Cookies & Bars
Lemon Bars
Classic lemon bars with a buttery shortbread crust and tangy lemon curd filling. Bright, zesty, and dusted with powdered sugar perfection.
Bright, Tangy, and Absolutely Irresistible
I have been making lemon bars for well over a decade, and this is the recipe I keep coming back to. The shortbread crust is sandy and rich, the filling is smooth and boldly tart, and the powdered sugar on top adds that gorgeous snowy finish. Basic pantry staples — butter, flour, sugar, eggs, lemons — transformed into something that tastes infinitely more impressive than the sum of its parts.
Baker’s Tips
- Always pour the filling onto the hot crust straight from the oven. This creates a seal that prevents the liquid from soaking into the dough and keeps the crust crisp.
- Do not cut into the bars while they are warm. Cool for one hour at room temperature, then chill for at least two hours in the refrigerator. Patience is what gives you clean, silky slices.
- Dust with powdered sugar at the very last moment before serving. If you dust ahead, the sugar absorbs moisture and turns into a sticky glaze.
- Use a sharp knife dipped in hot water between cuts for bakery-perfect edges.
Variations
- Lemon Lavender Bars: Add 1 tablespoon dried culinary lavender to the crust for a beautiful floral pairing.
- Meyer Lemon Bars: Substitute Meyer lemons and reduce the filling sugar by 2 tablespoons for a sweeter, more floral version.
- Lemon Raspberry Bars: Scatter fresh raspberries over the crust before pouring in the filling for gorgeous pockets of berry throughout.
If you love the buttery shortbread crust in these bars, try my shortbread cookies for a similar melt-in-your-mouth treat.
Ingredients
Shortbread crust
Lemon filling
Instructions
- 1
Make the shortbread crust
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving a 2-inch overhang on two sides for easy removal. In a medium bowl, whisk together 1 cup flour, 1/4 cup powdered sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse sand with some pea-sized pieces remaining. Press the mixture firmly and evenly into the bottom of the prepared pan.
- 2
Blind bake the crust
Bake the crust for 18-20 minutes, until the edges are just starting to turn light golden brown. The center should look set but still pale. Remove from the oven but leave the oven on — you will be pouring the filling onto the hot crust, which helps it set properly and prevents a soggy bottom.
- 3
Prepare the lemon filling
While the crust bakes, whisk together the eggs and granulated sugar in a medium bowl until smooth and pale yellow, about 1 minute of vigorous whisking. Add the 2 tablespoons flour and whisk until no lumps remain. Pour in the fresh lemon juice and lemon zest, whisking until everything is fully combined. The mixture should be thin and pourable.
- 4
Pour filling and bake
Give the filling one final whisk, then pour it directly over the hot crust. Tilt the pan gently to spread the filling evenly into all corners. Return the pan to the oven and bake for 15-18 minutes, until the filling is set around the edges and just barely jiggles in the very center when you gently shake the pan. The filling should not be puffed or browned.
- 5
Cool completely
Let the lemon bars cool in the pan on a wire rack for at least 1 hour at room temperature, then transfer to the refrigerator and chill for at least 2 hours or overnight. The filling will continue to set as it cools. Once fully chilled, lift the bars out using the parchment overhang.
- 6
Dust and serve
Just before serving, dust the top generously with powdered sugar using a fine-mesh sieve. Use a sharp knife to cut into 16 squares, wiping the blade clean between each cut for the neatest slices. Serve cold or at cool room temperature.
Nutrition Information
Per serving (serves 16). Values are approximate.
| Calories | 220 calories |
| Total Fat | 9g |
| Saturated Fat | 5g |
| Carbohydrates | 33g |
| Sugar | 23g |
| Protein | 3g |
| Sodium | 65mg |
| Fiber | 0g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
How do I prevent a soggy crust on my lemon bars?
The key is blind baking the crust until it is light golden and pouring the filling onto the hot crust straight from the oven. This creates a seal that keeps the crust crisp. Also make sure you press the crust dough firmly and evenly — any thin spots will absorb moisture faster.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice makes a significant difference here — bottled juice often tastes flat and slightly bitter compared to fresh. You need about 3 large lemons for 1/2 cup of juice. If you absolutely must use bottled, choose one that is 100% lemon juice with no additives, but the flavor will not be as vibrant.
How should I store lemon bars?
Store lemon bars covered in the refrigerator for up to 5 days. Wait to dust with powdered sugar until just before serving, as it dissolves into the filling over time. You can also freeze undusted bars wrapped tightly in plastic wrap for up to 2 months — thaw overnight in the refrigerator.
Reader Reviews
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