Lemon Bar Recipe

Introduction

Bright, tangy, and irresistibly sweet, these classic lemon bars are a delightful treat for any occasion. With a buttery crust and a zesty lemon filling, they strike the perfect balance between tartness and sweetness.

Ingredients

• 1/2 cup cold butter
• 1 cup flour (for crust)
• 1/4 cup powdered sugar (for crust)
• 1 cup sugar (for filling)
• 2 Tbsp flour (for filling)
• 1/2 tsp baking powder
• 2 eggs, beaten
• Zest and juice of 1 lemon (about 2 Tbsp juice)

Lemon Glaze

• 2 Tbsp lemon juice (or enough for drizzling consistency)
• 3/4 cup powdered sugar

Instructions

1. Step 1: Cut together the cold butter, 1 cup flour, and 1/4 cup powdered sugar until crumbly. Press this mixture firmly into an 8 x 8 inch pan to form the crust.
2. Step 2: Bake the crust at 350°F (175°C) for 15 minutes, until set and slightly golden.
3. Step 3: In a bowl, mix together 1 cup sugar, 2 Tbsp flour, and 1/2 tsp baking powder.
4. Step 4: Add the beaten eggs, lemon juice, and lemon zest to the sugar mixture. Stir until well combined.
5. Step 5: Pour the lemon filling over the baked crust and bake at 350°F (175°C) for 20–25 minutes, until the edges are golden brown and the filling is set.
6. Step 6: To make the glaze, whisk together 3/4 cup powdered sugar and 2 Tbsp lemon juice until smooth and drizzleable.
7. Step 7: While the bars are still warm, drizzle the lemon glaze over the top.
8. Step 8: Allow the bars to cool completely before cutting into squares to avoid a gooey center.

Tips & Variations

• Use a lemon juicer and a microplane zester for fresh, bright lemon flavor.
• Double the recipe using a 9×13 inch pan; baking times remain the same.
• Chill the bars in the refrigerator before slicing for cleaner cuts.
• For extra flavor, add a pinch of salt to the crust mixture.

Storage

Store lemon bars in an airtight container in the refrigerator for up to 5 days. To freeze, cool completely and wrap individual bars or the whole batch tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and dust with powdered sugar before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make lemon bars without the glaze?

Yes, the glaze is optional. The bars are delicious on their own with the tangy lemon filling and buttery crust.

How do I know when the lemon bars are done baking?

The lemon filling is set when the edges turn golden brown and the center is no longer jiggly. Baking times can vary slightly, so check near the end of the baking time.

Lemon Bar Recipe

Print Recipe

★★★★★

4.8 from 77 reviews

This classic Lemon Bar recipe features a buttery shortbread crust topped with a tangy lemon filling and a sweet lemon glaze. Baked to perfection, these bars have a perfect balance of tartness and sweetness, making them a refreshing dessert for any occasion.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 16 lemon bars (cut into 2x2 inch squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1/2 cup butter, cold
• 1 cup all-purpose flour
• 1/4 cup powdered sugar

Filling

• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 2 eggs, beaten
• 1 lemon, zest and juice (about 2 tablespoons juice)

Lemon Glaze

• 3/4 cup powdered sugar
• 2 tablespoons lemon juice (or enough to achieve proper consistency for drizzling)

Instructions

1. Prepare the Crust: Cut together 1/2 cup cold butter, 1 cup flour, and 1/4 cup powdered sugar until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of an 8×8 inch baking pan.
2. Bake the Crust: Bake the crust in a preheated oven at 350°F (175°C) for 15 minutes until lightly golden.
3. Make the Filling: In a mixing bowl, combine 1 cup sugar, 2 tablespoons flour, and 1/2 teaspoon baking powder. Add in the beaten eggs, lemon juice (about 2 tablespoons), and lemon zest. Mix until well combined.
4. Assemble and Bake: Pour the lemon filling mixture over the hot baked crust. Return the pan to the oven and bake for 20 to 25 minutes, or until the edges are golden brown and the filling is set.
5. Prepare the Lemon Glaze: While the bars are still warm, mix 3/4 cup powdered sugar with 2 tablespoons of lemon juice (adjust to desired consistency) to create a smooth glaze. Drizzle the glaze evenly over the bars.
6. Cool and Serve: Allow the lemon bars to cool completely, preferably chilling them in the refrigerator to set fully. Once cooled, cut into squares and serve.

Notes

• Using a lemon juicer and a microplane zesting tool makes preparation easier and more efficient.
• To double the recipe, use a 9×13 inch pan and keep the bake times the same.
• Allow the bars to cool completely before cutting to avoid a gooey center; chilling in the refrigerator helps them set perfectly.
• Freeze lemon bars before adding powdered sugar. Wrap bars tightly in plastic wrap and foil. They can be frozen whole or individually for up to 3 months. Thaw overnight in the fridge and dust with powdered sugar before serving.

Keywords: lemon bars, lemon dessert, lemon shortbread bars, classic lemon bars, easy lemon bars, baked lemon bars, homemade lemon bars