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 made these they taste great I’m storing them in refrigerator but when I open container they have a real eggy smell
I was voing to do these bars on guresswork, sure glad to have a r ecipie! Thanks!
These are absolutely delicious!! Thank you so much for the recipe!
I’ve tried this recipe a while ago and it’s amazing! I’m going to do it again, but I forgot if you use salted or unsalted butter?
Will these freeze okay?? Need to make a bunch for grandsons wedding!! He requested them!
These are absolutely delicious!! Thank you so much for the recipe! i like its yellow color refreshing
Why I cannot print recipes?
You can! There is a grey PRINT button in the lower right hand of the recipe card.
Gray print button does not work.
Hi Amanda! Do you cool the crust before pouring the lemon mixture? I tried baking lemon bars before, but it seeped right thrithe crust.
I don’t chill the crust before adding the filling. I do hope you give this recipe a try… it should work!
The pan in the video looks smaller than a 9×13. WhaT is the correct pan size to use for this recipe?
Yummy..It looks delicious. Can’t wait to try this recipe. Thanks for sharing!
Great intro with advices that help! And eggs in the video…sooooo yellow!
They are from my own chickens! 🙂
I simply adore products from “God’s store” :)! Thanks for the reply!
Hi Amanda,
I tried these tonight and they turned out delicious! What is the best way to store them?