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
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Absolutely delicious! Thanks for sharing this.
Wow. I made these squares and literally the first thing my lemon loving husband said as his eyes lit up with deliciousness was, “you should sell these!” Haha! Legit, they might be the most delicious thing I have ever baked and I bake often!
I did cut down the lemon juice to roughly 1/2cup instead of 2/3cup and I also did slightly less sugar for the topping & added a tsp. of vanilla extract. YUM! Thank you so much for this recipe. It’s cafe quality for sure and will be made again and again in my household.
I work with iambaker and am happy to help out with questions!
Hi, Zoe! I am so glad they turned out, and I love your adaptations to the recipe. Have a great day!
Unsalted butter?
I work with iambaker and am happy to help out with questions!
Hi, Eli! Both unsalted and salted butter would work in the lemon bars recipe. Enjoy!
Can you do any substitutions in this recipe like use almond flour instead of regular flour and a sugar substitute instead of sugar to cut the calories and carbs down?
Hi, Cheryl! I work with iambaker and am happy to help with questions. You can use almond flour instead of all-purpose flour, but we have not tested any sugar substitutes on this recipe. Have a great day!
When we poured the lemon onto the crust, the crust bubbles up..?!?
Hi, Jennifer! I work with iambaker and am happy to help with questions. Here are a couple of things you could try if the crust is bubbling up. Let the pie crust chill in the refrigerator for about a half an hour before baking it. About halfway through baking it, dock the crust (poke holes in the bottom and sides of the crust with a fork). I hope this helps, and have a great day!
Elizabeth:
You use the same amount of almond flour?
So delish and easy to make.
Re: Lemon Bar’s,
I made them and even my husband who
Isn’t wild over lemon loved them
My one question is that I also love Lime.
Could I use lime instead of the lemon all the time? I’d be so very grateful for your response, Joanie
Absolutely Perfect!!! Thank You ❤️
Good quick recipe.
Can u give me some recipes for diabetics?
Regards.