Lemon Bars Recipe

If you’re craving a bright, tangy, and sweet treat that perfectly balances zesty lemon flavor with a buttery crust, this Lemon Bars Recipe is exactly what you need. With its silky lemon filling and crisp shortbread base, these bars are a crowd-pleaser for any occasion—whether it’s a casual afternoon snack, a picnic dessert, or a festive gathering. The combination of fresh lemon juice, lemon zest, and just the right amount of sugar creates a vibrant, refreshing dessert that feels both classic and irresistible.

Why This Recipe Works

This Lemon Bars Recipe works because it strikes the perfect harmony between a tender, buttery crust and a luscious, tangy lemon filling. The crust uses a generous amount of unsalted butter to create a rich base that holds up well under the smooth, custard-like topping. The filling, made with fresh lemon juice and zest, delivers that unmistakable citrus punch, while the eggs and sugar create a creamy texture that sets beautifully without cracking or becoming rubbery. Adding vanilla extract enhances the depth of flavor, and a dusting of confectioners sugar finishes the bars with a delicate sweetness and an elegant look.

The Ingredient Lineup

• 1/2 lb unsalted butter (16 Tbsp), room temperature – for the rich, flaky crust
• 1/2 cup granulated sugar – sweetens the crust
• 1 1/2 tsp vanilla extract – adds warmth and depth
• 2 cups all-purpose flour – forms the sturdy base for the crust
• 1/4 tsp salt – balances sweetness and enhances flavor
• 7 large eggs, room temperature – bind and set the lemon filling
• 3 cups granulated sugar – sweetens the lemon filling
• 2 Tbsp lemon zest (from 4 to 5 lemons) – packs bright citrus aroma
• 1 cup freshly squeezed lemon juice (from 5 large or 8 medium lemons) – the heart of the lemon filling
• 1 cup all-purpose flour – thickens the filling to a perfect custard consistency
• Confectioners’ sugar, for dusting – adds a pretty, sweet finishing touch

What’s in the Gear List

• 9×13 inch baking pan – ideal size for even baking and easy slicing
• Mixing bowls – for combining crust and filling ingredients separately
• Electric mixer or whisk – to cream butter and sugar, and beat eggs thoroughly
• Microplane or fine grater – to zest lemons finely
• Citrus juicer – for extracting fresh lemon juice with ease
• Spatula – to spread crust and filling evenly
• Sifter or fine mesh sieve – to dust confectioners’ sugar evenly
• Parchment paper – for lining the pan to prevent sticking and aid in clean removal

Lemon Bars Recipe Cooking Guide

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). Line your 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal later. In a large bowl, cream together the room temperature unsalted butter and 1/2 cup granulated sugar using an electric mixer until light and fluffy. Add the vanilla extract and mix to combine. Gradually add the 2 cups all-purpose flour and 1/4 teaspoon salt, mixing until the dough just comes together. Press the dough evenly into the bottom of the prepared pan, creating a smooth, compact layer.

Step 2: Bake the Crust

Bake the crust in the preheated oven for 18-20 minutes, or until it’s lightly golden around the edges but still pale on top. Remove from the oven and set aside while you prepare the filling.

Step 3: Make the Lemon Filling

In a large mixing bowl, whisk together the 7 large eggs and 3 cups granulated sugar until fully combined and slightly frothy. Stir in the lemon zest and freshly squeezed lemon juice. Gradually add the 1 cup all-purpose flour, whisking continuously to ensure the filling is smooth and lump-free.

Step 4: Bake the Lemon Bars

Pour the lemon filling over the pre-baked crust, spreading it evenly with a spatula. Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set but still slightly jiggly in the center. The edges should be firm and the top a pale golden color.

Step 5: Cool and Serve

Allow the lemon bars to cool completely in the pan on a wire rack. Once cool, use the parchment paper overhang to lift the entire slab out of the pan. Transfer to a cutting board and dust the top generously with confectioners’ sugar. Slice into squares or rectangles and serve chilled or at room temperature.

Ingredient Flex Options

• You can substitute all-purpose flour with a gluten-free blend for a gluten-free version, but texture may vary slightly.
• Swap granulated sugar for coconut sugar to add a subtle caramel note, reducing sweetness a bit.
• If fresh lemons aren’t available, use bottled lemon juice, but fresh zest is still recommended for maximum flavor.
• Add a hint of ground cardamom or ginger to the crust for a warm spice twist.
• For an extra glossy finish, brush the baked filling with a thin layer of warmed lemon curd before dusting with sugar.

Cook’s Commentary

• Using room temperature ingredients ensures everything blends smoothly and bakes evenly.
• Don’t overbake the filling; it should be set but slightly jiggly when you pull it from the oven to avoid dryness.
• The crust can be made ahead and refrigerated overnight to save time on baking day.
• Fresh lemon juice is the star here—don’t skimp on quality or quantity to get that authentic tang.
• Letting the bars chill before slicing helps them hold their shape better and makes for cleaner cuts.

Shelf Life & Storage

Store your lemon bars in an airtight container in the refrigerator for up to 5 days. They’re best enjoyed chilled or at room temperature. For longer storage, freeze the bars in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before serving. Avoid storing lemon bars at room temperature for extended periods, as the fresh lemon filling can spoil.

Reader Questions

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but reduce or omit the added salt in the crust recipe to avoid over-salting the bars. Unsalted butter is preferred for better control over seasoning.

Why are my lemon bars cracking on top?

Cracking usually happens if the filling is overbaked or the oven temperature is too high. To prevent cracks, bake until the filling is just set and still slightly jiggly in the center, then let it cool gradually.

Can I make these lemon bars vegan?

To make a vegan version, replace the butter with a plant-based spread and use an egg substitute like flax eggs or commercial vegan egg replacers. The texture and flavor will change somewhat, so adjustments may be needed.

How do I get a thicker crust?

To achieve a thicker crust, increase the crust ingredients by about 50%. Press the dough firmly into the pan for a compact base that holds up well against the lemon filling.

Try These Next

• Lemon Poppy Seed Muffins – bright and fluffy breakfast treats
• Coconut Lemon Bars – a tropical twist on the classic
• Vegan Lemon Bars – dairy-free and delicious
• Lemon Blueberry Cake – fresh and fruity celebration cake
• Lemon Meringue Pie – a classic with fluffy meringue topping

Final Thoughts

This Lemon Bars Recipe is a timeless favorite that delivers a perfect balance of sweet and tart with every bite. From the buttery, tender crust to the vibrant lemon filling, these bars are easy to make yet impressive enough for any occasion. Using fresh ingredients and a few simple techniques ensures a dessert that looks as good as it tastes. Whether you’re a seasoned baker or trying lemon bars for the first time, this recipe is sure to become a go-to in your dessert repertoire.

Enjoy the bright sunshine of lemon in every bite, and don’t forget to share these delightful bars with family and friends—they’re as wonderful to give as they are to receive!

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