Lemon Gooey Bars Bright Buttery Slightly Underbaked Squares

Q: How can I tell when my Lemon Gooey Bars are perfectly done without overbaking?

Look for golden, set edges and a center that still jiggles slightly — about a 2 cm wobble when you gently shake the pan; the center should not be liquid. The bars will continue to firm up as they cool, so remove them from the oven when the middle is still glossy and slightly underbaked. If you prefer a thermometer, the center will generally be set well before it reaches high custard temperatures, so visual cues are the best guide.

Q: Can I make Lemon Gooey Bars ahead of time, and what's the best way to store them?

Yes — they actually taste better after a few hours in the fridge because the lemon flavor mellows and the filling firms for cleaner slices. Store the cooled bars in an airtight container in the refrigerator for 4–5 days, or freeze uncut bars wrapped tightly in plastic and foil for up to 2 months; thaw in the fridge overnight before slicing. Bring chilled pieces to room temperature for 15–30 minutes before serving if you want a softer, gooier bite.

Q: What tricks give me a crisp shortbread crust for lemon bars?

Use cold butter cut into the flour (a food processor speeds this up) and press the dough evenly into the pan; chilling the crust 10–15 minutes before par-baking helps it keep shape. Par-bake until the edges are just golden and the center looks set — this creates a crisp base that holds up to the gooey filling. Lining the pan with parchment (with an overhang) makes lifting and slicing much easier, and avoids soggy bottoms from over-handling.

Q: Can I swap ingredients or make variations (like blueberry or cream cheese) with this Lemon Gooey Bars recipe?

Absolutely — fresh lemon juice and zest give the best bright flavor, but you can add mix-ins: scatter blueberries over the crust (toss frozen berries in a little flour first) or fold softened cream cheese into the filling for a richer lemon-cream version. For dietary swaps, use a 1:1 gluten-free flour blend in both crust and filling and slightly increase butter if the dough seems dry; using salted butter simply means omitting any added salt in the recipe.

Q: How do I cut neat squares so the bars look bakery‑fresh?

Chill the bars 1–2 hours after cooling for the cleanest slices, then lift them from the pan with the parchment overhang. Use a long knife warmed under hot water and wiped dry between cuts — the heat and clean blade make smooth edges and prevent sticking. Finish with a light dusting of powdered sugar just before serving to keep the presentation crisp instead of turning soggy.

Q: Are Lemon Gooey Bars high in calories and can they be adapted for special diets?

On average a small (1/24) bar is around 220 calories with about 14 g fat and 18–20 g sugar, so they’re an indulgent but shareable treat rather than a diet staple. For lower-sugar versions try reducing the granulated sugar slightly or experimenting with sugar substitutes (note texture and bake times may change), and for dairy-free needs use a vegan butter substitute although texture will differ. Always consider portion size and occasional treats — a small square with tea is a classic way to enjoy them without overdoing it.

Lemon Gooey Bars My FailProof Glossy SlightlyUnderbaked Squares

By Fia MartinezSeptember 16, 2025

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5.00 (1 Ratings)

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Lemon Gooey Bars Bright Buttery Slightly Underba

Lemon Gooey Bars My FailProof Glossy SlightlyUnderbaked Squares Recipe Card

0.0 / 5 (0 Review)

Preparation time:35 Mins

Cooking time:45 Mins

Servings:Makes 24 small squares (2 inch x 2 inch) or 12 larger squares

Instructions:

