July 1, 2022
Review RecipeLemon Bars
Table of Contents
This lemon bar recipe is a simple, old fashioned dessert! Our made-from-scratch buttery shortbread crust is made with simple ingredients and baked to a golden brown. A sweet and tangy lemon filling tops the delicious crust and finished with a light dusting of powdered sugar.
You’ll want to try our easy blueberry dump cake and our lemon poke cake as well for more quick and simple desserts.
MORE LEMON RECIPES:
Lemon Lush | Lemon Cheesecake | Lemon Blueberry Bread
LEMON BARS INGREDIENTS
You will need:
FOR THE CRUST
- 1 cup butter, melted
- ½ cup sugar
- 1 ½ teaspoons vanilla extract
- 2 cups flour
FOR THE FILLING
- 3 cups sugar
- 1 cup flour
- 6 large eggs, room temperature
- 1 cup lemon juice (about 4 lemons)
- 2 tablespoons lemon zest
- confectioners’ sugar for dusting
PRO TIP: Use fresh lemon juice to really enhance the flavor of this recipe, bottled lemon juice will not have the same flavor or texture.
SUBSTITUTIONS AND ADDITIONS
MEYER LEMONS: Meyer lemons have a slightly sweeter taste than regular lemons but can easily be used as a substitute in the lemon filling for this recipe.
CITRUS: You could change up the flavor of these yummy bars with a different citrus flavor. Try grapefruit, blood orange, lime or regular orange.
HOW TO MAKE THIS LEMON BARS RECIPE
STEP ONE: For the shortbread base, mix the melted butter, sugar, and vanilla together in a medium bowl. Add the flour and stir to combine.
STEP TWO: Press the crust mixture firmly into a 9×13 glass casserole dish lined with parchment paper. Then, bake crust at 350°F for 15 to 20 minutes or until the edges are light golden brown. Set warm crust aside.
PRO TIP: This is one recipe that I really recommend using a glass baking dish for. I just use a standard 9×13 glass casserole dish that you can pick up just about anywhere.
STEP THREE: To make the lemon layer, add the sugar and flour into a large bowl and use a whisk to get out any lumps. Add the eggs, lemon juice, and lemon zest and whisk until combined. Pour the filling over the top of the crust. The lemon mixture will be a little runny.
STEP FOUR: Bake for 30 minutes until the center is set and doesn’t jiggle. It’s totally normal to see air bubbles on the top of your lemon bars after baking. You can’t even tell they’re there once you dust with powdered sugar.
STEP FIVE: Remove from oven and cool completely at room temperature, then refrigerate. These actually taste amazing after chilling for several hours or overnight. Dust cooled bars with powdered sugar before serving.
PRO TIP: Once your lemon bars are well chilled, take an oiled and very sharp knife and cut. I recommend wiping it off in between cuts just to get those beautiful, clean lines.
HOW TO SERVE
Serve these perfect lemon bars with a refreshing cold drink such as our raspberry iced tea or homemade raspberry lemonade which would blend beautifully with the flavor of the lemon. Everyone who loves the tangy taste of lemon would agree that these bars would be ideal for sharing. Wrap up a batch and deliver to a friend as a treat.
STORAGE
IN THE FRIDGE: Any leftovers of these sweet treats should be stored in an airtight container. They’ll stay fresh for up to four days in the fridge.
IN THE FREEZER: These classic lemon bars will keep for up to four months when properly stored. After cooling, I recommend wrapping each square in wax paper, then plastic wrap before placing it inside a freezer bag or airtight container.
Sweet, tart and delicious, this classic lemon bar recipe is the perfect easy dessert. You’ll love the simple baked crust and fresh lemon filling.
FAQ
It is best to store this easy lemon bars recipe in a covered container in the fridge for up to four days or in the freezer for up to four months.
This easy recipe is flexible enough that you could replace the lemon juice with grapefruit, orange, blood orange or lime juice.
If at all possible, you should use fresh lemon juice in this recipe. Bottled lemon juice will not give you the same rich lemony flavor.
MORE RECIPES YOU’LL LOVE
- Lemon Sugar Cookies
- Blueberry Hand Pies
- Key Lime Pie
- Banana Pudding
- Lemon Curd
- Lemon Cheesecake Bars
- Lemon Brownies
Lemon Bars
Ingredients
FOR THE CRUST
- 1 cup butter melted
- 1/2 cup sugar
- 1 1/2 teaspoons vanilla extract
- 2 cups flour
FOR THE FILLING
- 3 cups sugar
- 1 cup flour
- 6 large eggs room temperature
- 1 cup lemon juice fresh is best, about 4 lemons
- 2 tablespoons lemon zest
- Confectioners’ sugar for dusting
Instructions
- Preheat oven to 350°F.
- Line a 9×13 pan with parchment paper.
- For the crust mix the butter, sugar, and vanilla together in a medium bowl.
- Add the flour and stir to combine.
- Press firmly into your prepared pan and bake for 15 to 20 minutes or until the edges are light brown.
- Add the sugar and flour into a large bowl. Use a whisk to get out any lumps.
- Add the eggs, lemon zest, and lemon juice and whisk until combined.
- Pour the filling over the warm crust. Bake for 30 to 35 minutes until the center is set and doesn’t jiggle.
- Remove from oven and cool completely at room temperature. Then refrigerate.
- Dust with powdered sugar before serving.
Comments
Layne Kangas says
We LOVE these… truly a classic dessert! They’re also very easy to make, my boys love to help!
Virine says
T. This is zooooooooo good! Great recipe! I made these lemonbars voor a friend, as a gift. But when we tasted it I had to fight my husband and 14jr old daughter out of the kitchen 😂 Thx!
Virine from Holland
Leanna says
Lemon is one of my favorite flavours this time of year. Its fresh and bright tasting and always makes me think of Spring and sunshine.
Thank you for joining Sam at I at the Waste not Wednesday link party Stephanie. We appreciate you dropping by.
Dana says
Very good recipe, however 4 lemons only made about a tbsp of zest and 1/2 cup of lemon juice. I add 2 drops of lemon extract and 1/2 cup water to the 1/2 cup juice to make the full cup of lemon juice. That worked out well.
Caroline says
Thanks for the recipe! I tried it today and it turned out a little more cake-y than I thought they would. Maybe I used too much flour? It also took a whole bag of lemons- maybe 7 or 8 to get the full amount of lemon juice. They are currently cooling and I can’t wait to try them out and maybe make some modifications next time!
Regina says
Came out wonderful the first time. I used traditional measuring cups, second time I weigh the dry ingredients. We’ll see how they turn out. Is there a big difference in the technique I used ?
Gloria says
Absolutely the best, so easy to make and full of great flavor!
Scott A Wheeler says
The are literally the best lemon bars I have tasted since my grandmothers.
Angie says
I want to make these today? Is it still okay if I don’t have a glass baking dish?
Layne Kangas says
Yes, enjoy!
Lisa says
Amazing! So easy and unfortunately I have a hard time putting them down.
Kristen says
Has anyone halved these? My hubby will probably only have one or two and it’s just us in the house. But I’ve gotta make these! I was thinking of just halving all the ingredients and using an 8×8 glass dish. Anyone else tried that?
Layne Kangas says
I’ve never tried halving because my guys inhale them! haha But I would assume you could do an 8×8 dish and halve. Let me know how it works if you try it! Enjoy 🙂