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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If you use a smaller pan do you increase the cooking time for both the crust and filling part?
Also, how would it taste if I were to put diced strawberries in the lemon mixture?
I made these lemon bars yesterday and they were ABSOLUTELY amazing! So delicious and easy to make!
These are the best lemon bars I have every made and I have tried a lot of recipes to find a good lemon bar.
Thank you for the recipe.
I know you need to refrigerate 2 hours after cooking. Is it necessary to refrigerate after that initial refrigeration? Once i have dusted them with powered sugar do they need to be kept in refrigerater?
How many lemons did you use to get 2/3 cup?
This is my favorite Lemon Bar recipe, and I have tried 3 so far. But take my word for it, the crust will be crispier if you add 1/4 cup more flour. There’s just too much butter ratio, here and the texture is better too.
I see this recipes easy for me to make.I’m 80 and can’t follow difficult recipes
Made these today! They are beautiful & delicious! Thanks for the extra tips on getting eggs & butter to room temperature.
Just stumbled onto your blog…..wonderful discovery.
I think your instructions are so good and simple to follow. I love the fact that you give the ingredients by weight too. Living in India we get butter in blocks ….no sticks for easy measurements….
What can I substitute for McCormick lemon extract…as in India.we do not have this brand.
Thanks
Try King Arthur Flour lemon oil or Young living lemon essential oil from the food line.
How much Young Living Lemon?
What if I want more lemon flavor? Can I use more lemon juice? Do I need to increase the amount of flour?