Irresistible Classic Lemon Bars: The Ultimate Sweet and Tangy Homemade Recipe
There’s something truly magical about a perfectly baked lemon bar. Coated with a delicate dusting of powdered sugar, these treats are more than just a dessert; they’re a symphony of sweet and tangy flavors, a culinary embrace that brightens any day. If you’re a devoted lemon lover, get ready to discover your new favorite recipe. These classic lemon bars feature an incredibly easy homemade shortbread crust, providing a buttery, melt-in-your-mouth foundation for a vibrant, perfectly balanced lemon filling.
This beloved homemade lemon bar recipe has been a favorite since its original publication in 2017. While the core deliciousness remains unchanged, we’ve meticulously updated this post with even more detailed step-by-step photos and enhanced instructions. Our goal is to empower you to easily master these delightful lemon squares in your own kitchen, ensuring every batch is a resounding success.
What makes these lemon bars truly stand out? It’s the impeccable balance. The luscious lemon filling delivers that quintessential bright, tart citrus punch, perfectly mellowed by just the right amount of sweetness. This exquisite filling rests upon a simple yet sublime shortbread crust that practically dissolves in your mouth. Beyond their incredible taste, these bars offer convenience; they require refrigeration, making them an ideal make-ahead dessert for parties, gatherings, or simply to have on hand for a sweet craving.
Why This Is the BEST Classic Lemon Bar Recipe
Among countless lemon bar recipes, ours consistently receives rave reviews for several compelling reasons:
- Perfect Sweet-Tart Balance: We’ve carefully calibrated the sugar and fresh lemon juice to achieve that sought-after zing without being overwhelmingly sour or overly sweet.
- Melt-in-Your-Mouth Shortbread Crust: Our crust isn’t just a base; it’s an integral part of the experience. It’s rich, buttery, tender, and provides the perfect textural contrast to the silky filling.
- Effortlessly Easy: Despite their sophisticated flavor, these lemon bars are surprisingly simple to prepare, even for novice bakers. The steps are straightforward, and the ingredients are common pantry staples.
- Make-Ahead Friendly: Because they need to chill thoroughly, these bars are perfect for preparing a day or two in advance, freeing up your time on the day you plan to serve them.
- Crowd-Pleaser Guaranteed: Whether it’s a family dinner, a potluck, or a special celebration, these classic lemon bars are always a hit. Their vibrant flavor and elegant appearance make them universally appealing.
Essential Ingredients for Homemade Lemon Bars
Crafting these homemade lemon squares involves two distinct yet harmonious components: the buttery shortbread crust and the zesty lemon filling. Each ingredient plays a crucial role in achieving the perfect texture and flavor profile.
For the Irresistible Shortbread Crust:
- All-Purpose Flour: The foundation of our tender crust. Proper measurement is key! Always spoon the flour into your measuring cup and level it off with the back of a knife. Packing flour or scooping directly can add too much, resulting in a dry, crumbly, or tough crust.
- Granulated Sugar: A modest 1/2 cup of sugar is used in the crust. This ensures it’s subtly sweet, allowing the vibrant lemon filling to truly shine without overwhelming the palate.
- Cornstarch: This is our secret weapon for an unbelievably soft and tender shortbread crust. Cornstarch helps to reduce gluten development in the flour, resulting in a more delicate, less crumbly texture that melts in your mouth. If you don’t have cornstarch on hand, you can substitute an equal amount of additional all-purpose flour, though the texture might be slightly different.
- Salt: A pinch of salt is vital for balancing the sweetness and enhancing the overall flavor of the butter. Since we recommend unsalted butter, adding a 1/4 teaspoon ensures perfect seasoning. If you opt for salted butter, omit the added salt completely.
- Unsalted Butter: You’ll need one cup of softened unsalted butter. It’s crucial that your butter is at room temperature (soft enough to indent with your finger but not melted) as this allows it to cream properly with the dry ingredients, creating a cohesive, tender dough. We cube the butter before incorporating it, making it easier to cut into the dry mixture with a pastry cutter or fork until it forms a delightful crumbly texture.
For the Zesty Lemon Filling:
- Granulated Sugar: For the filling, 1 1/2 cups of granulated sugar creates the ideal balance, ensuring the bars are sweet enough to be a delightful dessert while still preserving that beloved tangy lemon kick. If you prefer your lemon bars exceptionally tart, you can experiment by slightly reducing the sugar, but we find this amount to be universally appealing.
- All-Purpose Flour: A small amount of flour acts as a thickening agent for the lemon filling. This is essential for achieving that beautifully set, sliceable custard-like consistency, ensuring your bars hold their shape perfectly.
- Fresh Lemon Juice: This is where the magic happens! You’ll need 1/2 cup of fresh lemon juice. This typically equates to about 4 medium-sized lemons or 2-3 larger ones. Using fresh lemon juice is non-negotiable for the best flavor; bottled lemon juice simply won’t deliver the same vibrant, natural zestiness. Consider adding a teaspoon or two of lemon zest along with the juice for an even more intense lemon aroma and flavor.
