Lemon bars are the perfect balance of tangy and sweet, with a buttery shortbread crust that melts in your mouth. The luscious lemon filling is silky smooth, offering a bright, zesty burst of flavor in every bite. With just 20 minutes of prep and 40 minutes of baking, these bars are surprisingly simple to make. A few hours of chilling transforms them into a refreshing, irresistible treat that’s ideal for any occasion.
The contrast between the crisp, golden crust and the creamy, citrus-infused topping is pure magic. Each bite delivers a symphony of textures and flavors that’s both comforting and invigorating. Whether you’re hosting a gathering or simply treating yourself, these lemon bars are sure to impress. Their vibrant taste and elegant presentation make them a timeless dessert you’ll want to make again and again.
Ingredients for Lemon Bars
- Shortbread Crust:
- 1 cup all-purpose flour (spooned and leveled)
- ⅓ cup powdered sugar (sifted if lumpy, plus more for dusting)
- ¼ teaspoon sea salt
- ½ cup unsalted butter (1 stick, melted, plus more for the pan)
- ½ teaspoon vanilla extract
- Lemon Filling:
- 1 cup granulated sugar
- 1 tablespoon lemon zest (optional, for extra flavor)
- ¼ cup all-purpose flour (spooned and leveled)
- 4 large eggs
- ½ cup fresh lemon juice (about 2-3 lemons)
Step-by-Step Instructions
- Preheat the oven to 350°F. Grease an 8×8-inch baking dish and line it with parchment paper on all sides, leaving an overhang on at least two sides for easy removal.
- Make the shortbread crust: In a large bowl, whisk together the flour, powdered sugar, and salt. Add the melted butter and vanilla, and mix with a spatula until a greasy dough forms. Press the dough evenly into the prepared pan, covering the bottom and ⅛-inch up the sides.
- Bake the crust for 18 to 20 minutes, or until lightly browned around the edges. Remove from the oven and dock the crust with a fork to prevent air bubbles.
- Make the lemon filling: In a large bowl, combine the sugar and lemon zest (if using), rubbing the zest into the sugar to release its oils. Whisk in the flour, then add the eggs and lemon juice, mixing until smooth.
- Assemble and bake: Pour the lemon filling over the hot crust. Bake for 20 to 25 minutes, or until the filling is set and no longer jiggles when gently shaken.
- Cool and chill: Let the bars cool at room temperature for 1 hour, then transfer to the refrigerator and chill for 2 hours.
- Serve: Dust the chilled bars with powdered sugar, slice, and enjoy!
Perfect Pairings: Serving Suggestions
Lemon bars are a delightful treat on their own, but they can be elevated with a few simple additions. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream for a creamy contrast. For a refreshing twist, garnish with fresh berries like raspberries or blueberries. Pair with a cup of herbal tea or iced coffee for a perfect afternoon snack.
Keep It Fresh: Storage and Reheating Tips
Store your lemon bars in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 3 months. To freeze, place the bars in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. When ready to enjoy, thaw in the fridge overnight. If you prefer them slightly warm, let them sit at room temperature for 10-15 minutes before serving.
Mix It Up: Recipe Variations
Want to try something different? Swap the lemon juice for lime juice to create tangy lime bars. For a tropical twist, add coconut extract to the crust and sprinkle shredded coconut on top. If you’re a fan of berries, swirl in a few tablespoons of raspberry or strawberry puree into the lemon filling before baking. These variations can add a fun new flavor to your classic lemon bars.
Quick Tips: Time-Saving Hacks
To save time, prepare the crust and filling simultaneously while the oven preheats. Use a microplane zester for quick and easy lemon zest. If you’re short on time, you can reduce the chilling time to 1 hour, though the bars will be firmer if chilled longer. For an even quicker cleanup, line your baking dish with aluminum foil instead of parchment paper.
Essential Tools: Equipment Guidance
Having the right tools can make this recipe a breeze. Use an 8×8-inch baking dish for even baking and easy slicing. A whisk is essential for combining the filling ingredients smoothly. For precise measurements, a kitchen scale can ensure your flour and sugar are perfectly leveled. Lastly, a fine-mesh sieve is handy for dusting powdered sugar evenly over the finished bars.
Lemon Bars
Ingredients
Shortbread Crust
- 1 cup all-purpose flour, spooned and leveled
- ⅓ cup powdered sugar, sifted if lumpy, plus more for dusting
- ¼ teaspoon sea salt
- ½ cup unsalted butter, 1 stick, melted, plus more for the pan
- ½ teaspoon vanilla extract
Lemon Filling
- 1 cup granulated sugar
- 1 tablespoon lemon zest, optional
- ¼ cup all-purpose flour, spooned and leveled
- 4 large eggs
- ½ cup fresh lemon juice
Instructions
- Preheat the oven to 350°F. Grease an 8×8-inch baking dish and line it with parchment paper on all sides. Leave an overhang on at least two sides of the pan to help you remove the bars after baking.
- Make the shortbread crust: In a large bowl, whisk together the flour, powdered sugar, and salt. Add the melted butter and vanilla and use a spatula to mix until a greasy dough forms. Transfer the dough to the prepared pan and use your hands to press it evenly over the bottom and ⅛-inch up the sides.
- Bake the crust for 18 to 20 minutes, or until lightly browned around the edges. Remove from the oven and dock with a fork.
- Meanwhile, make the lemon filling: Place the sugar in a large bowl. If using the lemon zest, add it to the bowl and use your fingers to work it into the sugar to release its fragrant oils.
- Add the flour and whisk to combine, then whisk in the eggs followed by the lemon juice.
- Pour over the hot crust and bake for 20 to 25 minutes, or until the filling is set. It should no longer jiggle when you gently shake the pan.
- Remove from the oven and let cool for 1 hour at room temperature. Transfer to the refrigerator and chill for another 2 hours.
- Dust the chilled bars with powdered sugar, slice, and serve.