If you have a craving for a bright, tangy, and just-perfectly sweet dessert, this Lemon Bars Recipe is going to feel like sunshine on a plate. These bars bring together a buttery, crumbly crust with a luscious, vibrant lemon topping that’s bursting with fresh flavor. Whether you’re serving them at a casual get-together or as a refreshing finish to a special dinner, this classic treat always steals the show. Get ready to fall in love with a dessert that’s easy to make, utterly delicious, and simply irresistible.
Ingredients You’ll Need
This Lemon Bars Recipe shines because of its simple, wholesome ingredients that come together beautifully to create a balance of buttery texture and zesty brightness. Each component plays a crucial role, from the crisp crust to the tangy lemon filling.
- All-purpose flour: Provides the sturdy base and structure for both the crust and filling, ensuring the perfect consistency.
- Granulated sugar: Adds sweetness to both the crust and the filling, balancing the tartness of the lemon juice.
- Salt: Enhances all the flavors, making each bite more vibrant and well-rounded.
- Unsalted butter (melted): Creates a rich, tender crust that melts in your mouth.
- Eggs (lightly beaten): Bind the lemon filling and provide a silky, custard-like texture.
- Grated lemon zest: Brings an extra burst of fresh citrus aroma and flavor with every bite.
- Lemon juice: The star ingredient that gives these bars their bright, tangy kick.
- Powdered sugar (optional): Perfect for dusting on top to add a touch of sweetness and a pretty finish.
How to Make Lemon Bars Recipe
Step 1: Prepare the Pan and Oven
Start by lining a 9×13-inch baking dish with foil or parchment paper. This step is crucial because it makes lifting the lemon bars out later incredibly easy, and cleanup even easier. Set the lined pan aside, and then preheat your oven to 325 degrees Fahrenheit to get it ready for baking.
Step 2: Make the Crust
In a large mixing bowl, combine the melted butter, 2 cups of all-purpose flour, 1/2 cup granulated sugar, and 1/2 teaspoon of salt. It’s normal if the mixture looks a bit crumbly; that buttery texture is exactly what you want. Press this mixture evenly into the bottom of your prepared pan. This crust bakes for 18 to 20 minutes or until it turns a lovely light golden brown, establishing the crispy foundation for your lemon filling.
Step 3: Prepare the Lemon Filling
While the crust is baking, whisk together the lightly beaten eggs, 2 cups granulated sugar, 6 tablespoons all-purpose flour, grated lemon zest, and fresh lemon juice in another bowl. This mixture creates the luscious, creamy filling that balances the buttery crust with a punch of citrus tang.
Step 4: Combine and Bake
Once the crust is ready and slightly cooled, pour the lemon filling evenly over it. Return the pan to the oven and bake for about 20 minutes, or until the filling is set but still slightly jiggly in the middle. This slow, gentle baking ensures the perfect custard-like texture without curdling.
Step 5: Cool and Slice
Let your lemon bars cool completely in the pan; patience here will give you clean slices and the best flavor development. Lift the whole batch out of the pan using the foil or parchment paper edges, then slice into 24 perfect squares with a sharp knife. Dust with powdered sugar if desired, and prepare to indulge.
How to Serve Lemon Bars Recipe
Garnishes
A simple sprinkle of powdered sugar adds a snowy, elegant touch, but feel free to get creative. Thin lemon slices, fresh mint leaves, or a light drizzle of honey complements the citrusy brightness beautifully and elevates the presentation.
Side Dishes
Lemon bars pair wonderfully with a cup of tea or freshly brewed coffee, making them an ideal afternoon treat. For a more decadent experience, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream to add a creamy contrast.
Creative Ways to Present
For parties or gifting, try stacking the bars in a decorative box lined with parchment paper. Or arrange them on a tiered dessert stand to showcase their sunny appeal. You can even cut them into mini bite-sized pieces for easy snacking at brunches or holiday gatherings.
