These lemon bars are the perfect combination of zesty citrus flavor and buttery shortbread texture. Whether you’re preparing them for a party, afternoon snack, or as a nostalgic dessert, they are guaranteed to brighten any day with their delightful tang and melt-in-your-mouth sweetness.
Preparation time: 20 minutes
Cook time: 45 minutes
Chill time: 2 hours
Total time: 3 hours 5 minutes
Yield: 24 bars
Cuisine: American
Ingredients
For the Shortbread Crust:
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2 ½ cups (300g) all-purpose flour
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⅔ cup (66g) confectioners’ sugar
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½ teaspoon salt
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12 tablespoons (170g) unsalted butter, melted
For the Lemon Filling:
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Zest of 3 lemons
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3 cups (600g) granulated sugar
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½ cup (60g) all-purpose flour
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8 large eggs, room temperature
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1 cup (240ml) freshly squeezed lemon juice (from about 4-6 lemons)
Optional Topping:
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Confectioners’ sugar for dusting
Step-by-Step Cooking Directions
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Preheat the Oven
Preheat your oven to 350°F (177°C). Line a 9×13-inch baking dish with parchment paper, leaving a slight overhang on the sides for easy removal later. -
Prepare the Shortbread Crust
In a large bowl (or stand mixer), whisk together the flour, confectioners’ sugar, and salt. Slowly drizzle in the melted butter while stirring on low speed or mixing with a spatula until the mixture becomes crumbly but cohesive when pressed. -
Press the Crust into the Pan
Transfer the shortbread mixture into the prepared baking pan. Use your clean hands or the bottom of a measuring cup to press it evenly across the bottom. Make sure the crust is mostly even and reaches into the corners. -
Bake the Crust
Bake for about 20 minutes until the edges are just beginning to turn golden. Remove the crust from the oven and keep it warm while preparing the filling. -
Make the Lemon Sugar (Optional but Recommended)
In a food processor, pulse the lemon zest and granulated sugar together until the zest is finely broken down and the sugar turns a light pastel yellow. This releases essential oils from the lemon zest and intensifies the citrus flavor. -
Whisk the Filling Together
In a large mixing bowl, combine the lemon sugar with flour. Whisk until evenly distributed. Crack in all 8 eggs and pour in the fresh lemon juice. Gently whisk until the mixture is smooth and fully combined, taking care not to incorporate too much air. -
Add Filling Over Warm Crust
Pour the lemon filling over the warm, partially baked shortbread crust. Gently tilt the pan if needed to evenly spread the filling. -
Bake Again
Return the pan to the oven and bake at 350°F (177°C) for about 25 minutes. The edges should be set while the center may still have a slight jiggle. Rotate the pan halfway through for even baking. Do not overbake—this can cause a rubbery texture. -
Cool and Chill
Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours or until fully set. This helps the filling firm up for clean slicing. -
Dust with Powdered Sugar and Cut
Before serving, dust the top with confectioners’ sugar. Use a damp knife to cut the bars into squares or rectangles, wiping the knife between each cut for neat results.
Nutritional Information (per serving, based on 24 bars)
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Calories: 220
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Total Fat: 9g
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Saturated Fat: 5g
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Cholesterol: 70mg
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Sodium: 65mg
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Carbohydrates: 34g
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Fiber: 0.5g
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Sugars: 25g
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Protein: 3g
Note: Nutritional values are approximate and may vary depending on ingredients used.
The Origins and Popularity of the Recipe
Lemon bars are a beloved classic in American dessert culture, first becoming popular in the mid-20th century. They’re thought to have originated from the widespread love of lemon meringue pie, but simplified into a bar form. With the rise of boxed cake and pie mixes, lemon bars offered a quick way to enjoy citrus desserts with a homemade feel. Their perfect blend of tart and sweet has secured them a place in church potlucks, family cookbooks, and bakery windows across the country.
Reasons Why You’ll Love the Recipe
There are countless reasons to fall in love with these lemon bars:
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They’re bright, zesty, and refreshing, perfect for spring and summer.
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The contrast of gooey lemon filling and crisp shortbread is irresistible.
