The bright, zesty scent of fresh citrus always signals the arrival of warmer days in my kitchen.
My Lemon Bars Recipe combines a rich, buttery shortbread base with a thick, tangy filling that tastes like pure sunshine.
Why This Lemon Bars Recipe Will Become Your Go-To
The contrast between the crisp, cookie-like bottom and the luscious, smooth curd on top creates an unforgettable texture.
I find that using melted butter makes the crust come together in seconds without needing a mixer or pastry cutter.
This Lemon Bars recipe relies on simple pantry staples you likely already have, making it an easy weekend project.
If this dish hit the spot, you’ll want to try my Quick Candied Yams with Honey and Brown Sugar Recipe next, plus the Irresistible Italian Clementine Cookies Recipe delivers the same bold flavors.
Everything You Need for Perfect Lemon Bars
Here is the simple shopping list for this tart treat:
- Unsalted butter: Melted down to bind the crust together seamlessly without needing to cut it in cold.
- Granulated sugar: Sweetens both the crust and the filling layers while helping the curd set properly.
- Vanilla extract: Adds a warm depth to the shortbread layer that balances the tartness of the fruit.
- Salt: Cuts through the sweetness to enhance the rich butter flavor in the base.
- All-purpose flour: Provides structure for the sturdy cookie base and thickens the lemon curd.
- Eggs: Essential for creating that rich, custard-like consistency in the top layer.
- Lemon juice: Freshly squeezed citrus provides the bold, tangy flavor profile that defines these bars.
- Confectioners’ sugar: Used for dusting the finished squares for a classic, professional look.
My Method for Perfect Lemon Bars
Let’s get baking!
- Preheat your oven to 325°F and line a 9×13-inch glass baking pan with parchment paper, leaving enough overhang on the sides to lift the bars out later. In a medium bowl, mix the melted butter, granulated sugar, vanilla extract, and salt until combined, then stir in the flour until a thick dough forms.
- Press the dough firmly and evenly into the bottom of your prepared pan to create a solid foundation. Bake the crust for about 20 to 22 minutes until the edges turn a light golden brown, then remove it from the oven and poke holes all over the surface with a fork while it is still warm.
- While the crust bakes, sift the remaining sugar and flour together in a large bowl to remove any lumps. Whisk in the eggs and fresh lemon juice until the mixture is completely smooth and fully combined.
- Pour the lemon filling directly over the hot crust and return the pan to the oven immediately. Bake for another 22 to 26 minutes until the center is set and no longer jiggles when you gently tap the side of the pan.
- Allow the Lemon Bars to cool completely at room temperature for about two hours to set properly. Transfer the pan to the refrigerator for at least another hour to chill thoroughly before lifting them out by the parchment paper and dusting with confectioners’ sugar.
My Lemon Bars Secrets
Using a glass baking dish is crucial because metal pans can sometimes react with the acid and give the bars a metallic taste.
I always sift the flour and sugar for the filling to ensure there are no white specks in the finished Lemon Bars.
Make sure to pour the filling over the crust while it is still warm to help the layers bond together perfectly.
Best Ways to Enjoy Lemon Bars
These squares taste best when served chilled, which makes the texture firm and fudgy.
I like to add the dusting of powdered sugar right before serving these Lemon Bars so it stays fresh and fluffy.
If you want more inspiration, join me on Pinterest.
Print
Lemon Bars Recipe
- Total Time: 4 hr
- Yield: 24 bars
- Diet: Vegetarian
Description
These homemade lemon bars feature a buttery shortbread crust and a zesty, thick lemon filling. They are the perfect balance of tart and sweet for any occasion.
Ingredients
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1/2 cup (100g) granulated sugar (for crust)
- 2 cups + 2 Tablespoons (265g) all-purpose flour (divided)
- 1 cup (230g) unsalted butter, melted
- 6 large eggs
- 6 Tablespoons (46g) all-purpose flour (for filling)
- 1 cup (240ml) fresh lemon juice
- 2 cups (400g) granulated sugar (for filling)
- Confectioners’ sugar for dusting
Instructions
- Preheat your oven to 325°F and line a 9×13-inch glass baking pan with parchment paper, leaving enough overhang on the sides to lift the bars out later. In a medium bowl, mix the melted butter, granulated sugar, vanilla extract, and salt until combined, then stir in the flour until a thick dough forms.
- Press the dough firmly and evenly into the bottom of your prepared pan to create a solid foundation. Bake the crust for about 20 to 22 minutes until the edges turn a light golden brown, then remove it from the oven and poke holes all over the surface with a fork while it is still warm.
- While the crust bakes, sift the remaining sugar and flour together in a large bowl to remove any lumps. Whisk in the eggs and fresh lemon juice until the mixture is completely smooth and fully combined.
- Pour the lemon filling directly over the hot crust and return the pan to the oven immediately. Bake for another 22 to 26 minutes until the center is set and no longer jiggles when you gently tap the side of the pan.
- Allow the Lemon Bars to cool completely at room temperature for about two hours to set properly. Transfer the pan to the refrigerator for at least another hour to chill thoroughly before lifting them out by the parchment paper and dusting with confectioners’ sugar.
Notes
Using a glass pan helps avoid any metallic taste from the lemon juice.
- Prep Time: 15 min
- Chilling Time: 3 hr
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 18g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg
Keywords: lemon bars recipe, homemade lemon bars, easy dessert, citrus baking, shortbread crust