Lemon Bars

Why You’ll Love This Recipe

Lemon Bars are a classic dessert featuring a rich, buttery shortbread crust topped with a tangy and smooth lemon filling. The balance of sweet and tart flavors, along with a dusting of powdered sugar, makes them an irresistible treat for any occasion. Whether served at gatherings or enjoyed as a zesty snack, these bars are always a hit.

ingredients

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

all-purpose flourunsalted buttersugarpowdered sugareggslemons (juice and zest)vanilla extractbaking powdersalt

directions

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

In a bowl, mix together flour, powdered sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.

Press the mixture evenly into the prepared pan to form the crust.

Bake the crust for 15-20 minutes, or until lightly golden. Remove from oven and set aside.

In a separate bowl, whisk together eggs, granulated sugar, lemon juice, lemon zest, flour, baking powder, and vanilla extract until smooth.

Pour the lemon mixture over the warm crust and return to the oven.

Bake for an additional 20-25 minutes, or until the filling is set and slightly golden on top.

Let the bars cool completely before dusting with powdered sugar and cutting into squares.

Servings and timing

This recipe yields approximately 24 bars.Preparation time: 15 minutesBaking time: 35-45 minutesCooling time: 1 hourTotal time: 1 hour 45 minutes

Variations

Add a layer of raspberry preserves between the crust and lemon filling for a fruity twist.

Top with toasted coconut for extra texture and flavor.

Use Meyer lemons for a slightly sweeter and floral taste.

Make mini lemon bars using a muffin tin for individual servings.

storage/reheating

Store lemon bars in an airtight container in the refrigerator for up to 5 days.They can be frozen for up to 2 months—separate layers with parchment paper to prevent sticking.Thaw overnight in the refrigerator before serving. Serve chilled or at room temperature.

FAQs

Can I use bottled lemon juice?

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

Why is my filling runny?

Make sure the bars are fully baked and cooled. The filling sets as it cools.

Can I reduce the sugar?

Yes, but it will affect the tartness-to-sweetness balance. Adjust to taste.

Do I need to refrigerate lemon bars?

Yes, for best texture and freshness, store them in the fridge.

Can I use a food processor for the crust?

Absolutely, it helps achieve a uniform crumb mixture quickly.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free flour blend for both the crust and filling.

Should I sift the powdered sugar on top?

Sifting creates a more even, delicate finish, but it’s not mandatory.

Why did the top crack?

Overbaking or rapid cooling can cause cracking. It won’t affect taste.

Can I make these ahead of time?

Yes, they’re perfect for making a day in advance.

How do I cut them neatly?

Use a sharp knife and wipe it clean between cuts for tidy edges.

Conclusion

Lemon Bars are a bright and refreshing dessert that combines creamy citrus filling with a tender, buttery crust. Easy to prepare and perfect for sharing, they bring a ray of sunshine to any dessert table. Once you make them, they’re sure to become a staple in your baking repertoire.

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