These Lemon Bars feature a perfectly balanced tangy-sweet lemon filling nestled atop a rich, buttery shortbread crust. This foolproof recipe delivers a thick, creamy filling with just the right amount of zest. You’ll love how simple it is to achieve bakery-quality results right in your own kitchen. Let’s make some delightful lemon squares!
Table of Contents
Why You’ll Love These Lemon Bars
You’ll adore this recipe for classic Lemon Bars because it brings joy and simplicity to your kitchen.
- Effortless to make: This recipe is straightforward, perfect for beginners and busy parents.
- Perfect tangy-sweet balance: The filling offers a bright, refreshing flavor without being overly sour or sugary.
- Boasts thick, creamy lemon filling: Enjoy a generous layer of luscious, smooth lemon curd in every bite.
- Features sturdy, buttery shortbread crust: The rich, firm base holds up beautifully, offering a delightful texture contrast.
- Ideal for any occasion: From potlucks to everyday treats, these citrus bars always impress.
- Simple, minimal ingredients: You likely have most items in your pantry already for these easy lemon bars.
Ingredients
Here’s what you’ll need for these delightful Lemon Bars:
For the Shortbread Crust:
- 1 cup (16 Tbsp; 226g) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled)
For the Lemon Filling:
- 2 cups (400g) granulated sugar
- 6 Tablespoons (46g) all-purpose flour
- 6 large eggs
- 1 cup (240ml) fresh lemon juice (about 4 lemons)
Optional:
- Confectioners’ sugar (for dusting)
Notes & Substitutions
Always use fresh lemon juice for the brightest, most authentic flavor in your lemon bars. Bottled juice often contains preservatives that alter the taste. Feel free to experiment with other citrus; fresh lime juice or blood orange juice make wonderful variations.
The granulated sugar in the filling is crucial for structure and prevents the filling from becoming too runny. Sifting the flour with the sugar helps create a perfectly smooth, lump-free filling. Ensure your eggs and lemon juice are at room temperature for optimal emulsification.
Culinary experts often emphasize that freshly squeezed citrus provides superior flavor compared to bottled alternatives.
If you’re using a smaller pan, you can easily halve this lemon bars recipe.
Equipment
Gather these simple tools to make your homemade Lemon Bars:
- 9×13-inch glass baking pan
- Parchment paper
- Large mixing bowls
- Whisk
- Sifter (optional, but recommended for the smoothest filling)
- Citrus juicer
Instructions
Follow these easy steps to create your delicious Lemon Bars:
- Prepare Baking Pan: Preheat your oven to 325°F (163°C). Line the bottom and sides of a 9×13-inch glass baking pan with parchment paper, leaving an overhang on the sides. This overhang makes lifting the finished lemon bars out much easier for neat cutting! Set the prepared pan aside.
- Make the Crust: In a medium bowl, combine the melted butter, granulated sugar, vanilla extract, and salt. Stir until everything is well mixed. Add the all-purpose flour to the wet ingredients and stir until just combined. The dough will be thick and crumbly.
- Press Crust: Firmly press the crust mixture evenly into the bottom of your prepared pan. Make sure the layer of crust is consistent across the entire surface. This forms the sturdy base for your delightful Lemon Bars.
- Pre-bake Crust: Bake the crust for 20-22 minutes, or until the edges appear lightly golden brown. Remove the pan from the oven. Immediately use a fork to poke holes all over the top of the warm crust. Be careful not to poke all the way through to the bottom. This step helps the lemon filling adhere better and prevents the crust from puffing up. Set the pan aside while you prepare the filling.
- Prepare the Filling: In a large bowl, sift together the granulated sugar and the all-purpose flour. This step is key for a silky-smooth lemon filling. Whisk in the large eggs until fully incorporated. Then, gradually whisk in the fresh lemon juice until the mixture is completely combined and smooth.
- Bake the Bars: Carefully pour the lemon filling mixture over the warm, pre-baked shortbread crust in the pan. Return the pan to the oven. Bake for 22-26 minutes, or until the center of the filling is mostly set and no longer jiggles significantly when you gently tap the pan. The edges may look slightly more firm.
- Cool Completely: Remove the Lemon Bars from the oven. Allow them to cool completely at room temperature for about 2 hours. After cooling at room temperature, transfer the pan to the refrigerator and chill for at least 1-2 more hours. Chilling ensures the filling sets perfectly and makes for clean slicing.
- Serve: Once fully chilled, use the parchment paper overhang to lift the entire slab of Lemon Bars out of the pan. Place it on a cutting board. If desired, dust generously with confectioners’ sugar for a beautiful presentation. For neat, clean squares, wipe your knife clean with a damp cloth between each cut. Slice into your desired size and serve these delicious lemon squares!
Pro Tips & Troubleshooting
Achieve perfect Lemon Bars every time with these helpful hints.
