Can I make these bars ahead of time?

Yes! Lemon bars actually taste better after sitting overnight. Make them up to 3 days ahead and store covered in the refrigerator.

What if I don't have fresh lemons?

Fresh lemon juice is really important for the best flavor, but in a pinch, you can use bottled lemon juice. You'll need about 1/2 cup, and add 1 tablespoon of lemon zest from bottled zest.

Can I double this recipe?

Absolutely! Use two 9x13-inch pans or one large sheet pan. Baking times remain the same, but check the filling at 20 minutes as larger pans may bake faster.

Why is my filling grainy?

This usually happens when the eggs curdle from too much heat. Make sure to pour the filling onto the crust immediately after it comes from the oven, and whisk the filling thoroughly before baking.

Can I freeze the unbaked crust?

Yes! Press the crust mixture into your pan, wrap tightly, and freeze for up to 1 month. Bake directly from frozen, adding 2-3 extra minutes to the baking time.

How do I know when the filling is properly set?

The filling should no longer jiggle when you gently shake the pan, and the surface should look set rather than liquid. A toothpick inserted in the center should come out with just a few moist crumbs.

Easy Lemon Bars Recipe That Will Hooks You Instantly

Description

Classic Lemon Bars Recipe

Bright, tangy, and buttery, these lemon bars are the perfect balance of sweet and tart. The crisp shortbread crust paired with a smooth lemon filling makes them a favorite for any season.

Ingredients

Scale

For the Shortbread Crust:

2 cups all-purpose flour
1/2 cup powdered sugar
1/2 teaspoon salt
1 cup unsalted butter, cold and cubed

For the Lemon Filling:

4 large eggs
1 1/3 cups granulated sugar
1/4 cup all-purpose flour
1/2 cup fresh lemon juice (about 3–4 lemons)
2 tablespoons lemon zest
1/4 teaspoon salt

For Finishing:

1/4 cup powdered sugar for dusting

Substitution Options:

Gluten-free: Replace all-purpose flour with 1:1 gluten-free baking flour
Dairy-free: Substitute cold vegan butter for regular butter
Reduced sugar: Use 3/4 cup sugar in filling for more tart bars
Lime variation: Replace lemon juice and zest with lime for a tropical twist

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Instructions

1. Prepare Pan & Oven

Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving overhang for easy removal. Lightly grease parchment.

2. Make Shortbread Crust

In a large bowl, whisk together flour, powdered sugar, and salt.
Add cold, cubed butter. Use a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized butter pieces.
Press evenly into pan using a measuring cup or your hands.

3. Pre-Bake Crust

Bake 18–20 minutes until edges are lightly golden and center looks set.

4. Prepare Lemon Filling

Whisk eggs until smooth.
Add sugar, whisk until combined.
Stir in flour, lemon juice, zest, and salt until smooth, no lumps.

5. Assemble & Bake

Pour filling over hot crust.
Bake 22–25 minutes until set (center should not jiggle).

6. Cool & Finish

Cool completely in pan for at least 2 hours.
Dust with powdered sugar before cutting.

Notes

Tips for Success

Pre-bake the crust for a crisp bottom.

Pour filling over hot crust to seal layers.

Let bars cool completely for clean cuts; refrigerate if needed.

Adjust sugar to taste based on lemon acidity.

Serving Suggestions

Pair with fresh berries or lightly sweetened whipped cream.

Garnish with mint sprigs and thin lemon slices for an elegant presentation.

Perfect for spring/summer gatherings, afternoon tea, or a light dessert after heavy meals.

Common Mistakes

Soggy crust: Ensure crust is fully pre-baked.

Filling won’t set: Measure flour accurately; bake until firm.

Bars fall apart: Cool completely; use a sharp knife for cutting.

Too tart or sweet: Taste lemon juice and adjust sugar in 2-tablespoon increments.

Storage

Refrigerate up to 5 days; serve cold or at room temperature.

Freeze up to 3 months individually wrapped; thaw overnight.

Avoid leaving at room temperature for more than 2 hours.

Prep Time: 15 minutes

Nutrition

Calories: 165
Fat: 8g
Carbohydrates: 28g
Protein: 3g