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
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
- â…” 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.
Thanks…I just emailed this to myself…I have had the Blueberry lemon zucchini cake last week for my women’s group and oh wow! It was so good…I share some with neighbors and they all are talking about how good that was…will be making that one again…looking forward to making these this week for the group…we are all crazy about anything lemon…love your recipes and will be trying others…Thank You and God Bless.
I made these today and went by the recipe except I did add a good teaspoon of lemon zest. They were outstanding and the filling like pudding…I have made lemon bars many times but these are the best. I shared them with my family and neighbors. Thank you for sharing as well your recipe.
Best ever Lemon Bars!
I’m going to try your Lemon Bars!
I made these lemon bars but added 1/4 tsp. lemon extract. I think they’re deelish!
I made these Lemon Bars and I don’t know why this happened . The base after the second baking was so hard I could not cut them at all .The lemon was great . I followed the directions as it read . I am thinking it was the second baking and then into the fridge .
I just made these and only had one issue when I poured the filling over the hot base it bubbled up in spots the crust that is waiting for them to cool so I can dig in
I just had that problem Too! If more time allows, I will let the crust cool a bit before poring the filling over it.
Hi Amanda, can I pick your baker brain? Im new to this baking world so I apologize on hand if I sound stupid or silly. =) So I made these and it looks like the lemon filling got absorbed into the crust. I have no idea how or why it happened. I used a 9×13 pan, had the ingredients to room temperature-eggs and butter. I used a smaller glass pan to even the crust surface instead of the drinking glass. Did the 2/3 cup lemon juice. Baked the crust 20 minutes and the crust didnt look like it was crumbled or it looked pretty good before I poured the filling. The filling tasted very yummy though. I want to make this again but Im not sure what I should do to prevent the filling into the crust?
Please and Thank you!
It’s been 2 1/2 hours and they’re still notset. The middle is jiggly. What should I do?
mine is still jiggly too! did you ever get an answer as to why? I am cooking it another 5 minutes but the top is starting to brown
It’s supposed to be a bit jiggly
About a teaspoon of grated lemon peel would be good.