Classic Lemon Bars Recipe
Introduction
Classic lemon bars offer the perfect balance of tangy lemon filling and buttery shortbread crust. This easy-to-make dessert is bright, refreshing, and a crowd-pleaser for any occasion.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 2/3 cup all purpose flour
- 1/3 cup powdered sugar
- 1/4 tsp salt
- 2 tsp lemon zest (divided)
- 4 eggs
- 1 1/2 cups sugar
- 1 Tbsp lemon zest
- 1/2 cup lemon juice, freshly squeezed
- 1/2 cup all purpose flour
- Powdered sugar for dusting, optional
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking pan or line it with parchment paper or non-stick foil.
- Step 2: For the shortbread crust, mix 1 2/3 cups flour, 1/3 cup powdered sugar, 1/4 tsp salt, and 2 tsp lemon zest in a bowl.
- Step 3: Add the melted butter to the dry ingredients and mix until well combined into a dough.
- Step 4: Press the dough evenly into the prepared baking pan using a rubber spatula.
- Step 5: Bake the crust for 12–15 minutes, or until it just begins to turn golden brown. Let it cool at least 10 minutes before adding the filling.
- Step 6: For the lemon filling, whisk together the eggs, lemon juice, and 1 Tbsp lemon zest in a medium bowl.
- Step 7: Add the granulated sugar and 1/2 cup flour to the egg mixture, whisking until smooth and combined.
- Step 8: Pour the lemon filling over the cooled crust and bake for 22–25 minutes, until the filling is set and doesn’t jiggle when shaken gently.
- Step 9: Allow the bars to cool to room temperature, then refrigerate until chilled and ready to serve.
- Step 10: Cut into squares and dust with powdered sugar if desired. Enjoy!
Tips & Variations
- For extra lemon flavor, add a little lemon extract to the filling.
- Line the pan with parchment paper for easier removal and cleaner cuts.
- Try dusting with a mix of powdered sugar and finely grated lemon zest for a fragrant finish.
- You can substitute lime juice and zest for a zesty twist on the classic recipe.
Storage
Store lemon bars in an airtight container in the refrigerator for up to 4 days. Reheat individual bars slightly at room temperature before serving if desired, but they are best served chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice provides the best vibrant flavor, but bottled lemon juice can be used in a pinch. Just make sure it’s 100% lemon juice without added sugars or preservatives.
How do I prevent the filling from cracking?
Make sure not to overbake the lemon bars. The filling should be set but still slightly jiggly when you remove it from the oven—carryover heat will finish the cooking without cracking.
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Classic Lemon Bars Recipe
- Total Time: 55 minutes
- Yield: 9 servings 1x
Description
Classic Lemon Bars feature a buttery shortbread crust topped with a tangy, smooth lemon filling. This refreshing dessert is perfectly balanced between sweet and tart, finished with an optional dusting of powdered sugar, making it a favorite for any occasion.
Ingredients
Shortbread Crust
- 1/2 cup unsalted butter, melted
- 1 2/3 cups all-purpose flour
- 1/3 cup powdered sugar
- 1/4 tsp salt
- 2 tsp lemon zest
Lemon Filling
- 4 eggs
- 1 1/2 cups granulated sugar
- 1 Tbsp lemon zest
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup all-purpose flour
Optional
- Powdered sugar for dusting
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan or line it with parchment paper or non-stick foil for easy removal of the bars.
- Prepare the shortbread crust: In a bowl, combine 1 2/3 cups all-purpose flour, 1/3 cup powdered sugar, 1/4 tsp salt, and 2 tsp lemon zest. Add the melted butter and mix until the dough is evenly combined.
- Form the crust: Using a rubber spatula, firmly press the shortbread dough evenly into the bottom of the prepared baking pan to create an even layer.
- Bake the crust: Bake the crust in the preheated oven for 12 to 15 minutes, or until it just starts to turn golden brown. Remove from the oven and allow it to cool completely, about 10 minutes, before adding the lemon filling.
- Make the lemon filling: In a medium bowl, whisk together 4 eggs, 1/2 cup freshly squeezed lemon juice, and 1 Tbsp lemon zest until well blended.
- Add sugar and flour: Stir in 1 1/2 cups granulated sugar and 1/2 cup all-purpose flour until the mixture is smooth and fully combined.
- Pour filling onto crust: Pour the lemon filling over the cooled shortbread crust, spreading it evenly.
- Bake the bars: Return the pan to the oven and bake for 22 to 25 minutes, or until the lemon filling is set and does not jiggle when the pan is gently shaken.
- Cool and chill: Remove from the oven and allow to cool completely to room temperature. Refrigerate the bars until fully chilled before cutting, at least 2 hours.
- Serve: Once chilled, cut the lemon bars into squares. Dust with powdered sugar if desired before serving.
- Enjoy: Serve these classic lemon bars chilled as a refreshing and delightful dessert.
Notes
- For best results, use fresh lemons for zest and juice to maximize flavor.
- Allow the crust to cool completely before adding the lemon filling to avoid a soggy bottom.
- Chilling the bars before cutting helps achieve clean edges without crumbling.
- Store leftover bars in an airtight container in the refrigerator for up to 3-4 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: classic lemon bars, lemon dessert, shortbread crust, lemon filling, easy lemon bars, baked lemon bars
