Lemon Bars Recipe
This Lemon Bars Recipe is SO EASY! Bright, tangy lemon filling meets a buttery, flaky crust in a perfect, classic dessert.
Equipment
- 9x13 inch baking pan
- Mixing Bowls
- Electric mixer or whisk
- Microplane or fine grater
- Citrus Juicer
- Spatula
- Sifter or fine mesh sieve
- Parchment Paper
Ingredients
For the Crust
- 0.5 lb unsalted butter room temperature (16 Tbsp)
- 0.5 cup granulated sugar sweetens the crust
- 1.5 tsp vanilla extract adds warmth and depth
- 2 cups all-purpose flour forms the sturdy base for the crust
- 0.25 tsp salt balances sweetness and enhances flavor
For the Lemon Filling
- 7 large eggs room temperature
- 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
Instructions
Prepare the Crust
- Preheat your oven to 350°F (175°C). Line your 9x13 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.
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.
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.
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.
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.
Notes
- Use room temperature ingredients to ensure smooth blending and even baking.
- Don’t overbake the filling; it should be set but slightly jiggly to avoid dryness.
- Store bars in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- Add a warm spice twist by including ground cardamom or ginger in the crust.