Lemon Gooey Bars Belly Full Inspired

Recipe Introduction

Quick Hook

Lemon Gooey Bars - Belly are my sunshine in dessert form. Ever wanted a bar that tastes like summer? This Lemon Bars Recipe blends bright lemon tang and buttery shortbread.

The topping is almost custardy. The crust is tender and slightly crumbly. Honestly, these are the best Gooey Bars I bake.

Fun stat: one lemon gives about 30 to 50 mg vitamin C. That little boost feels extra fresh in a dessert. I started making these for bake sales. They always vanish fast.

Brief Overview

These bars come from classic American baking roots. Think picnic staples and Holiday Bars handed around kitchen tables.

Difficulty is easy. Most home cooks can nail this in under two hours total. Active prep is about 1 hour 20 minutes. Cooling and chill add time.

Yield is 24 bars in a 9x13-inch pan . Cut into 2.5 inch squares for neat servings. These Dessert Bar Recipe treats suit potlucks and afternoon tea.

Main Benefits

Top health perk is vitamin C from fresh lemon juice. It brightens flavor and adds a tiny nutrient kick. Also, the recipe keeps simple pantry staples.

Perfect for summer picnics or Holiday Bars at family gatherings. They travel well and slice nicely when chilled. I love serving these with tea or a light prosecco.

What makes this special is texture. The shortbread crust gives structure. The filling stays soft and gooey. These are true custardy lemon bar squares.

I call them yummy bars when friends pop them in their mouths.

A quick confession: I once overbaked them badly. Lesson learned pull when center still jiggles. Chill for clean slices. This easy lemon gooey bars recipe is forgiving if you watch timing.

Ready to gather ingredients and get baking? Next up is the full ingredients list and step-by-step method.

Ingredients & Equipment

I love sharing the recipe for Lemon Gooey Bars - Belly . They blend buttery shortbread and a tart, custardy top.
Perfect for picnics, holiday trays, or weekday treats.

Main Ingredients

Shortbread crust:

• 1 cup (226 g / 2 sticks) unsalted butter, softened.
• 1/2 cup (60 g) powdered sugar.
• 2 cups (250 g) all-purpose flour.
• 1/4 teaspoon fine sea salt.

Lemon filling:

• 4 large eggs, room temperature.
• 2 cups (400 g) granulated sugar.
• 1/2 cup (120 ml) fresh lemon juice.
• Zest of 2 lemons (about 2 tbsp / 6 8 g ).
• 1/4 cup (32 g) all-purpose flour.
• 1/8 teaspoon fine sea salt.
• Optional: 1 2 tbsp unsalted butter, melted.

Quality tips:

• Use real butter. It makes the crust sing.
• Pick firm lemons with glossy skin. They are juicier.
• Use fresh eggs for the best custard texture.
• Measure flour by spooning then leveling.

I once forgot zesting first. Rookie move.
Zest before juicing. Oils stay in the zest.

Seasoning Notes

Essential combo: lemon zest and a pinch of salt. Salt cuts sweetness and boosts lemon flavor.
A tiny vanilla bean helps depth.

Use sparingly. For brightness, add 1 tsp grated lemon peel.
Quick subs: bottled lemon juice works. It’s flatter.

Swap sugar: cut 25% and add 1 2 tbsp honey.
For nutty crust, replace 1/2 cup (60 g) flour with almonds.

Equipment Needed

• 9 x 13 inch pan (essential).
• Parchment paper with overhang.
• Hand mixer or sturdy spoon.
• Zester or microplane.
• Citrus juicer or fork.
• Medium bowl, whisk, spatula, cooling rack.
• Serrated knife for neat slices.

Household hacks:

• Use foil if no parchment. Grease well.
• A glass bottom flattens crust evenly.
• A fork works for juicing in a pinch.

Quote for fun: Julia Child said, People who love to eat are the best people.
Honestly, these gooey bars fit that bill.

They make yummy bars, custardy lemon bar squares, and classic dessert bar recipes.
They work great as holiday bars or a lemon bars with shortbread crust crowd pleaser.

For best results, bake at 350° F ( 175° C) and chill before slicing.

Cooking Method

I baked these Lemon Gooey Bars - Belly style last summer. They stole the picnic show. Simple steps make these Gooey Bars a weekend favorite.

Prep Steps

Get your mise en place first. Soften 1 cup (226 g) butter. Zest two lemons before juicing them. Line a 9x13-inch pan with parchment.

Have eggs at room temperature. This saves drama later.

Time saving tip: measure dry ingredients into bowls. Keep a glass to press the crust. It speeds things up. Safety reminder: use oven mitts when handling the hot pan.

Let the crust cool slightly before pouring filling.

