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 will also love my Orange 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
- 1 cup (2 sticks or 226 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- 2 cups (256 g) all-purpose flour
- 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
- 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.
- 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.
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The recipe calls for 4 large eggs. I only have extra large eggs. How many extra large eggs should I use?
FANTASTIC!!! Followed the recipe exactly as written. These are so delicious. Will be making these again and again. Thank you Amanda!!
The quintessential recipe for the classic Lemon Squares!
Short on prep time, long on rich tangy buttery flavor. Quick and easy!
Love these bars! Problem is: no matter how long I let them cool in fridge, the confectioners sugar gets absorbed and doesn’t look like there is any on them. I’ll even put more on before serving and that disappears too.
Can you use lemon zest in the filling or is the lemon juice alone enough?
I love these lemon bars. The recipe is easy and mine turned out perfect the first try. Just made a second batch but used 2/3 cup frozen pineapple juice! Can’t wait for them to be chilled😉
This is the absolute best lemon bar recipe! I’ve been using your recipe for years! They are so easy to make and are always delicious!!! Thanks for sharing!!
I’m asked to bring these wherever I go! They go so fast!
Hello, if using an 8×10 glass Pan what should the baking times be for the crust and the lemon curd?
I made these lemon bars and they are the best lemon bars I’ve ever had! I also made your rhubarb crisp and my husband said, “this is the best crisp I’ve ever had”. He’s kind of a food snob so when he says that I know it’s good!! Thank you for such amazing, easy to make recipes. Yours is the first place I go when I need something sweet. 🙂