Introduction

Lemon bars are a classic, tangy dessert with a buttery crust and a luscious lemon filling. Perfectly balanced between sweet and tart, they make a refreshing treat for any occasion. These bars are easy to make and sure to impress your family and friends.

A stack of four lemon bars is shown on a piece of brown parchment paper, placed on a white marbled surface. Each bar has two layers: a bottom light golden crust with a slightly crumbly texture, and a glossy bright yellow lemon filling on top. The top layer of the bars is sprinkled with powdered sugar, giving a soft white dusting look. Around the stack, there are some sliced lemon pieces with a fresh yellow color. The background is softly blurred with a hint of blue pattern. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 cup unsalted butter, softened
½ cup powdered sugar (plus more for garnish)
½ teaspoon salt
1 tablespoon lemon zest
⅔ cup lemon juice (about 4-5 lemons)
4 large eggs
2 cups sugar

Instructions

Step 1: Preheat your oven to 350℉ and line a 9 x 13 inch glass or ceramic baking dish fully with parchment paper.
Step 2: In a bowl, combine the flour, softened butter, ½ cup powdered sugar, and salt. Use an electric mixer to blend until a thick dough forms.
Step 3: Press the dough evenly into the bottom of the prepared pan. It may seem like there isn’t enough dough at first, but keep pressing until the entire base is covered.
Step 4: Zest and juice the lemons, making sure to remove any seeds. Measure about ⅔ cup of lemon juice and set aside.
Step 5: Bake the crust for 20–23 minutes until it’s slightly crisp and fully cooked through without any doughy spots in the center.
Step 6: While the crust bakes, prepare the filling by mixing the eggs, sugar, lemon zest, and lemon juice together with an electric mixer until the sugar dissolves completely.
Step 7: When the crust is out of the oven, pour the lemon filling evenly over the hot crust. Return the pan to the oven and bake for another 25–30 minutes until the filling is set and the top forms a light crust.
Step 8: Check for doneness by gently moving the pan side to side—the center should no longer look liquidy. The edges will turn a light caramel color.
Step 9: Let the bars cool in the pan for at least 1 hour, then refrigerate for 2 hours or overnight to fully set.
Step 10: Once chilled, lift the bars out using the parchment paper and place on a cutting board. Trim the edges and cut into 2 ½ inch squares.
Step 11: Generously dust the lemon bars with powdered sugar using a sieve or tea ball. Serve cold and enjoy!

Tips & Variations

For extra zestiness, add a teaspoon of lemon extract to the filling.
Use a microplane grater for finer lemon zest to better distribute flavor.
If you prefer a softer crust, reduce baking time slightly but avoid underbaking to prevent sogginess.
Try adding a sprinkle of fresh blueberries on top before baking for a fruity twist.

Storage

Store lemon bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months—wrap tightly and thaw overnight in the refrigerator before serving. Reheat briefly at room temperature for best flavor.

How to Serve

The image shows several square lemon bars arranged closely on a light brown paper. Each bar has two layers: a bottom crust layer that is light brown and crumbly, and a thick top layer of bright yellow lemon filling with a smooth texture. The lemon layer is covered with a thick dusting of white powdered sugar that lightly spills on the paper. The scene is set on a white marbled surface with a blurred lemon and some powdered sugar visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh lemons?

Fresh lemon juice is recommended for the best flavor and brightness, but if necessary, bottled lemon juice can be used. Use the same quantity but consider adjusting sugar to balance the taste.

How do I know when the lemon bars are fully set?

The lemon bars are set when the filling is no longer jiggly or liquidy in the center and the top has formed a light crust. Gently shaking the pan can help you check the consistency.