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 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!
Awesome to hear Gina!!
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.
Ive made these and they came out very mushy what am i doing wrong?
The lemon part should be very creamy, but the crust should not be mushy. Maybe try baking it more?
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
Thank you for your response to get that nice slice did you use hot water to slice with knife?
So disappointed all I can taste is butter.
do you know how long these store successfully in the freezer?
Delicious. I cut the crust ingredients in half and it came out great.
Hi thank you for sharing however I’m vegetarian, is it possible to have an eggless recipe for lemon bars.
Thanks for these recipes. I adore lemon flavor and look forward to baking the squares, cakes, etc. Thank you