- Use a glass baking pan: Glass conducts heat more evenly than metal, preventing over-browning of the crust.
- Always use fresh lemon juice: This is non-negotiable for the best, brightest flavor in your lemon dessert.
- Do not overbake the filling: The center should still have a slight jiggle; it will set fully as it cools.
- Poke holes in warm crust: This prevents the crust from separating from the filling and creates a better bond.
- White air bubbles are normal: Small bubbles on top of the filling are fine; they typically disappear when dusted with sugar.
- Clean knife for perfect slices: For those picture-perfect squares, wipe your knife after each cut.
Serving, Storage & Variations
These delicious Lemon Bars are best served chilled. Dust them with a generous sprinkle of confectioners’ sugar just before serving for a beautiful finish.
Storage: Store any leftover lemon squares in an airtight container in the refrigerator for up to 1 week.
For more detailed information on food safety, the USDA provides comprehensive guidelines for storing various food items.
Freezing: Lemon Bars freeze beautifully! Once completely cooled and cut into squares (without confectioners’ sugar topping), place them on a baking sheet and freeze for 1 hour. Then, individually wrap each bar in aluminum foil or plastic wrap and transfer them to a freezer-safe bag or container. They can be frozen for up to 3-4 months. Thaw in the refrigerator, then dust with confectioners’ sugar before serving.
Variations:
- Citrus swap: Try fresh lime juice for tangy lime bars, or blood orange juice for a unique twist.
- Smaller batch: Halve the recipe and bake in an 8×8-inch pan for a smaller yield of these delightful lemon shortbread bars.
- Pairings: Serve alongside fresh raspberries or blueberries for a delightful contrast.
Nutrition
Please remember that exact nutrition facts for homemade Lemon Bars can vary widely based on specific ingredients and serving sizes. We recommend using an online nutrition calculator with your exact ingredients for the most accurate information. Key ingredients impacting values include butter, sugar, flour, and eggs.
| Component | Per Serving (approx.) |
|---|---|
| Calories | 350-400 |
| Total Fat | 15-20g |
| Saturated Fat | 9-12g |
| Cholesterol | 70-90mg |
| Sodium | 80-100mg |
| Total Carbs | 50-60g |
| Dietary Fiber | 0-1g |
| Total Sugars | 35-45g |
| Protein | 4-6g |
FAQ
Can I use bottled lemon juice?
We highly recommend fresh lemon juice for the best flavor; bottled juice often contains additives that impact the taste of your lemon bars.
Why are there air bubbles on top?
Small air bubbles are completely normal and typically won’t affect the taste or texture. Dusting with confectioners’ sugar will beautifully hide them.
My lemon bars didn’t set, what happened?
The most common reason is underbaking or not enough chilling time. Ensure the center has a slight jiggle, then chill thoroughly.
Conclusion
You now have all the tools to create perfect, tangy-sweet Lemon Bars right in your own kitchen! This recipe proves that homemade treats can be incredibly simple and utterly delicious. Whether you’re baking for a special occasion or just craving a bright, citrusy dessert, these easy lemon bars are a true winner.
Don’t wait – whip up a batch today and share your delightful creations with Sweet Emily!
Lemon Bars with Buttery Shortbread Crust
Equipment
- 9×13-inch glass baking pan
- Parchment paper
- Medium bowl
- Large bowl
- Fork
- Oven mitt
- knife
- baking sheet
- aluminum foil
- Plastic wrap
- Freezer bag or container
- Whisk
- Sifter
Ingredients
Main Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled)
- 2 cups (400g) granulated sugar
- 6 Tablespoons (46g) all-purpose flour
- 6 large eggs
- 1 cup (240ml) lemon juice (about 4 lemons)
- optional confectioners’ sugar for dusting
Instructions
Instructions
- Preheat oven to 325°F (163°C) and line a 9×13-inch glass baking pan with parchment paper, leaving an overhang.
- For the crust, mix melted butter, sugar, vanilla, and salt, then stir in flour until combined. Press dough evenly into the prepared pan and bake for 20-22 minutes until lightly browned, then poke holes in the warm crust with a fork.
- For the filling, sift sugar and flour together in a large bowl, then whisk in eggs and lemon juice until completely smooth.
- Pour the filling over the warm crust and bake for 22-26 minutes until the center is set. Cool completely at room temperature for about 2 hours, then refrigerate for 1-2 hours until thoroughly chilled.
- Once cooled, lift the bars from the pan using the parchment paper overhang. Dust with confectioners’ sugar and cut into squares before serving, wiping the knife clean between cuts for neatness.
- To freeze, cut cooled, undusted bars into squares, freeze for 1 hour on a baking sheet, then individually wrap and store for up to 3-4 months. Thaw in the refrigerator before dusting and serving.