Lemon Bars: The Amazing Ultimate Recipe for Everyone
Introduction
Close your eyes and imagine a tray of lemon bars coming out of the oven: a warm, buttery short crust sending out a toasty, vanilla-scented aroma while the lemon filling gleams like sunshine, tart and glossy. The first bite is a layered moment — the crumbly, slightly sandy crust gives way to a silky, tangy curd that wakes your palate with bright citrus zest and a gentle, sweet finish. The powdered sugar dusting adds the faintest whisper of snow-capped sweetness and a soft contrast to the lemon’s zing.
This recipe is one of those comforting yet celebratory treats — perfect for cozy weekend breakfasts with a cup of coffee, potluck gatherings, picnic baskets, spring brunches, or the dessert table during festive seasons. It’s approachable enough for a weeknight baking fix and elegant enough to serve to guests. If you enjoy pairing citrus with richer desserts, you might also appreciate a contrasting texture and chocolate pairing, like this indulgent chocolate pudding recipe I love: decadent chocolate pudding.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 25 minutes (crust) + 20 minutes (filling) = 45 minutes active oven time
- Total Time: ~1 hour (including cooling)
- Servings: 12 bars (3 x 4 grid from a 9×13 or 8×8 depending on thickness; recipe assumes 9×9 gives 9 thicker bars — adjust as desired)
- Difficulty Level: Easy — great for beginner bakers
Nutrition Highlights
Estimated nutrition per serving (1 of 12 bars). These values are approximations based on ingredient amounts and typical nutrition data from USDA FoodData Central and general guidance from government nutrition resources:
- Calories: ~223 kcal
- Protein: ~2.3 g
- Carbohydrates: ~34 g
- Sugars: ~26 g
- Fiber: ~0.4 g
- Fat: ~8.6 g
- Sodium: ~30 mg
Note: Values are approximate and will vary with exact ingredient brands, portion sizes, and final yield. For precision, consult USDA FoodData Central or your preferred nutrition tracker and adjust for any substitutions (for example, using whole-wheat flour, reduced sugar, or vegan butter will change the totals).
Why You’ll Love It
This recipe blends several compelling reasons to bake it right away:
- Flavor & Texture: The bright, tart lemon curd contrasts perfectly with a tender, buttery crust — that citrus aroma is an instant mood lifter.
- Ease & Speed: Simple pantry ingredients and straightforward steps let you get from mixing bowl to cooling rack with minimal fuss.
- Social and Seasonal Appeal: Lemon bars bridge everyday and special occasions — they’re nostalgic for many families and seasonal in spring and summer when citrus feels freshest.
- Versatility: You can make the bars thinner or thicker by changing the pan size, adapt them to dietary needs (see Variations), or dress them up for a party.
Step-by-Step Instructions
Ingredients (makes about 12 bars in a 9×9 pan; change pan size for thickness)
- For the crust:
- 1 cup all-purpose flour (about 125 g)
- 1/2 cup granulated sugar (about 100 g)
- 1/2 cup unsalted butter, melted (about 113 g)
- For the filling:
- 2 large eggs
- 1 cup granulated sugar (about 200 g)
- 2 tablespoons all-purpose flour (about 16 g)
- 1/2 teaspoon baking powder
- 1/2 cup fresh lemon juice (about 120 ml, 2–3 lemons)
- Zest of 1 lemon
- For finishing:
- Powdered sugar, for dusting (about 1–2 tablespoons or to taste)
Optional ingredients and substitutions:
- For a richer crust: substitute 1/2 cup (113 g) cold butter cut into flour (use a food processor or pastry cutter) for a shortbread-style base.
- Lower sugar: reduce filling sugar to 3/4 cup (150 g) for less sweetness, but expect a slightly less set curd.
- Gluten-free: use a 1:1 gluten-free flour blend (check for xanthan gum). Baking time may vary.
