Description
Classic homemade lemon bars with a buttery shortbread crust and tangy-sweet lemon custard filling. This easy recipe uses fresh lemon juice and simple pantry ingredients to create the perfect balance of tart and sweet. Topped with powdered sugar, these sunny treats are ideal for potlucks, holidays, and any time you crave bright citrus flavor!
Ingredients
For the Crust:
- 1 ¾ cups (220 g) all-purpose flour (can sub with 1:1 gluten-free flour blend)
- ½ cup (100 g) granulated sugar
- ½ teaspoon salt
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, cold and cubed (salted butter works in a pinch—just omit the salt)
For the Lemon Filling:
- 4 large eggs, at room temperature
- 1 ½ cups (300 g) granulated sugar (reduce to 1 ¼ cups for extra-tart bars)
- ¼ cup (30 g) all-purpose flour
- 2 tablespoons lemon zest, from about 2 fresh lemons
- ⅔ cup (160 ml) fresh lemon juice, from about 3–4 lemons (bottled juice is okay but fresh is best!)
- Pinch of salt (optional, enhances flavor)
For Finishing:
- Powdered sugar (confectioners’ sugar), for dusting
Instructions
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides—this creates handles for easy removal later. Lightly grease the parchment with butter or cooking spray to prevent sticking.
In a large mixing bowl, whisk together the flour, granulated sugar, and salt until evenly combined. This dry mixture forms the base of your buttery shortbread crust.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs or wet sand. You should still see some pea-sized butter pieces.
Transfer the crumbly mixture to your prepared pan and press it firmly and evenly into the bottom using your hands or the bottom of a measuring cup. Bake for 15–18 minutes, until the edges are lightly golden brown. Remove from the oven but leave the oven on while you prepare the filling.
In a separate large bowl, whisk together the eggs, granulated sugar, and flour until completely smooth with no lumps.
Whisk in the fresh lemon zest and lemon juice until fully incorporated. The filling will be thin and pourable—this is perfect! Add a pinch of salt if desired for extra flavor depth.
Carefully pour the lemon filling evenly over the still-warm crust. The warmth helps the filling adhere and creates better texture. Use a spoon to spread gently if needed to reach all corners.
Return the pan to the oven and bake for 18–22 minutes. The filling is done when it’s set around the edges and barely jiggles in the center when you gently shake the pan. A toothpick inserted in the middle should come out mostly clean with just a few moist crumbs.
Let the lemon bars cool to room temperature on a wire rack (about 1 hour), then transfer to the refrigerator for at least 2 hours. This chilling step is crucial—it firms up the filling so the bars slice cleanly without falling apart.
Use the parchment paper overhang to lift the entire slab of lemon bars out of the pan onto a cutting board. Generously dust the top with powdered sugar using a fine-mesh sieve. Cut into 12–16 squares or rectangles using a sharp knife, wiping the blade clean between cuts for neat edges.
Notes
- Strain your filling: For ultra-smooth lemon bars, pour the filling through a fine-mesh strainer before adding it to the crust to remove any egg bits or zest chunks.
- Check doneness carefully: The filling will continue setting as it cools, so don’t overbake! A slight jiggle in the center is okay—it’ll firm up in the fridge.
- Clean cuts every time: Wipe your knife with a damp cloth between each cut to get picture-perfect squares without dragged filling.
- Wait to dust: Only add powdered sugar right before serving—it can absorb moisture and disappear if added too early.
- Avoid soggy crust: Pour the filling onto the warm (not hot) crust immediately after making it. Letting the crust cool completely can create a barrier.
- Prep Time: 15 minutes
- Cook Time: 40 minutes + Chill Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 215
- Sugar: 24g
- Sodium: 95 mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32 g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 70mg