Square lemon bars dusted with powdered sugar on a white platter, sharp clean edges, buttery shortbread crust visible, lemon slices nearby
Lemon Bars are the perfect sweet-tart dessert: a buttery shortbread crust topped with a bright lemon filling and a snowy dusting of powdered sugar. They’re crisp at the edges, soft in the center, and loaded with real lemon flavor. These bars are a classic for potlucks, holidays, and sunny weekend baking. Once you make them, you’ll want to keep lemons on hand at all times.
Introduction
If you love lemon desserts, Lemon Bars are a must. They’re simple, but they taste like something you’d pay for at a bakery.
The standout trick is baking the crust first so it stays crisp and buttery under the lemon layer. No soggy bottoms here—trust me, don’t skip that step.
These Lemon Bars are a fan-favorite because they slice clean, travel well, and always get compliments.
Why You’ll Love This Lemon Bars
- Sweet-tart perfection: Bright lemon filling balanced with buttery crust.
- Crisp crust: Pre-baked shortbread keeps bars sturdy and sliceable.
- Easy to make: Simple ingredients and straightforward steps.
- Great for parties: Bars are easy to serve and share.
- Make-ahead friendly: Even better after chilling.
- Freezer-friendly: Perfect for planning ahead.
Ingredients for Lemon Bars
Shortbread Crust
- All-purpose flour (2 cups): Structure; spoon and level.
- Granulated sugar (1/2 cup): Light sweetness in the crust.
- Fine salt (1/2 tsp): Balances butter.
- Unsalted butter, cold and cubed (1 cup): Classic shortbread flavor; keep it cold for a tender crumb.
Lemon Filling
- Granulated sugar (1 1/2 cups): Sweetness for the filling.
- All-purpose flour (1/4 cup): Helps set the filling; cornstarch can work but texture changes slightly.
- Fine salt (1/4 tsp): Makes lemon taste brighter.
- Large eggs (4): Structure and that custardy bite.
- Lemon juice (3/4 cup): The star; fresh tastes best.
- Lemon zest (1 tbsp): Adds punch and fragrance.
Finish
- Powdered sugar (2–3 tbsp): Dust right before serving for the prettiest look.
How to Make Lemon Bars
- 1. Prep: Heat oven to 350°F. Line a 9×13-inch pan with parchment, leaving overhang for easy lifting.
- 2. Make the crust: Mix flour, sugar, and salt. Cut in cold butter until the mixture looks like damp sand. Press firmly into the pan in an even layer.
- 3. Bake crust: Bake 18–22 minutes, until lightly golden at the edges. This step keeps the crust crisp.
- 4. Whisk the filling: While crust bakes, whisk sugar, flour, salt, eggs, lemon juice, and zest until smooth. If it looks foamy, that’s okay.
- 5. Bake again: Pour filling over hot crust and bake 20–25 minutes, until the center is set and doesn’t jiggle much when you gently shake the pan.
- 6. Cool and chill: Cool at room temp 1 hour, then chill at least 2 hours for clean slices.
- 7. Dust and slice: Dust with powdered sugar and slice with a clean knife (wipe between cuts for sharp edges).
Tips for Perfect Lemon Bars
- Press the crust firmly: This helps it hold together when sliced.
- Bake the crust first: Prevents sogginess and keeps bars sturdy.
- Use fresh lemon: It makes a big flavor difference.
- Chill before slicing: Cold bars cut clean and look bakery-neat.
- Dust last minute: Powdered sugar melts if it sits too long on the filling.
Variations & Substitutions
- Extra thick lemon layer: Use an 8×8-inch pan and increase bake time.
- Lime bars: Swap lemon juice/zest for lime.
- Coconut crust: Replace 1/4 cup flour with finely shredded coconut.
- Strawberry-lemon: Serve with fresh sliced strawberries on top.
- Gluten-free: Use a 1:1 gluten-free flour blend (texture may vary).
- Less sweet: Reduce filling sugar to 1 1/4 cups for a sharper bite.
Make-Ahead & Freezing
Store bars covered in the fridge up to 5 days.
To freeze, slice and wrap bars tightly, then freeze up to 2 months. Thaw in the fridge overnight and dust with powdered sugar before serving.
Serving Suggestions & Pairings
- Fresh berries on the side
- Whipped cream or vanilla ice cream
- Iced tea or lemonade
- Dessert platter for parties
- Packable treat for potlucks
Reader Review: “These are the lemon bars I’ve been trying to make for years—perfect crust and the filling sets beautifully!”
If you make Lemon Bars, leave a rating and tell me—do you like them extra tart, or more sweet and mellow?