- Vegan: replace eggs with a store-bought egg replacer or silken tofu + cornstarch (note texture changes), and use vegan butter.
Method
- Preheat the oven to 350°F (175°C). Lightly grease an 8×8 or 9×9 inch baking pan and line with parchment, leaving an overhang for easy removal.
- Make the crust: In a bowl, mix 1 cup flour and 1/2 cup granulated sugar. Pour in 1/2 cup melted butter and stir until a sandy dough forms. Press evenly into the bottom of prepared pan. Use the bottom of a measuring cup to compact into an even layer.
- Bake crust for 18–25 minutes, or until edges turn a light golden brown. Crust should be set and slightly firm—don’t overbake to the point of deep browning. Remove from oven and let cool slightly (3–5 minutes).
- While crust bakes, whisk the filling: In a medium bowl, whisk together the eggs and 1 cup granulated sugar until smooth. Add 2 tbsp flour, 1/2 tsp baking powder, lemon zest, and lemon juice. Whisk until fully combined and slightly frothy.
- Pour filling over the warm crust and return to the oven. Bake an additional 15–22 minutes (time varies by pan), until the filling is set but still has a slight jiggle in the center. The top should be matte, not glossy.
- Cool completely on a wire rack for at least 1 hour, then refrigerate 1–2 hours for the filling to firm up for cleaner slicing. Dust generously with powdered sugar before cutting.
- Slice into 12 (or desired number) bars using a sharp knife wiped clean between cuts for tidy squares.
Practical tips:
- Avoid overmixing the filling once the flour is added — whisk until combined to prevent a dense texture.
- If the center jiggles slightly but the edges are set, it will firm as it cools — err on the side of slightly underbaked.
- For perfectly neat squares, chill fully before cutting and use parchment to lift the slab from the pan.
Best Pairings
- Drinks: Pair with strong coffee for breakfast, a delicate Earl Grey tea for afternoon, or Prosecco for a celebratory dessert course.
- Desserts that play contrast: Add a small scoop of vanilla bean ice cream or a quenelle of whipped cream to balance the tartness.
- For a dessert table: Serve alongside richer chocolate desserts or fruit tarts to offer both bitter-sweet and citrusy choices — for an elegant contrast try this chocolate-strawberry tart when building a spread: chocolate-strawberry tart.
- Garnishes: Fresh berries, mint sprigs, or thin lemon slices (candied for show) make pretty additions.
Keeping it Fresh
- Room temperature: If kept in an airtight container, lemon bars can be left at room temperature for up to 1 day (avoid warm, humid conditions).
- Refrigeration: Store in an airtight container in the refrigerator for up to 4–5 days. Keep parchment layers between tiers to avoid sticking.
- Freezer: Wrap bars individually or freeze the whole slab wrapped tightly in plastic and foil; store for up to 2 months. Thaw overnight in the fridge before serving. After thawing, re-dust with powdered sugar.
Chef’s Advice
- Best lemons: Use fresh, firm lemons with bright skin for the best juice and zest aroma; Meyer lemons give a sweeter, floral profile if available.
- Texture key: Ratio of crust thickness to filling determines the experience — thinner crust emphasizes the lemon curd, while a thicker crust gives a more buttery bite. Test with an 8×8 vs 9×9 pan to find your favorite.
- Doneness cue: Watch for a matte surface on the filling and a slight wobble in the center; the bars will set as they cool. Overbaking creates a cakier, less silky curd.
- Clean slices: Chill thoroughly and use a hot, wiped knife for each slice to get sharp edges.
Creative Twists
- Raspberry-Lemon Bars: Fold 1/2 cup puréed raspberries into the filling (or swirl in) for a pretty pink hue and complementary tartness. Reduce lemon juice slightly if needed.
- Coconut Shortbread Crust: Add 1/3 cup desiccated coconut to the crust and swap half the butter for coconut oil for a tropical bent.
