Lemon Bars are a timeless treat. They’re simple to make with a buttery shortbread crust and a smooth, tangy filling. Why don’t you make a batch to enjoy today?
A few years ago, I received a lemon tree for my birthday. It lives in the corner of my office, and once a year, it gives me more lemons than I can use at one time. But that’s not a problem! I simply take some time to zest, juice, and freeze the extras. I don’t want any of those bright, fresh lemons to go to waste.
One of my favorite ways to use all that fresh lemon juice is in these Classic Lemon Bars. BeeBop requested a batch recently, and I was happy to oblige.
This crisp shortbread crust and bright, citrusy filling make an irresistible pair. It is not exactly a light dessert since it has three cups of sugar and a full cup of butter, but it is a treat worth making every now and then.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 1 Hour
Servings: 24
Primary Ingredient(s): Lemon, Flour, Sugar
Skill Level: Easy
What You’ll Like About This Recipe
- They’re an easy recipe that’s a quick win for beginner bakers.
- The recipe is bright and full of flavor!
- Lemon Bars keep well, so you can make them ahead of time!
Ingredient Notes
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- Flour — You’ll need plain, all-purpose flour for the shortbread crust. It’s also used to thicken the filling. My favorite flour for any baked goods is White Lily. If you don’t have White Lily in your area, any all-purpose flour will do. Remember to measure flour by spooning it into a measuring cup and leveling it off with the back of a knife.
- Butter — The butter gives the crust a nice, rich flavor. I normally choose Land o’ Lakes butter for baking.
- Confectioner’s Sugar — You’ll find confectioner’s sugar right alongside the regular sugar in the grocery store. It’s also called “powdered sugar” or “10X sugar.” It gives the crust a tender texture and a slight sweetness.
- Granulated Sugar — Sweetens and balances the tart lemon filling.
- Lemons — You’ll need 1/2 cup of freshly squeezed lemon juice. I think fresh juice always gives you the brightest flavor. The lemon zest greatly enhances the citrus taste. TIP: It’s easiest to zest a lemon first before juicing it.
How many lemons will you need for 1/2 cup of juice?
If you’re wondering how many lemons you’ll need to get half a cup of juice, here’s a quick rule of thumb: most average-sized lemons yield about two tablespoons of juice each. Since there are eight tablespoons in half a cup, you’ll want to have at least four lemons on hand. And just so you know, a standard two-pound bag usually holds about eight lemons, which is plenty for this recipe, with a little left over for garnish or sweet tea.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Lemon Bars
- Preheat the oven to 350 degrees.
- Butter a 9×13 baking dish and set it aside.
- In a large mixing bowl, stir together the flour, confectioner’s sugar, and salt.
- Add the butter and work it into the dry ingredients until the mixture is crumbly.
- Press the mixture evenly into the prepared pan. The dough is sticky, so flour your hands well to keep it from sticking.
- Bake for about 20 minutes, or until the crust is a light golden brown.
- While the crust bakes, make the filling by whisking together the eggs, sugar, flour, lemon juice, and lemon zest.
- Remove the crust from the oven and immediately pour the filling over the hot crust.
- Return the pan to the oven and bake for another 25 minutes.
- Take the bars out of the oven and let them cool completely in the pan.
- Once cooled, cut them into squares or bars.
- Just before serving, dust the tops with confectioner’s sugar.
Recipe Success Tips
I’ve made these lemon bars more times than I can count, and along the way, I’ve learned some things that make all the difference.
- Flour your hands before pressing the crust. The shortbread crust mixture is sticky, so pressing it into the pan can be a challenge. Dusting your hands with a little flour makes it much easier to work with.
- Use fresh lemons. Bottled lemon juice just can’t compare. Freshly squeezed juice and zest give the best flavor. When juicing lemons, zest them first. It’s much easier that way.
- Pour the filling over a hot crust. Don’t let the crust cool before adding the filling. The heat helps keep the filling from separating from the crust.
- Let the bars cool completely. It’s so tempting to cut into them right away, but these bars need time to set. Let them cool fully before slicing, and if you want extra clean edges, chill them in the fridge first.
- Wait to dust with sugar. If you dust the bars with confectioner’s sugar while they’re still warm, it will just melt and soak into the surface. For the best presentation, dust them just before serving.
Recipe Variations
I usually stick with the classic version of buttery lemon bars, but a few simple changes can add some interest.
- To get a bolder lemon flavor, reduce the sugar in the filling by ¼ cup and add an extra teaspoon of zest.
- I sometimes make lime bars by replacing the lemon juice and zest with lime.
- Replace two tablespoons of flour in the crust with finely ground almonds for a subtle nutty flavor.
- Sprinkle lightly toasted coconut over the bars after dusting them with confectioner’s sugar for a more tropical feeling.
