If you have a soft spot for bright, tangy treats that melt in your mouth, this Lemon Bars with Powdered Sugar Recipe is about to become your new favorite go-to dessert. Imagine a buttery, tender crust topped with a luscious, zingy lemon filling—each bite bursting with fresh citrus flavor and finished with a delicate dusting of powdered sugar. These bars are perfectly balanced between sweet and tart, making them irresistible any time of year. Whether you’re baking for a crowd or just treating yourself, this recipe is straightforward and utterly delightful, delivering a classic dessert that feels both nostalgic and fresh.
Ingredients You’ll Need
Getting these lemon bars just right starts with a handful of simple but essential ingredients that work harmoniously to create the perfect texture and flavor. Each ingredient has its role in crafting that perfect crust and vibrant filling, making the process easy and rewarding.
- Unsalted butter (1 cup, softened): The base of your crust, providing richness and a tender crumb.
- Granulated sugar (½ cup for crust, 1½ cups for filling): Balances the tartness of the lemon and adds sweetness to both layers.
- All-purpose flour (2¼ cups total): Essential for structure, with 2 cups in the crust for firmness and ¼ cup in the filling for a luscious, thick texture.
- Salt (¼ teaspoon): Enhances all the flavors, elevating the overall taste.
- Large eggs (4): Create a rich, smooth filling that binds and sets beautifully.
- Freshly squeezed lemon juice (⅔ cup): The star ingredient, giving these bars their signature bright and refreshing zing.
- Lemon zest (from 1 lemon): Adds an aromatic citrus punch that intensifies the lemon flavor.
- Powdered sugar (2–3 tablespoons): For dusting on top, it adds a pretty finish and subtle sweetness.
How to Make Lemon Bars with Powdered Sugar Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C) and lining a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal later. In a medium bowl, cream together the softened butter and ½ cup of granulated sugar until the mixture is light and fluffy—this step creates the luscious base texture. Then add the 2 cups of flour and salt, mixing until a soft dough forms. Press this dough evenly into your prepared pan to ensure an even crust that bakes up beautifully golden around the edges.
Step 2: Bake the Crust
Bake your crust for 18 to 20 minutes. You want it to develop a subtle golden hue around the edges, signaling that it’s perfectly baked without becoming overly crisp. This step provides the sturdy yet tender foundation the lemon filling will rest on.
Step 3: Prepare the Lemon Filling
While the crust is baking, whisk together 1½ cups of granulated sugar and ¼ cup of flour in a separate bowl. Then add the eggs, freshly squeezed lemon juice, and lemon zest. Whisk this mixture until it is smooth and fully combined—the filling should have a bright, creamy consistency that’s bursting with citrus aroma.
Step 4: Bake the Filling on the Hot Crust
As soon as the crust comes out of the oven, immediately pour the lemon filling over it. Return the pan to the oven and bake for another 20 to 25 minutes. The trick is to bake until the center is set and no longer jiggles when you gently shake the pan, ensuring a perfect custard-like texture that is neither too runny nor too firm.
Step 5: Cool and Chill
Once baked, let the lemon bars cool completely at room temperature to let the filling set. Then pop them into the refrigerator for at least 1 hour—it really enhances the texture and makes slicing clean and easy. Once chilled, use the parchment paper overhang to lift the bars out of the pan, then cut them into beautiful squares.
Step 6: Dust with Powdered Sugar
Just before serving, dust generously with 2 to 3 tablespoons of powdered sugar. This Lemon Bars with Powdered Sugar Recipe finishing touch adds a lovely sweet contrast to the tangy lemon filling and gives them that classic, irresistible look.
How to Serve Lemon Bars with Powdered Sugar Recipe
Garnishes
While powdered sugar is the traditional topper, feel free to get creative with garnishes. Adding a few thin lemon slices or edible flowers can make your bars look stunning for special occasions. A light sprinkle of poppy seeds can also add a little crunch and visual contrast that pairs wonderfully with the citrus flavors.
Side Dishes
Lemon bars are wonderfully versatile, standing alone as a perfect treat with coffee or tea. If you want to craft a small dessert spread, consider pairing them with light whipped cream or a dollop of vanilla yogurt. Fresh berries on the side can also enhance the citrus experience and add some juicy sweetness that complements every bite.
Creative Ways to Present
If you want to impress your guests, try serving your lemon bars in individual glass cups with layers of whipped cream or berry compote for a lemon bar parfait. You can also cut them into bite-sized squares and serve on a beautiful platter with fresh mint leaves for an elegant touch. Wrapping a few bars in parchment and tying with a ribbon makes for a charming homemade gift.
