If you are on the hunt for a dessert that is both refreshingly tangy and decadently sweet, this Lemon Bars Recipe will quickly become your go-to treat. With its perfectly buttery crust and luscious lemon filling that bursts with just the right amount of citrus zing, these lemon bars are a timeless classic that bring sunshine to any table. Each bite offers a delightful balance of texture and flavor, making it a crowd-pleaser that’s surprisingly simple to prepare. Whether for a casual snack or a special occasion, these lemon bars never disappoint and are sure to brighten your day.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step towards creating the magic of this Lemon Bars Recipe. Each component plays a vital role: from the buttery, flaky crust to the smooth, zesty lemon filling, the ingredients work harmoniously to deliver both texture and vibrant flavor.
- 1½ cup all-purpose flour (180 grams): Provides the sturdy base for the crust, giving it structure and tenderness.
- ½ cup powdered sugar (57 grams): Adds just a touch of sweetness to balance the tartness in the crust.
- 12 tablespoons unsalted butter (170 grams, cold): This cold butter, when cut into the flour and sugar, creates a flaky and rich crust.
- â…› teaspoon kosher salt: Enhances the flavors and balances the sweetness.
- â…“ cup all-purpose flour (40 grams): Essential for thickening the lemon filling for that perfect set.
- 1¾ cups granulated sugar (350 grams): Sweetens the lemon filling beautifully without overpowering it.
- 1 teaspoon pure vanilla extract (4 grams): Adds a subtle warmth that complements the sharp lemon flavor.
- ¾ cup fresh lemon juice (170 grams, approx. 6 lemons): The star ingredient, providing the signature bright, tangy zing.
- 2 teaspoons lemon zest: Intensifies the lemon flavor with aromatic oils from the peel.
- 3 large eggs (150 grams, room temperature): Give the filling its creamy texture and help it set.
- ¼ cup powdered sugar (28 grams, for dusting): Adds a pretty finishing touch and a gentle sweetness on top.
How to Make Lemon Bars Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350 degrees Fahrenheit. Line an 8×8-inch glass or ceramic baking dish with parchment paper, ensuring the paper extends beyond the edges for easy removal later. This careful prep sets the stage for a flawless crust and filling.
Step 2: Make the Crust Dough
Combine 1½ cups of flour, ½ cup powdered sugar, cold unsalted butter cut into small chunks, and a pinch of kosher salt. Use a pastry cutter or fork to blend these ingredients until the mixture turns into a crumbly, sandy texture. This step is crucial—it ensures your crust will be tender and flaky rather than dense.
Step 3: Press the Crust Into the Pan
Transfer the crumbly dough into your prepared baking dish and press it down evenly across the bottom. A flat, uniform crust will bake evenly and provide a solid foundation for the luscious lemon filling to come.
Step 4: Bake the Crust
Pop the crust into the oven and bake for 10 to 15 minutes, or until you see a beautiful light golden hue. This brief baking locks in the buttery flavor and prevents sogginess when the filling is added. Let the crust cool completely once it comes out of the oven.
Step 5: Whisk the Lemon Filling
While the crust cools, whisk together â…“ cup flour, granulated sugar, vanilla extract, freshly squeezed lemon juice, lemon zest, and eggs until smooth. This mixture will become the tangy, silky filling that makes this Lemon Bars Recipe so irresistible.
Step 6: Bake the Filling on the Crust
Pour the smooth lemon mixture over the cooled crust, spreading it evenly. Bake again for 25 minutes until the filling is just set—a slight jiggle is perfect here, as the filling will firm up more while cooling.
Step 7: Cool and Chill the Bars
Once baked, remove the pan from the oven and let the lemon bars cool completely on a wire rack. Then, refrigerate for about 2 hours to allow the filling to firm up nicely, making slicing cleaner and easier.
Step 8: Finish and Slice
Before cutting into bars, sift powdered sugar generously over the top to add a dainty sweetness and an inviting snowy look. Lift the lemon bars out using the parchment paper edges and cut into 9 equal squares—each one a perfect balance of tang and buttery crust.
How to Serve Lemon Bars Recipe
Garnishes
A simple dusting of powdered sugar is classic and beautiful, but don’t hesitate to get creative. Thin lemon slices, a sprinkle of fresh mint leaves, or a few berries on the side can brighten the presentation and bring a fresh contrast to the rich bars.
Side Dishes
Lemon bars are a versatile dessert that pairs wonderfully with light accompaniments. Serve them alongside a cup of herbal tea, a scoop of vanilla ice cream, or fresh fruit salad for a refreshing complement. These pairings enhance the citrusy burst without overwhelming your palette.
