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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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!
Excelent recipe, and easy .Taste delicius, i use only 1/2 cup of lemon juice . Thanks for sharing.
OMG!!!! This the best recipe ever.
do you have a recipe for pumpkin cookies?
Yummy recipe I need to try it thxz for sharing with as
I love this recipe, made it for my family for Christmas a couple of years back they’re asking for more.
Great recipe like always! A couple of twists I included was; added some salt to crust, added pure lemon extract and grated lemon rind into mixture. Delicious as always! Thank you for the great recipes!
Hi! Can they be left out of the fridge? I want to sent them as a parcel via courier…thanks in advance
Yes, they should be ok. 🙂
My lemon bars had a big crack, any idea what could cause that? Super yummy still though!
Oh dear! Sometimes that can happen from overbaking, there might be a hot spot in your oven. (I had that happen in my old oven.) Yes, hopefully, they still tasted good!
I made this recipe and there was not enough filling. More crust than filling.
That is clearly evident in all the images for the recipe. If you want more filling you are welcome to double it. 🙂