Bright, tangy, and irresistibly buttery, this Best Lemon Bars Recipe is pure sunshine in dessert form. Imagine sinking your fork into a golden, melt-in-your-mouth shortbread crust that perfectly cradles a luscious, zesty lemon curd topping, finished with a snowfall of powdered sugar. Every bite balances rich, creamy sweetness with a burst of tart citrus, making these bars an unforgettable treat to share at gatherings or savor with a cup of tea. Whether you’re a lifelong lemon bar aficionado or new to the world of citrus desserts, you’ll find yourself returning to this Best Lemon Bars Recipe time and again for its simplicity and bold, fresh flavors.
Ingredients You’ll Need
What makes the Best Lemon Bars Recipe so magical is its handful of classic ingredients—each essential for that layered sweet-tart perfection. Get ready to transform pantry staples into a dessert that looks and tastes like it came from your favorite bakery.
- Unsalted Butter (1 cup, softened): The cornerstone of a tender, melt-in-your-mouth shortbread crust.
- Granulated Sugar (½ cup for crust, 1½ cups for filling): Adds sweetness and helps achieve that glossy, irresistible lemon filling.
- All-Purpose Flour (2 cups for crust, ¼ cup for filling): Provides structure to both the crust and the creamy topping for perfect sliceable bars.
- Salt (¼ teaspoon): Just enough to bring out all the flavor nuances and balance the sweetness.
- Large Eggs (4): Give the lemon filling its rich, custardy texture and gorgeous golden color.
- Freshly Grated Lemon Zest (¼ cup): Packs the filling with vibrant, fragrant lemon flavor in every bite—use organic lemons if you can.
- Freshly Squeezed Lemon Juice (½ cup): Delivers tangy brightness—fresh is always best for the most intense flavor.
- Powdered Sugar (for dusting): A pretty, classic finishing touch that also adds a hint of delicate sweetness.
How to Make Best Lemon Bars Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) so it’s hot and ready to work its magic. Line a 9×13-inch baking pan with parchment paper, leaving plenty of overhang on the sides—it makes lifting the finished bars out later so much easier and cleaner.
Step 2: Make the Buttery Shortbread Crust
Cream together the softened butter and ½ cup granulated sugar in a medium bowl until the mixture turns pale and fluffy—don’t rush this step, as it’s key to that dreamy crust texture! Next, stir in 2 cups of all-purpose flour and the salt, mixing just until a soft dough forms. Gently press this dough evenly along the bottom of your pan, making sure to reach all the corners for an even bake.
Step 3: Bake the Crust
Pop the crust into your preheated oven and bake for 18 to 20 minutes, or until it’s set and lightly golden around the edges. The smell alone will make your kitchen feel warm and inviting—just the way homemade treats should.
Step 4: Whisk Together the Lemon Filling
While the crust is baking, grab a large bowl and whisk together the eggs, remaining 1½ cups sugar, lemon zest, lemon juice, and remaining ¼ cup flour. The mixture should be smooth, beautifully golden, and full of zippy freshness—don’t forget to taste for that zing! If you love extra tartness, toss in a bonus tablespoon of lemon zest.
Step 5: Combine and Bake Again
As soon as the crust comes out of the oven, pour the lemon mixture right on top while it’s still hot. This helps the layers meld together gorgeously. Return the pan to the oven and bake for another 20 to 25 minutes, or until the filling is set but still has a slight wobble in the center. The bars will continue to firm up as they cool.
Step 6: Cool, Chill, and Dust
Let the bars cool completely in the pan, then pop them in the refrigerator for at least one hour—cold bars slice so much cleaner, and the flavors deepen beautifully. Just before serving, lift the bars from the pan using the parchment overhang and dust generously with powdered sugar. Slice into perfect squares and watch them disappear!
How to Serve Best Lemon Bars Recipe
Garnishes
The simplest way to finish these bars is with a dusting of powdered sugar, but feel free to get creative. Add delicate strands of lemon zest or thin lemon slices for pop and color, or sprinkle on edible flowers for a brunch-worthy look.
