Lemon Bars Recipe
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Lemon bars are a dessert that strikes the perfect balance between simplicity and elegance. With a buttery shortbread crust and a tangy lemon filling, they’re a treat that feels indulgent without being overly complicated. Whether you’re new to baking or a seasoned pro, my recipe will guide you through creating a dessert that’s as much fun to make as it is to eat.
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For me, lemon bars are a go-to when I need a dessert that works for almost any gathering. They’re simple to make, easy to transport, and appeal to just about everyone. Whether I’m prepping them ahead for a weekend family get-together or stashing some in the freezer for unexpected guests, these bars are always a hit.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Lemon Bars with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
These lemon bars are simple to make when you follow my step-by-step instructions. Let’s turn those fresh lemons into a dessert that everyone will rave about!
Prepare and Preheat the Oven
Preheat your oven to 350°F (180°C) and line a 9×13 baking dish with parchment paper.
Prepare the crust
Start by mixing 2½ cups of flour, powdered sugar, and salt in a large bowl. Once combined, pour in the melted butter and mix until a soft dough forms.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Spread this dough evenly across the baking dish. Use your hands or the flat side of a measuring cup to press it down into an even layer.
Bake in your oven for about 20 minutes or until the crust turns a light golden color.
Make the filling
In a large bowl, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar until it becomes fragrant and turns a pale yellow color. This step releases the oils in the zest for maximum citrus flavor.
Add the remaining flour to the sugar mixture and mix to combine. Next, pour in the freshly squeezed lemon juice and crack the eggs into the bowl. Whisk everything together until smooth and fully combined, ensuring there are no lumps.
Bake the lemon bars
Pour the lemon filling over the warm crust, spreading it evenly to cover the surface. Return the dish to the oven and bake for about 25 minutes, rotating the pan halfway through to ensure even cooking. The filling should be set but slightly jiggly in the center when you remove it from the oven.
Allow the bars to cool at room temperature for an hour, then transfer them to the refrigerator to chill for at least two hours.
Cut and serve
Once the lemon bars are fully chilled, use a sharp knife to cut them into squares or rectangles.
For clean edges, wipe the knife with a damp cloth between cuts. Dust the bars with powdered sugar just before serving for a beautifully finished look.
Serve and enjoy your delicious homemade lemon bars!
Equipment
Ingredients
- 3 cups all-purpose flour divided 2 ½ cups for crust and ½ cup for filling
- ⅔ cups powdered sugar for the shortbread, plus more for dusting
- ½ teaspoon salt
- 12 tablespoons unsalted butter melted
- 3 lemons zested
- 3 cups sugar
- 8 large eggs room temperature
- 1 cup lemon juice fresh
Instructions
- Preheat your oven to 350°F (180°C). Line a 9×13-inch baking dish with parchment paper, ensuring the edges hang over for easy removal later.
- In a large bowl, whisk together 2 ½ cups of flour, powdered sugar, and salt. Stir in the melted butter until the mixture comes together as a dough. Press the dough firmly and evenly into the prepared pan. Bake for about 20 minutes, or until the crust is lightly golden.3 cups all-purpose flour, ⅔ cups powdered sugar, ½ teaspoon salt, 12 tablespoons unsalted butter
- In a separate bowl, combine the sugar and lemon zest. Rub the zest into the sugar with your fingers to release its fragrant oils, turning the sugar a pale yellow. Add the remaining ½ cup of flour and whisk to mix. Next, pour in the fresh lemon juice and add the eggs. Whisk everything thoroughly until the mixture is smooth and fully combined.3 lemons, 3 cups sugar, 8 large eggs, 1 cup lemon juice fresh
- Once the crust is out of the oven, pour the lemon filling over the warm crust, spreading it evenly. Bake for approximately 25 minutes, turning the dish halfway through for even cooking. The filling should be set but still slightly jiggly in the center when done. Allow the bars to cool at room temperature for about an hour, then refrigerate them for at least two hours until completely chilled.
- Using the parchment paper, lift the chilled lemon bars from the pan. Cut them into squares or rectangles with a clean, damp knife, wiping the blade between cuts for neat edges. Dust the top with powdered sugar just before serving. Enjoy!
Notes
- Press the Crust Firmly: Pack the crust down well so it doesn’t crumble when you cut into it. A flat-bottomed measuring cup works great for this.
- Use Fresh Lemons: Freshly squeezed lemon juice is key for the best flavor. Bottled juice just doesn’t compare.
- Zest First: Always zest your lemons before juicing them—it’s much easier!
- Combine Thoroughly: Whisk the filling until it’s completely smooth. No one wants bits of egg or sugar lumps in their bars.
- Bake Until Just Set: The filling should jiggle slightly when you take it out of the oven. It’ll firm up as it cools.
- Cool Completely: Don’t rush this step! Chilling in the fridge helps the filling fully set and makes slicing easier.
- Knife Trick for Clean Slices: A damp, clean knife ensures perfect cuts without smudging the filling or cracking the crust.
- Add Powdered Sugar Before Serving: Dust the sugar right before serving, so it doesn’t melt into the bars.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe Notes and Expert Tips
Here are some tips to make your lemon bars absolutely foolproof. Trust me, these small tweaks can make all the difference:
- Press the Crust Firmly: Pack the crust down well so it doesn’t crumble when you cut into it. A flat-bottomed measuring cup works great for this.
- Use Fresh Lemons: Freshly squeezed lemon juice is key for the best flavor. Bottled juice just doesn’t compare.
- Zest First: Always zest your lemons before juicing them—it’s much easier!
- Combine Thoroughly: Whisk the filling until it’s completely smooth. No one wants bits of egg or sugar lumps in their bars.
- Bake Until Just Set: The filling should jiggle slightly when you take it out of the oven. It’ll firm up as it cools.
- Cool Completely: Don’t rush this step! Chilling in the fridge helps the filling fully set and makes slicing easier.
- Knife Trick for Clean Slices: A damp, clean knife ensures perfect cuts without smudging the filling or cracking the crust.
- Add Powdered Sugar Before Serving: Dust the sugar right before serving, so it doesn’t melt into the bars.
How to Store Leftover Lemon Bars
To store leftover lemon bars, place them in an airtight container and keep them in the refrigerator for up to five days.
If you’d like to freeze them, skip the powdered sugar topping and wrap each bar individually in plastic wrap. Store the wrapped bars in a freezer-safe bag for up to three months.
When you’re ready to enjoy them, let them thaw in the fridge overnight and dust with powdered sugar before serving.
What to Serve With Lemon Bars
Lemon bars are wonderfully versatile and pair beautifully with a variety of treats. Serve them with a dollop of whipped cream for an extra indulgent bite or alongside a scoop of vanilla ice cream for a refreshing contrast.
For drinks, a chilled glass of iced tea or lemonade complements the citrus flavors perfectly.
More Easy Desert Recipes for You to Try at Home
I’ve got plenty of other delicious dessert recipes for you to try!
