These classic lemon bars are extra tangy, perfectly sweet, and simple to make. This is the ultimate recipe for lemon lovers.
Here’s a return to a beloved classic: lemon bars. This recipe delivers a bright, tangy lemon flavor with balanced sweetness. I prefer my lemon desserts with a little pucker, and the extra lemon juice and optional zest in this version make these bars unmistakably citrus-forward.
Classic Lemon Bars
Many lemon bar recipes rely on lemon juice alone, but adding a bit of zest lifts the filling with extra aromatic brightness. The custardy lemon layer over a buttery shortbread crust is a simple combination that produces wonderfully satisfying results.
If you love citrus desserts, these bars deliver a concentrated lemon experience: creamy lemon filling, bright acidity, and just enough sweetness to round everything out. They’re excellent chilled and dusted with powdered sugar.
More Lemon Desserts
For more citrus treats, consider recipes like soft-baked lemon cookies, lemon cheesecake bars, or lemon sugar cookies. There’s plenty of lemon goodness to enjoy.
Lemon Bars
Ingredients
Crust:
- 1 cup (120 g) all-purpose flour (stir, spoon, & level)
- ¼ cup (30 g) powdered sugar
- ¼ tsp salt
- ½ cup (113 g) unsalted butter, cut into 8 pieces
Lemon Filling:
- 1 ¼ cup (250 g) granulated sugar
- ¼ cup (30 g) all-purpose flour (stir, spoon, & level)
- 4 large eggs
- Zest of 2 lemons (about 2 tsp; optional)
- ⅔ cup (159 g) fresh lemon juice (about 4–5 lemons)
Equipment
- Juicer
- Zester
- Food processor (optional for crust)
- 11×7-inch pan
- Parchment paper
Instructions
- Preheat the oven to 350°F (175°C).
- To make the crust: combine the flour, powdered sugar, salt, and butter in a food processor. Pulse until the mixture resembles fine crumbs. Press the mixture into a lightly greased 11×7-inch baking dish. Bake 18–20 minutes, or until golden brown.
- Meanwhile, make the filling: whisk together the sugar and flour in a bowl. Add the eggs one at a time, whisking well after each. Stir in the lemon zest (if using) and lemon juice until smooth and fully combined.
- Pour the filling over the hot crust and return to the oven. Bake an additional 18–20 minutes, or until the filling is set and no longer jiggles.
- Cool completely in the pan before slicing. Dust with powdered sugar. For best texture, refrigerate for an hour or two and serve chilled. Store leftovers in the refrigerator.
Notes
Nutrition
Calories: 236 kcal |
Carbohydrates: 35 g |
Protein: 4 g |
Fat: 9 g |
Saturated Fat: 5 g |
Polyunsaturated Fat: 4 g |
Cholesterol: 82 mg |
Sodium: 74 mg |
Fiber: 1 g |
Sugar: 24 g
Sharing this recipe with a link is encouraged and appreciated. Copying/pasting or posting full recipes elsewhere is not permitted. Content and photos are copyright protected.
Did you make this?
Leave a rating below and share how it turned out. Follow for more recipes and lemon inspiration.