Lemon Bars

Lemon bars always remind me of sunshine because they’re bright tangy and sweet in the most refreshing way. Every time I bake them my kitchen fills with the comforting scent of buttery crust and fresh lemons and I can’t help but smile. These classic lemon bars strike the perfect balance between tart and sweet with a creamy lemon filling that melts into a soft shortbread base.

I love how simple they are to make yet they look like something straight out of a bakery window. Whether I’m baking for a family gathering or just craving something citrusy these lemon bars are my happy dessert they bring a taste of summer no matter the season. The silky filling and buttery crust make each bite so satisfying and the dusting of powdered sugar gives them a beautiful finish.

If you’re new to baking, don’t worry because this recipe is foolproof. With a few pantry ingredients and fresh lemons you’ll have a tray of golden lemon bars cooling on your counter in no time. So grab your whisk and let’s make something bright and delicious together!

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Butter – Creates that rich buttery shortbread crust.
• Sugar – Sweetens both the crust and the lemon filling.
• All-purpose flour – Provides structure for the base and thickens the filling.
• Eggs – Give the lemon layer a smooth creamy texture.
• Lemon juice – Brings that fresh tart citrus flavor.
• Lemon zest – Intensifies the lemony aroma and taste.
• Powdered sugar – For dusting on top and adding a touch of elegance.

Tools You’ll Need

• Mixing bowls – For combining crust and filling separately.
• Whisk – To blend the eggs and lemon juice smoothly.
• Measuring cups and spoons – For accurate ingredient portions.
• 9×13-inch baking pan – The perfect size for slicing square lemon bars.
• Parchment paper – Helps lift the bars out neatly once cooled.
• Oven – To bake both the crust and the lemon filling perfectly.

Instructions

Step 1: Preheat the Oven

I start by preheating the oven to 350°F (175°C) and lining my baking pan with parchment paper to make removal easy later.

Step 2: Make the Crust

In a bowl I mix melted butter sugar and flour until the mixture resembles soft crumbs. I press this firmly into the bottom of the prepared pan and bake it for about 15 minutes until lightly golden.

Step 3: Prepare the Lemon Filling

While the crust bakes I whisk together sugar eggs lemon juice lemon zest and flour until smooth and well combined. The mixture should be silky and bright yellow.

Step 4: Pour the Filling and Bake Again

Once the crust is ready I pour the lemon mixture over it while it’s still warm. Then I bake everything for another 20–25 minutes or until the filling is set and slightly firm in the center.

Step 5: Cool and Dust with Sugar

After baking I let the lemon bars cool completely before sprinkling a generous layer of powdered sugar over the top. Then I slice them into squares or rectangles.

Tips

If you want the filling extra tangy I sometimes add a little more lemon zest or even a splash of lemon extract. I’ve learned that cooling them completely before slicing helps keep the layers neat. Also chilling them in the fridge for an hour makes cutting even easier and enhances the flavor.

Ways to Serve

I love serving lemon bars chilled straight from the fridge because the cool citrus flavor is so refreshing. They pair beautifully with a cup of hot tea or coffee and they also make a lovely dessert for brunches, baby showers, or picnics. You can top them with extra lemon zest or a dollop of whipped cream for a fancier touch.

Storage Instructions

I usually store lemon bars in an airtight container in the refrigerator where they keep fresh for up to a week. For longer storage I layer them between parchment sheets and freeze for up to three months. When ready to enjoy I just thaw them at room temperature and dust again with powdered sugar if needed.

Frequently Asked Questions

Why are my Lemon Bars runny?

They may need more baking time. Make sure the filling is fully set before removing them from the oven.

Can I use bottled lemon juice for Lemon Bars?

Fresh lemon juice is always best for the brightest flavor but bottled works in a pinch.

How do I get clean slices on my Lemon Bars?

Use a sharp knife and wipe it clean between each cut for perfect squares.

Can I make Lemon Bars ahead of time?

Yes! Bake them a day in advance and refrigerate they actually taste even better chilled overnight.

See You in the Kitchen

I hope you try these lemon bars soon because they’re one of the easiest desserts to make and guaranteed to brighten your day. I can’t wait to hear how yours turn out and what occasions you make them for. Save this recipe for whenever you need a sweet, tangy treat that never fails to impress.

Happy Cooking!

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