Preheat oven to 350°F (175°C). Line a 9 x 13 inch (23 x 33 cm) rimmed baking pan with parchment paper leaving a 2 3 inch overhang on two opposite sides; lightly grease the parchment.
Make the crust: combine 2 cups (250 g) flour, 1/2 cup (60 g) powdered sugar, and 1/4 teaspoon salt in a bowl or food processor. Cut in 1 cup (226 g) cold cubed butter until mixture resembles coarse crumbs with pea-size pieces. Press evenly into prepared pan; optionally chill 10 15 minutes.
Par-bake the crust: bake 15 18 minutes, or until edges start to turn golden and center looks set. Remove from oven and let cool slightly while preparing the filling (keep oven on).
Make the lemon filling: whisk together 4 large eggs and 2 cups (400 g) granulated sugar until smooth and slightly pale. Add 1/3 cup (44 g) flour and 1/4 teaspoon salt; whisk until no lumps remain. Whisk in 1/2 cup (120 ml) fresh lemon juice, zest of 2 lemons, and 4 tablespoons (56 g) melted butter until glossy and combined.
Assemble and bake: pour the lemon filling over the warm crust and spread gently to an even layer. Bake at 350°F (175°C) for 22 27 minutes edges should be set and golden while the center remains noticeably jiggly (about 2 cm of movement when gently shaken).
Cool and finish: remove from oven and cool on a rack at room temperature for at least 1 hour. For cleaner slices, chill 1 2 hours until firm. Lift bars using the parchment overhang, dust with powdered sugar, and cut into squares.
Store: keep in an airtight container in the refrigerator for up to 4 5 days. Bring to room temperature briefly before serving if desired.

Nutrition Facts

Calories	220 kcal
Protein	3 g
Fat	14 g
Carbs	24 28 g
Fiber	<1 g
Sugar	18 20 g
Sodium	80 120 mg

Recipe Info

Category	Dessert
Cuisine	American

Quick Hook

Lemon Gooey Bars are my favorite bright snack. Remember that first tangy bite at a bake sale?
Bright lemon, buttery shortbread, and a slightly wobbly center.

"Bright, buttery, slightly underbaked now that's my kind of dessert."
This Lemon Bars Recipe balances gloss and tang perfectly.

Honestly, I once baked them too long. Lesson learned: remove early.

Brief Overview

These bars are a beloved American tea-table classic.
They travel well and show up at potlucks often.

Difficulty: medium, because timing is everything. Prep time: 20 minutes . Cook time: 40 45 minutes .
Total time: about 1 hour 15 minutes .

Yield: Makes 24 small squares or 12 larger bars.
Serve as afternoon tea treats or Holiday Bars for gatherings.

They work as a Dessert Bar Recipe for any celebration.

Main Benefits

Top health perk: a bright hit of vitamin C. The lemon zest adds aroma without many calories.
These are perfect for spring brunches and summer picnics.

They also shine as Holiday Bars on cookie trays.

What makes this recipe special is texture. A crisp, buttery shortbread base meets glossy lemon custard.
Think Gooey Bars that wiggle slightly in the middle.

If you love buttery shortbread lemon bars, this fits.
They’re essentially gooey lemon squares with a short crust.

This Easy lemon gooey bars recipe rewards gentle timing.
Tip: par-bake the crust, then bake until just jiggly.

Chill for tidy slices, or skip chilling for yummy bars right away.

I’m honest about the struggle: timing and texture. Don’t panic if the center jiggles a bit.
It firms up as it cools into glossy lemon custard bars.

Next up: the ingredient list and gear you’ll need.

Opening: Why these bars sing

Fun stat: citrus scents can boost mood instantly. I love that. These Lemon Gooey Bars hit that sweet then-tart spot. They are buttery shortbread lemon bars with a glossy, custard top.

Honestly, they taste like sunshine at tea time.

Main Ingredients

For the Shortbread Crust

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

Quality note: Use real butter. It makes the crust flaky and rich.

For the Lemon Filling

4 large eggs, room temp
2 cups (400 g) granulated sugar
1/3 cup (44 g) all-purpose flour
1/2 cup (120 ml) fresh lemon juice (about 3 4 lemons)
Zest of 2 lemons (~ 2 tbsp / 8 10 g )
4 tablespoons (56 g) unsalted butter, melted and cooled
1/4 teaspoon fine sea salt

Quality note: Use fresh lemons. Bottled juice flattens the flavor.

For Finishing

1/2 cup (60 g) powdered sugar for dusting

These quantities yield a classic Lemon Bars Recipe . It makes 24 small squares.

