Lemon Bars
I’ve been making these lemon bars for years when I need a bright, reliable dessert that comes together without drama. A buttery short crust topped with a tangy lemon custard—easy to slice, easy to share, and almost always gone by the end of the day. If you like simple, balanced sweets that aren’t too sweet, this is the recipe you’ll reach for. For another dessert that’s perfect for gatherings, try caramel apple cheesecake bars for fall.
Why you’ll love this dish
These lemon bars hit the sweet-tart spot every time. They’re quick to make, use basic pantry ingredients, and the method is forgiving—perfect for weeknight baking, potlucks, or a last‑minute hostess gift. The contrast between a tender, buttery crust and a bright, glossy lemon layer makes them feel special without a lot of fuss.
“Crisp edges, silky lemon filling, and just enough powdered sugar to make it feel like a treat—my go-to when guests stop by.” — A home baker’s short review
How this recipe comes together
Before you dive in, here’s a simple overview so you know what to expect:
- Make a short crust by cutting cold butter into a flour-and-powdered-sugar mix, press into a pan, and bake until lightly golden.
- Whisk together eggs, granulated sugar, fresh lemon juice, zest, and a pinch of baking powder for the filling.
- Pour the lemon mixture over the hot crust and return to the oven until just set.
- Cool completely, dust with powdered sugar, and slice into squares.
This flow keeps the crust crisp and the filling glossy rather than rubbery.
What you’ll need
- 1 cup all-purpose flour
- 1/4 cup powdered sugar (for crust)
- 1/2 cup unsalted butter, softened (cut into small pieces) — you can use salted butter; reduce added salt elsewhere if you do
- 1 cup granulated sugar (for filling)
- 2 large eggs, room temperature (helps the filling emulsify smoothly)
- 1/3 cup fresh lemon juice (about 2 lemons) — bottled lemon juice won’t provide the same brightness
- 2 teaspoons lemon zest (use a fine grater)
- 1/2 teaspoon baking powder
- Powdered sugar for dusting before serving
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment for easy removal.
- In a medium bowl, combine 1 cup flour and 1/4 cup powdered sugar. Add the softened butter and cut it in with a pastry cutter or two forks until the mixture resembles coarse crumbs. Press this evenly into the bottom of the prepared dish.
- Bake the crust for about 15 minutes, until it’s lightly golden at the edges. Remove from the oven but keep the oven on.
- Meanwhile, whisk together 1 cup granulated sugar, the 2 eggs, 1/3 cup fresh lemon juice, 2 teaspoons lemon zest, and 1/2 teaspoon baking powder in a separate bowl until smooth and slightly frothy.
- Pour the lemon mixture over the warm crust, spreading gently if needed.
- Return the pan to the oven and bake for 20–25 minutes, until the filling is set but still jiggles slightly in the center when nudged. Avoid overbaking to keep the filling tender.
- Cool completely on a rack; refrigerate to speed this up. Dust the top with powdered sugar and cut into squares with a sharp knife.
Best ways to enjoy it
These lemon bars are lovely on their own with a cup of tea or coffee, but you can also pair them with lightly sweetened whipped cream or fresh berries for a spring dessert plate. If you’re serving a lemon‑forward menu, a simple rice side such as easy Greek lemon rice keeps the citrus theme without overwhelming the palate.
Storage and reheating tips
Store cooled lemon bars in an airtight container in the refrigerator for up to 4 days. Separate layers with parchment to prevent sticking. For longer storage, freeze cut bars on a baking sheet until solid, then stack with parchment between layers in a freezer‑safe container for up to 2 months—thaw in the fridge overnight. Reheat briefly at very low oven heat (250°F / 120°C) for 5–7 minutes to take the chill off; do not microwave for long or the filling may become rubbery.
Helpful cooking tips
- Use fresh lemons for the best flavor—zest before juicing to capture aromatic oils.
- Room‑temperature eggs whisk into the filling more smoothly and help avoid overmixing.
- If you want a brighter color, add an extra teaspoon of lemon zest; for a softer set, shave a minute or two off the baking time.
- For cleaner slices, chill the bars completely and wipe your knife between cuts.
- Leftover lemon peel and juice are great to use in savory dishes; consider adding them to avgolemono soup to avoid waste and amplify flavor.
Creative twists
- Berry Swirl: Fold a spoonful of raspberry jam into the filling before baking and swirl with a skewer.
- Almond Crust: Substitute 1/4 cup of the flour with almond flour for a nutty note.
- Gluten-free: Use a 1:1 gluten‑free flour blend in the crust and press firmly to bind.
- Lavender Lemon Bars: Add 1/2 teaspoon culinary lavender to the filling for a delicate floral hint—use sparingly.
- Meringue Top: For a lemon‑meringue hybrid, top the baked lemon layer with soft meringue and broil briefly until golden.
Common questions
Q: How can I tell when the lemon bars are done?
A: The filling should be mostly set with a tiny, gentle jiggle in the center. The edges will be firmer and may puff slightly. If you tap the pan, the center shouldn’t look liquid.
Q: Can I make these ahead for a party?
A: Yes—make them a day ahead and keep refrigerated. Dust with powdered sugar just before serving to keep the surface bright and appealing.
Q: Can I use bottled lemon juice?
A: You can, but fresh lemon juice gives brighter, fresher flavor. If you must use bottled, taste and adjust the zest or sugar slightly.
Q: Are these freezer‑friendly?
A: Yes. Freeze individual squares on a tray, then stack with parchment between layers in an airtight container for up to 2 months.
Q: How do I get neat slices?
A: Chill thoroughly, then use a sharp knife warmed under hot water and wiped dry between cuts for the cleanest edges.
Conclusion
If you want a tried-and-true lemon bar recipe with a tender crust and bright filling, this method is straightforward and reliably delicious. For a different take on lemon bars with a crisp shortbread base, see Lemon Bars with Shortbread Crust – Sally’s Baking. For another well-loved approach and extra tips, check out Best Lemon Bars Recipe – How to Make Lemon Squares.
Lemon Bars
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment.
- In a medium bowl, combine 1 cup flour and 1/4 cup powdered sugar. Add softened butter and cut it in until the mixture resembles coarse crumbs. Press evenly into the bottom of the prepared dish.
- Bake the crust for about 15 minutes until lightly golden at the edges. Remove from the oven but keep the oven on.
- Whisk together 1 cup granulated sugar, the 2 eggs, 1/3 cup fresh lemon juice, 2 teaspoons lemon zest, and 1/2 teaspoon baking powder until smooth and slightly frothy.
- Pour the lemon mixture over the warm crust, spreading gently if needed.
- Return the pan to the oven and bake for 20–25 minutes, until the filling is set but jiggles slightly in the center. Avoid overbaking.
- Cool completely on a rack; refrigerate to speed this up. Dust with powdered sugar and cut into squares with a sharp knife.
