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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Never had them and yes I’m gone too try them that’s for sure that look 👀 good I shared them with my friends
love your recipes
these are very similar to the lemon bars I make. One addition if you would like a “slight twist”. Once the bars have cooled – instead of powdered sugar, I top them with a white chocolate ganache. I reserve a little of the ganache and add lemon flavor/yellow dye. then I make a “swirl pattern on top. back in the fridge, then cut them into squares.
and yes, more lemon the better! Thank you so much for all you do, you have the best recipies ever.
I make almost this exact recipe except the crust uses powdered sugar and I double the filling amount. My question is how to avoid the air bubbles that inevitably surface while baking. They make the whole pan look ugly. (FWIW, I make the filling a day ahead and then remove/skim the surface scum caused by the flour in the sugar. It looks so much prettier w/o that ugly film on top.)
I can’t wait to make the lemon bars. My mouth is salivating right now! I like them tart so will use the full amount of lemon juice. Yummy! 😊
Delicious.
Thank you! I love seeing you and your recipes! Brings back so many memories!
Salted or unsalted butter for the crust?
Lemon Bars—-100% wonderful! wondering if you have a recipe for whipped cream frosting. Family is not too much into buttercream type frostings, would rather use plan whipped cream.
Thanks for the great recipes pleasure to meet you. Patricia Robinson