If you’re looking for a bright, tangy treat with a buttery crust that melts in your mouth, this Lemon Bars Recipe is an absolute must-try. Bursting with fresh lemon zest and juice, these bars balance sweet and tart perfectly, creating a delightful dessert that’s as refreshing as it is comforting. Whether you’re serving them up for a crowd or enjoying a little slice of sunshine on your own, this recipe will quickly become a cherished favorite in your baking repertoire.
Ingredients You’ll Need
This Lemon Bars Recipe uses simple, pantry-friendly ingredients that come together to create a luscious dessert with the perfect harmony of crisp crust and creamy lemon custard. Each component plays a vital role in achieving that classic texture and vibrant flavor.
- 1 and 3/4 cups all-purpose flour: Provides the base structure of the crust; remember to spoon and level for accuracy.
- 1/4 cup cornstarch: Adds tenderness to the crust, making it delicately crumbly yet sturdy.
- 2/3 cup powdered sugar: Sweetens the crust and helps it brown beautifully.
- 1/2 teaspoon kosher salt: Enhances flavor and balances sweetness; use half the listed amount if using table salt.
- 1 teaspoon lemon zest: Infuses the crust with a bright citrus aroma that preludes the filling.
- 1 cup cold butter (2 sticks): Key for a flaky, rich crust; keep it cold to ensure the perfect texture.
- 6 large eggs: The eggs create the silky lemon custard that sets beautifully on top of the crust.
- 2 and 1/4 cups granulated sugar: Sweetens the filling, balancing the tartness of the lemons.
- 1/2 cup + 1 tablespoon all-purpose flour: Thickens the lemon custard, giving it just the right body.
- 1/2 teaspoon kosher salt: Enhances the flavors, making the lemon zing truly pop.
- 2 tablespoons lemon zest: Amplifies the fresh lemon flavor in the custard.
- 1 cup + 2 tablespoons fresh lemon juice: The star ingredient providing that unmistakable tang and brightness.
- Powdered sugar (for dusting): Adds a delicate sweetness and an elegant finish just before serving.
How to Make Lemon Bars Recipe
Step 1: Prepare the Crust
Start by lining a 9×13 inch pan with parchment paper or give it a good coat of butter or nonstick spray to make releasing your bars a breeze later on. This little prep step ensures your lemon bars come out perfectly every time.
Step 2: Mix the Dry Ingredients for the Crust
In a large bowl, whisk together the flour, cornstarch, powdered sugar, salt, and lemon zest. By mixing the dry ingredients first, you ensure the zest and salt are evenly distributed for a flavorful crust.
Step 3: Cut the Butter into the Flour Mixture
Use a pastry cutter or a butter knife to incorporate the cold butter into the dry ingredients. Aim for pea-sized pieces of butter throughout the mix—this technique is the secret to a flaky, tender crust.
Step 4: Press and Chill the Crust
Firmly press the buttery mixture into your prepared pan. Yes, it might feel crumbly and dry at first, but that’s exactly what you want. Pack it tightly for the best texture. Then chill in the freezer or fridge; cold butter makes for that perfectly tender, flaky shortbread we all adore.
Step 5: Bake the Crust
Preheat your oven to 350 degrees Fahrenheit. Bake the crust for about 24-25 minutes, until the edges turn a gorgeous golden brown and the top looks matte instead of shiny. This ensures a lovely base without overbaking.
Step 6: Prepare the Lemon Custard
Once your crust is cooling, whisk together the eggs, granulated sugar, flour, salt, lemon zest, and fresh lemon juice until smooth and well combined. Be thorough here—no clumps or unmixed egg whites—that smooth custard is the heart and soul of your lemon bars.
Step 7: Bake the Full Bars
Pour the luscious lemon custard over the cooled crust and return the pan to your preheated oven. Bake for an additional 30-35 minutes. The edges should set firmly, while the center still has a slight jiggle—this is the perfect consistency, as the bars will firm up more as they cool.
