Classic Lemon Bars

These classic lemon bars feature a soft buttery shortbread crust and a tangy sweet lemon filling that’s baked to the perfect consistency.

Classic Lemon Bars FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.

How do I know when the lemon filling is set?

The filling is set when the center no longer jiggles when you gently shake the pan.

Can I make these lemon bars ahead of time?

Yes, lemon bars can be made a day in advance and stored in the fridge until ready to serve.

How should I store leftover lemon bars?

Store leftover lemon bars in an airtight container in the fridge for up to 5 days.

Can I freeze lemon bars?

Yes, lemon bars freeze well. Wrap them tightly and store in the freezer for up to 3 months. Thaw in the fridge before serving.

Classic Lemon Bars

These classic lemon bars feature a soft buttery shortbread crust and a tangy sweet lemon filling that’s baked to the perfect consistency.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Course: Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 cup unsalted butter softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• 2 cups granulated sugar
• 1/4 cup all-purpose flour
• 4 large eggs
• 1/2 cup fresh lemon juice
• 2 zest lemons
• Powdered sugar (for topping)

Method

 

1. Preheat the oven to 350°F. Line a 9×6-inch pan with parchment paper or grease it well.

1. To make the crust, cream the butter and sugar together for 2–3 minutes until light and fluffy.

1. Add the flour and salt. Mix on low speed until the mixture becomes crumbly.

1. Press the crust mixture evenly into the prepared pan. Bake for 16–18 minutes until golden.

1. While the crust bakes, whisk together the sugar and flour in a bowl.

1. Add the eggs, lemon juice, and lemon zest to the bowl. Whisk until smooth and fully combined.

1. Pour the lemon filling over the hot crust as soon as it comes out of the oven.

1. Bake again for 18–22 minutes, or until the center is set and no longer jiggles.

1. Cool completely at room temperature, then chill in the fridge for 1–2 hours.

1. Slice into bars, dust with powdered sugar, and serve.

Notes

• Ensure the butter for the crust is softened to achieve the perfect crumbly texture.
• Use fresh lemon juice for the best flavor.
• Chilling the bars in the fridge helps them set properly and makes slicing easier.
• Dust with powdered sugar just before serving to maintain its fresh appearance.
• For cleaner slices, use a sharp knife and wipe it clean between cuts.