Make Ahead and Storage
Storing Leftovers
These lemon bars keep beautifully in an airtight container in the fridge for up to five days. The flavors actually deepen after resting, so leftovers are just as delightful as fresh bars.
Freezing
If you want to make a batch ahead of time, you can freeze lemon bars for up to three months. Wrap individual bars or the entire slab tightly in plastic wrap, then place in a freezer-safe container. Thaw overnight in the refrigerator before serving.
Reheating
Lemon bars are best served chilled or at room temperature, so reheating is usually unnecessary. If you prefer them slightly warm, heat gently in the microwave for about 10-15 seconds—but be careful not to melt the tart filling too much.
FAQs
Can I use bottled lemon juice instead of fresh lemon juice?
While fresh lemon juice is preferable for the brightest flavor and natural tartness, bottled lemon juice can be used in a pinch. Just be sure to use a high-quality, 100% lemon juice without added preservatives for the best results.
How do I get the filling to set properly?
The key is the combination of eggs and flour in the filling, along with baking at the right temperature. Make sure not to overbake, but also don’t underbake—the filling should be slightly jiggly but mostly firm when you take it out.
What can I use instead of powdered sugar for topping?
If you want to skip powdered sugar or don’t have any on hand, a light dusting of finely grated lemon zest or a thin drizzle of honey can provide a lovely finishing touch.
Can I make the crust gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup similarly. Keep in mind the texture might be a bit different, but the flavor will still shine.
How do I cut the bars without them crumbling?
Use a sharp knife and warm the blade slightly by running it under hot water, then drying it before slicing. This helps make clean cuts. Also, letting the bars cool completely and chilling them in the fridge before cutting prevents crumbling.
Final Thoughts
There is something truly special about a homemade batch of lemon bars. This Lemon Bars Recipe is your ticket to a bright, flavorful dessert that always brings smiles and fresh energy to any gathering. I can’t wait for you to make it, share it, and savor every citrusy, buttery bite with the people you love.
Print
Lemon Bars Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic lemon bars recipe features a buttery shortbread crust topped with a tangy, smooth lemon filling. Perfectly balanced between sweet and tart, these bars are a delightful treat for any occasion, offering a refreshing citrus flavor with a dusting of powdered sugar for an elegant finish.
Ingredients
Crust
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter (melted)
Lemon Filling
- 6 eggs (lightly beaten)
- 2 cups granulated sugar
- 6 tablespoons all-purpose flour
- 2 teaspoons grated lemon zest (about 2 large lemons)
- 1 cup lemon juice
Topping
- Powdered sugar (optional)
Instructions
- Prepare Baking Dish: Line a 9×13-inch baking dish with foil or parchment paper, allowing some overhang for easy removal later. Set aside.
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it’s ready when your crust mixture is prepared.
- Make the Crust: In a large mixing bowl, combine the melted butter, 2 cups flour, 1/2 cup sugar, and 1/2 teaspoon salt. The mixture might be crumbly. Press it evenly into the bottom of the prepared baking dish. Bake the crust for 18-20 minutes or until it turns lightly golden brown.
- Prepare Lemon Filling: While the crust bakes, whisk together the lightly beaten eggs, 2 cups sugar, 6 tablespoons flour, grated lemon zest, and lemon juice until smooth and fully combined.
- Bake Lemon Bars: Once the crust is lightly browned, remove from oven and pour the lemon filling over the hot crust. Return the baking dish to the oven and bake for an additional 20-22 minutes until the filling is just set and no longer jiggles in the center.
- Cool and Serve: Allow lemon bars to cool completely in the baking dish on a wire rack. Once cooled, lift out using the foil or parchment overhang. Optionally, dust generously with powdered sugar before slicing into 24 bars and serving.
Notes
- Use fresh lemon juice and zest for the best bright citrus flavor.
- Make sure the crust is fully baked before adding the filling to avoid sogginess.
- Allow bars to cool thoroughly for clean slices.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