Make Ahead and Storage
Storing Leftovers
Lemon bars stay fresh and delicious when stored in an airtight container in the refrigerator for up to five days. Keep the powdered sugar dusting to just before serving to maintain vibrancy and texture.
Freezing
You can freeze lemon bars to enjoy later by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. Freeze for up to one month. When ready to eat, thaw overnight in the refrigerator to preserve their perfect texture and flavor.
Reheating
These bars are best enjoyed chilled or at room temperature, but if you prefer them a bit warmed, gently heat for about 10–15 seconds in the microwave. Avoid overheating or they may lose their lovely custard-like consistency.
FAQs
Can I use bottled lemon juice instead of fresh lemons?
While fresh lemon juice provides the brightest, most natural flavor, bottled lemon juice can work in a pinch. Just be cautious as it may lack some of the vibrant zest and freshness that really make these lemon bars pop.
How do I ensure the crust stays crisp under the lemon filling?
Pressing the crust dough evenly and baking it until lightly golden before adding the filling helps seal it properly. Also, pouring the lemon filling onto a hot crust minimizes sogginess by sealing the crust quickly.
Is it necessary to chill the lemon bars after baking?
Chilling is highly recommended as it allows the filling to set fully, making slicing easier and improving the texture so the bars hold together perfectly when served.
Can I make these lemon bars gluten-free?
Yes! You can substitute the all-purpose flour in both the crust and filling with a gluten-free flour blend that can be used cup-for-cup in baking. Just be sure it contains xanthan gum or similar for structure.
What’s the best way to cut clean squares without crumbling?
Use a sharp knife warmed under hot water and wiped dry before slicing. This helps create smooth cuts without cracking the filling or breaking apart the crust.
Final Thoughts
If you’ve been searching for the perfect balance of tangy brightness and tender sweetness, this Lemon Bars with Powdered Sugar Recipe is exactly what you need. It’s easy to make, reliably delicious, and an absolute crowd-pleaser every time you bring it out. So why not give it a try? Baking these bars means treating yourself to a slice of sunshine in every bite, and I promise once you make them, they’ll earn a permanent spot in your recipe collection.
Print
Lemon Bars with Powdered Sugar Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour plus chilling time
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously tangy and sweet lemon bars topped with a dusting of powdered sugar, featuring a buttery shortbread crust and a smooth, zesty lemon filling. Perfect as a refreshing dessert or a citrusy treat for any occasion.
Ingredients
For the crust:
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the lemon filling:
- 1½ cups granulated sugar
- ¼ cup all-purpose flour
- 4 large eggs
- ⅔ cup freshly squeezed lemon juice (from about 3–4 lemons)
- Zest of 1 lemon
For topping:
- 2–3 tablespoons powdered sugar (for dusting)
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the lemon bars out after baking.
- Make the crust: In a medium bowl, cream together the softened unsalted butter and ½ cup granulated sugar until the mixture is light and fluffy. Add 2 cups of all-purpose flour and ¼ teaspoon salt, mixing until a soft dough forms. Press this dough evenly into the bottom of the prepared baking dish.
- Bake the crust: Bake the crust in the preheated oven for 18–20 minutes, or until it becomes lightly golden around the edges. Remove from the oven and let it cool slightly.
- Prepare the lemon filling: While the crust is baking, whisk together 1½ cups granulated sugar and ¼ cup all-purpose flour in a separate bowl. Add 4 large eggs, ⅔ cup freshly squeezed lemon juice, and the zest of one lemon. Whisk everything thoroughly until the filling is smooth and fully combined.
- Bake with the filling: Pour the lemon filling evenly over the hot crust as soon as it comes out of the oven. Return the pan to the oven and bake for an additional 20–25 minutes, or until the center of the lemon bars is set and no longer jiggles when shaken gently.
- Cool and chill: Remove the pan from the oven and let the lemon bars cool completely at room temperature. After cooling, refrigerate the bars for at least 1 hour to allow them to firm up for easier slicing.
- Serve: Once chilled, use the parchment paper overhang to lift the lemon bars out of the pan. Cut into 16 squares and dust the top generously with 2–3 tablespoons of powdered sugar just before serving.
Notes
- For extra lemon flavor, add a touch of lemon extract to the filling before baking.
- Store leftover lemon bars in an airtight container in the refrigerator for up to 5 days.
