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Lemon Bars Recipe
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Lemon Bars Recipe

Lemon Bars are the perfect dessert when you're craving something sweet, zesty, and refreshing. With a buttery shortbread crust and a smooth, tart lemon filling, this classic treat offers the ideal balance of richness and citrus brightness. Each bite melts in your mouth, delivering that signature zing that makes lemon lovers swoon. Whether you're making them for a picnic, holiday dessert table, or a simple afternoon indulgence, these bars never go out of style. The beauty of lemon bars lies in their simplicity. They’re easy to prepare with pantry staples and yield consistent, crowd-pleasing results every time. The crisp base holds a luscious lemon custard that sets to the perfect texture—not too firm, not too soft. Dust with powdered sugar, slice into neat squares, and you’ve got yourself a tray of sunshine. This is one of those recipes that truly feels like a bite of happiness.
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Prep Time 15 minutes
Cook Time 35 minutes
1 hour
Total Time 1 hour 50 minutes
Servings: 16
Course: Dessert
Calories: 210
Ingredients Method Notes

Ingredients
  

  • For the Crust:
  • 1 cup 2 sticks unsalted butter, softened
  • ½ cup granulated sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • For the Filling:
  • 1 ½ cups granulated sugar
  • ¼ cup all-purpose flour
  • 4 large eggs
  • ⅔ cup freshly squeezed lemon juice about 3–4 lemons
  • 1 tablespoon lemon zest
  • For Garnish:
  • Powdered sugar for dusting

Method
 

  1. Preheat oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the flour and salt, mixing until a crumbly dough forms. Press the dough evenly into a greased or parchment-lined 9x13-inch baking dish. Bake for 18–20 minutes, or until the edges are lightly golden. Remove and set aside.
  2. While the crust bakes, whisk together sugar and flour in a large bowl. Add the eggs, lemon juice, and zest. Whisk until completely smooth and well combined. The mixture should be slightly thick but pourable.
  3. Pour the lemon mixture over the pre-baked crust. Return to the oven and bake for another 18–20 minutes, or until the center is just set and no longer jiggly. Let the bars cool completely at room temperature before transferring to the refrigerator.
  4. Once chilled, dust the top with powdered sugar. Slice into 16 even squares or rectangles using a sharp knife. Wipe the blade between cuts for clean edges.

Notes

  • Room Temperature: Keep in an airtight container for up to 2 days.
  • Refrigerator: Store in the fridge for up to 5 days for a firmer texture.
  • Freezer: Freeze cut bars with parchment between layers in an airtight container for up to 3 months.