Lemon Bars Recipe

Prep Time:

20 mins

Additional Time:

1 hr 45 mins

Total Time:

2 hrs 5 mins

Yield:

2 dozen

Lemon bars are a delightful dessert. They can be served year-round, at parties, showers, or luncheons. They're comforting and would make a great gift for new parents, new neighbors, or people facing a hard time.

This lemon bar recipe is the most traditional of all our lemon bars. (Try these Basil-Lemon Bars for an herbal upgrade.) The ingredient list is streamlined, and the process has been tested by the Southern Living Test Kitchen dozens of times to ensure each batch is perfect.

These lemon bars are great made a day in advance—just sprinkle the powdered sugar on top before plating and serving. Or get even more ahead and freeze them up to a month in advance. (Ditto with saving the powdered sugar.)

If you think the presentation is a little lackluster, make these Candied Lemon Slices, and place one on top of each square, or garnish with berries like blackberries and raspberries for a little pop of color.

Luscious lemon bars — Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Caleb Clarke

Ingredients for Lemon Bars

A buttery shortbread crust balances a rich and lemony filling for a citrusy dessert that's perfect year-round. To make lemon bars, you'll need:

All-purpose flour: The base of the shortbread crust and to help thicken the filling.
Powdered sugar: Sweetens the crust for a crumbly, crisp, shortbread texture. The cornstarch in powdered sugar helps create a tender consistency.
Cold butter: Worked into the shortbread dough for a flaky, tender crust.
Large eggs: Binds the lemon filling.
Granulated sugar: Sweetens the filling.
Lemon zest: Adds a pop of fresh, citrusy flavor.
Fresh lemon juice: Opt for fresh lemon juice for the best flavor.
Baking powder: Helps lift the filling for a light, uniform texture after baking.
Powdered sugar: To dust over the lemon bars before serving for that classic, snowy finish.

Ingredients for luscious lemon bars — Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Caleb Clarke

How To Make Lemon Bars

Once you have a good recipe for lemon bars, you'll be amazed at how quickly they come together. Just 20 minutes of active time is all is takes for this classic crowd-pleasing dessert. Full instructions are below, but here's a brief recap before you get started:

Step 1. Prepare oven: Preheat oven to 350°F. Line bottom and sides of a 13- x 9-inch pan with foil or parchment, leaving an overhang; grease lightly.
Step 2. Make crust: Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter until crumbly. Press into bottom of prepared pan.
Step 3. Bake crust: Bake until lightly browned.
Step 4. Prepare filling: Whisk eggs in a large bowl. Whisk in sugar, zest, and juice. Stir together baking powder and remaining flour; whisk into egg mixture. Pour over hot crust.
Step 5. Bake lemon bars: Bake until filling is set. Let cool in pan 30 minutes, then lift out of pan onto a wire rack to cool completely. Cut into bars and dust with powdered sugar before serving.

Lemon Bar Variations

To change up and add extra interest to these luscious lemon bars, consider these variations:

Lemon juice: Swap all or part of the lemon juice with Meyer lemon juice, blood orange juice, or key lime juice for a citrusy twist.
Mix-ins: Sprinkle shredded coconut, dried lavender, fresh raspberries, blueberries, and more over the crust before pouring in the filling for a flavorful addition.
Swirl: Swirl the filling with jam or fruit compote for a colorful and fruity touch.
Toppings: Top the baked bars with candied lemon slices, edible flowers, fresh mint, a drizzle of melted white chocolate, a rosette of whipped cream or meringue, or fresh berries before serving.

Our Tips for the Best Lemon Bars

Have you struggled making lemon bars in the past? Keep these tips in mind for success every time:

Line the pan: Line the pan with parchment paper for easy removal.
Fresh lemon juice: Use fresh lemon juice for the best flavor.
Browned crust: Bake shortbread base until golden brown to avoid a soggy, underbaked crust.
Bake filling until set: Bake the bars until set; they'll continue to firm up as they cool.
Chill until firm: Chill until firm before cutting. A quick freeze for 10 minutes before slicing can also help with clean cuts.
Clean cuts: Cut the bars with a clean knife dipped into hot water between slices.

How To Store Lemon Bars

These citrusy bars can be made ahead and served when ready. Refrigerate the lemon bars wrapped or in an airtight container for up to three days. Stack between layers of parchment paper if needed to prevent the bars from sticking together. Freeze for up to one month for longer storage. Thaw in the refrigerator if frozen, and serve chilled.

More Citrusy Lemon Dessert Recipes You'll Love

The citrusy flavor of lemons just can't be beat as the perfect feature in sweet desserts. These cake, pudding, pie, cookie, and bread recipes are bright and refreshing for any time of the year:

Editorial contributions by Katie Rosenhouse.

Ingredients

2 1/4 cups all-purpose flour, divided
1/2 cup powdered sugar
1 cup cold butter, cut into pieces
4 large eggs
2 cups granulated sugar
1 tsp. lemon zest
1/3 cup fresh lemon juice
1/2 tsp. baking powder
Powdered sugar

Directions

Prepare oven:

Preheat oven to 350°F. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Caleb Clarke
Make crust:

Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly.

Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Caleb Clarke

Press mixture onto bottom of prepared pan.

Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Caleb Clarke
Bake crust:

Bake at 350°F for 20 to 25 minutes or until lightly browned.

ï»¿Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Caleb Clarke
Prepare filling:

Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice. Stir together baking powder and remaining 1/4 cup flour; whisk into egg mixture.

Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Caleb Clarke

Pour mixture over hot baked crust.

Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Caleb Clarke
Bake lemon bars:

Bake at 350°F for 25 minutes or until filling is set. Let cool in pan on a wire rack 30 minutes.

Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Caleb Clarke

Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil, and cut into bars.

ï»¿Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Caleb Clarke

Sprinkle with powdered sugar.

Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Caleb Clarke

Frequently Asked Questions

Can I use bottled lemon juice for lemon bars?

While fresh lemon juice provides the best flavor for homemade lemon bars, you can use bottled as a substitute in a pinch.
How do I cut lemon bars cleanly?

For the cleanest cuts, chill the lemon bars until firm. Then dip a sharp knife into a glass of hot water, and wipe off between cuts.
Do I need to refrigerate lemon bars?

Lemon bars should be left out for no more than two hours before transferring to the refrigerator.
Why are my lemon bars too gooey?

Bake the bars until firm and set for the right texture. Make sure to chill thoroughly before cutting for the cleanest slices.