Short Description

Classic Lemon Bars are tangy-sweet dessert squares with a crisp, buttery shortbread base topped by a smooth, bright lemon custard—a timeless favorite for summer treats.

Why You’ll Love This Recipe

You’ll adore these Lemon Bars for their sunny, refreshing flavor and perfectly balanced sweetness. The contrast between the crisp crust and silky filling makes every bite a delightful experience—ideal for dessert tables, potlucks, or light afternoon indulgence.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All‑purpose flour
Granulated sugar
Unsalted butter
Eggs
Fresh lemon juice and zest
Powdered sugar (for dusting)
Salt

Directions

Preheat oven to 350 °F (175 °C).
Prepare an 8×8-inch baking pan by lining with parchment paper, leaving an overhang.
In a mixing bowl, blend softened butter with flour, granulated sugar, and a pinch of salt to form a crumbly dough.
Press the dough firmly into the bottom of the prepared pan.
Bake crust for 15–20 minutes, until light golden. Remove from oven.
While crust bakes, whisk together eggs, lemon juice, zest, sugar, and a pinch of salt until smooth.
Pour the lemon mixture over the hot crust.
Return to oven and bake an additional 20–25 minutes, until filling is set but slightly jiggly at the center.
Cool completely at room temperature, then refrigerate for at least 2 hours to firm up.
Lift out the bars using parchment overhang and dust generously with powdered sugar before slicing into squares.

Servings and timing

Yield: 16 squares (2-inch pieces)
Prep time: 20 minutes
Bake time: 35–45 minutes (crust + filling)
Chill time: At least 2 hours
Total time: Approximately 3 hours (including chill)

Variations

Raspberry swirl: Drop spoonfuls of raspberry jam onto filling before baking and swirl.
Shortbread crust: Use a sweeter shortbread crust by adding an extra 2 tbsp sugar to the base.
Lime version: Swap lemons for limes for a tangier taste.
Lavender touch: Add ½ tsp culinary lavender to the crust for a floral note.

Storage/Reheating

Storage: Keep in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze individual bars in a single layer on a baking sheet, then stack in a sealed freezer bag for up to 3 months. Thaw in the fridge.
Reheating: Serve cold or bring to room temperature—no reheating needed.

FAQs

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice gives the best flavor, bottled can be used in a pinch—just ensure it’s 100 % juice and adjust sugar to taste.

How can I tell when the filling is done?

The center should still jiggle slightly when you gently shake the pan. It will set as it cools.

Do I have to refrigerate before cutting?

Yes—chilling helps the bars firm up for clean, precise slices.

Can I make them gluten‑free?

Yes—a 1:1 gluten‑free flour blend can be substituted for the crust.

Why is my crust soggy?

If you don’t bake the crust long enough or don’t press it firmly, it may not support the filling properly. Pre-bake until lightly golden, and press firmly during assembly.

Can I dust with something besides powdered sugar?

Yes—try finely grated lemon zest, edible flowers, or a thin layer of white chocolate drizzle.

Can I use less sugar in the filling?

You can reduce sugar by up to ¼ cup, but too little may affect the filling’s set and texture.

Can I make bars ahead of time?

Absolutely—prepare them a day in advance, cover, and refrigerate until serving.

How do I get clean slices?

Use a sharp knife dipped in hot water and wiped dry between cuts to achieve smooth edges.

Can I double this recipe?

Yes—use a 9×13-inch pan, double all ingredients, and bake for 45–55 minutes total.

Conclusion

Classic Lemon Bars offer a brilliant burst of citrus delight in a familiar, comforting form. With their crisp base and bright, velvety filling, they’re a perfect treat whether enjoyed

Classic Lemon Bars

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Classic Lemon Bars are tangy-sweet dessert squares with a buttery shortbread base and smooth lemon custard topping—ideal for summer gatherings or light treats.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 35–45 minutes
Total Time: 3 hours
Yield: 16 squares 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350 °F (175 °C).
Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy lifting.
In a mixing bowl, blend softened butter with flour, granulated sugar, and a pinch of salt to form a crumbly dough.
Press the dough firmly into the bottom of the prepared pan.
Bake crust for 15–20 minutes, until lightly golden. Remove from oven.
Meanwhile, whisk together eggs, lemon juice, zest, 2/3 cup sugar, and a pinch of salt until smooth.
Pour the lemon mixture over the hot crust.
Return to oven and bake an additional 20–25 minutes, until filling is set but slightly jiggly at the center.
Cool completely at room temperature, then refrigerate for at least 2 hours to firm up.
Lift bars from pan using parchment overhang. Dust with powdered sugar and slice into squares.