Lemon Bars

Why You’ll Love This Recipe

Lemon Bars are a classic dessert with a buttery shortbread crust and a tangy, sweet lemon filling that melts in your mouth. Their vibrant citrus flavor and smooth texture make them a refreshing treat perfect for spring, summer, or any time you crave something bright and zesty. Finished with a dusting of powdered sugar, these bars are both elegant and easy to make.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourunsalted buttersugarpowdered sugareggsfresh lemon juicelemon zestbaking powdersalt

directions

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.

In a mixing bowl, combine flour, powdered sugar, and cold butter. Mix until crumbly.

Press the mixture firmly into the bottom of the prepared dish to form the crust.

Bake the crust for 15-20 minutes, or until lightly golden.

While the crust bakes, whisk together eggs, granulated sugar, flour, lemon juice, lemon zest, baking powder, and salt until smooth.

Pour the lemon filling over the hot crust as soon as it comes out of the oven.

Return the dish to the oven and bake for 20-25 minutes, or until the center is set and no longer jiggles.

Let the lemon bars cool completely at room temperature, then refrigerate for at least 2 hours.

Once chilled, dust the top with powdered sugar and slice into bars.

Servings and timing

This recipe yields approximately 24 bars.Preparation time: 15 minutesBaking time: 40-45 minutesCooling and chilling time: 2 hours 30 minutesTotal time: 3 hours 30 minutes

Variations

Add a layer of raspberry or blueberry puree between the crust and lemon filling for a fruity twist.

Use Meyer lemons for a slightly sweeter, floral flavor.

Top with a thin lemon glaze for extra zing.

Sprinkle with toasted coconut or crushed nuts for added texture.

storage/reheating

Store Lemon Bars in an airtight container in the refrigerator for up to 1 week.They can also be frozen for up to 3 months; separate layers with parchment paper.To serve from frozen, thaw in the refrigerator overnight.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.

Why is my lemon filling runny?

The filling needs to be baked until fully set. Also, avoid using too much lemon juice.

How do I prevent the crust from getting soggy?

Make sure to pour the filling over the hot crust and bake immediately.

Can I make Lemon Bars ahead of time?

Yes, they taste even better after chilling, making them perfect for preparing in advance.

Do Lemon Bars need to be refrigerated?

Yes, refrigeration helps set the filling and maintain freshness.

Can I reduce the sugar?

You can slightly reduce sugar in the filling, but it balances the tart lemon juice.

Why do my bars have a white crust on top?

That’s normal from the eggs and sugar; a dusting of powdered sugar will cover it.

Can I use a gluten-free flour?

Yes, use a 1:1 gluten-free baking flour for the best results.

Are Lemon Bars supposed to be gooey?

They should be soft and set, but not runny or overly firm.

Can I double the recipe?

Yes, just use a larger baking pan and adjust baking times slightly.

Conclusion

Lemon Bars are the perfect balance of sweet and tangy, with a buttery crust that complements the citrusy filling. Whether you’re serving them at a picnic, party, or just as an everyday indulgence, they’re sure to brighten any occasion. Simple, satisfying, and crowd-pleasing, these bars are a citrus lover’s dream come true.

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