Lemon Bars are the ultimate citrusy treat—bright, buttery, and irresistibly tangy. With a crumbly shortcrust base and a silky lemon custard topping, they’re perfect for spring gatherings, summer potlucks, or whenever you're craving a refreshing dessert. The sweet-tart flavor makes them a hit with kids and adults alike.
Why Everyone Will Love This Recipe
- Bright, Fresh Flavor: Thanks to real lemon juice and zest.
- Velvety Texture: The creamy lemon layer is smooth and luscious.
- Buttery Crust: A simple shortbread-style base holds everything together.
- Make-Ahead Friendly: Tastes even better the next day!
- Ideal for Any Occasion: Great for picnics, holidays, or casual snacking.
What Are Lemon Bars?
Lemon bars are a classic American dessert that became popular in the mid-20th century. They combine the crispness of a buttery crust with the zing of lemon custard—think of them as a cousin to lemon curd tarts but easier to make and cut into squares. Over the years, they’ve earned a spot as a staple dessert in homes, bake sales, and cafés across the U.S.
Pro Tips for the Best Lemon Bars
- Use fresh lemons: Bottled juice just doesn’t offer the same vibrant flavor.
- Strain the lemon cream: This helps remove any bits of cooked egg or pulp for a smoother texture.
- Don’t overbake: The custard should still have a slight jiggle in the center when you pull it out.
- Chill before slicing: Cold bars are easier to cut cleanly and taste even better.
- Dust with powdered sugar right before serving: Otherwise, it may dissolve into the surface.
Frequently Asked Questions
Can I Use Bottled Lemon Juice?
Fresh is best, but in a pinch, high-quality bottled lemon juice will work. Just note that the flavor may be less vibrant.
How Do I Know When the Lemon Layer Is Set?
The center should be slightly firm with a gentle jiggle. It will finish setting as it cools.
Why Did My Lemon Bars Crack on Top?
This can happen if they're overbaked or baked at too high a temperature. Stick to a gentle heat and remove as soon as they’re set.
Can I Make These Gluten-Free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free baking blend in both the crust and filling.
Should I Refrigerate Lemon Bars?
Yes, once cooled, they should be refrigerated to keep the filling firm and fresh.
How Do I Prevent a Gummy Bottom Crust?
Blind baking the crust before adding the lemon filling helps avoid a soggy base.
How to Store Lemon Bars
Allow the bars to cool completely, then cover them tightly or transfer to an airtight container. Store in the refrigerator for up to 5 days. Before serving, let them come to room temperature or enjoy them chilled—both ways are delicious.
How to Freeze Lemon Bars
To freeze, first cool the bars completely and slice into squares. Wrap each bar in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, let them sit in the fridge overnight, then dust with fresh powdered sugar before serving.
Ingredients
How to Make Lemon Bars
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In a large bowl, mix flour, sugar, and butter with your hands until the mixture is sandy. Add the egg and knead until a smooth dough forms. Wrap in cling film and refrigerate for 30 minutes.
In a large bowl, mix flour, sugar, and butter with your hands until the mixture is sandy. Add the egg and knead until a smooth dough forms. Wrap in cling film and refrigerate for 30 minutes.
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Melt butter in a saucepan. In a separate bowl, whisk together the eggs, sugar, melted butter, lemon zest, lemon juice, and cornstarch. Cook over low heat, stirring constantly, until thickened. Set aside to cool.
Melt butter in a saucepan. In a separate bowl, whisk together the eggs, sugar, melted butter, lemon zest, lemon juice, and cornstarch. Cook over low heat, stirring constantly, until thickened. Set aside to cool.
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Roll the chilled dough to about 1/4 inch thick (0.5 cm) on a sheet of parchment paper.
Roll the chilled dough to about 1/4 inch thick (0.5 cm) on a sheet of parchment paper.
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Press it into a baking pan and trim the edges. Prebake the crust at 360°F (180°C) for 15 minutes.
Press it into a baking pan and trim the edges. Prebake the crust at 360°F (180°C) for 15 minutes.
Spread the cooled lemon cream evenly over the crust. Return to the oven and bake for an additional 30 minutes, until the custard is set but still slightly soft in the center.
Spread the cooled lemon cream evenly over the crust. Return to the oven and bake for an additional 30 minutes, until the custard is set but still slightly soft in the center.
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Let the bars cool completely. Cut into squares, dust generously with powdered sugar, and serve!
Let the bars cool completely. Cut into squares, dust generously with powdered sugar, and serve!
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