Lemon Bars Recipe
Bright and tangy, Lemon Bars bring sunshine to any dessert table with their zesty filling and buttery shortbread crust. The fresh citrus flavor in Lemon Bars makes them a favorite all year long.
A crisp, golden crust supports a silky lemon layer dusted with powdered sugar for the perfect balance of sweet and tart. Serve these bars chilled for a refreshing treat.
Essential Ingredients for Perfect Lemon Bars
- All-purpose flour – Forms the sturdy, buttery shortbread base and gives the filling structure.
- Powdered sugar – Sweetens the crust and adds a delicate finish when dusted on top.
- Unsalted butter – Provides richness and that melt-in-your-mouth texture in every bite.
- Lemon zest – Packs a punch of bright citrus aroma, infusing the sugar with natural oils.
- Granulated sugar – Sweetens the vibrant lemon filling without overpowering its tartness.
- Eggs – Bind the filling, creating that luscious, custardy texture.
- Fresh lemon juice – The star ingredient, delivering bold, tangy flavor you can’t get from bottled juice.
How to Make These Zesty Lemon Bars
Start by lining your baking dish with parchment paper for easy removal. Mix flour, powdered sugar, salt, and melted butter to form the shortbread crust, then press it into the pan and bake until lightly golden.
While the crust bakes, pulse sugar and lemon zest together to release the oils and deepen the citrus aroma. Whisk the zesty sugar with flour, fresh lemon juice, and eggs until smooth. Pour this mixture over the warm crust and return to the oven until just set.
Let the bars cool at room temperature, then chill in the refrigerator to firm up. When ready to serve, dust generously with powdered sugar and slice with a clean, damp knife for neat, sharp edges.
Tips & Twists for Irresistible Lemon Bars
Always use fresh lemon juice for the brightest, cleanest citrus flavor — bottled juice simply won’t do these bars justice. To boost the flavor, add a splash of pure vanilla to the crust for a hint of warmth that complements the lemon beautifully.
If you prefer extra tang, sneak in a bit more zest. For an eye-catching twist, swirl in a spoonful of raspberry puree before baking or sprinkle finely chopped pistachios on top after dusting with powdered sugar. For the neatest slices, chill the bars completely and wipe your knife clean after every cut.
Storing & Freezing Lemon Bars the Right Way
Keep leftover Lemon Bars fresh by storing them in an airtight container in the refrigerator for up to five days. For longer storage, freeze the bars in a single layer on a tray until solid, then wrap each piece tightly in plastic wrap and store in a freezer bag for up to three months. Thaw in the fridge overnight and dust with fresh powdered sugar just before serving to keep them looking and tasting their best.
Lemon Bars Recipe
Ingredients
- 1 cup fresh lemon juice 240mL
- 3 tbsp finely grated lemon zest zest of three lemons
- 3 cups granulated sugar 600g
- 1/2 tsp salt
- 8 large eggs room temperature
- 2/3 cup powdered sugar 66g, plus extra for dusting
- 12 tbsp unsalted butter melted (170g)
- 3 cups all-purpose flour 360g, divided (2 1/2 cups for crust, 1/2 cup for filling)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish by lining it with parchment paper. Combine 2 1/2 cups of the flour with the powdered sugar and salt in a bowl, then stir in the melted butter until the mixture is fully incorporated; a stand mixer with paddle attachment may also be used. If desired, a splash of vanilla can be mixed in with the butter at this stage. Scatter the dough evenly into the lined pan and press firmly into a flat layer. Bake for about 20 minutes or until the crust takes on a pale golden hue. Meanwhile, place the granulated sugar and lemon zest in a food processor and pulse until the zest is thoroughly blended into the sugar, creating a fragrant, pale yellow mixture; alternatively, finely mince the zest and stir into the sugar by hand. Transfer the zested sugar to a large bowl, add the remaining 1/2 cup of flour, and mix to combine. Pour in the fresh lemon juice and crack in the eggs, whisking diligently until the filling is completely smooth and uniform. Once the crust is ready, pour the lemon mixture over the warm base and return to the oven, baking for approximately 25 minutes while rotating the pan halfway through. Remove from the oven and allow to cool at room temperature for one hour before chilling in the refrigerator for an additional two hours. Once set, dust generously with powdered sugar and slice into bars using a clean, sharp knife, wiping the blade after each cut for neat edges.
