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Irresistible Lemon Bars Recipe

Featured in Irresistible Sweet Treats.

These lemon bars combine a rich, buttery crust with a fresh citrus layer that’s both tangy and sweet. Made with real lemon juice and zest, they’re easy but need cooling time for best texture. Great for barbecues, gatherings, or just because you want a zesty treat.
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Updated on Wed, 05 Mar 2025 07:41:05 GMT
Freshly baked Lemon Bars Pin it
Freshly baked Lemon Bars | cuisinegenial.com

Classic lemon bars with a buttery shortbread base and silky citrus filling - the perfect balance of sweet and tart. This recipe delivers a crisp crust topped with a smooth, bright yellow custard that sets perfectly every time.

The secret to these exceptional bars lies in properly infused citrus sugar and precise temperature control during baking.

Key Components

  • Shortbread Base:
  • Butter: 12 tbsp, unsalted and room temp
  • Fresh Lemons: For zest and juice
  • Sugar: Standard granulated
  • Flour: Regular all-purpose
  • Salt: Kosher preferred
  • Lemon Layer:
  • Eggs: 4 large, room temperature
  • Fresh Lemon Juice: ¾ cup from fresh lemons
  • Sugar: For balanced sweetness
  • Flour: For proper setting
  • Salt: To enhance flavors

Step-by-Step Method

1. Prep Work:
Center oven rack, preheat to 350°F. Line 9x9 pan with parchment, leaving overhang. Ensure butter and eggs reach room temperature. Mix lemon zest with sugar until oils release.
2. Base Layer:
Mix lemon sugar and butter until light, roughly 2 minutes. Incorporate flour and salt until crumbly. Press mixture evenly into pan. Bake until edges turn golden, 15-22 minutes.
3. Filling Mixture:
Meanwhile, thoroughly beat eggs. Combine with lemon juice, sugar, and salt. Sift in flour, whisking until smooth. Pour onto hot crust immediately.
4. Final Bake:
Return to oven for 18-20 minutes until filling barely jiggles. Cool on rack 1 hour, then chill minimum 3 hours.
5. Finishing:
Remove using parchment. Slice into 16 squares with heated knife, cleaning between cuts. Dust with confectioners' sugar before serving.
Lemon Bars Recipe Pin it
Lemon Bars Recipe | cuisinegenial.com

Storage Guide

Storage Methods: Keep refrigerated in sealed container up to 7 days. For longer storage, wrap individually, freeze up to 4 months. Thaw in fridge for 1 hour or countertop for 15-20 minutes. Add powdered sugar just before serving.

Serving Suggestions

  • Seasonal berries
  • Fresh whipped cream
  • Warm beverages
  • Fresh herbs
  • Quality vanilla ice cream
  • Crystallized lemon

Alternative Citrus Options

Try these variations:

  • Fresh lime juice
  • Pink grapefruit
  • Sweet orange
  • Citrus medley
  • Seasonal Meyer lemons
  • Deep red blood oranges

Easy Lemon Bars Pin it
Easy Lemon Bars | cuisinegenial.com
Easy Lemon Bars Recipe Pin it
Easy Lemon Bars Recipe | cuisinegenial.com

Recipe Summary

Success comes from precision - properly infused sugar, accurate timing, and complete cooling. This reliable recipe produces consistently excellent results for any occasion.

Frequently Asked Questions

→ Is it okay to prepare these in advance?
Definitely! You can make them up to two days early and store them in the fridge.
→ Why does butter and eggs need to be at room temp?
It helps everything mix together better and gives you a smoother result.
→ Can bottled lemon juice work in this recipe?
Fresh lemons are much better and give the best flavor.
→ What’s the deal with the filling wiggling a bit?
That tiny jiggle shows they’re set just right and not overbaked.
→ Can I store these lemon bars in the freezer?
Yes! Freeze for up to three months. Let them thaw in the refrigerator, and sprinkle with powdered sugar afterward.

Bright Citrus Squares

Zesty lemon bars with a rich shortbread base and tangy citrus topping, finished with a sprinkle of powdered sugar.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Ferdaous

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 16 Servings (16 bars)

Dietary: Vegetarian

Ingredients

→ Crust

01 1¾ cups plain white flour
02 ½ teaspoon kosher salt
03 1½ sticks (12 tablespoons) unsalted butter, softened
04 ¼ cup white sugar
05 Zest of one large lemon

→ Filling

06 1½ cups white sugar
07 5 lemons (zest one for the crust)
08 4 eggs at room temperature
09 ½ teaspoon kosher salt
10 ⅓ cup flour

→ Topping

11 A sprinkle of powdered sugar

Instructions

Step 01

Preheat the oven to 350°F. Line a square 9x9 pan with parchment paper, leaving extra on two sides for easy lifting later. Let the butter and eggs sit out until they’re at room temp.

Step 02

Stir the lemon zest and sugar together, then cream it with the butter and salt till it’s smooth. Slowly add in the flour until crumbly bits form. Press this mixture into the pan and bake for 15-22 minutes, just until the edges start to turn golden.

Step 03

Whisk the eggs together with the zest until combined. Add the freshly squeezed lemon juice, granulated sugar, and salt. Sift the flour into the bowl and whisk until it’s all smooth.

Step 04

Pour the lemon filling onto the hot crust. Bake it for 18-20 minutes, or until the top is just barely set but still jiggles slightly in the center.

Step 05

Cool the bars completely for about an hour, then place them in the fridge for at least 3 hours. Cut into 16 squares and dust the tops with powdered sugar before serving.

Notes

  1. Run a knife under hot water and dry it in between cuts to slice cleanly.
  2. Sprinkle with powdered sugar right before serving for best looks.

Tools You'll Need

  • A 9x9-inch pan for baking
  • Use a hand mixer or stand mixer
  • Parchment paper for lining the pan
  • A fine strainer for sifting ingredients

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Made with dairy products
  • Contains eggs
  • Includes wheat flour

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~