How to Bake The Best Lemon Bars Ever

introduction

This simple lemon bars recipe makes bright, tangy squares with a tender shortbread crust and a silky lemon filling. The steps are easy and clear, so even beginners can do this. If you like easy bakes and want another simple treat, try this easy sourdough tortilla recipe for a different kind of homemade snack.

why make this recipe

Make these lemon bars when you want a sweet and tart dessert that comes together fast. The crust is rich and buttery and the lemon filling is fresh from real lemons. You can make them ahead, they hold well, and most people love them.

how to make Lemon Bars

Ingredients :
2 sticks butter (room temp), 1/2 cup granulated sugar, 2 cups all purpose flour, pinch kosher salt, 6 eggs (Jumbo or Extra Large and room temp ), 3 cups granulated sugar, 2 Tablespoon grated lemon zest (Approx 2 lemons), 3/4 cup lemon juice (fresh squeezed preferrably), 1 cup all purpose flour, 1/4 cup Powdered sugar for dusting (as needed )

Directions :
Preheat the oven to 350 degrees. For the crust, cream the butter and sugar in the bowl of an electric mixer with a paddle attachment. Combine the flour and salt and add to butter mixture. Line a 9 X 13" pan with aluminum foil and spray with nonstick cooking spray. Put the dough into the pan and sprinkle with flour and using a small roller or your hands, roll into the pan building up a 1/2 inch edge on all sides. Put pan in the freezer for 10 minutes before baking. Bake the crust for 20 minutes, until lightly browned. Make the filling while the crust is baking. Remove from the oven. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice and flour. Using real lemons makes all the difference. Mix again just before you pour over the crust and bake for 30 minutes, until filling is set. Let cool to room temperature. Cut into 20 – 24 squares or 40 triangles. It’s easier to cut if you refrigerate for 30 minutes after completely cool.

how to serve Lemon Bars

Dust the bars with powdered sugar just before serving. Cut into small squares or triangles and place on a plate. Serve at room temperature or chilled. These bars pair well with coffee, tea, or a light dessert wine. For a warm menu, you might serve them after a bowl of comforting loaded baked potato soup to finish the meal on a bright note.

how to store Lemon Bars

Cool the bars completely. Cover the pan with plastic wrap or move bars to an airtight container. Store in the fridge for up to 5 days. You can freeze slices in a sealed bag for up to 2 months; thaw in the fridge before serving.

tips to make Lemon Bars

• Use fresh lemon juice and zest for the best flavor.
• Room temperature eggs mix more evenly into the filling.
• Chill the crust briefly before baking to keep edges neat.
• Let bars cool fully before cutting to get clean slices.
• Dust with powdered sugar right before serving so it looks fresh.

variation (if any)

• Add a light dusting of toasted coconut on top for texture.
• Mix a small amount of poppy seeds into the filling for a tiny crunch.
• Replace a bit of the lemon juice with lime for a mixed citrus flavor.

FAQs

Q: Can I use frozen lemon juice?
A: Fresh lemon juice is best for bright flavor, but frozen juice can work in a pinch.

Q: Why did my filling crack?
A: Overbaking can make the filling crack. Bake until it is just set in the center.

Q: Can I make these in a smaller pan?
A: Yes, use a smaller pan and adjust bake time. The filling will be thicker and may need more time.

Q: How long do lemon bars last at room temperature?
A: Keep them in the fridge. At room temperature they may dry out or spoil after a few hours.

Conclusion

These lemon bars are a simple, bright dessert that you can make any time. For more tested lemon bar ideas and tips, see this detailed guide at Lemon Bars – Preppy Kitchen. If you want to compare different popular recipes and learn what made top contenders stand out, read The Very Best Lemon Bar Recipe (We Tested 6 Popular Contenders ….

Lemon Bars

Bright, tangy squares with a tender shortbread crust and a silky lemon filling, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 20 squares

Course: Dessert

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Crust Ingredients

• 2 sticks butter (room temp) softened for mixing
• 1/2 cup granulated sugar
• 2 cups all purpose flour
• pinch kosher salt

Filling Ingredients

• 6 eggs (Jumbo or Extra Large and room temp) room temperature for better mixing
• 3 cups granulated sugar
• 2 Tablespoons grated lemon zest (Approx 2 lemons)
• 3/4 cup lemon juice (fresh squeezed preferably) fresh juice recommended
• 1 cup all purpose flour
• 1/4 cup Powdered sugar for dusting as needed for serving

Method

 

Preparation and Crust Baking

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a bowl, cream the butter and sugar with an electric mixer using a paddle attachment.
3. Combine the flour and salt, and add to the butter mixture.
4. Line a 9 x 13 inch pan with aluminum foil and spray with nonstick cooking spray.
5. Press the dough into the pan, building up a 1/2 inch edge on all sides.
6. Freeze the crust for 10 minutes before baking.
7. Bake the crust for 20 minutes, or until lightly browned.

Filling Preparation

1. While the crust is baking, whisk together the eggs, sugar, lemon zest, lemon juice, and flour in a bowl.
2. Mix again just before pouring the filling over the baked crust.
3. Bake for an additional 30 minutes, until the filling is set.

Cooling and Serving

1. Let cool to room temperature, then refrigerate for 30 minutes to slice cleanly.
2. Dust with powdered sugar just before serving, and cut into squares or triangles.

Notes

Use fresh lemon juice and zest for the best flavor. Room temperature eggs mix more evenly into the filling. Chill the crust briefly before baking to ensure neat edges.