Lemon Bars Recipe

Name: Lemon Bars Recipe
Prep time: 20 min
Cook time: 47 min
Total time: 2 min
Ingredients: 1 cup (2 sticks) butter unsalted, softened (Land O’Lakes or Kerrygold recommended); 1.75 cups granulated sugar divided ((1/2 cup for crust, 1.5 cups for filling)); 2 cups all-purpose flour (or 1:1 gluten-free flour if desired); 4 large eggs room temperature; 1/4 cup lemon juice fresh ((about 2 large unwaxed lemons - avoid bottled for peak flavor)); fine sea salt 1/4 teaspoon

Bright, zesty Lemon Bars Recipe with a buttery crust and a tangy lemon filling is the perfect citrus dessert for any gathering.

These lemon bars take you back to sunlit kitchens and summer picnics—fresh-squeezed lemon juice, a hint of vanilla, and a dusting of powdered sugar make for a sweet treat that’s both easy baking and crowd-pleasing. Inspired by my grandmother’s tin of handwritten recipes, I love to serve these squares at Mother’s Day brunch or alongside a cup of afternoon tea. What makes it special? A simple crust of real butter and flour, bright lemon zest for extra punch, and no fancy tools—just your mixer, a baking pan, and that trusty wire rack.

Why You’ll Love This Recipe

– Bright citrus dessert that wakes up your taste buds
– Easy baking with pantry staples you likely have on hand
– Ready in under 90 minutes, including chilling time
– Crowd-pleaser for potlucks, bake sales, or afternoon coffee
– Tangy lemon flavor balanced by a buttery shortbread crust
– Simple substitutions for gluten-free or lower-sugar options
– Kid-friendly activity: they can help zest and measure
– Perfect make-ahead dessert—stash in the fridge until you need it

Ingredients

– 1 cup (2 sticks) unsalted butter, softened (Land O’Lakes or Kerrygold recommended)
– 1/2 cup granulated sugar, plus 1/4 cup more for the crust (or use coconut sugar as a swap)
– 2 cups all-purpose flour (sub with 1:1 gluten-free flour if desired)
– 1/4 teaspoon fine sea salt
– 4 large eggs, room temperature (brings structure and richness)
– 1 1/2 cups granulated sugar (adjust to taste if you like it more or less tangy)
– 1/4 cup fresh lemon juice (about 2 large unwaxed lemons—avoid bottled for peak flavor)
– Zest of 2 lemons (adds aromatic lift)
– 2 teaspoons vanilla extract (optional, but softens the sharp lemon notes)
– 1 tablespoon baking powder (for light rise)
– Powdered sugar, for dusting

Tips:
• Always zest before juicing so you don’t waste that fragrant outer layer.
• Soften butter at room temperature for easier creaming—about 30 minutes on the counter is ideal.
• Use a microplane for fine, fluffy lemon zest that blends evenly.

Directions

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, letting edges hang over for easy removal. This little trick means zero scraping later.
2. Cream the butter and 1/2 cup sugar in a large bowl using a hand mixer or stand mixer. Beat on medium speed until light and fluffy—about 2–3 minutes. You’ll see tiny air pockets form; that’s exactly what you want for a tender crust.
3. Stir in 2 cups of flour and 1/4 teaspoon salt. Mix just until no dry spots remain; overmixing can lead to a tougher base. Press the dough evenly into the prepared pan. Use the bottom of a glass or an offset spatula to smooth the surface.
4. Bake the crust for 18–20 minutes, until the edges are a light golden brown. You might smell a hint of toasted butter—that’s your cue to slide it out of the oven. Let it rest while you whip up the filling.
5. In a separate bowl, whisk together the eggs, 1 1/2 cups sugar, lemon juice, zest, vanilla, and baking powder. Whisk briskly for about a minute—this distributes the sugar evenly and helps the bars set up nicely.
6. Pour the lemon mixture over the warm crust, spreading gently with a spatula to cover all corners. The contrast between warm shortbread and citrus filling is pure magic.
7. Return the pan to the oven and bake for another 22–25 minutes. You want the center to look just set—it’ll firm up as it cools. A few tiny bubbles are fine; if it’s jiggly in the middle, give it another 2–3 minutes.
8. Cool completely on a wire rack, then chill in the fridge for at least 1 hour (longer if you can resist!). Lift out the bars using the parchment overhang, dust generously with powdered sugar, and slice into 24 squares.

Servings & Timing

Yield: Makes 24 tangy lemon bars
Prep Time: 20 minutes
Bake Time: 18 minutes (crust) + 22 minutes (filling)
Chill Time: 1 hour (minimum)
Total Time: About 2 hours (including chilling, but you can chat or clean up while it cools!)

Variations

– Swap half the white sugar for honey for a more floral sweetness.
– Add 1/2 cup fresh berries (like raspberries) between crust and filling for a pop of color.
– Use gluten-free 1:1 flour and coconut oil for dairy-free, gluten-free bars.
– Stir in a teaspoon of finely chopped fresh mint for a garden-fresh twist.
– Top each square with a dollop of whipped cream or dollop of Greek yogurt.
– Dust with tart cranberry powder or edible flower petals for festive flair.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 5 days—they stay bright and tangy. Freeze uncut bars (wrapped well) for up to 3 months; thaw in the fridge overnight. These bars aren’t usually reheated, but if you like them a bit softer, pop a slice in the microwave for 5–7 seconds.

Make-ahead advice: Bake the crust and filling a day ahead, then chill and slice on serving day for easy entertaining.

Notes

• I’ve tested this recipe over a dozen times, tweaking sugar levels and bake times to nail that perfect balance of sweet and tangy lemon.
• If your bars seem too firm, you might be using very cold eggs—let them warm up more next time.
• For cleaner cuts, run your knife under hot water between slices, then dry it off.
• Fresh lemon zest lifts this from “good” to “wow”—don’t skip it.
• A light dusting of powdered sugar not only looks pretty but also softens the top layer so your first bite isn’t too sharp.

FAQs

Q: Can I use bottled lemon juice?
A: Fresh juice gives the brightest citrus flavor—bottled works in a pinch, but can taste flat.
Q: Why did my lemon bars crack on top?
A: Slight cracking is normal as they cool; avoid overmixing the filling and don’t open the oven door too early.
Q: How can I make these bars dairy-free?
A: Swap butter for solid coconut oil (same measurement) and skip the dairy-based powdered sugar dusting.
Q: Can I halve the recipe for a smaller batch?
A: Absolutely—use an 8×8-inch pan and reduce bake time by about 5 minutes each stage.
Q: My filling is runny—what went wrong?
A: Check your baking powder; old or expired powder won’t help set the custard. Also, let it chill fully before slicing.
Q: What if I don’t have parchment paper?
A: Grease and flour the pan well, but parchment makes removal so much easier.
Q: Can I freeze individual squares?
A: Yes—flash-freeze on a tray, then transfer to a freezer bag for grab-and-go treats.
Q: How do I get that perfect dusting of powdered sugar?
A: Use a fine-mesh sieve and tap gently—too much pressure can cause clumps.

Conclusion

There you have it—a Lemon Bars Recipe that’s simple, cheerful, and full of tangy lemon flavor. Whether you’re sharing with friends, gifting at a bake sale, or sneaking a square with your afternoon tea, these citrus dessert bars hit the sweet spot every time. Give them a try, leave a comment below, and explore more easy baking ideas on my blog—happy baking!