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This lemon bar recipe is an easy and tasty treat bursting with citrus flavor. It is a family staple and a party hit, and it is a bar recipe that you will want to make over and over.
The funny thing is, I’m a lemon lover by nature; if it has lemon I’m all for it. I don’t think that lemon (especially this lemon bar recipe) has a specific place in the season because I love it all year long.
This easy lemon bars recipe has been one that we have been making for many years, with tweaks being made this now stands the best lemon bar recipe I know of.
Super flavorful with just the right amount of lemon that is not overpowering to your taste buds, and a crust that is soft yet crumbly that holds it all together.
That tart lemon filling is just mouth-watering. Fresh lemons go a long way when you’re baking. They take classic lemon bars to a whole new level.
That is everything I love about this bar, oh besides that it is all topped off with powdered sugar which gives it a little sugar kick with each and every sing bite!
And I’ve got it all broken down simply to give you a super easy recipe. Yay for an easy dessert, right? You really can’t go wrong with these lemon squares.
If you love lemon in any way, shape, or form then you absolutely have to make my Lemon Bar Recipe, you will become quickly hooked.
Some of my other favorite lemon recipes that we have on our site include: Lemon Poppy Seed Cake, Lemon Angel Food Cupcakes and Lemon Berry Sweet Rolls.
WHY THIS RECIPE WORKS:
- With easily available ingredients, this recipe comes together quickly.
- With lemon zest and juice, that lemon flavor really pops – we just love lemon desserts.
- The added powdered sugar for the topping is the perfect addition and final touch of sweetness.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Unsalted butter
- Powdered sugar
- Fine sea salt
- Granulated sugar
- Eggs
- Lemon zest
- Lemon juice
HOW TO MAKE LEMON BAR RECIPE:
- Preheat the oven to 325°F. Line a 9×13 baking dish with parchment paper, set aside.
- In a large bowl, add the flour, butter, powdered sugar, and salt, mix until combined.
- Press the crust into the prepared baking dish and bake for 22-24 minutes until the very edges are very slightly golden brown.
- Take the crust out of the oven and with a fork, poke holes all over, but don’t go all the way through the crust. Set aside while you make the filling.
- Place the granulated sugar and flour in a large to medium bowl, whisk to combine.
- Add the eggs and lemon zest, whisk to combine.
- Add the lemon juice and whisk to combine.
- Pour the filling on top of the crust in a nice, even layer. Bake for 25-28 minutes until the bars are set, there should be a slight jiggle right in the center but not much.
- Let cool on the counter until room temperature, place in the fridge, and chill for 4 hours or overnight.
- Take the bars out using the parchment paper to help, dust generously with powdered sugar and cut into bars, serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
HOW MANY LEMONS WILL I NEED FOR THE JUICE?
You will need around 3 large lemons which will produce the 2/3 cup lemon juice that you will need for this recipe.
Depending on the size of the lemons, of course.
Prepare for more if all you can find are smaller lemons, they unfortunately are not created equally.
DO I HAVE TO USE REAL LEMON JUICE?
Since the recipe calls for lemon zest real lemon juice should not be an issue, I do not recommend using bottled lemon juice in this recipe at all.
WHAT DOES POKING THE CRUST HELP WITH?
Sometimes when you mix a solid crust and a liquid filling together they like to co-mingle and mix together.
Poking holes in the crust helps the crust stay on the bottom and the filling stay on the top.
HOW LONG DO THESE NEED TO SET?
Prepare for these to set up for at least 4 hours in the refrigerator if not overnight.
We want to make sure that everything is the right texture.
ANY ADDITIONS?
Let me know if these aren’t the best lemon bars ever.
That buttery crust with a perfectly intense lemon flavor is to die for!
- Vanilla Extract: Add a teaspoon of vanilla extract to the filling for a hint of sweetness.
- Meyer Lemons: Use Meyer lemons instead of regular lemons for a less tart flavor.
- Orange Juice: Mix in some freshly squeezed orange juice with the lemon juice for a citrus blend.
- Lemon Zest Topping: Sprinkle extra lemon zest on top for added zestiness.
- Chopped Nuts: Add finely chopped nuts, like almonds or pecans, to the crust for a nutty crunch.
