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Lemon Bars Recipe

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3.9 from 14 reviews

Classic lemon bars featuring a buttery crust and a tangy lemon filling, baked to perfection and dusted with confectioners’ sugar. Perfectly chilled, these refreshing bars are ideal for dessert, parties, or anytime you crave a zesty sweet treat.

Ingredients

For the Crust

  • 1 cup (16 Tbsp; 226g) unsalted butter, melted
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled)

For the Filling

  • 2 cups (400g) granulated sugar
  • 6 Tablespoons (46g) all-purpose flour
  • 6 large eggs
  • 1 cup (240ml) lemon juice (about 4 lemons)
  • Optional: confectioners’ sugar for dusting

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13-inch glass baking pan with parchment paper, leaving an overhang on the sides to lift the bars out easily. Avoid using metal pans to ensure even baking.
  2. Make the Crust: In a medium bowl, mix melted butter, sugar, vanilla extract, and salt until combined. Add the flour and stir until the dough becomes thick and well mixed. Press the dough firmly and evenly into the prepared pan. Bake for 20-22 minutes or until the edges turn lightly browned. Remove from the oven and poke holes all over the warm crust using a fork (not going all the way through). This step helps the filling adhere to the crust better. Set aside.
  3. Make the Filling: Sift together sugar and flour in a large bowl. Whisk in the eggs thoroughly, then gradually add the lemon juice, mixing until fully combined and smooth.
  4. Bake the Lemon Bars: Pour the lemon filling over the warm crust evenly. Bake for 22-26 minutes or until the filling is mostly set and no longer jiggles when the pan is gently tapped. Remove from the oven and allow to cool completely at room temperature (about 2 hours).
  5. Chill the Bars: After cooling, refrigerate the bars for 1-2 hours until nicely chilled for best flavor and texture.
  6. Cut and Serve: Use the parchment overhang to lift the bars out of the pan. Dust generously with confectioners’ sugar. Cut into 24 squares, wiping the knife clean between cuts for neat edges. Store leftovers covered in the fridge for up to 1 week.
  7. Freezing Instructions: To freeze, cut the cooled lemon bars (without dusting sugar) into squares. Place them on a baking sheet and freeze for 1 hour. Wrap each bar individually in foil or plastic wrap, then store in a freezer-safe bag or container. Freeze for up to 3-4 months. Thaw in the refrigerator before serving, then dust with confectioners’ sugar.

Notes

  • Using a glass baking pan helps achieve even baking and makes it easy to monitor browning.
  • Poking holes in the crust before adding the filling helps the filling stick well and prevents the crust from becoming soggy.
  • Allowing the bars to chill after baking enhances the flavor and makes cutting cleaner.
  • Cut bars while cold to achieve neater, cleaner slices.
  • For best results, sift the sugar and flour before adding eggs to avoid lumps.
  • These bars freeze well and can be stored up to 3-4 months for convenient make-ahead dessert options.

Find it online: https://bitezly.com/lemon-bars-recipe/