When spring rolls around, I crave citrus fruits. I know winter is their season, but they just feel so fresh and springy to me. These classic lemon bars feature a buttery crust topped with a tangy and sweet lemon filling. They’re the perfect ending to any meal, and I just know you’ll be making them all season long!
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What’s in This Lemon Bars Recipe?
I like my lemon bars with a buttery shortbread crust to balance the rich acidity of the lemon filling. These bars are the perfect balance of sweet and tangy, and they’re so beautiful dusted with powdered sugar.
- Flour: All-purpose flour gives the crust structure and helps thicken the filling.
- Sugar: Powdered sugar sweetens the crust and creates a beautiful dusted look on top, while granulated sugar sweetens the lemon filling.
- Butter: Unsalted butter helps bind the crust together.
- Kosher Salt: Enhances the overall flavor of the dish.
- Vanilla Extract: Enhances the sweetness of the filling and balances the acidity of the lemons.
- Lemon: Fresh lemon juice and zest give these bars a fresh and punchy flavor. Meyer lemons are my favorite if you can find them. They are tart like regular lemons, but taste sweeter than the most common varieties found at the grocery store. The taste is a little bit like a cross between a lemon and an orange.
- Eggs: Give the filling structure.
Variations To Try
These lemon bars can be made with any type of citrus, so feel free to get creative. Oranges, grapefruits, and limes all work equally well. I love the bright magenta color of these lemon raspberry bars!
How to Store and Reheat
Store leftover lemon bars in an airtight container in the refrigerator for up to 4 days. Lemon bars are best enjoyed slightly cool or at room temperature.
How to Freeze
Freeze bars whole or cut into individual bars tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
These lemon bars are delicious all on their own or paired with a heaping dollop of whipped cream, meringue, or a dusting of powdered sugar.
Top the bars with toasted sweetened, shredded coconut flakes to make them festive for Easter. If making for Easter, be sure to also make a pitcher of my famous Lavender Lemonade.
Notes from the Test Kitchen
Wait to dust the bars with powdered sugar until just before serving. I found that the powdered sugar started to melt into the bars and disappear after about 45 minutes.
Lemon Bars Recipe
Ingredients
For the Crust
- 1½ cup all-purpose flour 180 grams
- ½ cup powdered sugar 57 grams
- 12 tablespoons unsalted butter 170 grams, cold (1½ sticks)
- ⅛ teaspoon kosher salt
For the Filling
- ⅓ cup all-purpose flour 40 grams
- 1¾ cups granulated sugar 350 grams
- 1 teaspoon pure vanilla extract 4 grams
- ¾ cup fresh lemon juice 170 grams, from about 6 lemons
- 2 teaspoons lemon zest
- 3 large eggs 150 grams, room temperature
- ¼ cup powdered sugar 28 grams, for dusting
Instructions
- Preheat oven to 350°F and prepare an 8×8-inch glass or ceramic baking dish with parchment paper. Set aside
- Mix the crust ingredients together with a pastry cutter or a fork until the dough resembles a light crumble.1½ cup all-purpose flour, ½ cup powdered sugar, 12 tablespoons unsalted butter, ⅛ teaspoon kosher salt
- Press the crust into the prepared baking dish in an even layer
- Bake for 10-15 minutes, or until it turns a light golden color.
- Remove and let cool completely.
- In a separate bowl, whisk the filling ingredients together until smooth.1¾ cups granulated sugar, 1 teaspoon pure vanilla extract, ¾ cup fresh lemon juice, 2 teaspoons lemon zest, 3 large eggs, ⅓ cup all-purpose flour
- Pour it onto the crust and bake for 25 more minutes.
- Remove and let cool completely before refrigerating for 2 hours.
- Before slicing, sift the powdered sugar over the uncut bars.¼ cup powdered sugar
- Cut into 9 equal pieces and serve.
Becky’s Tips
- It’s important to use a glass or ceramic baking dish, NOT an aluminum one. The acid in the lemon juice can react with aluminum, producing metallic-tasting lemon bars!
- When measuring your flour for these bars, be sure to spoon it into the measuring cup and level it off with the back of a knife.
- Bake until the square turns golden brown.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
If you notice your bars browning in the oven, quickly cover them with aluminum foil for the rest of the bake time. This is indicative that your oven may be running a few degrees too hot!
It’s important to bake the bars completely through and give them adequate time (at least 2 hours) to set. Properly baked lemon bars will not jiggle in the middle when you move the pan.
For the cleanest cuts, I like to run a serrated knife under warm water, then wipe the blade between cuts!
Wonderful, just wonderful!