These Lemon Bars are a perfect balance of sweet and tangy, featuring a buttery shortbread crust topped with a smooth, vibrant lemon filling. They’re bright, refreshing, and perfect for any season—whether I’m craving a citrusy treat in the summer or something sunny in the middle of winter.
Why You’ll Love This Recipe
I love how these lemon bars bring a pop of sunshine to the dessert table. The crust is tender and buttery, and the lemon filling is silky, tart, and just the right amount of sweet. They’re easy to make, don’t require fancy ingredients, and always look beautiful with a simple dusting of powdered sugar. I often bring them to potlucks or keep them in the fridge for an afternoon pick-me-up.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
for the crust:
all-purpose flour
unsalted butter, cold and cubed
granulated sugar
salt
for the filling:
eggs
granulated sugar
fresh lemon juice
lemon zest
all-purpose flour
powdered sugar (for dusting)
directions
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I preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.
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To make the crust, I mix the flour, sugar, and salt in a bowl, then cut in the cold butter until the mixture looks like coarse crumbs.
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I press the mixture evenly into the bottom of the prepared pan and bake it for about 15–18 minutes, or until it’s lightly golden.
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While the crust bakes, I whisk together the eggs, sugar, lemon juice, zest, and flour until smooth.
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Once the crust is out of the oven, I pour the lemon filling over the warm crust and return it to the oven for another 20–25 minutes, or until the filling is set and just slightly jiggly in the center.
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I let the bars cool completely in the pan, then chill them in the fridge for at least an hour.
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Before serving, I dust the top with powdered sugar and cut them into neat squares.
Servings and timing
This recipe makes about 16 lemon bars. Prep time is around 15 minutes, and the total bake time is approximately 40 minutes. I usually let them chill for at least 1 hour before slicing and serving.
Variations
Sometimes I add a bit of vanilla extract or almond extract to the filling for a subtle twist. I’ve also tried making them with Meyer lemons, which are naturally sweeter and give the bars a more floral flavor. When I want a slightly firmer texture, I add an extra tablespoon of flour to the filling. For a gluten-free version, I use almond flour in the crust and a gluten-free all-purpose blend for the filling.
storage/reheating
I keep the lemon bars in an airtight container in the fridge for up to 5 days. They’re best served cold or at room temperature. I don’t usually reheat them, but I sometimes let them sit out for 10–15 minutes before serving if I want a softer texture. These bars also freeze well—just wrap them tightly and store them for up to 2 months. I thaw them in the fridge overnight before serving.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives the best flavor, but if I’m in a pinch, I’ve used bottled juice. It works, though the taste isn’t as bright or fresh.
Why did my lemon filling sink or crack?
This usually happens when it’s overbaked. I keep an eye on it and take it out when it’s just set in the center. A little jiggle is okay—it firms up as it cools.
Can I double the recipe?
Yes, I double the ingredients and bake it in a 9×13-inch pan. I add a few extra minutes to the bake time and check for doneness with a light touch in the center.
How do I get clean cuts on the bars?
I chill the bars well, then use a sharp knife wiped clean between cuts. Sometimes I run the knife under hot water and dry it off before slicing.
Do I need to refrigerate lemon bars?
Yes, since the filling contains eggs, I always store them in the fridge. They taste best cold anyway.
Conclusion
These Lemon Bars are bright, zesty, and the perfect balance of sweet and tart. I love how simple they are to make, and they never fail to impress with their fresh flavor and soft, buttery crust. Whether I’m baking for a crowd or just treating myself, this recipe always delivers a taste of sunshine.
Print
Lemon Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 55 minutes
- Yield: 16 lemon bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Bars are a sweet and tangy dessert featuring a buttery shortbread crust and a silky lemon filling made with fresh lemon juice and zest. Easy to make and full of bright citrus flavor, they’re perfect for any season—from sunny picnics to holiday baking.
Ingredients
- For the crust:
- 1 cup all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- ¼ tsp salt
- For the filling:
- 3 large eggs
- 1 cup granulated sugar
- ⅓ cup fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp all-purpose flour
- For topping:
- Powdered sugar, for dusting
Instructions
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Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
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In a bowl, combine flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
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Press the crust mixture evenly into the prepared baking dish.
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Bake crust for 15–18 minutes, or until lightly golden.
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Meanwhile, whisk eggs, sugar, lemon juice, zest, and flour together until smooth.
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Pour the filling over the warm crust. Return to oven and bake for 20–25 minutes, or until the center is just set.
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Let the bars cool completely in the pan, then refrigerate for at least 1 hour.
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Dust with powdered sugar before slicing and serving.
Notes
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For a floral flavor, try Meyer lemons.
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Add ½ tsp vanilla or almond extract for a flavor twist.
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For a firmer texture, add an extra tablespoon of flour to the filling.
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For gluten-free bars, use almond flour for the crust and a GF flour blend in the filling.
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Chill well for clean, neat slices—wipe the knife between cuts.
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