There’s something undeniably magical about lemon bars. They have that perfect balance of sweet and tart, with a buttery shortbread crust and a silky-smooth lemon curd filling. Whether you’re craving a refreshing treat in the summer or a bright pick-me-up during colder months, these bars are always a good idea.
This recipe is incredibly simple, using only a handful of ingredients you probably already have in your kitchen. The crust comes together in minutes, and the lemon filling is as easy as whisking a few ingredients together. The hardest part? Waiting for them to cool so you can cut into those gorgeous golden squares.
I first fell in love with lemon bars when my grandmother made them for special family gatherings. She had a way of making desserts feel extra special, and her lemon bars were no exception. I remember sneaking into the kitchen just to get a whiff of the citrusy aroma as they baked. Over the years, I’ve perfected my own version—one that’s just as delicious but even easier to make.
If you’ve never made lemon bars before, don’t worry. I’ll guide you through every step, with tips and tricks to ensure success. These bars are foolproof, require minimal effort, and taste absolutely divine. Whether you’re baking for a party, a holiday, or just a sweet treat for yourself, you’re going to love this recipe.
Why You’ll Love This Recipe
There are plenty of reasons to fall in love with these lemon bars. Here’s why this recipe is a must-try:
- Super Simple – You only need a few ingredients, and everything comes together in two quick steps: making the crust and whisking together the filling.
- Perfectly Balanced Flavor – The tartness of fresh lemon juice pairs beautifully with the sweet sugar, making each bite a delightful mix of flavors.
- Rich, Buttery Crust – The shortbread base is soft yet sturdy enough to hold up the silky filling without crumbling.
- Velvety Lemon Curd Filling – Smooth, luscious, and bursting with citrus flavor, the filling sets beautifully without being too firm or runny.
- Great for Any Occasion – Whether you’re serving these for brunch, dessert, or an afternoon snack, they always impress.
- Easy to Store & Make Ahead – These bars taste even better the next day and store well in the fridge or freezer.
- No Fancy Equipment Needed – All you need is a whisk, a mixing bowl, and a baking dish.
If you love classic, old-fashioned desserts that are effortless to make and taste like sunshine, this lemon bar recipe is for you.
Health Benefits of Lemon Bars
Lemon bars may be a sweet treat, but they do offer a few health benefits thanks to their star ingredient—lemons.
- Rich in Vitamin C – Lemons are loaded with vitamin C, which helps boost immunity, promote glowing skin, and support overall health.
- Antioxidant Power – Lemons contain antioxidants that help fight inflammation and protect cells from damage.
- Mood-Boosting Properties – The fresh, zesty aroma of lemons is known to have mood-enhancing benefits, helping to reduce stress and boost energy.
- A Refreshing Alternative to Heavy Desserts – Compared to rich chocolate cakes or heavy cream-based desserts, lemon bars offer a lighter, refreshing option.
While lemon bars do contain sugar and butter, they can be enjoyed in moderation as part of a balanced diet. And let’s be honest—sometimes, a little sweet treat is exactly what you need.
Preparation Time, Servings, and Nutritional Information
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Cooling Time: 2 hours
- Total Time: About 3 hours (including chilling)
- Servings: 12 bars
Nutritional Information (Per Serving):
- Calories: 220
- Carbohydrates: 35g
- Protein: 3g
- Fat: 9g
- Saturated Fat: 5g
- Sugar: 25g
- Fiber: 1g
Ingredients List
For the Shortbread Crust:
- ½ cup (1 stick) unsalted butter, softened
- 1 cup all-purpose flour
- ¼ cup powdered sugar
For the Lemon Curd Filling:
- ½ cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest (finely grated)
- 3 large eggs, room temperature
- 1 ½ cups granulated sugar
- ½ cup all-purpose flour, sifted
- Powdered sugar for dusting (optional)
Step-By-Step Cooking Instructions
Prepare the Shortbread Crust
- Preheat the Oven – Set your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
- Make the Dough – In a mixing bowl, combine the softened butter, flour, and powdered sugar. Use a fork or your hands to mix until it resembles coarse crumbs.
- Press Into the Pan – Evenly press the dough into the bottom of the prepared pan. For best results, chill the crust in the fridge for about 10 minutes before baking.
- Bake the Crust – Bake for 12-15 minutes, or until lightly golden brown. Remove from the oven and let it cool slightly while you prepare the filling.
Make the Lemon Curd Filling
- Prepare the Ingredients – Grate the lemon zest, juice the lemons, and sift the flour to avoid clumps in the filling.
- Whisk the Filling – In a large bowl, whisk together the lemon juice, zest, eggs, sugar, and flour until completely smooth.
- Pour Over the Crust – Once the crust has cooled slightly, pour the lemon mixture evenly over the top.
- Bake Again – Return to the oven and bake for 25-30 minutes, or until the center is set but still slightly jiggly.
- Cool Completely – Let the bars cool at room temperature for 2 hours. Then, refrigerate for at least 1 hour to firm up before slicing.
- Dust with Powdered Sugar – Before serving, sift powdered sugar over the top for a pretty, bakery-style finish.
How to Serve
Lemon bars are delicious on their own, but here are some fun serving ideas:
- With Whipped Cream – A dollop of homemade whipped cream adds a light, creamy contrast.
- Paired with Fresh Berries – Serve with raspberries, blueberries, or strawberries for a pop of color and extra flavor.
- Drizzled with White Chocolate – A thin drizzle of melted white chocolate makes them extra special.
