The perfect lemon bar recipe – these have the most delicious buttery shortbread crust and the most delicious lemon filling. These are perfect for lemon lovers!
If you’ve been following me for awhile you know I love dessert! I’ve made these these easy lemon bars for several years and they are always a huge hit! They have the perfect amount of lemon and the thick crust is so delicious. I love baking with lemon this time of year. Some other my other favorite lemon desserts are lemon brownies, lemon cookies and lemon muddy buddies.
Lemon squares
Lemon bars are also known as lemon squares. I have to admit… lemon bars are not usually the first dessert I think to make. Usually I’m more of a chocolate chip cookie girl, but these lemon bars always hit the spot whenever I make them. I got this recipe from my mom and then made a few changes that my cousin suggested and it is definitely one of my new favorite recipes. They are perfect for Spring and simply delicious!
How to make lemon bars
Lemon bars are fairly simple to make and don’t require a lot of baking experience. You can find the printable lemon bar recipe below.
- Preheat the oven to 350°F. In a medium sized bowl mix together the butter, sugar and flour with a pastry cutter or electric mixer. Press into a 9×13 inch pan. I like to use a piece of wax paper. Bake for 15-20 minutes.
- In a separate bowl, beat the eggs for 30 seconds. Then beat in the sugar, flour, lemon juice and baking powder. Next pour over the baked crust.
- Bake an additional 15-20 minutes and then allow to cool. Are lemon bars gooey?
- Once cooled sprinkle powdered sugar over the top. I like to use a sugar shaker or fine mesh strainer.
Tip: Make sure to use REAL lemons for this recipe to get the best flavor.
Are lemon bars gooey?
Yes, the lemon filling tends to be a little gooey (but not runny). The filling should be solidified. If they are still a little too gooey, you can bake them a little longer. They will also firm up some once cooled.
How long do lemon bars last in the fridge?
Lemon bars will taste fresh for up to 3 days in the refrigerator as long as they are stored in an airtight container.
Is it okay to freeze lemon bars?
You can definitely freeze lemon bars, I usually freeze half the batch. They freeze great once they are cut int bars in a covered tupperware container. I like to place a piece of parchment of wax paper between the layers.
Can lemon bars sit out?
Yes, while they taste best a little cold, lemon bars are fine to sit out for a couple hours at a party. The filling will become a little softer, but they still taste delicious!
Lemon bars recipe
Ingredients
Crust:
- 1 cup salted butter , softened
- 1/2 cup powdered sugar , can sub with granulated sugar
- 2 cups all-purpose flour
Lemon filling:
- 4 large eggs
- 1 3/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/3 cup fresh squeezed lemon juice , about 3 lemons
- 1/2 Tablespoon lemon zest
- 1/2 teaspoon baking powder
- Powdered sugar , to sprinkle on top
Instructions
- Pre-heat oven to 350°F. Line a 9x13" glass pan with parchment paper if desired.
- In a medium sized bowl, mix together the butter, sugar and flour with a pastry cutter or mixer. Press into the bottom of the pan. Bake for 15-20 minutes, or until firm. Do not let brown.
- In a separate bowl, beat or whisk the eggs. Then add in the sugar, flour, lemon juice, lemon zest and baking powder. Whisk until smooth and combined. Then pour over the baked crust.
- Bake for an additional 20 minutes, or until firm. Do not allow the lemon to brown. Remove from oven when firm and no longer jiggly. Allow to cool. The filling will firm up as the bars cool. It is normal for there to be air bubbles on top. Place in the refrigerator for at least 1-2 hours.
- Once the bars have cooled, sprinkle with fresh powdered sugar and cut into 24 bars. Store the bars in the refrigerator for 3 days or in the freezer for 3 months.
I love them, will be my go to for my lemon fix, will definitely make again
I’m so glad you enjoyed them! :)
Tasted great but — the lemon topping cracked why ??
I’ve had trouble with the top cracking if I over bake it. Maybe decrease the time a little bit next time.