If you’re looking for a sweet and tangy treat, these Lemon Bars are absolutely perfect. The buttery shortbread crust combined with the zesty lemon filling is a match made in heaven. I remember the first time I made these for a family gathering right here in Manhattan; everyone, including my picky eaters, loved them! They are so easy to make and always a hit, whether for parties or a simple weekend dessert. You might also love our comforting Breakfast Potatoes Recipe .
Why you’ll love this recipe
These Lemon Bars are the perfect combination of sweet and tangy. The crust is buttery and crumbly, contrasting beautifully with the smooth, vibrant lemon filling. They’re not too sweet, making them a refreshing treat. Plus, they’re super easy to make with simple ingredients you probably already have in your pantry. Trust me, they’ll quickly become a family favorite.
Ingredients
- 1/2 cup Unsalted Butter
- 1 cup All-Purpose Flour
- 1/4 cup Powdered Sugar
- 1/2 cup Lemon Juice
- 1 tbsp Lemon Zest
- 3 Large Eggs
- 1 1/2 cups Granulated Sugar
- 1/2 cup All-Purpose Flour, sifted
- Powdered Sugar, for dusting
Step-by-step instructions
- Lightly spray an 8” x 8” baking pan with a flour-based baking spray. Optionally, place a parchment paper sling into the pan.
- Using a hand mixer or stand mixer fitted with a paddle attachment, beat together unsalted butter, all-purpose flour, and powdered sugar until it resembles light yellow loose crumbs. Pat the mixture into the bottom of the prepared pan and chill for 10-15 minutes.
- Preheat the oven to 350ºF and bake the shortbread layer for 15-18 minutes until light golden brown. Remove and let cool slightly.
- Grate lemon for zest and squeeze juice from lemons. Sift all-purpose flour into a small bowl.
- Using a hand mixer or stand mixer fitted with a whisk attachment, mix lemon juice, lemon zest, eggs, granulated sugar, and all-purpose flour until well blended.
- Pour the lemon curd filling into the slightly cooled crust and bake for 25-30 minutes at 350ºF until the top is almost set but still jiggling.
- Allow lemon bars to cool completely, then refrigerate for at least 1 hour to chill and set. Dust with powdered sugar before serving.
Recipe tips & variations
For the best Lemon Bars , ensure you use fresh lemon juice — it makes all the difference. If you like an extra tangy flavor, you can add a bit more lemon zest. For a gluten-free version, you can substitute the all-purpose flour with almond flour. And if you’re feeling creative, try adding some berries on top for a pop of color and flavor.
Storage & reheating
To store your Lemon Bars , place them in an airtight container in the refrigerator. They’ll stay fresh for up to a week. I prefer to eat them cold, but if you like them at room temperature, simply let them sit on the counter for about 15 minutes before serving. Also, feel free to enjoy these bars straight from the fridge — they’re delicious either way!
FAQs
Can I freeze lemon bars?
Yes, you can freeze them! After they’ve cooled completely, cut into squares, wrap them tightly in plastic wrap, and store them in a freezer-safe container. They’ll last up to 3 months. When ready to enjoy, just thaw them in the fridge overnight.
What can I use instead of lemon?
If you’re out of lemons, you can use lime or orange instead. It’ll give your bars a different but equally delicious flavor profile.
Why are my lemon bars runny?
If your bars are runny, they might not have been baked long enough. Make sure to bake until the top is almost set, with just a slight jiggle in the center. If needed, allow them extra time in the oven.
Recipes you may like
If you loved these Lemon Bars , don’t miss out on these other delightful recipes:
Enjoy your baking, and don’t forget to share with friends or family! These Lemon Bars are perfect for any occasion, bringing a little sunshine to every bite.
Print
Lemon Bars Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A sweet and tangy treat featuring buttery shortbread crust and zesty lemon filling.
Ingredients
- 1/2 cup Unsalted Butter
- 1 cup All-Purpose Flour
- 1/4 cup Powdered Sugar
- 1/2 cup Lemon Juice
- 1 tbsp Lemon Zest
- 3 Large Eggs
- 1 1/2 cups Granulated Sugar
- 1/2 cup All-Purpose Flour, sifted
- Powdered Sugar, for dusting
Instructions
- Lightly spray an 8” x 8” baking pan with a flour-based baking spray. Optionally, place a parchment paper sling into the pan.
- Using a hand mixer or stand mixer fitted with a paddle attachment, beat together unsalted butter, all-purpose flour, and powdered sugar until it resembles light yellow loose crumbs. Pat the mixture into the bottom of the prepared pan and chill for 10-15 minutes.
- Preheat the oven to 350ºF and bake the shortbread layer for 15-18 minutes until light golden brown. Remove and let cool slightly.
- Grate lemon for zest and squeeze juice from lemons. Sift all-purpose flour into a small bowl.
- Using a hand mixer or stand mixer fitted with a whisk attachment, mix lemon juice, lemon zest, eggs, granulated sugar, and all-purpose flour until well blended.
- Pour the lemon curd filling into the slightly cooled crust and bake for 25-30 minutes at 350ºF until the top is almost set but still jiggling.
- Allow lemon bars to cool completely, then refrigerate for at least 1 hour to chill and set. Dust with powdered sugar before serving.
Notes
- For the best Lemon Bars, ensure you use fresh lemon juice — it makes all the difference.
- If you like an extra tangy flavor, you can add a bit more lemon zest.
- For a gluten-free version, substitute the all-purpose flour with almond flour.
- Feel free to enjoy these bars straight from the fridge — they’re delicious either way!
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 17g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 70mg