Lemon Bars

A bright, simple lemon bar you can make in one pan.

introduction

This lemon bar recipe is easy and fresh. It uses a short crust and a tangy lemon filling. If you like simple dishes, you may also enjoy our easy Cajun meals for a savory contrast.

why make this recipe

Make these lemon bars when you want a quick dessert that tastes fresh and bright. The crust is buttery and the filling is soft and tart. You do not need fancy tools. This recipe is good for potlucks, family dinners, or a fast sweet treat. If you need another easy sweet, try our simple Christmas fudge recipe.

how to make The Best Lemon Bar Recipe

Follow these clear steps. Work in order: crust first, then filling.

Ingredients :

• 1/2 cup unsalted butter (softened)
• 1/4 cup powdered sugar
• 1 cup all-purpose flour
• Pinch salt
• 3 large eggs
• 1 cup granulated sugar + 2 tablespoons of granulated sugar
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/4 cup all-purpose flour (sifted)
• Powdered sugar (for dusting)

Directions :

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the flour and salt, and mix until just combined.
3. Press the dough evenly into the bottom of the prepared pan. Bake the crust for about 13-14 minutes, or until the edges are slightly golden brown. Remove from the oven.
4. While the crust is baking make the filling. In another bowl, whisk together the eggs, granulated sugar, lemon juice, lemon zest, and flour until smooth and well combined.
5. Pour the lemon mixture over the baked crust warm, spreading it out evenly. Return the pan to the oven and bake for an additional 20-22 minutes, or until the filling is set and the edges are lightly golden brown.
6. Remove the pan from the oven and let the bars cool completely in the pan. Once cooled completely, dust the top with powdered sugar. Use the parchment paper overhang to lift the bars out of the pan, then slice into squares. Enjoy!

how to serve The Best Lemon Bar Recipe

Cut into squares and serve at room temperature. Dust with extra powdered sugar if you like. These bars go well with coffee, tea, or a light scoop of vanilla ice cream. You can also serve them after a hearty meal like an authentic rumbledethumps for a contrast of flavors.

how to store The Best Lemon Bar Recipe

Keep the bars in an airtight container. Store at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days. If you refrigerate, let them sit at room temperature 15–20 minutes before serving so they soften.

tips to make The Best Lemon Bar Recipe

• Use fresh lemon juice for the best bright flavor.
• Do not overmix the crust dough. Mix until just combined.
• Let the bars cool fully before dusting with powdered sugar to keep the topping neat.
• Check the filling: it should be set at the edges and slightly jiggly in the center.

variation (if any)

• Add a light layer of raspberry jam between the crust and the lemon filling for a fruity twist.
• For a thicker crust, press the dough up the sides of the pan slightly before baking.
• Make mini bars in a muffin tin for single servings; reduce baking time slightly.

FAQs

Q: Can I use bottled lemon juice?
A: Fresh lemon juice gives the best flavor, but bottled lemon juice will work in a pinch.

Q: How do I know when the filling is done?
A: The filling should be set at the edges and a little soft in the middle. It firms as it cools.

Q: Can I freeze these bars?
A: Yes. Wrap squares well and freeze up to 2 months. Thaw in the fridge before serving.

Q: Can I use a metal pan instead of glass?
A: Yes. Baking time may change slightly, so watch for a light golden edge.

Conclusion

For another well-loved lemon bar method and more tips, see the detailed guide at Preppy Kitchen lemon bars.

Lemon Bars

A bright and simple lemon bar recipe featuring a buttery crust and a tangy lemon filling, perfect for potlucks or as a fast sweet treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 16 squares

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the crust

• 1/2 cup unsalted butter (softened)
• 1/4 cup powdered sugar
• 1 cup all-purpose flour
• 1 pinch salt

For the filling

• 3 large eggs
• 1 cup granulated sugar plus 2 tablespoons
• 1/2 cup fresh lemon juice Use fresh for best flavor
• 1 tablespoon lemon zest From fresh lemons
• 1/4 cup all-purpose flour Sifted
• as needed powdered sugar For dusting

Method

 

Preparation

1. Preheat your oven to 350°F and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, cream together the softened butter and powdered sugar until light and fluffy.
3. Add the flour and salt, and mix until just combined.
4. Press the dough evenly into the bottom of the prepared pan.
5. Bake the crust for about 13-14 minutes, or until the edges are slightly golden brown. Remove from the oven.

Making the Filling

1. While the crust is baking, whisk together the eggs, granulated sugar, lemon juice, lemon zest, and flour in another bowl until smooth and well combined.
2. Pour the lemon mixture over the warm baked crust, spreading it out evenly.
3. Return the pan to the oven and bake for an additional 20-22 minutes, or until the filling is set and the edges are lightly golden brown.

Cooling and Serving

1. Remove the pan from the oven and let the bars cool completely in the pan.
2. Once cooled completely, dust the top with powdered sugar.
3. Use the parchment paper overhang to lift the bars out of the pan, then slice into squares and enjoy.

Notes

These bars are best enjoyed at room temperature. Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Allow refrigerated bars to sit at room temperature for 15-20 minutes before serving.