Side Dishes
The Best Lemon Bars Recipe pairs beautifully with light accompaniments. Think a scoop of vanilla ice cream, a dollop of whipped cream, or a fresh berry medley—each brings out the vibrant citrus notes and makes for an extra-special dessert plate.
Creative Ways to Present
Cut the bars into classic squares, or try triangles and diamonds for a chic twist. Stack them on a tiered dessert tray, present them in cupcake liners for easy sharing, or arrange them on a rustic wooden board with berries and mint for a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled and sliced, store the bars in an airtight container in the refrigerator for up to 4 days. Layer parchment paper between each layer of bars to keep the powdered sugar fresh and prevent sticking.
Freezing
You can freeze these lemon bars for longer storage! Simply wrap individual bars tightly in plastic wrap, then place them in a freezer-safe container. They’ll keep beautifully for up to 3 months—just thaw overnight in the fridge before serving.
Reheating
While the Best Lemon Bars Recipe is delicious chilled, if you prefer them closer to room temperature, just let them sit out for 20 to 30 minutes before serving—no need to reheat in the oven. Avoid microwaving, as it can soften the shortbread base.
FAQs
Can I use bottled lemon juice instead of fresh?
While bottled juice works in a pinch, fresh-squeezed lemon juice provides a far brighter, more authentic flavor—the real secret to this Best Lemon Bars Recipe’s magic.
How do I keep my lemon bars from getting soggy?
Properly bake the crust until just golden before pouring on the filling, and always let the bars cool and chill fully before slicing. Chilling helps to set the filling and keeps the crust nice and crisp.
Why do my lemon bars have a white layer on top?
That powdery top is a result of the eggs rising slightly during baking; it’s completely normal and won’t affect the taste. A generous dusting of powdered sugar will cover it beautifully!
Can I double the batch for a crowd?
Absolutely! Simply use two 9×13-inch pans, and keep an eye on baking time, as larger volumes may need a couple of extra minutes to set perfectly.
Is it OK to make these bars a day in advance?
Yes, in fact, making the Best Lemon Bars Recipe ahead of time is a great idea—the flavors actually develop and intensify after a night in the fridge, and the bars are even easier to cut cleanly.
Final Thoughts
If you’re searching for a show-stopper dessert that’s fresh, zesty, and truly crowd-pleasing, this Best Lemon Bars Recipe is the way to go! Give it a try—you’ll be amazed how quickly these bright, tangy bars disappear, and you may just find yourself coming back to this recipe every time a citrus craving strikes!
Print
Best Lemon Bars Recipe
- Total Time: 1 hour 5 minutes
- Yield: 16 bars
- Diet: Vegetarian
Description
These Best Lemon Bars are the perfect balance of tangy and sweet, with a buttery crust and a luscious lemon filling. A classic dessert that’s sure to brighten any occasion!
Ingredients
For the Crust:
1 cup unsalted butter, softened, ½ cup granulated sugar, 2 cups all-purpose flour (divided: 2 cups for crust, ¼ cup for filling), ¼ teaspoon salt.
For the Filling:
4 large eggs, 1½ cups granulated sugar, ¼ cup freshly grated lemon zest, ½ cup freshly squeezed lemon juice.
Powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
- Make the Crust: In a medium bowl, cream together the softened butter and ½ cup sugar until light and fluffy. Add 2 cups of flour and salt, mix until a soft dough forms. Press the dough into the prepared pan to form the crust. Bake for 18 to 20 minutes, or until lightly golden.
- Prepare the Filling: While the crust bakes, whisk together the eggs, 1½ cups sugar, lemon zest, lemon juice, and remaining ¼ cup flour until smooth.
- Bake: Pour the lemon mixture over the hot crust as soon as it comes out of the oven. Bake for 20 to 25 minutes until the filling is set.
- Cool and Serve: Let the bars cool completely in the pan, then refrigerate for at least 1 hour. Dust with powdered sugar before slicing and serving.
Notes
- For extra tang, add an additional tablespoon of lemon zest.
- Bars are easiest to cut when well chilled.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 55 mg
