Classic Lemon Bars
These Classic Lemon Bars are bright, tangy, and perfectly sweet. A buttery shortbread crust bakes until golden, then gets topped with a silky filling made from fresh lemon juice, lemon zest, eggs, and sugar.
Once they cool and chill, a dusting of powdered sugar finishes them off. They are perfect for spring, showers, potlucks, or any time you need a little sunshine.
Why You’ll Love These Classic Lemon Bars
- Buttery shortbread crust: crisp and tender.
- Fresh lemon filling: tangy and bright.
- Simple ingredients: pantry staples plus lemons.
- Crowd pleaser: perfect for any occasion.
Classic Lemon Bars Ingredients
Shortbread Crust
Butter, sugar, flour, and salt.
Lemon Filling
Sugar, flour, eggs, fresh lemon juice, and lemon zest.
Powdered Sugar
For dusting.
Good to Know: These bars are vegetarian. Use a 1:1 gluten-free flour for gluten-free bars.
How to Make Classic Lemon Bars
Step 1: Prep
Preheat the oven to 350°F and line the pan with parchment.
Step 2: Make the Crust
Cream the butter and sugar, add the flour and salt, and mix until crumbly.
Step 3: Bake the Crust
Press into the pan and bake 16 to 18 minutes until golden.
Step 4: Make the Filling
Whisk the sugar and flour, then add the eggs, lemon juice, and zest.
Step 5: Bake Again
Pour over the hot crust and bake 18 to 22 minutes until set.
Step 6: Chill and Slice
Cool, chill 1 to 2 hours, slice, and dust with powdered sugar.
Carly’s Expert Tips
- Use fresh lemons. Bottled juice won’t taste as bright.
- Pour onto a hot crust. It helps the layers bond.
- Chill before slicing. For clean edges.
- Wipe the knife. Between cuts for neat bars.
Make It Your Own
- Raspberry: Swirl in raspberry puree.
- Lime: Use lime juice and zest.
- Graham crust: Use a graham cracker crust.
- Coconut: Add coconut to the crust.
Make-Ahead and Meal Prep: Make lemon bars a day ahead and keep them chilled. Dust with powdered sugar right before serving.
What to Serve With Classic Lemon Bars
Serve with fresh berries, whipped cream, iced tea, or a cup of coffee.
Storing and Reheating
Fridge: Store covered for up to 5 days.
Freezer: Freeze for up to 3 months.
Powdered sugar: Add before serving.
What People Ask About Classic Lemon Bars
How do I know when lemon bars are done?
The center is set and no longer jiggles.
Why are my lemon bars runny?
They need more baking time or more chilling.
Can I use bottled lemon juice?
Fresh is best for flavor.
How do I get clean slices?
Chill well and wipe the knife between cuts.
Classic Lemon Bars
Ingredients
Method
- Preheat the oven to 350°F. Line a 9×6-inch pan with parchment paper or grease it well.
- To make the crust, cream the butter and sugar together for 2–3 minutes until light and fluffy.
- Add the flour and salt. Mix on low speed until the mixture becomes crumbly.
- Press the crust mixture evenly into the prepared pan. Bake for 16–18 minutes until golden.
- While the crust bakes, whisk together the sugar and flour in a bowl.
- Add the eggs, lemon juice, and lemon zest to the bowl. Whisk until smooth and fully combined.
- Pour the lemon filling over the hot crust as soon as it comes out of the oven.
- Bake again for 18–22 minutes, or until the center is set and no longer jiggles.
- Cool completely at room temperature, then chill in the fridge for 1–2 hours.
- Slice into bars, dust with powdered sugar, and serve.
Nutrition
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.
