Lemon Bars

Bright, tangy, and irresistibly delightful, Lemon Bars are the quintessential citrus treat. With their buttery shortbread crust and zesty lemon filling, they’re perfect for any celebration or casual dessert moment.

Pin it to Save it!

This easy-to-make recipe is a crowd-pleaser that strikes the ideal balance between sweetness and tartness. Every bite is a refreshing burst of flavor, leaving you craving more!

Ingredients That Make These Lemon Bars Shine

• Unsalted Butter (12 tbsp, melted) – The foundation of the shortbread crust, providing richness and a melt-in-your-mouth texture.
• Sugar (3 cups) – Sweetens the lemon filling and enhances its tangy notes.
• Powdered Sugar (2/3 cup) – Adds a delicate sweetness to the crust while creating a soft, dusted finish.
• Lemon Zest (3 tbsp) – Infuses the filling with a vibrant citrus aroma.
• Fresh Lemon Juice (1 cup) – The star of the show, delivering unparalleled tartness and brightness.
• Large Eggs (8) – Bind the filling, ensuring it sets into a luscious, custard-like texture.
• All-Purpose Flour (3 cups) – Divided to create both a sturdy crust and a thickened filling.
• Salt (1/2 tsp) – Balances flavors in the crust for a perfect base.

A Simple Guide to Making Perfect Lemon Bars

1. Prepare the Crust: Combine flour, powdered sugar, and salt in a bowl. Add melted butter and mix until a dough forms. Press into a parchment-lined baking pan and bake until lightly golden.
2. Craft the Filling: Blend sugar with lemon zest in a food processor for a fragrant, citrus-infused sugar. Whisk together the sugar mixture, eggs, flour, and fresh lemon juice until smooth.
3. Bake to Perfection: Pour the filling over the warm crust and bake until just set. The filling may jiggle slightly but will firm up as it cools.
4. Cool and Chill: Let the bars cool at room temperature before refrigerating for at least 2 hours. This ensures clean, neat slices.
5. Finish with a Dusting: Once chilled, dust with powdered sugar for a picture-perfect dessert. Slice and serve!

Pin it to Save it!

Tips and Tricks for the Best Lemon Bars

For an extra burst of flavor, double the amount of lemon zest in the filling. Freshly squeezed lemon juice is non-negotiable for achieving the best taste—avoid bottled juice, which can taste metallic.

Lining the pan with parchment paper makes removing the bars a breeze. To achieve neat slices, use a sharp knife dipped in warm water, wiping clean between cuts.

These bars are incredibly versatile—top with toasted coconut or a dollop of whipped cream for a creative twist.

Storing Your Lemon Bars for Maximum Enjoyment

Store leftover lemon bars in an airtight container in the refrigerator for up to 5 days. To freeze, arrange the cut bars on a baking sheet, freeze until solid, then wrap each piece individually. They’ll keep for up to three months.

When ready to enjoy, let the frozen bars thaw in the fridge overnight. Dust with powdered sugar right before serving for the freshest look and taste!

Lemon Bars Recipe

These tangy, citrusy treats are irresistibly bright and a breeze to prepare. Perfect for any occasion!

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Lemon Bars Recipe

Prep Time: 20 minutes minutes

Cook Time: 55 minutes minutes

Chill Time: 3 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 15 bars

Ingredients

• 12 tbsp unsalted butter melted (170g)
• 3 cups sugar 600g
• 2/3 cups powdered sugar 66g, for the shortbread, plus extra for dusting
• 3 tbsp lemon zest zest of three lemons
• 8 large eggs room temperature
• 1/2 tsp salt
• 1 cup fresh lemon juice 240mL
• 3 cups all-purpose flour 360g, divided (2 1/2 cups for crust, 1/2 cup for filling)

Instructions

• Preheat the oven to 350°F and line a 9×13-inch baking dish with parchment paper.
• Combine 2 1/2 cups of flour with powdered sugar and salt in a mixing bowl. Stir in the melted butter until a dough forms. If desired, add a splash of vanilla extract to the mixture.
• Spread the dough evenly into the prepared pan, pressing it into a smooth layer. Bake for approximately 20 minutes, or until lightly golden.
• While the crust is baking, prepare the filling by adding sugar and lemon zest to a food processor. Blend until the sugar turns pale yellow and the zest is well incorporated. Alternatively, mince the zest finely and mix it with sugar manually.
• Transfer the sugar mixture to a large bowl. Add the remaining 1/2 cup of flour and mix thoroughly. Pour in the lemon juice and whisk in the eggs, stirring until fully combined.
• Once the crust is ready, pour the filling over the warm crust. Return the pan to the oven and bake for about 25 minutes, turning halfway through for even baking.
• Allow the bars to cool at room temperature for 1 hour, then refrigerate for 2 hours to set completely.
• Before serving, dust the top with powdered sugar. Slice into bars using a sharp knife, cleaning and dampening the blade between cuts for neat edges.

Notes

• Use only fresh lemon juice for the best flavor, as bottled versions can dull the citrusy brightness.
• Lining the baking dish with parchment paper ensures easy removal, though foil can be used as a substitute.
• The bars may appear slightly unset when first removed from the oven; they will firm up as they cool.
• These lemon bars can be prepared in advance. Once cut, freeze them on a baking tray, then wrap each bar individually. They can be stored in the freezer for up to three months. Dust with powdered sugar before serving.