The Best Lemon Bars

filed under: Pies + Tarts on February 2, 2016
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  • This perfect Lemon Bars Recipe has two important things; the perfect amount of lemon and a rich buttery crust. I add a bit more lemon juice than most, but it’s what sets my lemon bar recipe apart! If you love these you will also love my Orange Bars!

    Lemon Bar Recipe

    Lemon Bars Recipe

    Growing up in Minnesota I knew these as “lemon squares”. It’s just what my grandma called them! They were served at most potlucks, church fundraisers, and definitely, bake sales.

    So what is a lemon square/lemon bar? They are tart, sweet, and buttery perfection, all rolled into one! I find myself making these decadent bars all year long, but especially in the winter. There is something so refreshing about lemon desserts when there is snow on the ground. (which is half the year when you live in Minnesota!)

    To make this Lemon Bars you will need:

    Lemon Bar recipe (below)

    9×13 pan (I love this recipe in an 8×10 pan as well, the crust is wonderfully thick)

    aluminum foil

     

    Lemon Squares

    How to Make Lemon Bars

    Room temperature ingredients are key! I teach you how to quickly warm up butter and eggs here.

    Lining your pan with foil is optional. You can also use parchment paper, I would just make sure it extends up over the sides for easy bar removal.

    Only have 2 lemons but want to get as much juice as possible? Take the lemon and roll it on the counter roughly, pressing hard on the lemon. This will help to loosen up the juices before extraction.

    Try to get your crust as even as possible! In case you were wondering how to make lemon bar crust, I will share my secret! I press the crumbs into the pan then go back with a hard flat surface (like a drinking glass) and press down on the crust. This helps to create an even surface.

    Feel free to use only 1/2 cup of lemon juice the first time you are making these bars. I just happen to like that awesome extra lip-smackin-kick of the real lemon juice and like to use a lot!

    Make these bars Gluten-Free simply by using an interchangeable Gluten-Free flour. I used Namaste Perfect Flour Blend and it worked beautifully.

    The Best Lemon Bar Recipe

    How to Store Lemon Bars

    While these bars can be kept out at room temperature for several hours, they should be refrigerated if you can’t finish off the pan the same day you make it. If you know that you are going to be storing them, try to only cut off the pieces you need, not cutting up the entire pan into bars. (Hint: This also means nice crisp cuts when you serve them cold!) I usually place a piece of plastic wrap directly on top of the bars and then cover with foil. Lemon bars can be stored for several days in the refrigerator.

    If you are freezing the lemon bars I like to cut them into individual size portions and then wrap each bar with plastic wrap. Date it and stack neatly in your freezer! To thaw, either place bars in the refrigerator the night before using or leave on the counter to come to room temperature.

    4.86 from 14 votes
    The Best Lemon Bars
    Prep Time
    10 mins
    Cook Time
    40 mins
    Chill
    2 hrs
    Total Time
    50 mins
     

    This perfect Lemon Bars Recipe has two important things; the perfect amount of lemon and a rich buttery crust. I add a bit more lemon juice than most, but it’s what sets my lemon bar recipe apart!

    Course: Dessert
    Cuisine: American
    Keyword: lemon bars
    Servings: 12
    Calories: 238 kcal
    Author: Amanda Rettke
    Ingredients
    CRUST
    • 1 cup (2 sticks or 226g) butter, room temperature
    • 1/2 cup (100g) granulated sugar
    • 2 cups (256g) all-purpose flour
    FILLING
    • 4 large eggs, room temperature
    • 1 1/2 cups (300g) granulated sugar
    • 1/4 cup (32g) all-purpose flour
    • 2/3 cup (160ml) freshly squeezed lemon juice
    Instructions
    CRUST
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar with a pastry cutter, a fork, or your hands. Press into the bottom of a 9x13 inch pan lined with foil.
    3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.
    FILLING
    1. Whisk together 1 1/2 cups sugar and 1/4 cup flour. Crack eggs into a separate bowl, then whisk them into the sugar and flour mixture. Add 2/3 cup lemon juice. Pour over the baked crust.

    2. Bake for an additional 20 minutes in the oven. (Do not cover)
    3. Allow bars to cool in the fridge for at least 2 hours then dust with confectioners sugar.
    4. Cut into squares and serve.

    Recipe Video

    Love lemon desserts? Try any of these:

    Raspberry Lemon Bundt Cake

    Lemon Surprise Cake

    Lemon Cake with Lemon Buttercream

    Easy Lemon Cupcakes

    Blueberry Zucchini Cake with Lemon Buttercream

    The Best Lemon Bars!
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    Comments

  • Laura says:

    I have just made the lemon squares 😍😍I put extra lemon in like u do cause I love lemon too:) they are amazing!

  • Debbie Alexander says:

    I’ve been making these for about 40 years! Always a big hit! I agree…I always use a little more lemon juice!

  • Gina says:

    I have made this recipe a few times now. It is an absolute show stopper. Everyone loves them. They are just the right amount of tart and sweet. I love them ! If you want to dazzle a crowd, make these. They do not disappoint!

    • Amanda says:

      Awesome to hear Gina!!

  • Anna Ships says:

    This lemon bar recipe is the best I’ve ever tried (others have produced too much crust, not lemony enough, wouldn’t bake well when more lemon juice was added). I actually baked mine in a 9×9 pan and so approximately three-quartered all the listed ingredients (used 3-4 lemons) and it turned out perfect and ended up baking closer to 23 minutes. It is definitely on the lemony side but that is what I love! It isn’t too tart and still is buttery and sweet.

  • Claire says:

    Ive made these and they came out very mushy what am i doing wrong?

    • Amanda Rettke says:

      The lemon part should be very creamy, but the crust should not be mushy. Maybe try baking it more?

  • Claire says:

    My recipe is about 30 years old was my aunts hers asked for confectioners sugar 1/2 cup mixed in with flour to make crust the crust was fine but my liquid was delicious but it asked for a 15/10 pan which was a big mistake it all flowed over, I’m going to try this recipe and see how it comes out the only difference is it asks for 2 cups sugar

  • Claire says:

    Thank you for your response to get that nice slice did you use hot water to slice with knife?

  • Faith says:

    So disappointed all I can taste is butter.

  • Grace Epping says:

    do you know how long these store successfully in the freezer?

  • Coleen Mielke says:

    Delicious. I cut the crust ingredients in half and it came out great.

  • Reshika says:

    Hi thank you for sharing however I’m vegetarian, is it possible to have an eggless recipe for lemon bars.

  • Jo Gibson says:

    Thanks for these recipes. I adore lemon flavor and look forward to baking the squares, cakes, etc. Thank you

  • Claudia says:

    Fantastic! Love the lip smacking lemon taste! I made these several times and they are the first to disappear! Thank you for sharing, I have shared this many times thanks to you!

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