy lemon squares, though they can be stored at room temperature on the counter for a few hours if the weather is not too warm. No one wants sweating lemon squares. Arm yourself with an easy lemon bar recipe and stick them in the freezer to keep on hand for guests or as a delicious way to cool off during the dog days of summer.
Freezing Lemon Bars
Lemon bars consist of a custard, which means that they should technically be stored in the fridge or freezer. Lemon squares will hold up fine for several hours at room temperature and can be served at room temperature, but once the party is over or the guests go home, the treat should be stored in the fridge or freezer again. Lemon squares are best stored lightly covered with plastic wrap in the fridge if they are going to be eaten within a day or two.
To store lemon bars for a longer period of time, such as a week or up to four months, place them in the freezer. Freezing lemon bars keeps the taste and texture of the sweet treat correct without degradation or freezer burn over time.
To properly store in the freezer, wrap each lemon bar in a small rectangle of wax paper, which will keep the powdered sugar topping in place and prevent a mess. Next, wrap each bar tightly with plastic cling wrap. Finally, once all the lemon squares are covered and wrapped, stack them all in a gallon self-sealing plastic bag or box and store them at the back of the freezer and away from the door to prevent drastic temperature changes every time the door opens.
Lemon Bar Recipe
This recipe is an easy take on lemon bars, as it uses a graham cracker crust rather than a cake or pastry crust. For another easy alternative to making your own pastry, use frozen, store-bought pastry.
Total Time: 1 hour 30 minutes | Prep Time: 15 minutes | Serves: 20 lemon squares
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons (1 stick) unsalted butter, melted
- 6 large eggs, room temperature
- 3 cups white granulated sugar
- 3 tablespoons lemon zest (about 6 to 8 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- Heat the oven to 350 degrees Fahrenheit.
- Using a food processor, grind the graham crackers into a fine crumb.
- Drizzle in the melted butter and pulse a couple of times until the crumbs are all moist.
- Pour the mixture into the bottom of a greased 9-by-13-inch baking pan.
- Using a measuring cup, press the crust to the pan to compact it and to make a slight edge around the pan.
- Place it in the oven and bake for about 7 to 9 minutes.
- In a large mixing bowl, whisk together the eggs, sugar, lemon zest, lemon juice and flour.
- Pour the mixture into the baked crust and let it bake for 30 to 35 minutes or until the mixture is set.
- Remove it from the oven and allow it to cool for at least half an hour before cutting it into equal bars.
- Use a flour sift to sprinkle the powdered sugar over the top of the lemon bars and serve.
Molly is a freelance journalist and social media consultant. In addition to Leaf.tv, Molly has written for Teen Vogue and Paste magazine. She is the former assistant editor of the Design and Style section of Paste magazine. View her work at www.mmollyharris.com.