Classic Lemon Bars

Lemon bars are one of those desserts that have stayed exactly the same for decades and honestly they should. There is nothing to fix. The buttery shortbread crust, the bright tangy lemon filling, the powdered sugar on top. It is perfect already.

I make these every spring and summer and they always go fast. They slice cleanly, they travel well for potlucks, and they feel fancy without being complicated. The hardest part is waiting for them to chill before cutting.

Why Fresh Lemon Juice Is Non-Negotiable

Please do not use bottled lemon juice here. The flavor is completely different and lemon bars are literally just lemon flavor, so it really shows. You need about 4 lemons for half a cup of juice. While you are at it, zest them first because that zest in the filling amplifies the lemon flavor in a way that makes these taste bakery-level.

A microplane makes zesting fast and easy. I keep one on my counter pretty much permanently at this point.

Tips for Perfect Lemon Bars

• Pour the filling over the crust while the crust is still hot. This helps them bond and prevents the layers from separating.
• Let them cool completely at room temperature before refrigerating. Rushing this step can make the filling weep.
• Dust the powdered sugar right before serving, it absorbs into the filling and disappears if you do it too early.
• Use a sharp knife and wipe it clean between cuts for neat squares.

Classic Lemon Bars

Buttery shortbread crust topped with bright, tangy lemon curd filling and a dusting of powdered sugar. These are the lemon bars you think about after you eat them.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 16 bars

Course: Dessert

Ingredients Method Notes

Ingredients

  

• 1 cup all-purpose flour for the crust
• 1/4 cup powdered sugar for the crust, plus more for dusting
• 1/4 teaspoon salt
• 1/2 cup unsalted butter cold, cut into cubes
• 4 large eggs for the filling
• 1.5 cups granulated sugar for the filling
• 1/4 cup all-purpose flour for the filling
• 2 teaspoons lemon zest from about 2 lemons
• 1/2 cup fresh lemon juice from about 4 lemons

Method

 

1. Preheat oven to 350 degrees F. Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving overhang on the sides.
2. Make the crust: pulse flour, powdered sugar, and salt together. Add cold butter and pulse until mixture resembles coarse crumbs. Press firmly into the prepared pan in an even layer. Bake 18 to 20 minutes until lightly golden.
3. While crust bakes, make the filling: whisk together eggs, granulated sugar, and flour until smooth. Whisk in lemon zest and lemon juice.
4. Pour filling over the hot crust immediately when it comes out of the oven.
5. Bake 22 to 25 minutes until the filling is set and does not jiggle in the center.
6. Cool completely in the pan, then refrigerate at least 2 hours. Lift out using parchment, dust generously with powdered sugar, and cut into bars.

Notes

Store in the refrigerator covered for up to 5 days. Dust with fresh powdered sugar right before serving since it absorbs into the filling over time.

These are a forever staple in my recipe rotation and I think they will be in yours too. Drop a comment below! So glad you are here. Pam