Description
These classic Lemon Bars feature a buttery, tender shortbread crust topped with a tangy, smooth lemon custard filling. Perfectly balanced between sweet and tart, they’re chilled before serving to enhance their refreshing flavor. Ideal for dessert or an afternoon treat, these bars are easy to make and guarantee a crowd-pleasing delight.
Ingredients
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)
Filling
- 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
- Preheat and Prepare Pan: Preheat the 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 to easily lift the bars out later. Do not use metal pans. Set aside.
- Make the Crust: In a medium bowl, combine the melted butter, granulated sugar, vanilla extract, and salt. Stir in the flour until fully mixed; the dough will be thick. Press the dough firmly and evenly into the bottom of the prepared pan. Bake for 20-22 minutes or until the edges turn lightly golden brown. Remove from oven.
- Prepare Crust for Filling: While the crust is still warm, poke holes all over the top using a fork, being careful not to pierce all the way through. This step helps the lemon filling adhere better and keeps the crust stable. Set crust aside.
- Make the Filling: In a large bowl, sift together the sugar and flour. Whisk in the eggs until smooth, then whisk in the lemon juice until fully combined.
- Assemble and Bake: Pour the lemon filling over the warm crust, spreading evenly. Return to the oven and bake for 22-26 minutes, or until the filling is mostly set and no longer jiggles when the pan is tapped lightly with an oven mitt.
- Cool the Bars: Remove bars from oven and cool completely at room temperature for about 2 hours. Then chill in the refrigerator for 1-2 hours until well chilled, which enhances the flavor and texture.
- Serve: Using the parchment paper overhang, lift the lemon bars out of the pan and place on a cutting board. Dust with confectioners’ sugar if desired. Cut into 24 squares using a clean knife for neat edges. Store leftovers covered in the refrigerator for up to 1 week.
- Freezing Instructions: To freeze, cut cooled bars without powdered sugar into squares and place them on a baking sheet. Freeze for 1 hour, then individually wrap each bar in foil or plastic wrap and store in a freezer-safe container or bag for up to 3-4 months. Thaw in the refrigerator before serving and dust with confectioners’ sugar.
Notes
- Use a glass baking pan, not metal, for best results with the crust.
- Poking holes in the warm crust helps prevent cracking and improves filling adherence.
- Chilling the lemon bars before serving intensifies the flavor and firms up the filling.
- For cleaner cuts, wipe your knife between slices.
- Store leftovers refrigerated and consume within a week.
- Freezing is a great option for longer storage; just thaw before serving and add the powdered sugar topping fresh.
