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Lemon Bars Recipe
This easy Lemon Bars Recipe gives you a sweet treat with a bright, tangy lemon filling and a buttery shortbread crust—perfect for afternoon tea or a festive dessert tray.
Full Recipe Introduction
Lemon bars are a classic citrus dessert that pair zesty flavor with a tender, melt-in-your-mouth base. What makes this Lemon Bars Recipe truly special is its balance: just the right amount of sugar to tame the tartness, plus a golden crust rich in butter. Over the years, I’ve served these at spring picnics, holiday cookie swaps, and lazy Sunday brunches—every time they vanish in minutes. They’re simple enough for easy baking novices yet impressive for seasoned hosts. And yes, they taste even better when you use fresh-squeezed lemons (I live in California, so Meyer lemons are my seasonal splurge).
Why You’ll Love This Lemon Bars Recipe
- No-fail shortbread crust that holds up to slicing
- Bright, tangy lemon filling that’s never too sweet
- Ready in about an hour—ideal for last-minute dessert plans
- Uses pantry staples plus fresh lemons for a vibrant twist
- Perfect for gifting: stack in boxes or wrap in parchment
- Gluten-free option with a 1:1 gluten-free flour swap
- Crowd-pleasing at potlucks, baby showers, or summer BBQs
- Easily doubled or halved to match your gathering size
Ingredients
For the crust (serves 16–20 bars)
• 1½ cups (190g) all-purpose flour (King Arthur or Bob’s Red Mill)
• ⅓ cup (40g) powdered sugar (confectioners’)
• ¼ tsp fine sea salt
• ½ cup (113g) unsalted butter, cold and cubed (Land O’Lakes recommended)
Crust Tip: Measure flour by spooning it into the cup, then level with a knife to avoid a dense base.
For the lemon filling
• 1 cup (200g) granulated sugar
• 2 tbsp all-purpose flour (or cornstarch for extra tang)
• 3 large eggs, room temperature
• Zest of 2 medium lemons (about 2 tsp)
• ⅔ cup (160ml) fresh lemon juice (about 4–5 lemons)
• Pinch of salt
Filling Tip: Roll lemons before juicing to maximize yield—this little hack saves about 2 tbsp juice!
Directions for Lemon Bars Recipe
-
Preheat & Prep
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy bar removal. -
Make the Crust
In a medium bowl, whisk flour, powdered sugar, and salt. Add cold butter cubes and, using a pastry cutter or your fingertips, blend until the mix resembles coarse crumbs. (Tip: Chill the bowl for 5 minutes if your kitchen’s warm.) -
Press & Bake Crust
Press the crumb mixture firmly into the pan, covering evenly. A flat-bottomed glass or measuring cup helps create a smooth surface. Bake 18–20 minutes, until edges turn light golden. -
Whisk the Filling
While the crust bakes, whisk granulated sugar and flour together in a bowl. Crack in eggs, then whisk until pale and slightly thick. Stir in lemon zest, juice, and salt. -
Pour & Bake Again
Carefully pour the filling over the hot crust. Return to the oven and bake 20–22 minutes, until the center sets but still jiggles slightly. Overbaking can make the filling chalky. -
Cool & Chill
Let the bars cool on a wire rack for 15 minutes, then refrigerate at least 1 hour. Chilling sharpens the tangy lemon flavor and firms the bars for cleaner slices. -
Slice & Serve
Lift the bars out using parchment overhang. Dust with extra powdered sugar (optional) and slice into 16 or 20 squares, wiping your knife between cuts for neat edges. -
Enjoy!
Serve chilled or at room temperature, alongside fresh berries or a dollop of whipped cream.
Servings & Timing
Makes: 16–20 bars
Prep Time: 15 minutes
Bake Time: 38–42 minutes total
Chill Time: 1 hour
Total Time: About 1 hour, 55 minutes (includes chilling)
Variations
• Blueberry-Lemon: Scatter fresh blueberries on crust before pouring filling.
• Lavender Twist: Stir 1 tsp culinary lavender into sugar before mixing.
• Keto-Friendly: Swap sugar for erythritol and use almond flour crust.
