This perfect Lemon Bars Recipe has two important things; the perfect amount of lemon and a big, rich buttery crust. I add a bit more lemon juice than most, and those things set my lemon bar recipe apart! If you love these you might also enjoy my Blueberry Lemon Bars!
Tips for Perfect Lemon Bars
- Opt for fresh lemon juice here, bottled just won’t taste the same.
- Use parchment paper to line your pan. This helps with easy removal.
- Allow them to cool for the full time allotted.
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 it with foil. Lemon bars can be stored for 2-3 days in the refrigerator.
How to Freeze Lemon Bars
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 and stack neatly in your freezer. To thaw, either place bars in the refrigerator the night before using or leave them on the counter to come to room temperature.
The Best Lemon Bars
Ingredients
CRUST
- 1 cup (2 sticks or 226 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- 2 cups (256 g) all-purpose flour
FILLING
- 4 large eggs, room temperature
- 1 ½ cups (300 g) granulated sugar
- ¼ cup (32 g) all-purpose flour
- ⅔ cup (160 ml) freshly squeezed lemon juice
Instructions
CRUST
- Preheat oven to 350°F (175°C).
- In a medium bowl, blend together softened butter, 2 cups flour, and ½ cup sugar with a pastry cutter, a fork, or your hands. Press into the bottom of a 9×13 inch pan lined with parchment paper.
- Bake for 15-20 minutes in the preheated oven, or until firm and golden.
FILLING
- Whisk together 1 ½ cups sugar and ¼ cup flour. Crack eggs into a separate bowl, then whisk them into the sugar and flour mixture. Add ⅔ cup lemon juice. Pour over the baked crust.
- Bake for an additional 20 minutes in the oven. (Do not cover)
- Allow bars to cool in the fridge for at least 2 hours then dust with confectioners sugar.
- Cut into squares and serve.
Video
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I love love your recipes.I loved every one that I tried.Please Keep them coming.Thank you.
I really love to bake and wanting yummy recipes to try
No lemon jest in this Recipe? Seems as though an old and favored recipe I had, included ‘zest of Lemon’?
To anyone who just reads the comments to find out if the recipe actually works-it works great! They tasted amazing and I followed the recipe. I used the 9X13 baking pan as suggested. The only thing I did different was add an 8th a tsp of salt to the crust, but I hardly think that would make a difference to the baking. This recipe is delicious and I highly recommend trying it!
Love these
Can these be frozen?
Couldn’t get the print icon to print out. Tried several times.
Thank you so much for commenting that the gluten free flour Namaste works in this recipe. I’ve never seen this in a recipe’s comments before and really appreciate it.
Do you know how to adjust the recipe for high altitude baking?
Please & thank you!
Thanks for including the gluten-free note. Much appreciated.