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A delicious lemon curd filling on a buttery shortbread crust, these creamy lemon bars have the perfect combination of sweetness and tartness.
Why You’ll Love This Recipe
This recipe originally came from a childhood friend’s mother in Wisconsin over 50 years ago. It is the recipe my mother always made and it is the one I always make. I have made this recipe hundred’s of times. Through the years I have tried an endless number of recipes and this one still comes out on top.
You have to have just the right texture for a perfect bar, not too gooey, not too dry. It must also has to have the right amount of lemon, not too sweet and not to tart. This one has the perfect amount of lemon flavor.
Ingredients Needed
- Lemons
- Butter, salted
- Flour
- Sugar, powdered and granulated sugar
- Eggs
- Baking Powder
How to Make Lemon Bars
- Mix together butter, 1 cup of flour and 1/4 cup of powdered sugar using a fork, pastry blender or a food processor. This will make a dry crumbly mixture. A food processor will give you a more delicate crumb.
- Press dough into the bottom of an 8 x8 baking pan. Line pan with parchment paper for easy removal. Press down the shortbread crust with your hand or the bottom of a glass or measuring cup.
- Bake at 350 degrees F for 15 minutes, until lightly golden brown around the edges.
- Mix together sugar, 2 Tbsp flour and baking powder in a stand mixer with a paddle attachment or use an electric mixer.
- Add in eggs, juice of one lemon (about 2 Tbsp.) and the zest from the lemon and whisk together.
- Pour the lemon filling over baked warm crust and bake for an additional 20-25 minutes at 350 degrees F or until edges are golden brown and mixture is set.
- Mix together 3/4 cup powdered sugar with 2 Tbsp lemon juice or enough to make glaze soft enough to drizzle over lemon bars while they are still warm.
- Cool and cut. They are best eaten within 24 hours if not refrigerated.
Tip from Leigh Anne
- Lemon bars may seem slightly underdone when you remove them from the oven but they will set up as they cool and as they chill.
- You can also blend the crust together in a food processor for a more delicate crumb.
- Be sure and compress down the shortbread crust in the pan using your. hand or the bottom of a glass or measuring cup.
- Glaze the bars while they are still warm. Instead of glaze, you can sprinkle them with powdered sugar when they are cooled if you prefer or you can glaze and sprinkle!
- Allow them to cool completely before cutting. You will get a cleaner slice. To speed the cooling process I will sometimes put them in the refrigerator.
Frequently Asked Questions
Can I double this recipe?
Absolutely! They are so delicious you are going to want to double it! Use a 9×13 inch pan if you are doubling it. Bake time should be the same.
How do you zest a lemon
Two of my favorite tools when working with lemons are this lemon juicer and a microplaner for zesting. When zesting a lemon only remove the outer lemon layer, not the inner white layer which is bitter.
How to store lemon bars?
Lemon bars are best eaten fresh within 24 hours but they do freeze really well. I have been known to eat them frozen straight out of the freezer. Be sure to let the bars cool completely before freezing. You can freeze them whole by removing them from the pan and wrapping the entire amount in plastic wrap and then a layer of foil. You can freeze individual bars by wrapping them each in plastic wrap and foil. They will keep in the freezer for up to 3 months. Thaw overnight in the fridge and then dust with powdered sugar before serving.
How to cut lemon bars?
My favorite way to cut any kind of bar cookie is with a plastic disposable knife. You get a nice clean cut. Lemon bars can be a little gooey in the middle and the plastic knife works great.
I also have a small batch lemon bar recipe! They are the perfect amount for 2-4 people.
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Lemon Bar Recipe
Ingredients
- 1/2 cup butter cold
- 1 cup flour
- 1/4 cup powdered sugar
- 1 cup sugar
- 2 Tbsp flour
- 1/2 tsp baking powder
- 2 eggs beaten
- 1 lemon zest and juice (about 2 Tbsp juice)
Lemon Glaze
- 2 Tbsp lemon juice or enough to get proper consistency for drizzling
- 3/4 cup powdered sugar
Instructions
- Cut together butter, 1 cup flour and 1/4 cup powdered sugar and press into 8 x 8 pan.
- Bake for 15 minutes at 350 degrees.
- Mix together sugar, 2 Tbsp flour and baking powder
- Add in eggs, juice of one lemon (about 2 Tbsp.) and the zest from the lemon.
- Pour this mixture over baked crust and bake for 20-25 minutes at 350 degrees or until edges are golden brown and mixture is set.
Glaze
- Mix together 3/4 cup powdered sugar with 2 Tbsp lemon juice or enough to make glaze soft enough to drizzle over lemon bars while they are still warm.
- Cool and cut.
Tips & Notes:
Nutrition Facts:
Maya From Australia says
Made this today, easy to follow recipes, delicious product. Thanks so much xx
Leigh Anne says
So glad you enjoyed them Maya!
TABITHA PERRY says
I would like to ship these bars from Texas to New York priority. Should I freeze them first? Will they hold up to shipping if I do not freeze them? How long will they stay fresh if not refrigerated?
Leigh Anne says
I have never shipped them but I wouldn’t freeze them. I would just wrap them tightly in plastic wrap, so they are air tight and then ship. They should be good for 4-5 days.
Jamie says
A friend requested lemon bars for a birthday treat, and as much as I love to bake, I had yet to try my hand at lemon bars. I was a bit nervous and after searching, comparing, and reading comments on multiple recipes, I chose yours. I snuck a small piece to try for myself before giving her a plate and ended up eating 4 squares all by myself, haha. Needless to say, this recipe is now my favorite go-to for lemon bars. And the birthday girl was just as pleased! Bring on summer parties and warm evenings, because I cannot wait to make these again and again! Thanks so much for sharing!
Leigh Anne says
Jamie, I am so glad you like them too. I really think they are the best!
Dena Holland says
Hello and ty for sharing your lemon recipes! I just love anything citrus! Ty for adding me.. looking forward to reading your site!! Ty again Dena from calgary Alberta Canada
Leigh Anne says
Dena, Welcome to the blog!
Laura says
Need to know how much powdered sugar for the crust and glaze and how much lemon juice for glaze and filling. I can make a guess but going to be really aggravating to spend the time making it just to have it messed up. The ingredients are at the bottom but you do not specify which one goes where, which makes it very confusing to its readers
Leigh Anne says
Laura, I am sorry you find this recipe confusing. I don’t specify a certain amount of lemon juice for the glaze because you really just need to do it by feel. The amount will vary depending on the temeprature where you are, the moisture in the air etc. It works best if you just start out with a teaspoon or two and then go from there until you get a drizzling consistency you like. As you can see from the dozens of comments this recipe has been used by many people successfully so I’m sure you’ll have success with it too. I did add in the word Glaze above the last two ingredients which are specified in the directions to go in the glaze to make it a little clearer. Hopefully that helps.