This classic Lemon Bars recipe stands out for its perfect balance of bright, zesty lemon flavor paired with a buttery, tender shortbread crust.
The use of fresh lemon juice and zest elevates the citrus notes, making each bite refreshingly tangy and vibrant.
Classic Tangy Lemon Bars
Equipment
- 1 – 9×13 baking pan
- 1 Food processor
- Parchment paper (enough to line the pan)
- Whisk
- Sharp Knife
Ingredients
- 3 cups all-purpose flour 360g, divided (2 1/2 cups for crust, 1/2 cup for filling)
- 2/3 cup powdered sugar 66g, plus extra for dusting
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter melted (170g)
- Zest of 3 lemons about 3 tablespoons
- 3 cups granulated sugar 600g
- 8 large eggs at room temperature
- 1 cup freshly squeezed lemon juice 240mL
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, ensuring there is some overhang on the sides to help lift the bars out easily after baking.
- Make the Shortbread Crust: In a large bowl, combine 2 1/2 cups (300g) of the all-purpose flour, powdered sugar, and salt. Pour in the melted butter and gently mix until the dough forms and comes together evenly. You can also use a stand mixer with a paddle attachment for this step. If desired, add a splash of vanilla extract with the butter for extra flavor.
- Bake the Crust: Press the dough evenly into the prepared baking dish, flattening it out with your fingers or the back of a spoon to form a smooth, uniform layer. Bake in the preheated oven for approximately 20 minutes, or until the crust turns a delicate golden color.
- Prepare Lemon-Sugar Mixture: While the crust bakes, place the granulated sugar in a food processor and add the lemon zest. Pulse until the zest is fully integrated into the sugar and the mixture appears pale yellow. If you don’t have a food processor, finely mince the zest and mix thoroughly with the sugar by hand.
- Mix the Filling: In a large bowl, combine the lemon-sugar mixture with the remaining 1/2 cup (60g) of flour. Add the freshly squeezed lemon juice and crack in the eggs. Whisk everything together vigorously until the filling is smooth and well combined.
- Bake the Lemon Filling: Pour the lemon filling evenly over the warm, baked crust. Return the pan to the oven and bake for about 25 minutes. For even cooking, rotate the pan halfway through the baking time. The filling should be set but slightly jiggly in the center.
- Cool and Chill: Remove the lemon bars from the oven and allow them to cool at room temperature for about one hour. Then transfer the pan to the refrigerator and chill for at least two hours to let the filling fully set.
- Serve: Once chilled, dust the top with powdered sugar. Use a clean, sharp knife dipped in warm water to cut the bars into squares, wiping the knife clean between cuts for neat edges.
Notes
- Always opt for fresh lemon juice and zest to achieve the brightest, most authentic flavor — bottled juice won’t provide the same zing.
- Lining the baking dish with parchment paper makes removing the bars effortless, but aluminum foil can be used as a substitute in a pinch.
- Don’t worry if the filling seems a bit soft right after baking; it will firm up as it cools and chills.
- These lemon bars freeze beautifully. After cutting, place them on a baking sheet to freeze individually, then wrap each bar tightly before storing. They’ll keep for up to three months in the freezer. Dust with powdered sugar just before serving for a fresh look.
Nutritionally, while these bars are indulgent, they offer a moderate amount of protein from eggs and contain a good dose of vitamin C from fresh lemons.
The recipe’s straightforward method and common pantry ingredients make it a fantastic everyday dessert option — ideal for casual family treats, potlucks, or make-ahead gatherings.
It’s satisfying without requiring complicated steps, and the ability to freeze individual bars adds excellent meal-prep convenience.
These bars deliver bright flavor and comforting texture in one easy-to-make treat.
Must-Have Tools for Perfect Results
Baking Pan
Essential for evenly baking both the crust and filling layers, this pan provides the perfect size and depth for lemon bars. Its versatile design also makes it ideal for casseroles and sheet cakes.
Food Processor
Used here to finely blend lemon zest with sugar for an intensely flavorful filling. Beyond this recipe, a food processor simplifies chopping, mixing, and pureeing tasks in countless dishes.
Parchment Paper
This lining ensures effortless removal of the bars from the pan without sticking or breaking. It’s a kitchen staple for easy cleanup and perfect baking results.
Whisk
A must-have for combining dry and wet ingredients smoothly, helping to create a silky filling texture. A whisk also excels at emulsifying dressings and beating eggs for other recipes.
Sharp Knife
Used to cut clean, neat bars without crumbling. A reliable, sharp knife is invaluable for precise slicing, dicing, and prepping a variety of ingredients.
Chef’s Secrets for Lemon Perfection
To achieve the brightest and most balanced flavor in your lemon bars, always use fresh lemons for both juice and zest.
The zest infused into the sugar unlocks a vibrant citrus aroma that pre-ground or bottled products simply can’t match.
When pressing the shortbread crust, avoid overworking the dough to keep it tender and crumbly rather than tough.
If you like, a small splash of vanilla extract in the crust adds depth without overpowering the lemon’s brightness.
Baking the crust until it’s just lightly golden ensures a perfect base that won’t become soggy once the filling is poured on.
Finally, patience is key—letting the bars chill for a couple of hours before cutting allows the filling to set fully, giving clean, neat slices.
Serving Suggestions That Impress Guests
Lemon bars are incredibly versatile and pair well with a wide range of accompaniments.
Serve them chilled alongside a dollop of whipped cream or a scoop of vanilla ice cream for a classic, crowd-pleasing dessert.
For an adult twist, drizzle with a light berry coulis or sprinkle with toasted coconut flakes for texture contrast.
These bars also work beautifully as part of a brunch spread or afternoon tea, matching well with herbal teas like chamomile or green tea.
For a fresh and vibrant presentation, garnish with thin lemon slices or edible flowers just before serving.
Smart Storage Tips for Freshness
To keep your lemon bars fresh and delicious, store them in an airtight container in the refrigerator.
This will maintain their texture and prevent them from absorbing other fridge odors.
If you want to prepare them in advance, lemon bars freeze wonderfully—cut them first, place the pieces on a baking sheet to freeze individually, then wrap each bar tightly in plastic wrap or foil and store in a freezer-safe bag.
They’ll stay good for up to three months. When ready to enjoy, thaw overnight in the refrigerator and dust with powdered sugar just before serving for the best look and flavor.
Frequently Asked Questions About Lemon Bars
Can I use bottled lemon juice instead of fresh?
While you can, fresh lemon juice delivers much brighter and more vibrant flavor, which is key to the success of this recipe. Bottled juice often lacks the natural acidity and aroma, resulting in a less tangy final product.
How do I know when the lemon bars are fully baked?
The filling should look set but still slightly jiggly in the center when you take it out of the oven. It will firm up as it cools and chills, so avoid overbaking, which can cause cracking.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking flour blend, ensuring it has xanthan gum for structure. The texture may vary slightly, but the flavor remains delicious.
What is the best way to cut lemon bars cleanly?
Use a sharp knife dipped in hot water and wiped dry between cuts. This technique prevents the filling from sticking to the blade and helps you achieve clean, neat edges.
Can I add other flavors or ingredients?
Absolutely! Adding a handful of fresh berries on top before baking or mixing poppy seeds into the filling can add a unique twist. Just keep in mind that the lemon flavor should remain the star of the dish.
