Sharing is caring!

I had a bunch of juicy lemons lying around, so I made these delicious lemon bars! They’re tart, perfectly sweet, chewy, and easy to make.

These lemon bars pack a powerful lemon punch, but if you prefer a more subtle lemon flavor, check out these white chocolate lemon blondies.

INGREDIENT NOTES

See the recipe card below for ingredient quantities and complete instructions.

• Butter– I like to use unsalted butter, and then add salt later so I can easily control the amount of salt in this dessert. However, if using salted butter, you may want to decrease the amount of salt to ¼ teaspoon. 
• Granulated sugar– plain white granulated sugar to sweeten the crust and filling. Nothing fancy here! 
• All-purpose flour– this really works well to create a flaky shortbread crust, and to thicken the lemon filling. Use the scoop and level method for precise measurements. Sifting is not needed for this recipe. You could substitute with gluten- free flour to make a gluten-free treat. 
• Salt– just a touch of salt really brings out the sweetness of these lemon bars. 
• Vanilla extract– just a touch for a rich flavor.
• Eggs– 7 large eggs to make the custard filling. 
• Lemon juice and zest– this is what gives these lemon bars the incredibly citrusy and tart flavor! You will need about 5 juicy large lemons to make 1 cup of lemon juice. Be sure to zest your lemons prior to juicing for easy zesting!
• Confectioner’s sugar– also known as powdered sugar. This is used to dust the tops of the lemon bars for a beautiful and sweet finish.

HOW TO MAKE STEP-BY-STEP

Instructions for the crust:

1. Preheat oven to 350 degrees. Grease a 9 x 13-inch glass baking dish and line with parchment paper, leaving an overhang on the sides for easy removal later. Grease parchment paper.
2. In a bowl to a stand mixer fitted with the paddle attachment, mix together the butter, sugar, and vanilla until combined. Scrape the bowl to incorporate thoroughly. Add the flour and salt and mix together until crumbly. Give it a good stir to be sure there are no streaks of flour. Evenly distribute onto the bottom of the prepared baking dish. Press firmly with your fingers to make the crust. 
3. Bake for 20-22 minutes, or until firm and very light golden around the edges. 

Instructions for the filling:

1. In a large bowl, whisk together 3 cups sugar and 1 cup flour to get any lumps out. Whisk in 7 eggs, 1 cup lemon juice, and lemon zest until combined. 
2. Pour over the baked crust.
3. Bake for 30-33 minutes or until the center is set and doesn’t jiggle. There may be small air bubbles on the surface, which is normal. 
4. Allow bars to cool to room temperature for at least one hour and then chill in the refrigerator for at least 2 hours prior to serving. 
5. Just before serving, dust with confectioners’ sugar and cut into squares.

TOP TIPS

• I don’t recommend store-bought bottled lemon juice because it won’t have as much flavor as fresh. 
• Some batches may have tiny air bubbles on the top of the lemon filling. This is normal and may occur due to over whisking the lemon filling. No problem though! It doesn’t affect the flavor or texture and will be covered up by powdered sugar.
• To slice, place a sharp knife under hot water and then dry on a towel. Cut through bars, wiping the blade in between cuts, and if necessary, run under hot water again. 
• These are so adaptable, that you could make other flavors as well! 
• Stir in a cup of fresh blueberries into the filling for Blueberry Lemon Bars. 
• Stir in one cup of fresh raspberries into the filling for Raspberry Lemon Bars. 
• To make Meyer Lemon Bars, simply use Meyer lemons.

STORAGE

As with any custard dessert made with eggs, these must be stored in the refrigerator. Simply place in an airtight container, with sheets of parchment paper in between layers. Store them for up to 4 days. 

To freeze: Avoid dusting with confectioner’s sugar if freezing. Place cut lemon bars on a baking sheet in a single layer and place in the freezer for about 3 hours, or until they are frozen. Then place them in an airtight container with parchment paper in between layers. Freeze for up to 3 months. 

To defrost: place in the refrigerator for several hours and dust with confectioner’s sugar just before serving.

CLASSIC LEMON BARS VIDEO

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!