Interesting stat: one medium lemon has about 30 mg vitamin C. Small win for dessert.

step-by-step Process

1. Preheat oven to 350° F ( 175° C) . Press crust into the lined pan.
2. Bake crust 15– 18 minutes until edges look golden. Remove pan. Leave oven on.
3. Whisk eggs and sugar until just combined. Add lemon juice, zest, flour, and salt. Mix smooth.
4. Pour filling over hot crust immediately. Return pan to oven.
5. Bake 20– 25 minutes until edges are set. Center should gently jiggle. That jiggle is perfect.
6. Cool on a rack 30– 60 minutes , then chill 1 2 hours for neat slices.

Visual cues matter. Look for slightly puffed edges. The center remains glossy. If it cracks, you overbaked it.

Pro Tips

Technique one: zest first, then juice. Oils stay bright. Technique two: press crust with a measuring cup. It gives even thickness. Technique three: wipe your knife between cuts. Clean edges hit differently.

Common mistakes to avoid: overbaking the filling. That ruins the gooey texture. Using bottled lemon juice dulls the flavor. Skip the chill and you get messy squares.

make-ahead option: bake and chill overnight. Bars hold well for two days refrigerated. They travel nicely to potlucks and holiday bars tables.

Honestly, these custardy lemon bar squares feel like summer in your mouth. Try the Belly Full lemon bars recipe once. You’ll want seconds.

Recipe Notes

Recipe Notes for Lemon Gooey Bars - Belly. This version nods to the Belly Full lemon bars recipe.
Fun fact: one lemon has about 30 mg vitamin C.

Serving Suggestions

Plate the bars simply. These Gooey Bars pair well with whipped cream.
Add fresh raspberries or a mint sprig.

Serve with Earl Grey, iced tea, or coffee.
They also shine as Holiday Bars at gatherings.

Storage Tips

Refrigerate leftovers tightly covered. Keep in the fridge up to five days.
For long storage, freeze whole slabs wrapped airtight.

If frozen, thaw overnight in fridge before slicing. For best slices, chill at least 1 hour .
Wipe your knife between cuts for neat edges.

Variations

Swap the crust to almond shortbread for nuttiness. Use Meyer lemons for a sweeter edge.
Make a raspberry swirl for a tart contrast.

Scale the recipe down to an 8x8 pan.
This lemon gooey bars 9x13 pan batch yields twenty four squares.

You can make gluten-free bars using a 1:1 flour blend.

Nutrition Basics

Per bar, expect roughly two hundred calories. They offer vitamin C and some protein.
These custardy lemon bar squares give a pleasant texture.

Balance a bar with fruit or yogurt for a lighter treat.

A quick story: oh my gosh, I once overbaked a full tray. They turned dry and sad.
Lesson learned: pull when the center still jiggles.

Also, zest before juicing. Fresh zest boosts brightness. This easy lemon gooey bars recipe truly wins hearts.
Friends call them Yummy Bars every time.

As a Dessert Bar Recipe they feel nostalgic.
Batching in a 9x13-inch pan makes sharing simple.

Conclusion

Make these Lemon Gooey Bars - Belly style for your next potluck. They are forgiving and reliably delicious.
Make them, share them, and enjoy every gooey bite.

Frequently Asked Questions

Are Lemon Gooey Bars - Belly supposed to be runny in the middle?

Yes a slight, custardy jiggle in the center is exactly what creates that classic gooey texture; the edges should be set while the middle moves a little when you gently shake the pan.

They’ll firm up as they cool and especially after chilling for an hour or two, so resist the temptation to keep them in the oven until completely set or you’ll end up with dry bars.

How should I store Lemon Gooey Bars to keep them fresh and gooey?

Store cooled bars in an airtight container in the fridge for up to 4 5 days chilling preserves the gooey texture and makes slicing neater. For longer storage, wrap the slab tightly in plastic then foil and freeze for up to 2 3 months; thaw in the fridge overnight and dust with powdered sugar just before serving.

Can I scale the recipe for a smaller pan or freeze leftovers?

Yes you can scale to an 8x8 or 9x9 pan (bake times will be shorter: watch the crust at ~12 15 minutes and the filling at ~18 22 minutes) and keep the same doneness cue of a slightly jiggly center.

To freeze leftovers, freeze a whole cooled slab wrapped tightly, or cut into squares and freeze between layers of parchment for easy single serve thawing.

What are good substitutions or variations for dietary needs or different flavours?

For gluten-free bars use a 1:1 gluten-free all-purpose blend in both crust and filling; textures may be slightly different but the method stays the same. Try Meyer lemons for a sweeter, floral note, swap ½ cup flour for ½ cup finely ground almonds for an almond shortbread crust, or swirl in raspberry jam before baking for a fruit twist; reducing granulated sugar by up to 25% can work, but consider adding a tablespoon of honey to maintain balance and texture.

How do I get clean slices and a glossy top like the photos?

Chill the bars at least an hour (overnight is even better) for clean cuts, then use a sharp serrated or large chef’s knife wiped clean and warmed under hot water between slices to get neat edges.

For a shinier finish stir 1 2 tablespoons of melted, cooled butter into the filling before baking and dust with powdered sugar just before serving perfect for afternoon tea or a picnic, much like something you’d bring to a village fete.