Lemon Bars Recipe

4.99 from 142 votes

This classic lemon bar recipe is simple and sweet, with just the right amount of tart! Topped with powdered sugar, they're irresistible!

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Servings:

Author: Lil' Luna

Ingredients

Crust

1 cup unsalted butter, room temperature
2 cups all-purpose flour
½ cup powdered sugar
½ teaspoon salt

Lemon Layer

4 eggs
5-6 tablespoons lemon juice
1¾ cups granulated sugar
⅓ cup all-purpose flour
powdered sugar, for topping

Instructions

Preheat the oven to 375°F. Grease a 9x13-inch glass baking dish and set aside.
In a medium bowl, mix butter, flour, powdered sugar, and salt with a pastry cutter or spatula. Pat the mixture into the prepared dish.
Bake for 20 minutes. Do not let it brown.
While the crust is baking, blend eggs, lemon juice, granulated sugar, and flour in a medium bowl with a hand mixer until frothy, about 30 seconds. Pour over warm crust.
Bake for an additional 22–24 minutes. Bars are done when the edges begin to turn golden brown and the middle is set and does not wobble.
Let cool completely in the pan. Sift powdered sugar over the top before cutting into squares.

Video

Notes

Recipe Tips.

You'll need two medium lemons for freshly squeezed lemon juice; include 1-2 teaspoons of lemon zest for extra lemon flavor.
If you overcook your lemon bars, they will curdle, look eggy, and end up with more of a grainy texture. Take them out of the oven as soon as the middle is set.
Don't worry if air bubbles appear. They are common and get covered with the delicious powdered sugar topping.
Garnish each lemon square with a sliver of fresh lemon or add fresh berries (raspberry, blueberry, strawberry) to each square.
For clean, even slices, we like to bake our bars in a parchment paper-lined pan. Once baked and cooled, lift out completely. Dip a chef's knife in hot water, wipe off the water, and then slice.

Store covered or in an airtight container. If needed, separate the layers with parchment paper. Store at room temperature for up to 3 days, in the refrigerator for up to 4 days, or freezer for up to 1 month.

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