• Coconut Crust: Replace ¼ cup flour with unsweetened shredded coconut.
• Ginger Snap Crust: Crush ginger snaps in place of part of the flour.
• Key Lime Bars: Substitute lime juice and zest for lemons.
Storage & Reheating
• Fridge: Store in an airtight container for up to 4 days—powdered sugar may absorb moisture, so re-dust before serving.
• Freezer: Freeze individual bars in layers separated by parchment for up to 2 months. Thaw in the fridge overnight.
• Make-Ahead: Bake the day before; keep chilled and slice just before serving for crisp edges.
Notes
• Testing Tip: If the filling cracks, you’ve overbaked—aim for a slight wobble at 20 minutes.
• Texture Hack: For silkier bars, strain filling through a fine mesh before pouring.
• Flavor Boost: Let bars sit for a day; the tang mellows and deepens.
• Tools I Love: My Nordic Ware 8×8 pan heats evenly, and I swear by an OXO silicone spatula for scraping every last bit.
FAQs
Q: Can I use bottled lemon juice?
A: You can, but fresh juice brightens the flavor—bottled often tastes flat.
Q: Why is my crust too crumbly?
A: Likely too much flour or not enough butter—measure carefully and chill ingredients.
Q: How do I get neat slices?
A: Chill thoroughly, then wipe a sharp knife with a damp towel between cuts.
Q: Can I halve the recipe?
A: Yes—use a 6×6-inch pan and adjust bake time (reduce by 5–7 minutes).
Q: Any dairy-free tips?
A: Use vegan butter in the crust and swap eggs for a ¼ cup aquafaba mixture.
Q: My filling is runny—what went wrong?
A: Either underbaked or too much juice; next time, bake until just set and measure juice precisely.
Q: How tart will these be?
A: Expect a moderate tang—about 1.2 pH if you’re curious—balanced by sugar.
Q: Can I add lemon oil?
A: A drop or two enhances zest without extra acidity—use sparingly.
Conclusion
This Lemon Bars Recipe brings together a buttery shortbread base and a bright, tangy lemon filling in under two hours—perfect for any season or celebration. Give it a try, leave a comment on how yours turned out, and don’t forget to explore my blueberry muffin and key lime pie recipes for more citrus dessert fun!
Lemon Bars Recipe
Ingredients
- 1 ½ cups all-purpose flour all-purpose flour (King Arthur or Bob’s Red Mill)
- ⅓ cup powdered sugar powdered sugar (confectioners’)
- ¼ tsp fine sea salt fine sea salt
- ½ cup unsalted butter unsalted butter (Land O’Lakes recommended)
- 1 cup granulated sugar granulated sugar
- 2 tbsp all-purpose flour all-purpose flour (or cornstarch for extra tang)
- 3 large eggs large eggs (room temperature)
- Zest of 2 medium lemons lemon zest (about 2 tsp)
- ⅔ cup fresh lemon juice fresh lemon juice (about 4–5 lemons)
- Salt Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy bar removal.
- In a medium bowl, whisk flour, powdered sugar, and salt. Add cold butter cubes and, using a pastry cutter or your fingertips, blend until the mix resembles coarse crumbs. (Tip: Chill the bowl for 5 minutes if your kitchen’s warm.)
- Press the crumb mixture firmly into the pan, covering evenly. A flat-bottomed glass or measuring cup helps create a smooth surface. Bake 18–20 minutes, until edges turn light golden.
- While the crust bakes, whisk granulated sugar and flour together in a bowl. Crack in eggs, then whisk until pale and slightly thick. Stir in lemon zest, juice, and salt.
- Carefully pour the filling over the hot crust. Return to the oven and bake 20–22 minutes, until the center sets but still jiggles slightly. Overbaking can make the filling chalky.
- Let the bars cool on a wire rack for 15 minutes, then refrigerate at least 1 hour. Chilling sharpens the tangy lemon flavor and firms the bars for cleaner slices.
- Lift the bars out using parchment overhang. Dust with extra powdered sugar (optional) and slice into 16 or 20 squares, wiping your knife between cuts for neat edges.
- Serve chilled or at room temperature, alongside fresh berries or a dollop of whipped cream.