Seasoning Notes

Essential spice combos: a pinch of salt lifts sweetness. A tiny bit of vanilla deepens flavor. Try 1/4 teaspoon vanilla extract if you like.

Flavor enhancers and aromatics: extra lemon zest adds brightness. A teaspoon of finely grated lemon peel oils is magic. You can add 1 teaspoon culinary lavender for floral notes.

Quick substitutions: use salted butter, but omit added salt. For gluten free crust, use a 1:1 gluten free flour blend. Swap half the sugar with superfine coconut sugar for caramel notes.

These tips keep your Gooey Bars bright and balanced. They help make Glossy lemon custard bars every time.

Equipment Needed

9 x 13 inch (23 x 33 cm) rimmed baking pan (essential)
Parchment paper with overhang (for easy lifting)
Medium bowls, whisk, spatula
Zester or microplane and citrus juicer

Common household alternatives: use a foil lined pan if no parchment. Cut butter in with two knives if no pastry cutter. Use a fork if no whisk.

I learned timing matters. Pull them at 350° F ( 175° C) when edges set but the center jiggles. Bake crust 15 18 minutes , then filling 22 27 minutes .

Let cool fully for cleaner slices. These Gooey lemon squares are worth the tiny bit of patience.

Cooking Method quick chat about Lemon Gooey Bars

Lemon Gooey Bars Bright Buttery Slightly Underbaked Squares presentation

Fun fact: lemon zest holds most of the fruit’s aromatic oils. That’s why these bars sing. I make Lemon Gooey Bars when I want a bright, buttery treat.

They’re part Gooey Bars , part classic Lemon Bars Recipe . Guests always ask for the recipe.

Prep Steps

Do mise en place. Measure flour, sugars, eggs, butter, and zest first. Zest before you juice. It saves flavor and time.

Save time by chilling the crust for 10– 15 minutes . Prep parchment with a 2 3 inch overhang. Grease the paper lightly.

Safety reminder: hot pans burn. Use oven mitts. Handle eggs carefully. Clean spills fast.

Step-by-Step Process

Preheat oven to 350° F ( 175° C) . Line a 9 x 13 pan with parchment.
Make crust. Cut cold butter into flour and powdered sugar. Press into pan. Chill if needed.
Par-bake crust 15– 18 minutes until edges glow gold. Center should look set.
Whisk eggs and sugar until smooth. Add flour, salt, lemon juice, zest, then butter. Mix glossy.
Pour filling over warm crust. Bake 22– 27 minutes at 350° F ( 175° C) . Edges set and golden. Center should wobble about 2 cm when shaken gently. This keeps the gooey heart.
Cool at room temp 1 hour , or chill 1– 2 hours for cleaner slices. Dust with powdered sugar. Lift with parchment and cut.

Visual cue: glossy custard with set edges. If it looks rubbery, you overbaked it.

Pro Tips

Zest first. Trust me, the aroma hits way harder. Use fresh lemons for real brightness. If you want extra glossy lemon custard bars, strain the filling for a silky finish.

Avoid these mistakes: overmixing the filling. Overbaking the center. Skimping on chilling the crust.

Make ahead option: these bars taste better after a day in the fridge. They slice neater too. Treat them like holiday bars or Buttery shortbread lemon bars for gatherings.

Honestly, they feel like sunshine in dessert form. Go on, make an Easy lemon gooey bars recipe today and surprise your crew.

Serving Suggestions plating and pairings for Gooey Bars

Fun fact: one lemon has about 30 50 mg vitamin C. I make Lemon Gooey Bars when friends drop by.
They love the contrast of crisp shortbread and glossy lemon custard.

Serve small squares on a simple white plate. Dust with powdered sugar for a classic look.
Top each square with a fresh raspberry or mint leaf.

These buttery shortbread lemon bars pair well with tea. Try Earl Grey, English Breakfast, or sparkling Prosecco.
Vanilla ice cream makes this Dessert Bar Recipe sing.

Storage Tips keep them tasting fresh

Refrigerate in an airtight container. Store chilled for up to 4 5 days .
Bring bars to room temp before serving.