Step 8: Cool and Chill
Let the bars cool on a wire rack for 20-30 minutes, then cover and refrigerate for at least 2-3 hours. This chill time is crucial for letting the custard set properly so you get clean slices and that iconic melt-in-your-mouth texture.
Step 9: Slice and Dust
Use a sharp knife to cut the bars into small squares, wiping the blade clean between each cut for neat edges. Just before serving, dust generously with powdered sugar for that classic lemon bar finish that adds sweetness and visual appeal.
How to Serve Lemon Bars Recipe
Garnishes
For an extra pop of color and flavor, try garnishing with thin lemon slices, a sprinkle of finely chopped fresh mint, or a few raspberries. These touches make the dessert feel special and fresh.
Side Dishes
Lemon bars pair wonderfully with a scoop of vanilla ice cream for a simple yet indulgent treat. For a lighter option, serve alongside a fresh berry salad or a cup of herbal tea to complement the tartness without overwhelming the palate.
Creative Ways to Present
Try layering lemon bars with whipped cream and fresh berries in individual dessert glasses for an elegant parfait. Alternatively, serve on decorative trays dusted with edible flowers for a stunning dessert platter that will wow guests.
Make Ahead and Storage
Storing Leftovers
Keep leftover lemon bars covered in the refrigerator for up to five days. The chilling actually enhances the flavors, so leftovers taste just as delightful as fresh.
Freezing
These lemon bars freeze beautifully, making them a perfect make-ahead dessert. Wrap individual bars tightly in plastic wrap and foil before freezing. When ready, thaw overnight in the refrigerator for best results.
Reheating
Lemon bars are best enjoyed chilled, but if you prefer them slightly warmed, pop them in a low oven (around 300 degrees) for 5-7 minutes. Avoid microwaving as it can make the custard too runny.
FAQs
Can I use bottled lemon juice instead of fresh?
For the brightest, freshest flavor, fresh lemon juice is definitely recommended. Bottled lemon juice can work in a pinch but may lack the vibrant tartness and brightness that fresh lemons provide.
Why is my lemon custard runny after baking?
Be sure to bake the custard until the edges are set and the center has a slight jiggle but is not liquid-y. Also, chilling the bars for a few hours is essential to let the custard fully set.
Can I make these gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just be sure to pick one that includes xanthan gum to help with structure.
How do I keep my crust from getting soggy?
Pre-baking the crust fully until golden ensures it stays crisp under the custard. Also, pressing the crust tightly and chilling before baking helps create a barrier that prevents sogginess.
What’s the best way to cut neat lemon bars?
Use a sharp chef’s knife, wiping it clean between each slice. Chilling the bars thoroughly before cutting is crucial for clean, tidy squares.
Final Thoughts
This Lemon Bars Recipe truly shines as a go-to dessert that brings sunshine to any day. Whether you’re a seasoned baker or trying your hand at lemon bars for the first time, I promise this recipe will deliver that perfect blend of tangy, sweet, and buttery comfort you’ll want to make again and again. Give it a try—you won’t regret it!
Print
Lemon Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes plus chilling time
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Lemon Bars recipe features a buttery, flaky shortbread crust topped with a tangy, smooth lemon custard. Perfectly balanced between sweet and tart, these bars are a refreshing treat that can be enjoyed year-round. With a crisp crust and luscious filling, this dessert is easy to prepare and ideal for parties, potlucks, or simply as a delightful homemade dessert.
