If you’re looking for a bright, sunshiny treat that delivers just the right balance of sweet and tart, you’ve found your match with this Best Lemon Bars Recipe. These cheerful squares boast a buttery shortbread crust and tangy, luscious lemon filling, all finished with a delicate snowfall of powdered sugar. Whether you’re baking for a potluck, a holiday spread, or simply treating yourself on a spring afternoon, these classic lemon bars are pure joy in every bite—and a must-try for anyone who loves citrus desserts.
Ingredients You’ll Need
The beauty of this Best Lemon Bars Recipe lies in its simplicity. Each ingredient plays a starring role, creating that dreamy melt-in-your-mouth crust and zingy lemon curd that we all crave. Here’s what you’ll need, and why:
- Unsalted butter (1 cup, softened): The foundation for a rich, crumbly shortbread crust; using unsalted butter lets you control the salt in the recipe.
- Granulated sugar (½ cup for crust, 1½ cups for filling): Provides sweetness and balances the sharpness of the lemons—divided to sweeten both crust and filling just right.
- All-purpose flour (2 cups for crust, ¼ cup for filling): Gives the crust its signature tender bite and helps thicken the luscious lemon layer.
- Salt (¼ teaspoon): Just a pinch rounds out the flavors and enhances everything else.
- Large eggs (4): Essential for setting up that silky lemon curd and creating a custardy texture in the filling.
- Lemon zest (¼ cup, freshly grated): Packs an aromatic punch—fresh zest is key to a vibrant citrus flavor.
- Freshly squeezed lemon juice (½ cup): The heart and soul of these bars; fresh juice brings that unmistakable zing.
- Powdered sugar (for dusting): That final flourish! A light dusting adds sweetness and visual appeal.
How to Make Best Lemon Bars Recipe
Step 1: Prepare Your Pan
Begin by preheating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, making sure there’s a bit of overhang for easy lifting later. This step ensures your bars release smoothly and keeps cleanup a breeze.
Step 2: Mix and Bake the Crust
In a medium bowl, cream together the softened butter and ½ cup of granulated sugar until the mixture is light and fluffy—think of it as the start of all great cookies. Add in 2 cups of flour and the salt, then mix until a soft dough forms. Press this dough evenly into your prepared pan, working it into every corner for a consistent crust. Bake for 18 to 20 minutes, until the top is just turning golden around the edges.
Step 3: Whisk the Lemon Filling
While the crust is baking, get the filling ready. In another bowl, vigorously whisk together the eggs with the remaining 1½ cups sugar, lemon zest, lemon juice, and that final ¼ cup of flour. The result should be a smooth, sunshine-yellow mixture that smells absolutely divine.
Step 4: Combine & Bake Again
As soon as your crust comes out of the oven, pour the lemon filling right over the hot base. This helps the layers meld together for a seamless finish. Return the pan to the oven and bake for 20 to 25 minutes more, or until the filling is set but still has a slight jiggle when you gently shake the pan.
Step 5: Cool, Chill, and Finish
Let the bars cool completely in the pan. For cleanest slicing, refrigerate the whole pan for at least an hour (overnight is perfect). When you’re ready to serve, lift the slab out using the parchment paper, dust with plenty of powdered sugar, and slice into beautiful squares. Each bite is a burst of bright citrus sunshine!
How to Serve Best Lemon Bars Recipe
Garnishes
A generous snowfall of powdered sugar is always the classic approach—simple, elegant, and just the right hint of extra sweetness. For something a little fancier, try a sprinkle of extra lemon zest or even a few fresh berries scattered on top before serving. These touches make the bars look irresistible and add a subtle jazz of color.
Side Dishes
Since the Best Lemon Bars Recipe delivers a tangy zing, they’re perfect alongside mellow accompaniments. A bowl of fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream are all winning matches. For tea parties or brunch, these bars are right at home with dainty finger sandwiches or a platter of scones.
Creative Ways to Present
Step up your presentation by cutting the lemon bars into small diamonds for a party platter, or layer them between sheets of wax paper in a gift box as a homemade food gift. For a café-style touch, serve each square on its own mini paper doily or plate, garnished with a curl of lemon peel or a tiny edible flower.
Make Ahead and Storage
Storing Leftovers
Lemon bars keep beautifully! Simply store any squares you don’t devour right away in an airtight container in the refrigerator. They’ll stay fresh, flavorful, and wonderfully firm for up to four days—perfect for making ahead or sneaking a treat midweek.
Freezing
This Best Lemon Bars Recipe is freezer-friendly too. Cut the chilled bars, place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container with parchment between layers. They’ll keep their flavor and texture for up to 3 months—just thaw in the fridge before serving.
Reheating
Lemon bars are best enjoyed chilled or at room temperature, but if you’d like to revive some straight from the fridge, let them sit out for a few minutes before serving. There’s no need to reheat in the oven or microwave—enjoy that cool, refreshing citrus kick!
FAQs
Can I use bottled lemon juice instead of fresh?
Freshly squeezed lemon juice truly makes a difference in creating that vibrant, tangy flavor for the Best Lemon Bars Recipe. Bottled juice can taste flat or bitter, so if possible, stick with fresh lemons for the best results.
Why did my lemon bars turn out runny?
This usually happens if the bars were underbaked, or the filling wasn’t thoroughly mixed. Make sure you bake until the center is set (just a little wobble, not sloshy), and don’t skip that 1-hour chill in the fridge!
Can I make this recipe gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free 1-to-1 baking mix. Just check that your powdered sugar is also gluten-free for those with allergies or sensitivities.
Is there a way to make the bars even more lemony?
For an extra punch of citrus, toss in another tablespoon of lemon zest into the filling. A touch of lemon extract (about ½ teaspoon) can also amp up that sunny flavor.
What’s the trick to cleanly slicing lemon bars?
Chill them thoroughly before slicing! Use a sharp knife and wipe it clean between cuts for perfect, bakery-quality squares. The parchment overhang also helps you lift out the slab without mess.
Final Thoughts
These lemon bars are always the first dessert to disappear from any table, and there’s a reason why everyone asks for the Best Lemon Bars Recipe. Go ahead—brighten up your day and share a pan with friends. Once you taste that sunny, sweet-tart perfection, they’ll become a staple in your kitchen too!
Print
Best Lemon Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the bright, tangy flavor of these Best Lemon Bars. A buttery crust topped with a luscious lemony filling, dusted with powdered sugar – a classic dessert that’s perfect for 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) and line a 9×13-inch baking pan with parchment paper.
- Make the Crust: Cream together butter and ½ cup sugar. Add 2 cups of flour and salt, mix to form dough, then press into the pan and bake until golden.
- Prepare the Filling: Whisk together eggs, 1½ cups sugar, lemon zest, lemon juice, and ¼ cup flour until smooth.
- Bake: Pour lemon mixture over hot crust and bake until set.
- Cool and Serve: Let bars cool, refrigerate, dust with powdered sugar, and slice before 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.
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