- Fresh Berries: Serve the homemade lemon bars with fresh berries for a burst of freshness.
- Mint Leaves: Garnish with fresh mint leaves for a refreshing touch.
- Coconut Flakes: Add a sprinkle of toasted coconut flakes on top for a tropical twist.
ANY SUBSTITUTIONS?
I really think this recipe has the perfect balance – that buttery shortbread crust is simple spectacular.
Though, you can decide for yourself what makes the perfect lemon bar.
- Gluten-Free Flour: Use a gluten-free all-purpose flour blend to make the bars gluten-free.
- Coconut Sugar: Substitute granulated sugar with coconut sugar for a deeper flavor.
HOW TO STORE:
These will keep in the refrigerator stored in an airtight container for up to 1 week.
These can also be frozen, let bars cool and then place in a freezer container separated by parchment paper. They will keep for up to 3 months.
Let defrost overnight in the refrigerator before consuming.
DANA’S TIPS AND TRICKS:
- This recipe can be halved and made in a 9×9-inch pan.
- Wipe your knife between cuts so you get a pretty presentation with nice, neat squares.
- You can use any freshly squeezed citrus juice for these bars to mix up the flavors, or a combo!
- Use only fresh lemon juice with this lemon dessert recipe.
- Topping with powdered sugar is optional but highly recommended.
- These can be frozen, see my tips above.
- Air bubbles may rise to the top of the bars while baking, this is completely normal from mixing the eggs with the other ingredients for the filling. This doesn’t affect the taste or texture of the bars at all.
- Do not forget that these need to set up for at least 4 hours.
Looking for that perfect lemon dessert to bring to your next gathering, family party, or potluck?
Look no further, this Lemon Bar Recipe is the only one you will need. Lemon lovers unite!
The only thing that could make this better is your own lemon tree, haha!
If you like this recipe, you might also like:
If you’ve tried this LEMON BAR RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Best Tangy Lemon Bar Recipe
Ingredients
For the crust:
- 2 cups all-purpose flour
- 1 cup unsalted butter softened
- ½ cup powdered sugar plus more for dusting
- ¼ teaspoon fine sea salt
For the filling:
- 2 cups granulated sugar
- 6 tablespoons all-purpose flour
- 6 large eggs room temperature
- Zest of 2 lemons
- ⅔ cup lemon juice fresh squeezed
Instructions
- Preheat the oven to 325°F. Line a 9×13 baking dish with parchment paper, set aside.
- In a large bowl, add the flour, butter, powdered sugar, and salt, mix until combined.2 cups all-purpose flour, 1 cup unsalted butter, ½ cup powdered sugar, ¼ teaspoon fine sea salt
- Press the crust into the prepared baking dish and bake for 22-24 minutes until the very edges are very slightly golden brown.
- Take the crust out of the oven and with a fork, poke holes all over, but don’t go all the way through the crust. Set aside while you make the filling.
- Place the granulated sugar and flour in a large bowl, whisk to combine.2 cups granulated sugar, 6 tablespoons all-purpose flour
- Add the eggs and lemon zest, whisk to combine.6 large eggs, Zest of 2 lemons
- Add the lemon juice and whisk to combine.⅔ cup lemon juice
- Pour the filling on top of the crust. Bake for 25-28 minutes until the bars are set, there should be a slight jiggle right in the center but not much.
- Let cool on the counter until room temperature, place in the fridge, and chill for 4 hours or overnight.
- Take the bars out using the parchment paper to help, dust generously with powdered sugar and cut into bars, serve immediately.
Notes
- This recipe can be halved and made in a 9×9-inch pan.
- Wipe your knife between cuts so you get a pretty presentation with nice, neat squares.
- You can use any freshly squeezed citrus juice for these bars to mix up the flavors, or a combo!
- Use only fresh lemon juice with this lemon dessert recipe.
- Topping with powdered sugar is optional but highly recommended.
- These can be frozen, see my tips above.
- Air bubbles may rise to the top of the bars while baking, this is completely normal from mixing the eggs with the other ingredients for the filling. This doesn’t affect the taste or texture of the bars at all.
- Do not forget that these need to set up for at least 4 hours.
Nutrition
Love This Recipe?
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