For cleaner slices, chill 1 2 hours first. Freeze for longer storage if needed.
Wrap bars individually and freeze up to 2 months .

Thaw in the fridge overnight before serving. Reheat briefly for a softer center.
Warm single squares in a microwave for 8 10 seconds .

Avoid over heating or the custard may split.

Variations easy swaps and dietary tweaks

Gluten free option works great. Use a 1:1 gluten free flour blend. Add 1 2 tablespoons extra butter if dry.
Dairy free swap uses vegan butter and plant milk.

Try seasonal swaps for fun flavors. Scatter fresh blueberries for blueberry lemon gooey squares.
Or stir in a few chopped strawberries.

Lavender or basil adds a grown-up twist.

Nutrition Basics simple and useful

Per serving, expect about 220 calories . Protein roughly 3 g , fat about 14 g .
Sugar sits near 18 20 g per square.

These bars offer vitamin C from fresh lemons.
They balance bright citrus and rich butter.

I learned timing is everything when baking. Pull the pan when the center jiggles.
That jiggle makes these glossy lemon custard bars gooey.

Final note: make these for holidays or afternoon tea. You’ll nail this Easy lemon gooey bars recipe.
Go on bake a batch and share happily.

Buttery Shortbread Lemon Bars Irresistible Lemon Gooey Bars Recipe

Frequently Asked Questions

How can I tell when my Lemon Gooey Bars are perfectly done without overbaking?

Look for golden, set edges and a center that still jiggles slightly about a 2 cm wobble when you gently shake the pan; the center should not be liquid. The bars will continue to firm up as they cool, so remove them from the oven when the middle is still glossy and slightly underbaked.

If you prefer a thermometer, the center will generally be set well before it reaches high custard temperatures, so visual cues are the best guide.

Can I make Lemon Gooey Bars ahead of time, and what's the best way to store them?

Yes they actually taste better after a few hours in the fridge because the lemon flavor mellows and the filling firms for cleaner slices. Store the cooled bars in an airtight container in the refrigerator for 4 5 days, or freeze uncut bars wrapped tightly in plastic and foil for up to 2 months; thaw in the fridge overnight before slicing.

Bring chilled pieces to room temperature for 15 30 minutes before serving if you want a softer, gooier bite.

What tricks give me a crisp shortbread crust for lemon bars?

Use cold butter cut into the flour (a food processor speeds this up) and press the dough evenly into the pan; chilling the crust 10 15 minutes before par-baking helps it keep shape.

Par-bake until the edges are just golden and the center looks set this creates a crisp base that holds up to the gooey filling. Lining the pan with parchment (with an overhang) makes lifting and slicing much easier, and avoids soggy bottoms from over handling.

Can I swap ingredients or make variations (like blueberry or cream cheese) with this Lemon Gooey Bars recipe?

Absolutely fresh lemon juice and zest give the best bright flavor, but you can add mix-ins: scatter blueberries over the crust (toss frozen berries in a little flour first) or fold softened cream cheese into the filling for a richer lemon cream version.

For dietary swaps, use a 1:1 gluten free flour blend in both crust and filling and slightly increase butter if the dough seems dry; using salted butter simply means omitting any added salt in the recipe.

How do I cut neat squares so the bars look bakery-fresh?

Chill the bars 1 2 hours after cooling for the cleanest slices, then lift them from the pan with the parchment overhang. Use a long knife warmed under hot water and wiped dry between cuts the heat and clean blade make smooth edges and prevent sticking.

Finish with a light dusting of powdered sugar just before serving to keep the presentation crisp instead of turning soggy.

Are Lemon Gooey Bars high in calories and can they be adapted for special diets?

On average a small (1/24) bar is around 220 calories with about 14 g fat and 18 20 g sugar, so they’re an indulgent but shareable treat rather than a diet staple. For lower sugar versions try reducing the granulated sugar slightly or experimenting with sugar substitutes (note texture and bake times may change), and for dairy free needs use a vegan butter substitute although texture will differ.

Always consider portion size and occasional treats a small square with tea is a classic way to enjoy them without overdoing it.