Classic Lemon Bars are a delightful dessert featuring a buttery shortbread crust and a tangy-sweet lemon filling. With their bright citrus flavor and smooth, custard-like texture, these bars are perfect for any occasion, from casual gatherings to holiday celebrations. Dust them with powdered sugar for an elegant finishing touch!
Why You’ll Love This Recipe
- Perfect balance of sweet and tart – The zesty lemon filling pairs beautifully with the buttery crust.
- Simple ingredients – Uses basic pantry staples.
- Great for any occasion – A refreshing treat for summer picnics, holidays, or afternoon snacks.
- Easy to make – No complicated techniques required!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Unsalted butter
- Granulated sugar
- All-purpose flour
- Salt
For the Lemon Filling:
- Eggs
- Granulated sugar
- Fresh lemon juice
- Lemon zest
- All-purpose flour
- Baking powder
For Topping:
- Powdered sugar (for dusting)
Directions
- Preheat oven – Set your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Make the crust – In a bowl, mix butter, sugar, flour, and salt until crumbly. Press into the bottom of the prepared pan.
- Bake the crust – Bake for 15–20 minutes, or until lightly golden. Let cool slightly.
- Prepare the filling – In a separate bowl, whisk eggs, sugar, lemon juice, and zest. Stir in flour and baking powder until smooth.
- Bake again – Pour the lemon mixture over the crust and bake for 20–25 minutes, or until set.
- Cool & dust – Let the bars cool completely before dusting with powdered sugar.
- Slice & serve – Cut into squares and enjoy!
Servings and Timing
- Servings: Makes about 24 bars
- Prep time: 10 minutes
- Cook time: 40 minutes
- Total time: 50 minutes
Variations
- Extra Tangy – Add more lemon zest for a stronger citrus flavor.
- Gluten-Free – Use a gluten-free flour blend.
- Lemon-Lime Bars – Substitute part of the lemon juice with lime juice.
- Coconut Lemon Bars – Sprinkle shredded coconut on top before baking.
- Thicker Bars – Use an 8×8-inch pan for a taller filling.
Storage/Reheating
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze bars (without powdered sugar) for up to 3 months. Thaw before serving.
- Reheating: Enjoy cold or let sit at room temperature for a few minutes before serving.
FAQs
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled can be used in a pinch.
Why did my lemon bars crack?
Overbaking can cause cracks. Remove them once the filling is just set.
Do lemon bars need to be refrigerated?
Yes! Store them in the fridge to keep them fresh.
How do I cut clean slices?
Chill the bars first, then use a sharp knife wiped clean between cuts.
Can I double the recipe?
Yes, bake in a larger pan and adjust baking time as needed.
What if my crust is too crumbly?
Make sure the butter is fully incorporated into the flour mixture.
Can I make these ahead of time?
Yes! Prepare them a day ahead and store them in the fridge.
What’s the best way to get a strong lemon flavor?
Use extra zest and fresh juice for maximum citrus punch.
Can I use a different type of citrus?
Absolutely! Try orange, lime, or even grapefruit.
Why is my filling runny?
The bars may not have baked long enough. Make sure the center is fully set before removing from the oven.
Conclusion
Classic Lemon Bars are a bright, tangy, and buttery dessert that’s simple yet elegant. Whether you’re making them for a party, a picnic, or just to satisfy a citrus craving, these bars are sure to impress. Try this easy recipe today and enjoy every sweet and zesty bite!
PrintClassic Lemon Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Classic Lemon Bars have a buttery shortbread crust and a smooth, tangy lemon filling dusted with powdered sugar. They’re easy to make and perfect for spring, summer, or any time you crave a refreshing citrus dessert!
Ingredients
For the Shortbread Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Lemon Filling:
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 2/3 cup fresh lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest (optional, for extra flavor)
- Powdered sugar, for dusting
Instructions
- Preheat & Prep – Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or lightly grease it.
- Make the Shortbread Crust – In a bowl, mix butter, sugar, flour, and salt until crumbly. Press the mixture evenly into the bottom of the prepared pan.
- Bake the Crust – Bake for 18–20 minutes, or until lightly golden. Remove from oven and set aside.
- Make the Lemon Filling – In a separate bowl, whisk together sugar, flour, eggs, lemon juice, and lemon zest until smooth.
- Bake Again – Pour the lemon mixture over the warm crust. Return to the oven and bake for 22–25 minutes, or until the center is just set and no longer jiggles.
- Cool & Dust with Sugar – Let the bars cool completely at room temperature, then refrigerate for at least 1 hour. Dust with powdered sugar before slicing.
- Slice & Serve – Cut into squares and enjoy!
Notes
- For extra tangy bars, increase the lemon juice to ¾ cup.
- For a thicker lemon layer, use a 9×9-inch pan and extend baking time slightly.
- Store in the fridge for up to 5 days or freeze for up to 3 months.
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