- Gluten-Free & Vegan: Use a certified gluten-free flour blend, swap eggs for a commercial egg replacer (or silken tofu + 2 tbsp cornstarch), and use vegan butter — bake times may shift and texture will be slightly different but still delicious.
- Lavender-Lemon: Infuse the lemon juice with 1 tsp culinary lavender steeped in warm liquid for a floral note (strain out before using). Use sparingly.
Common Questions & Answers
Q: Can I use bottled lemon juice?
A: Fresh lemon juice gives the best bright flavor and aroma; bottled juice can work in a pinch but often tastes flatter. Use fresh for optimal results.
Q: My filling is cracked on top — what happened?
A: Overbaking or high oven temperature causes cracking. Aim for a slight jiggle in the center and allow cooling to finish the set.
Q: How do I make these less sweet?
A: Reduce the filling sugar to 3/4 cup (150 g). The bars will be less sweet and slightly more tart; they may also set a touch softer.
Q: Can I double the recipe?
A: Yes — double for a 9×13 pan, but watch baking times; the thicker the layer, the longer it may need. Adjust as needed and check doneness by the center’s jiggle.
Q: What’s the best way to cut neat squares?
A: Chill completely, lift from pan using parchment overhang, score with a sharp knife, then dip the knife blade in hot water and wipe between cuts for clean edges.
Conclusion
I hope this lemon bars recipe inspires you to bake something bright, buttery, and shareable — the kind of recipe that becomes a favorite for brunches, potlucks, or quiet afternoons. If you want a shortbread-style crust twist and another trusted method for lemon bars, check out this excellent shortbread-based version from Sally’s Baking Addiction at Sally’s shortbread lemon bars recipe. For a different take and technique that many bakers praise, see the popular “best ever” approach here: Back for Seconds’ best ever lemon bars.
If you make these, please share your photos and tips — I love hearing how you customize them. Happy baking!
Print
Lemon Bars
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful recipe for lemon bars with a buttery short crust and tangy lemon filling, perfect for any occasion.
Ingredients
- 1 cup all-purpose flour (about 125 g)
- 1/2 cup granulated sugar (about 100 g)
- 1/2 cup unsalted butter, melted (about 113 g)
- 2 large eggs
- 1 cup granulated sugar (about 200 g)
- 2 tablespoons all-purpose flour (about 16 g)
- 1/2 teaspoon baking powder
- 1/2 cup fresh lemon juice (about 120 ml, 2–3 lemons)
- Zest of 1 lemon
- Powdered sugar, for dusting (about 1–2 tablespoons or to taste)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8×8 or 9×9 inch baking pan and line with parchment, leaving an overhang for easy removal.
- Make the crust: In a bowl, mix 1 cup flour and 1/2 cup granulated sugar. Pour in 1/2 cup melted butter and stir until a sandy dough forms. Press evenly into the bottom of prepared pan.
- Bake crust for 18–25 minutes, or until edges turn a light golden brown. Remove from oven and let cool slightly (3–5 minutes).
- While crust bakes, whisk the filling: In a medium bowl, whisk together the eggs and 1 cup granulated sugar until smooth. Add 2 tbsp flour, baking powder, lemon zest, and lemon juice. Whisk until fully combined.
- Pour filling over the warm crust and return to the oven. Bake an additional 15–22 minutes, until the filling is set but still has a slight jiggle in the center.
- Cool completely on a wire rack for at least 1 hour, then refrigerate 1–2 hours for the filling to firm up for cleaner slicing. Dust generously with powdered sugar before cutting.
- Slice into 12 bars using a sharp knife wiped clean between cuts for tidy squares.
Notes
For best results, use fresh lemon juice and avoid overmixing the filling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 223
- Sugar: 26g
- Sodium: 30mg
- Fat: 8.6g
- Saturated Fat: 5g
- Unsaturated Fat: 3.6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0.4g
- Protein: 2.3g
- Cholesterol: 30mg
