Why You’ll Love This Recipe
This lemon bars recipe is a crowd-pleaser for several reasons. The buttery, melt-in-your-mouth crust pairs perfectly with the tangy, citrusy lemon topping, creating a balanced and delightful dessert. The combination of all-purpose flour, cornstarch, and confectioners’ sugar in the crust gives it a tender texture, while the lemon filling, made with fresh lemon juice and zest, provides the perfect amount of tartness. These bars are easy to make and will impress anyone with their vibrant flavor and elegant appearance.
Ingredients
For the Crust: 1¾ cups all-purpose flour, spooned into measuring cup and leveled-off
¼ cup cornstarch
1 teaspoon salt
1 cup Confectioners’ sugar, plus more to decorate finished bars
2 sticks (1 cup) cold unsalted butter, cut into ½-inch pieces
For the Lemon Topping:
6 large eggs
3 cups granulated sugar
2 tablespoons lemon zest (be sure to zest the lemons before juicing)
⅔ cup freshly squeezed lemon juice, from 5 to 6 lemons
⅔ cup all-purpose flour
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Crust:
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
- In a medium-sized bowl, combine the flour, cornstarch, salt, and confectioners’ sugar. Mix well.
- Cut the cold butter into the dry ingredients using a pastry cutter or your fingers, until the mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom of the prepared baking dish.
- Bake the crust for 18–20 minutes, or until lightly golden around the edges.
For the Lemon Topping:
- In a large mixing bowl, whisk the eggs and granulated sugar until well combined.
- Add the lemon zest, lemon juice, and flour to the egg mixture, and whisk until smooth and fully incorporated.
- Pour the lemon filling over the baked crust, spreading it evenly.
- Return the dish to the oven and bake for an additional 25–30 minutes, or until the filling is set and lightly golden on top.
- Allow the lemon bars to cool completely before slicing into squares.
- Once cooled, dust the top with additional confectioners’ sugar for a decorative touch.
Servings and Timing
This recipe yields approximately 16 servings (depending on how large you cut the bars).
- Preparation time: 20 minutes
- Baking time: 45–50 minutes (18–20 minutes for the crust and 25–30 minutes for the filling)
- Total time: 1 hour 10 minutes
Variations
- Blueberry Lemon Bars: Add fresh blueberries to the lemon topping mixture before baking for a fruity twist.
- Ginger Lemon Bars: Add 1–2 teaspoons of ground ginger to the crust for a warm, spiced flavor that complements the lemon.
- Coconut Lemon Bars: Stir in ½ cup of shredded coconut into the lemon filling for a tropical variation.
- Almond Lemon Bars: Replace half of the all-purpose flour in the crust with almond flour for a nutty flavor and texture.
- Lime Bars: Swap the lemon zest and juice for lime zest and juice for a fresh, citrusy variation.
Storage/Reheating
Store leftover lemon bars in an airtight container in the refrigerator for up to 5 days. The bars can also be frozen for up to 3 months. To reheat, simply let them thaw at room temperature for a few hours or warm them up in the microwave for a few seconds.
FAQs
How do I prevent the lemon bars from being too runny?
Make sure to bake the lemon bars until the filling is fully set and lightly golden on top. If you’re unsure, you can check by gently shaking the pan; the center should not jiggle.
Can I use bottled lemon juice instead of freshly squeezed?
While fresh lemon juice is preferred for its bright flavor, you can substitute bottled lemon juice in a pinch. However, the taste may not be as vibrant.
How do I know when the crust is done baking?
The crust should be golden brown around the edges. If it’s not golden after 20 minutes, give it an extra 3–5 minutes in the oven.
Can I use salted butter for the crust?
It’s best to use unsalted butter in this recipe to control the level of salt in the crust. If you only have salted butter, reduce the amount of salt in the crust mixture.
Can I make the crust ahead of time?
Yes, you can make the crust ahead of time and store it in the refrigerator for up to 24 hours before baking it.
Can I add more lemon zest for a stronger flavor?
Yes, you can adjust the lemon zest to your taste, but be careful not to add too much, as it could make the filling too bitter.
Can I make these lemon bars gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in both the crust and the filling to make these bars gluten-free.
Can I use margarine instead of butter?
While margarine can be used in place of butter, it may alter the texture and flavor of the crust. For the best results, use cold unsalted butter.
How long do these lemon bars last?
Lemon bars can be stored in the refrigerator for up to 5 days, or frozen for up to 3 months.
Can I decorate the lemon bars with fruit?
Yes, you can top the lemon bars with fresh berries or mint leaves for a fresh and vibrant look before serving.
Conclusion
Lemon bars are a delicious dessert that combines the tangy brightness of fresh lemons with a rich, buttery crust. This recipe is simple to make, yet it delivers a treat that’s perfect for any occasion. Whether you stick to the classic version or experiment with variations, these lemon bars are sure to delight your taste buds and impress your guests.
Print
Lemon Bars
- Total Time: 1 hour 10 minutes
- Yield: 16 servings (depending on the size of the bars)
- Diet: Vegetarian
Description
Lemon Bars are a classic dessert that combines a buttery, melt-in-your-mouth crust with a tangy, sweet lemon filling. This easy recipe offers the perfect balance of tart and sweet flavors, making it an ideal treat for any occasion. Whether you’re serving it at a party or enjoying a homemade indulgence, lemon bars are a crowd-pleasing dessert. Explore this simple recipe with tips for variations like blueberry, coconut, or ginger lemon bars. Enjoy the fresh citrusy goodness today!
Ingredients
For the Crust:
1¾ cups all-purpose flour
¼ cup cornstarch
1 teaspoon salt
1 cup confectioners’ sugar (plus more for decoration)
2 sticks (1 cup) cold unsalted butter, cut into ½-inch pieces
For the Lemon Topping:
6 large eggs
3 cups granulated sugar
2 tablespoons lemon zest (zest lemons before juicing)
⅔ cup freshly squeezed lemon juice (from 5–6 lemons)
⅔ cup all-purpose flour
Instructions
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Preheat the oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
-
In a bowl, combine the flour, cornstarch, salt, and confectioners’ sugar. Mix well.
-
Cut cold butter into the dry ingredients using a pastry cutter or fingers until the mixture resembles coarse crumbs.
-
Press the crust mixture evenly into the bottom of the prepared baking dish.
-
Bake for 18–20 minutes, until lightly golden.
-
For the topping, whisk together the eggs and sugar until smooth.
-
Add lemon zest, lemon juice, and flour to the egg mixture and whisk until fully incorporated.
-
Pour the lemon filling over the baked crust and bake for an additional 25–30 minutes, until set and golden on top.
-
Allow the lemon bars to cool completely before slicing into squares.
-
Dust with additional confectioners’ sugar before serving.
Notes
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Make sure the lemon bars are fully set before removing from the oven to avoid a runny filling.
-
Experiment with variations like blueberry lemon bars, ginger lemon bars, or coconut lemon bars.
-
You can store leftovers in an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes (18–20 minutes for crust and 25–30 minutes for filling)
- Category: Dessert
- Method: Baking
- Cuisine: American