Pairing Suggestions
- Tea – Lemon bars go perfectly with a hot cup of chamomile or Earl Grey tea.
- Coffee – The citrusy flavor pairs well with a strong espresso or cappuccino.
- Ice Cream – A scoop of vanilla or lemon sorbet is a great complement.
Storage, Freezing & Reheating Instructions
- Store in the Fridge – Keep in an airtight container for up to 5 days.
- Freeze for Later – Wrap individual bars in plastic wrap and store in a freezer bag for up to 3 months.
- Thawing – Let frozen bars sit at room temperature for 15 minutes before enjoying.
Common Mistakes to Avoid
- Not Chilling the Bars – If you cut them too soon, they’ll be messy.
- Overbaking – The bars should be set but slightly jiggly in the center.
- Using Bottled Lemon Juice – Fresh lemons make all the difference.
Pro Tips
- Use an 8×8 Pan for Thicker Bars – A 9×9 pan will make them thinner.
- Sift the Flour for a Smoother Filling – This prevents clumps.
- Lining the Pan with Parchment Makes Lifting Easy – No sticking or breaking!
How to Cut Lemon Bars Perfectly
Cutting lemon bars cleanly can be tricky, but a few simple techniques will help you achieve picture-perfect squares. First, always allow the bars to cool completely before slicing—this prevents the filling from oozing and keeps the shortbread crust intact. Chilling them in the refrigerator for at least an hour makes them even easier to cut. Use a sharp knife, preferably a chef’s knife or a serrated knife, and run it under hot water before slicing. Wipe the blade clean between each cut to avoid dragging the sticky filling across the bars. For extra precision, use a ruler to mark even portions before slicing. If you want bakery-style presentation, consider trimming the edges before cutting into squares. A light dusting of powdered sugar at the end not only enhances the flavor but also hides any minor imperfections in the cuts.
How to Make Lemon Bars Without a Mixer
One of the best things about this recipe is that you don’t need an electric mixer—just a few simple tools. To make the crust, use a fork or pastry cutter to blend the butter, flour, and sugar until crumbly. If your hands are clean, you can also mix the dough using your fingertips. For the filling, a whisk is all you need to combine the eggs, sugar, lemon juice, and flour. Be sure to whisk vigorously to ensure a smooth, lump-free filling. If you notice small lumps, you can strain the mixture through a fine-mesh sieve before pouring it over the crust. This ensures a silky texture without the need for extra equipment.
Best Lemons to Use for Lemon Bars
The best lemons for lemon bars are fresh, juicy, and full of bright citrus flavor. Meyer lemons are a fantastic choice if you prefer a slightly sweeter and less tangy filling, as they have a naturally floral and mild flavor. However, traditional Eureka or Lisbon lemons provide that classic tartness that balances the sweetness of the bars. Always use fresh lemon juice rather than bottled, as the latter often has a dull, artificial taste. When selecting lemons, choose ones that are firm, glossy, and heavy for their size—these are the juiciest. Organic lemons are preferable if you plan to use the zest since they are free from wax and pesticides.
How to Make Lemon Bars Gluten-Free
If you need a gluten-free version of lemon bars, it’s surprisingly easy to adapt this recipe. For the shortbread crust, simply replace all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. Almond flour also works well and adds a slightly nutty flavor, but it will produce a softer crust. For the filling, swap the regular flour with cornstarch or a gluten-free flour blend. Cornstarch helps thicken the lemon curd while keeping the texture smooth. Make sure all other ingredients, like powdered sugar and baking ingredients, are certified gluten-free to avoid cross-contamination. The baking process remains the same, so you can enjoy delicious, tangy lemon bars without gluten!
Frequently Asked Questions
Can I Use a Different Type of Citrus?
Yes! Try lime or orange juice for a fun twist.
Do I Have to Chill the Bars?
Yes, chilling helps them set properly.
Conclusion & Call to Action
I hope you love these lemon bars as much as I do. Try them out and let me know how they turn out! Happy baking!
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Lemon Bars
- Total Time: About 3 hours (including chilling)
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
These lemon bars feature a rich, buttery shortbread crust topped with a luscious, tangy lemon curd filling. With only a few simple ingredients, they come together effortlessly and are perfect for any occasion. A dusting of powdered sugar makes them extra special!
Ingredients
For the Shortbread Crust:
- ½ cup unsalted butter, softened
- 1 cup all-purpose flour
- ¼ cup powdered sugar
For the Lemon Curd Filling:
- ½ cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest, finely grated
- 3 large eggs, room temperature
- 1 ½ cups granulated sugar
- ½ cup all-purpose flour, sifted
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish or line with parchment paper.
- Make the crust: In a bowl, mix butter, flour, and powdered sugar until crumbly. Press into the prepared pan.
- Bake the crust for 12-15 minutes, or until lightly golden. Let cool slightly.
- Prepare the filling: Whisk together lemon juice, zest, eggs, sugar, and flour until smooth.
- Pour over the crust and bake for 25-30 minutes until the center is set but still slightly jiggly.
- Cool completely at room temperature for 2 hours, then chill in the fridge for at least 1 hour before slicing.
- Dust with powdered sugar and enjoy!
Notes
- For best results, chill before slicing to get clean edges.
- Use fresh lemons for the brightest flavor—bottled juice won’t taste the same.
- For thicker bars, use an 8×8-inch pan instead of a 9×9-inch one.
- Store in the fridge for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