Creative Ways to Present
For gatherings, arrange lemon bars on a pretty platter with edible flowers for an elegant touch. You can also serve them in individual mini tart pans for a charming presentation at parties. Wrapping individual bars in parchment paper tied with twine makes for an adorable edible gift.
Make Ahead and Storage
Storing Leftovers
After enjoying a few bars, store any leftovers in an airtight container in the refrigerator. Proper storage keeps the crust crisp and the filling fresh for up to 4 days—perfect if you want to savor these treats over several days or share with friends.
Freezing
Lemon bars freeze beautifully, making them an excellent make-ahead option. Wrap the cooled and cut bars tightly in plastic wrap and place them in a freezer-safe container. They will keep well for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating
For the best texture, lemon bars are often enjoyed cold or at room temperature after refrigeration. If you’d like to serve them warm, place them on a baking sheet and heat them in a preheated 300-degree oven for about 5 minutes—but be gentle to avoid melting the dusted sugar topping.
FAQs
Can I use bottled lemon juice instead of fresh?
While bottled lemon juice can be used in a pinch, fresh lemon juice is highly recommended for its bright, natural flavor and aroma, which make all the difference in this Lemon Bars Recipe.
Why do my lemon bars come out too runny?
This can happen if the filling isn’t baked long enough or if the proportions of flour aren’t followed correctly. Make sure to bake the filling fully and refrigerate the bars to allow them to set perfectly.
Can I substitute butter with margarine or oil?
Butter is essential for the rich, flaky crust texture and flavor. Substituting with margarine or oil will alter the texture. If necessary, use a high-quality, cold butter substitute for best results.
How do I prevent the crust from getting soggy?
Baking the crust until it’s lightly golden before adding the filling helps create a barrier preventing sogginess. Also, letting the crust cool fully before pouring the filling is crucial.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Keep an eye on texture as gluten-free flours can behave differently, and you might need slight adjustments.
Final Thoughts
This Lemon Bars Recipe is an absolute joy to make and share. It brings the perfect balance of zesty lemon flavor and buttery crust to your kitchen in just a little over an hour. Whether you’re treating yourself or impressing guests, these bars deliver smiles and satisfied taste buds every time. So grab those lemons and start baking – your new favorite dessert awaits!
Print
Lemon Bars Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes plus 2 hours chilling
- Yield: 9 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Lemon Bars recipe delivers a perfect balance of tangy lemon filling atop a buttery, tender crust. Easy to make with simple ingredients, these bars are baked to a light golden perfection and finished with a dusting of powdered sugar. Ideal for any occasion, they provide a refreshing citrus dessert that’s both sweet and tart.
Ingredients
Crust
- 1½ cup all-purpose flour (180 grams)
- ½ cup powdered sugar (57 grams)
- 12 tablespoons unsalted butter, cold (170 grams, 1½ sticks)
- â…› teaspoon kosher salt
Filling
- â…“ cup all-purpose flour (40 grams)
- 1¾ cups granulated sugar (350 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- ¾ cup fresh lemon juice (170 grams, from about 6 lemons)
- 2 teaspoons lemon zest
- 3 large eggs (150 grams, room temperature)
Topping
- ¼ cup powdered sugar (28 grams, for dusting)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F. Line an 8×8-inch glass or ceramic baking dish with parchment paper for easy removal of the bars later.
- Make the Crust Dough: In a bowl, combine the crust ingredients: all-purpose flour, powdered sugar, cold unsalted butter, and kosher salt. Use a pastry cutter or fork to blend the ingredients until the mixture resembles a light crumble.
- Press the Crust: Evenly press the crumbly dough into the bottom of the prepared baking dish to form the crust layer.
- Bake the Crust: Bake the crust in the preheated oven for 10-15 minutes or until it becomes lightly golden in color.
- Cool the Crust: Remove the crust from the oven and allow it to cool completely before adding the filling.
- Prepare the Filling: In a separate bowl, whisk together the filling ingredients including flour, granulated sugar, vanilla extract, fresh lemon juice, lemon zest, and eggs until smooth and fully combined.
- Pour Filling Over Crust: Pour the smooth lemon filling evenly over the cooled crust in the baking dish.
- Bake Again: Return the dish to the oven and bake for an additional 25 minutes until the filling is set but still slightly jiggly in the center.
- Cool and Chill: Remove from oven and let the lemon bars cool completely at room temperature. Then refrigerate for 2 hours to firm up before slicing.
- Finish and Serve: Before slicing, sift powdered sugar evenly over the uncut lemon bars. Cut into 9 equal squares and serve chilled or at room temperature.
Notes
- Use fresh lemon juice and zest for the best flavor impact.
- Ensure the butter for the crust is cold to achieve a tender, flaky texture.
- Chilling the bars before cutting helps them hold their shape better.
- Parchment paper prevents sticking and makes it easier to lift the bars from the pan.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
