These classic Lemon Bars are simple, delicious, and sweet, with just the right amount of tart! Add a bit of powdered sugar, and these easy lemon bars are irresistible! They could make anybody a lemon bar believer!!
When it comes to desserts, I usually prefer chocolatey over fruity, with a few exceptions – these lemon bars being one of them. I feel the same way about Jello Pretzel Salad and Key Lime Cake… They’re just so light and refreshing, I can’t help myself!
a childhood favorite
Did anyone else grow up eating lemon bars? I feel like it’s one of those desserts that grandmas are notorious for making. Or is it just me? Regardless, I know you’re going to love this recipe.
I’ll paint the picture for you: Moist, buttery crust with a sweet, yet perfectly tart lemon layer, topped with a generous amount of powdered sugar. Are you drooling yet?
There’s something about the lemony flavor that makes these bars easy to eat. They’re not overly sweet or rich – they’re kind of refreshing rather than heavy! But don’t take my word for it. Whip up a batch of these easy Lemon Bars and see for yourself!
How to make Lemon Bars
This lemon bar recipe is SUPER easy to throw together!
Crust. Mix butter, powdered sugar, flour, and salt together with a pastry cutter or spatula. Pat mixture into a greased 9×13 pan.
Bake. Bake for 20 minutes at 375. Make sure to not let it get brown, keep it light!
Lemon Layer. Meanwhile. blend eggs, lemon juice, sugar, and flour until frothy, about 30 seconds. Pour over crust once it comes out of the oven, and bake for another 20 minutes at 350.
Top. Remove from oven, top with powdered sugar, and ENJOY!
TIP: Use fresh lemon juice. A medium sized lemon with yield about 4 tablespoons of juice.
Tips for serving and storing
Making Clean Slices: Getting clean even slices can be pretty tricky. Here’s a tip that works every time! Line the pan with foil (sprayed with cooking oil) or parchment paper before adding the crust, then bake. Continue following the recipe as written.
Once completely cooked, cool for 15-20 minutes then chill in the fridge or freezer for another 20-40 minutes. Once chilled, use the foil/parchment paper to completely lift the entire lemon bar out of the baking pan in one large piece. Using a sharp chef knife, dip it in hot water, wipe off water, then slice then lemon bars. Continue heating the knife back up before each slice.
Other Toppings: Instead of the powdered sugar topping, you can try using a lemon frosting or glaze. Or, you can add a garnish of a sliced lemon to each square, or another piece of fruit such as a raspberry, blueberry or slice of strawberry.
How to store lemon bars: Once cut, store the lemon bars in an airtight container. Separate the layers with parchment paper to keep them from sticking to each other.
- Store at room temperature for up to 3 days.
- Store in the refrigerator for up to 4 days.
- Store in the freezer for up to 1 month. Let them come to room temperature before serving.
Because we have been long-time fans of Lemon bars, we’ve tried so many versions in the past. This version is so simple and so delicious and was deemed the BEST lemon bars by the entire family. I guess that means it’s a keeper!
There really is no reason not to whip up some of these old-fashioned Lemon Bars!
For more lemon desserts, check out:
Lemon Bar Recipe
These classic Lemon Bars are simple, delicious, and sweet, with just the right amount of tart! Add a bit of powdered sugar, and these easy lemon bars are irresistible!
- 1 cup butter room temperature
- 1/2 cups powdered sugar
- 2 cup flour
- 1/2 tsp salt
- 4 eggs
- 5-6 tbsp lemon juice
- 1 3/4 cup sugar
- 1/3 cup flour
- powdered sugar
In a bowl, mix butter, powdered sugar, 2 c flour, and salt together with a pastry cutter or spatula. Pat mixture into a greased 9x13 pan.
- Bake for 20 minutes at 375. Make sure to not let it get brown, keep it light!
Meanwhile. blend eggs, lemon juice, sugar, and 1/3 c flour until frothy, about 30 seconds. Pour over crust.
- Bake for 20 minutes at 350
- Remove from oven and top with powdered sugar.
Adapted from Among the Young.