Lemon Bars

Nothing says sunshine like sweet & tangy lemon bars! Spring is here and citrus is abundant, what better time to whip up a pan of these bright and sunny beauties?

Lemon bars are my absolute FAVE! The tangy curd balanced with a bit of sweet all atop a flaky crust make these irresistible. You could also try Perfect Lemon Poppy Seed Muffins, & Lemon Sugar Cookies to tickle that lemon fancy.

The BEST Lemon Bars

The tart smell of juicing and zesting lemons just sends my senses abuzz. But, you know what smells even more amazing?! The finished product. Sweet Lemon Bar perfection!

Not only did the bars themselves smell heavenly, but they made our whole house smell divine too. So let’s talk about what makes these so delicious.

To start, the crust uses both powdered sugar and brown sugar. I’ve found that brown sugar gives the crust the best flavor and texture. Plus a generous amount of cornstarch helps keep it thick and crisp, almost shortbread-like – a flaky masterpiece.

How to Make Lemon Bars

Crust

1. Whisk dry ingredients: flour, cornstarch, powdered sugar, brown sugar, and salt.
2. Blend in cubed butter (using two knives or a pastry blender) until pea sized crumbs form.
3. Press mixture firmly in an even layer on bottom of a parchment lined and buttered 9×13 inch baking dish. Make sure there are no cracks
4. Bake crust for about 12-15 minutes until light golden brown

Filling

The filling is a little more intricate and calls for more ingredients than a traditional lemon bar, but the filling is sweet, tangy and perfectly custard-like. I love using zest for more flavor and a tad bit more sugar for sweetness. Heavy cream and vanilla extract help keep things in balance too. You’d be surprised by what a difference they both make! 

1. Whisk dry ingredients: granulated sugar, flour, and salt in a large mixing bowl
2. Slowly incorporate wet ingredients: lemon zest, lemon juice, eggs, egg yolks, heavy cream, and vanilla (if using)
3. Whisk until smooth and slightly foamy
4. Pour over hot crust
5. Bake at 325 for about 20-25 minutes until filling is set 
   • filling will not jiggle and may be slightly brown
6. Cool for 1 hour, then chill for 2-3 hours. 
7. Dust with powder sugar

Pre-made crust shortcut: The best crust is obviously a homemade shortbread crust. Some recipes use sugar cookie cookie dough as the crust. I haven’t personally tried this before but it does seem like an interesting and delicious idea. 

Variations

You can swap out ¼ c. of lemon juice for orange juice, lime juice, strawberry or raspberry puree.

How to Store + Tips

Storing / freezing

You can freeze these bars for 3-4 months. You can cut the bars and then place them on a baking sheet and freeze uncovered for an hour to fully set them. Then wrap each individual bar in plastic wrap and place all of them in a large freezer bag. Thaw in the fridge and then dust with powdered sugar before eating. You can/should store these in the fridge because they are basically a custard. They will last up to 4 days in the fridge in an airtight container.

Make Ahead of Time

Yes you can make them up to 2 days in advance. Just let them sit at room temperature until completely cool and then cover them with plastic wrap and store them in the fridge.

I hope you’ll give these lovely classic lemon bars a try- they’re always a huge hit with everyone who tries them! Enjoy & happy baking! 

For more treats, check out:

• Key Lime Pie Bars
• Lemon Sugar Cookies
• Peach Pie Bars
• Blueberry Lemon Crumb Bars
• Lemon Cream Pie

  Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

  

  Easy Lemon Bars Recipe

  A sunny, refreshing dessert with a buttery crust and tangy lemon filling that brightens any day with its citrusy zest—these Easy Lemon Bars are a delightful way to satisfy your sweet tooth.

  5 from 13 votes

  Pin Rate Save Saved!

  Course: Dessert

  Cuisine: American

  Diet: Vegetarian

  Prep Time: 15 minutes mins

  Cook Time: 35 minutes mins

  Total Time: 50 minutes mins

  Servings: 12 bars

  Calories: 412kcal

  Author: Andrea

  Print (email required)

  Ingredients

  • ▢ 1 3/4 cup all-purpose flour
  • ▢ 1/4 cup cornstarch
  • ▢ 1/3 cup powdered sugar - plus more for dusting
  • ▢ 1/3 cup brown sugar
  • ▢ 1/2 tsp salt
  • ▢ 12 tbsp unsalted butter - 1 ½ sticks, cubed
  • ▢ 2 cup granulated sugar
  • ▢ 1/3 cup all-purpose flour
  • ▢ 1/8 tsp salt
  • ▢ 1 tablespoon lemon zest
  • ▢ 1 cup fresh lemon juice - 4-5 large lemons
  • ▢ 4 large eggs
  • ▢ 3 large egg yolks
  • ▢ 1/4 cup heavy cream
  • ▢ 1 tsp vanilla extract - or vanilla bean paste (optional)

  Save this recipe!

  Get this sent to your inbox, plus get new and favorite recipes from us!

  Please enable JavaScript in your browser to complete this form.

  Email *

  Save

  Instructions

  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line with parchment or foil and butter a 9x13-inch baking dish, then set aside.
  • In a medium-sized mixing bowl, whisk together the flour, cornstarch, powdered sugar, brown sugar, and salt. Add cubed butter and blend (using a pastry blender) until the mixture begins to form pea-size crumbles. You can also do this in a food processor if you have one. Firmly press the mixture into an even layer on the bottom and ½ inch up the sides of the prepared baking dish, making sure there are no cracks in the crust. Place in the oven and bake until lightly golden brown, about 12-15 minutes.
  • Meanwhile, in a large mixing bowl, whisk together the granulated sugar, flour, and salt. Slowly incorporate the lemon zest, lemon juice, eggs, egg yolks, heavy cream, and vanilla (if using). Whisk vigorously until smooth—the mixture may be slightly foamy, which is fine. Pour over the hot crust, reduce the oven temperature to 325 degrees Fahrenheit (165 degrees Celsius), and return to the oven. Bake until the lemon filling is set, about 20-25 minutes. Remove from the oven and allow to cool for 1 hour, then place uncovered in the refrigerator to chill for 2-3 hours before dusting with powdered sugar, cutting, and serving.

  NOTES

  -You can replace ¼ cup of lemon juice with orange juice, lime juice, strawberry purée, or raspberry purée!

  To STORE your Lemon Squares, place them in an airtight container and refrigerate for up to 4 days to maintain freshness. For longer storage, you can FREEZE the bars for 3-4 months. First, cut the bars, then place them on a baking sheet and freeze uncovered for about 1 hour to fully set. After that, wrap each bar in plastic wrap and place them in a large freezer-safe bag. 

  When ready to enjoy, thaw them in the fridge and dust them with powdered sugar before serving. These homemade bars can be served chilled or at room temperature, depending on your preference.

  Nutrition

  Serving: 12serving | Calories: 412kcal | Carbohydrates: 63g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 139mg | Sodium: 150mg | Potassium: 88mg | Fiber: 1g | Sugar: 43g | Vitamin A: 568IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 1mg