Storing Leftovers
Because of the eggs in the filling, lemon bars should be stored in the refrigerator. Once completely cool, place them in an airtight container and keep for up to four days. If you’re stacking the bars, it’s nice to take time to add parchment or wax paper between the layers to prevent sticking.
For longer storage, freeze the bars in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container. I find that they’re best if used within three months.
More Recipes You’ll Like
- If you enjoy a bright burst of lemon flavor, my Old-Fashioned Gingerbread with Lemon Glaze is a cozy dessert with a beautiful lemon glaze.
- For a sweet loaf that’s good for breakfast or afternoon snacking, try my Lemon Raspberry Bread.
- My Lemon Raspberry Tart is a real showstopper with a buttery crust, tangy lemon filling, and fresh berries on top.
- And of course, there’s always room for a classic Lemon Meringue Pie. Light and airy with just the right balance of sweet and tart, it never goes out of style.
Questions About Lemon Bars
If your lemon bars came out runny, it’s from underbaking. The filling needs enough time in the oven to set properly. When they’re done, a slight jiggle in the center is normal but they shouldn’t be runny.
Maybe… but fresh lemon juice will always give you a brighter flavor. Using fresh lemons also allows you to add the zest, which really enhances the citrus taste.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Classic Lemon Bars
Ingredients
For the crust:
- 2 cups all-purpose flour
- 1 cup confectioner’s sugar
- Pinch salt
- 1 cup butter room temperature
For the filling:
- 4 eggs
- 2 cups granulated sugar
- 6 tablespoons all-purpose flour
- ½ cup fresh lemon juice (8 tablespoons or about 4 lemons)
- Zest of one lemon
Instructions
- Preheat the oven to 350 degrees.
- Butter a 9×13 baking pan. Set aside.
- In a large mixing bowl, combine the flour, confectioner’s sugar and salt.2 cups all-purpose flour, 1 cup confectioner’s sugar, Pinch salt
- Cut in the butter making a crumbly mixture.1 cup butter
- Press the mixture into the buttered pan. You will need to flour your hands well while pressing in the mixture as it is quite sticky.
- Bake the crust for 20 minutes or until it is a light golden brown.
- Meanwhile, make the filling by combining the eggs, sugar, flour, lemon juice and lemon zest.4 eggs, 2 cups granulated sugar, 6 tablespoons all-purpose flour, ½ cup fresh lemon juice (8 tablespoons or about 4 lemons), Zest of one lemon
- Remove the crust from the oven and pour the filling over.
- Return to the oven and bake for 25 minutes more.
- Remove from the oven and allow to cool completely.
- Cut into bars or squares.
- Dust with confectioner’s sugar.
Notes
- How many lemons will you need for 1/2 cup of juice? Well, there’s about 2 tablespoons of juice in the average-sized lemon. And there are 8 tablespoons in 1/2 cup (the amount you’ll need for this recipe). So, you’ll need about 4 average-sized lemons to get enough juice for this recipe. By the way, there are usually about eight lemons in a 2-pound bag.
- The eggs in the filling require this recipe to be stored in the refrigerator. When cool, place them in an airtight container and keep for up to four days. If stacking the bars, add parchment or wax paper between the layers to prevent sticking.
- For longer storage, freeze the bars in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container. Use within three months.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This post was originally published on 01/13/2012. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Was browsing around your blog today when I came across this recipe. It set off a lightbulb because I realized I had a couple of lemons that may not last a whole lot longer. Could not believe how quick and easy this was.. and like one of your other reviewers said – you don’t have to worry about leftover egg whites. (I already have at least a dozen frozen from lemon meringue pie and other such baked goodies.) Really yummy too. Thanks for providing your readers with so many delicious and easy recipes!
I actually found a 2 lb bag of Meyer lemons at WalMart the other day! The sign said $2/bag, but it rang up at $1.87. These will be in my Super Bowl spread for sure! I wouldn’t have even paid them any attention if I didn’t read your blog regularly. Thanks!
I spent all morning looking for a recipe to use my precious Meyer lemons on, and I am so glad I chose yours. They turned out so wonderfully. I love that the recipe uses only whole eggs (no random leftover whites to waste or worry about using somehow). Rich buttery crust and bright lemony filling. Perfection! Thank you!
Thank you for letting me know how much you liked the recipe, Geralyn! I’m so happy that it turned out good for you.
Lemon bars have been a favorite of mine for many years…I could honestly eat a whole tray I think if I had no conscience. I made some with Meyer lemons that were sent to me last year..so this takes me back in a very good way. Only said I did not win that tree…I might have to buy one now you know!
My resolve melts when I spy lemon bars and I know I could not resist one made from Meyer lemons – they are my absolute favorite flavor enhancer for almost anything! Love the yellow/orange color. Hubs planted a Meyer tree for me last year but its not doing well in its current location.
i want one of these! Looks great