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It’s a foolproof recipe that even beginner bakers can master.
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The ingredients are simple and pantry-friendly.
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They’re make-ahead friendly and great for serving crowds.
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Their cheerful yellow color adds sunshine to any dessert table.
Health Benefits
While lemon bars are definitely a treat, lemons themselves come with a range of health benefits:
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Vitamin C-rich: Lemons are packed with vitamin C, an essential antioxidant for immune health.
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Digestive aid: Lemon juice has been known to stimulate digestion and reduce bloating.
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Mood booster: The scent of lemon has been shown to uplift mood and reduce stress.
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Antioxidants: Lemons provide flavonoids that support overall wellness.
Of course, this dessert is best enjoyed in moderation as part of a balanced diet.
Serving Suggestions
Lemon bars are versatile and can be served in many delightful ways:
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Dust with powdered sugar for a classic look.
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Add whipped cream or a dollop of mascarpone for a richer treat.
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Pair with a scoop of vanilla bean ice cream on warm days.
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Serve with a cup of Earl Grey or chamomile tea for an elegant afternoon snack.
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For brunch, place small squares on a tiered dessert stand with other pastries.
Cooking Tips
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Don’t skip the parchment paper—it makes lifting and cutting much easier.
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Use fresh lemon juice, not bottled. It truly makes a difference in flavor.
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Zest before juicing—it’s much easier to zest whole lemons.
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Room temperature eggs mix more smoothly into the filling.
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Don’t overbake—the filling should be just set with a slight jiggle. It will firm up in the fridge.
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For extra texture, toast the shortbread crust a little longer if you like it extra crisp.
Variations to Try
Lemon bars are highly adaptable. Try switching things up with these fun twists:
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Meyer Lemon Bars: Swap regular lemons for sweeter, floral Meyer lemons.
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Berry Swirl Lemon Bars: Add a swirl of raspberry or blueberry puree before baking.
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Lime Bars: Use lime zest and juice for a tropical twist.
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Lavender Lemon Bars: Add a pinch of culinary lavender to the filling.
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Coconut Crust: Mix shredded coconut into the shortbread crust for added texture.
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Gluten-Free: Use a 1:1 gluten-free flour substitute.
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Mini Lemon Bites: Bake in a mini muffin tin for individual servings.
Conclusion
These lemon bars are everything a citrus dessert should be—tangy, sweet, buttery, and utterly satisfying. They come together with simple ingredients, minimal effort, and deliver maximum flavor. Whether you’re making them for a family gathering, springtime brunch, or simply to brighten your day, these sunshine-in-a-bar treats will never disappoint. Save this recipe for your go-to dessert rotation and enjoy a burst of lemony goodness anytime.
10 Comprehensive FAQ Section
1. Can I make lemon bars ahead of time?
Yes! Lemon bars are perfect for making in advance. Store them covered in the fridge for up to 5 days or freeze them for up to 3 months.
2. Why did my lemon bars crack on top?
Overbaking is the main culprit. The filling should still jiggle slightly when you remove it from the oven. It sets fully as it cools.
3. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for the best flavor, but bottled juice can be used in a pinch.
4. Can I freeze lemon bars?
Absolutely. Once cooled and cut, freeze the bars in a single layer, then transfer to a container. Thaw overnight in the fridge before serving.
5. How do I cut lemon bars cleanly?
Use a sharp knife dampened with a wet paper towel. Wipe the knife clean between each cut for sharp edges.
6. Can I reduce the sugar in the filling?
You can reduce it slightly (e.g., from 3 cups to 2½), but keep in mind it also balances the tartness of the lemon juice.
7. Why is my crust soggy?
The crust should still be warm when the filling is poured over it, but not underbaked. Also, make sure to fully bake it before adding the filling.
8. Do lemon bars need to be refrigerated?
Yes. Because of the egg-rich custard filling, they should be stored in the fridge.
9. Can I use a different size pan?
A 9×13-inch pan is standard. Using a smaller pan will make the bars thicker and may need a longer baking time.
10. How do I know when lemon bars are done baking?
They’re ready when the edges are set and the center still jiggles slightly when moved. The top should not brown.