Lemon Bars Recipe
This Lemon Bars Recipe features a buttery shortbread crust topped with a smooth, tangy lemon filling. Perfectly sweet and bright, these homemade lemon bars are easy to make, slice beautifully, and are ideal for bake sales, spring gatherings, or holiday dessert trays.
Ingredients
- For the Shortbread Crust:
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- For the Lemon Filling:
- 4 large eggs room temperature
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- ⅔ cup fresh lemon juice about 3–4 lemons
- 1 tablespoon lemon zest
- For Topping:
- Powdered sugar for dusting
Instructions
- Step 1: Prepare the Pan
- Preheat oven to 350°F (175°C).
- Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal.
- Step 2: Make the Crust
- In a mixing bowl, cream softened butter and sugar until light and fluffy.
- Add flour and salt, mixing until crumbly dough forms.
- Press dough evenly into the prepared pan.
- Bake for 18–20 minutes, until lightly golden.
- Remove from oven and keep oven on.
- Step 3: Make the Lemon Filling
- In a bowl, whisk eggs and sugar until smooth.
- Add flour and whisk until fully combined.
- Stir in fresh lemon juice and lemon zest.
- Step 4: Bake the Bars
- Pour filling over the warm crust.
- Return to oven and bake 20–25 minutes, until center is set and no longer jiggles.
- Remove from oven and cool completely at room temperature.
- Step 5: Chill & Slice
- Refrigerate for at least 2 hours for clean slicing.
- Dust generously with powdered sugar before serving.
- Slice with a sharp knife, wiping blade between cuts.
Notes
- Use freshly squeezed lemon juice for best flavor.
- Do not overbake to keep the filling smooth and creamy.
- Chill completely before cutting for neat squares.
- Bars taste even better the next day as flavors develop.