Ingredients
For the Crust
- 1 and 3/4 cups all-purpose flour (spooned and leveled)
- 1/4 cup cornstarch
- 2/3 cup powdered sugar
- 1/2 teaspoon kosher salt (use half the amount of table salt)
- 1 teaspoon lemon zest (the zest of one lemon)
- 1 cup cold butter (2 sticks)
For the Lemon Custard
- 6 large eggs
- 2 and 1/4 cups granulated sugar
- 1/2 cup + 1 tablespoon all-purpose flour (spooned and leveled)
- 1/2 teaspoon kosher salt (use half the amount of table salt)
- 2 tablespoons lemon zest (about 6–8 lemons)
- 1 cup + 2 tablespoons fresh lemon juice (about 6–8 medium lemons)
For Serving
- Powdered sugar (for dusting)
Instructions
- Prepare the Pan: Line a 9×13 inch glass or ceramic baking pan with parchment paper, or alternatively, spray the sides with nonstick spray or rub with butter to prevent sticking.
- Mix Dry Crust Ingredients: In a large bowl, whisk together 1 and 3/4 cups flour, 1/4 cup cornstarch, 2/3 cup powdered sugar, 1/2 teaspoon kosher salt, and the zest of one lemon to combine all dry ingredients evenly.
- Cut in Butter: Use a pastry cutter or butter knife to cut 1 cup cold butter into the flour mixture until the pieces are about pea-sized, creating a coarse, crumbly texture essential for a flaky crust.
- Form the Crust: Press the butter-flour mixture firmly and evenly into the lined pan using a measuring cup to compact it tightly; the mixture will appear dry but should hold together well.
- Chill the Crust: Freeze the pan for about 20 minutes or chill in the fridge for 30 minutes to ensure the butter stays cold for a tender crust.
- Preheat Oven: Set your oven to 350°F (175°C) while the crust chills to prepare for baking.
- Bake the Crust: Bake the crust for 24-25 minutes until the edges are golden brown and the top has lost its shine, indicating it’s properly baked without overcooking.
- Cool the Crust: Allow the crust to cool nearly completely at room temperature, or speed up cooling by placing it in the fridge or freezer.
- Prepare Lemon Custard: In a large bowl or stand mixer, combine 6 eggs, 2 and 1/4 cups granulated sugar, 1/2 cup + 1 tablespoon flour, 1/2 teaspoon kosher salt, 2 tablespoons lemon zest, and 1 cup + 2 tablespoons fresh lemon juice until thoroughly mixed and smooth.
- Mix Thoroughly: Beat the custard mixture for about 2 minutes, scraping down the sides and bottom of the bowl to ensure all ingredients are well incorporated and no unmixed egg whites remain.
- Pour Custard Over Crust: Evenly pour the lemon custard over the cooled shortbread crust, spreading gently if needed.
- Bake Lemon Bars: Return the pan to the oven and bake for an additional 30-35 minutes, until the edges are set and the center is slightly wiggly but not liquid or sloshy.
- Cool on Rack: Let the lemon bars cool on a wire rack for 20-30 minutes to begin setting the custard.
- Chill: Cover the bars loosely with plastic wrap, avoiding contact with the surface, and refrigerate for at least 2-3 hours or until completely cold and firm.
- Rest Before Serving: Remove from fridge and let rest about 30 minutes for best flavor and texture if time permits.
- Slice Bars: Use a sharp chef’s knife to cut the bars into small squares, wiping the knife clean between cuts for neat slices. Trim edges if desired.
- Dust with Powdered Sugar: Just before serving, dust the top of the lemon bars with powdered sugar using a sieve to add a light, decorative sweetness.
- Store Leftovers: Keep any leftover lemon bars covered in the refrigerator; they will stay fresh for several days.
- Freeze Option: Lemon bars can be frozen and should be thawed overnight in the fridge before serving for best results.
Notes
- For the best crust texture, use cold butter and avoid packing the flour when measuring.
- Adjust lemon zest quantity if you prefer more or less tartness in the lemon custard.
- Ensure the custard edges are well baked even if slightly darker to help the center set properly.
- Use a sharp knife and wipe between slices for cleanly cut lemon bars.
- Do not dust lemon bars with powdered sugar too far in advance, to maintain the decorative effect and avoid the sugar melting into the custard.
- Bars can be chilled or frozen to speed up setting and for longer storage.