- Large Eggs: Eggs are critical for providing structure and richness to the lemon filling, transforming it into a smooth, custard-like texture. Using room temperature eggs is highly recommended as they whisk together more easily and incorporate better into the mixture, resulting in a more homogenous and silky filling. If you forget to take them out ahead of time, a quick trick is to place them in a bowl of warm (not hot) water for about 10 minutes.
How to Make Perfect Classic Lemon Bars: A Step-by-Step Guide
Creating these delightful lemon bars is a straightforward process, broken down into two main stages: preparing the shortbread crust and crafting the luscious lemon filling.
Step 1: Preparing the Shortbread Crust
We begin with the star of the base: our easy homemade shortbread crust. This involves a simple blend of flour, sugar, cornstarch, salt, and softened unsalted butter. Once you’ve thoroughly mixed these ingredients, the crumbly dough is pressed evenly into a prepared 9×13-inch baking pan. Using parchment paper or aluminum foil with an overhang makes removal and slicing much easier later on.
It’s crucial to pre-bake the crust before adding the filling. This step ensures the crust is perfectly golden, crisp, and fully cooked, preventing it from becoming soggy once the wet filling is added. Bake the crust for approximately 20-25 minutes at 350°F (177°C), or until the top appears set and the edges are lightly golden brown, as seen in the accompanying image. Once baked, remove the crust from the oven and set it aside to cool slightly for 5-10 minutes while you prepare the lemon filling. Keep your oven at the same temperature.
Step 2: Crafting the Silky Lemon Filling
While the crust is cooling, it’s time to prepare the star of the show – the sweet and tangy lemon filling. In a large mixing bowl, you’ll whisk together granulated sugar, flour, fresh lemon juice, and room temperature eggs. This is where a crucial tip comes into play:
My Number One Tip for the Lemon Filling: Use a sturdy whisk and mix the ingredients together *really* well. Vigorously whisking ensures that the flour is fully incorporated and helps to break down any potential albumin strands in the eggs. This thorough mixing is essential for a smooth, homogenous filling and will help prevent any unfortunate pieces of “scrambled egg” texture from forming in your finished lemon bars. We want a perfectly silky, luscious filling!
Once your filling is perfectly smooth, carefully pour it over the warm, pre-baked shortbread crust. Return the pan to the preheated oven to bake for another 18-22 minutes. The lemon bars are done when the filling is set, and the center no longer jiggles when gently shaken. The surface should look matte and lightly golden.
Step 3: Cooling and Chilling for Perfection
Patience is a virtue, especially when it comes to lemon bars! After baking, remove the pan from the oven and transfer it to a wire rack to cool completely at room temperature for 1-2 hours. This initial cooling allows the filling to begin setting. Once cooled to room temperature, cover the pan tightly with plastic wrap and transfer it to the refrigerator for at least two more hours. For the best results and easiest slicing, chilling overnight is highly recommended. The extended refrigeration time is critical for the lemon filling to firm up into that characteristic, sliceable custard-like consistency.
Just before serving, and for that classic, elegant finish, generously dust the chilled lemon bars with a light coating of powdered sugar. Then, slice into your desired bar size and enjoy!
Frequently Asked Questions About Lemon Bars
Do lemon bars need to be refrigerated?
Yes, absolutely. Because the lemon filling is essentially a custard made with eggs, lemon bars are perishable and must be stored in the refrigerator. This not only ensures food safety but also helps the bars maintain their firm, sliceable texture. Always keep them chilled until you’re ready to serve.
How long do classic lemon bars last in the refrigerator?
When stored in an airtight container in the refrigerator, these homemade lemon bars will maintain their freshness and delicious taste for up to 4 days. Beyond that, the texture and flavor may start to diminish.
Can you freeze homemade lemon bars?
Indeed! Lemon bars freeze exceptionally well, making them an excellent candidate for meal prep or enjoying a taste of summer citrus year-round. To freeze, first ensure the bars are completely cooled and chilled. Then, slice them into individual portions. Wrap each bar tightly in plastic wrap, followed by a layer of aluminum foil, or place them in an airtight freezer-safe container or bag. They can be frozen for up to 3 months. When you’re ready to indulge, simply thaw them overnight in the refrigerator before serving.
How do you know when lemon bars are done baking?
The key indicators for perfectly baked lemon bars are a set top and a center that no longer jiggles when the pan is gently shaken. The filling will transition from a liquid consistency to a firm, custard-like state. Avoid overbaking, as this can lead to a rubbery texture.
Expert Baking Tips for Flawless Lemon Bars
- Accurate Flour Measurement: Always spoon your flour into the measuring cup and level it off with the back of a knife. This prevents over-measuring, which can lead to a dry, dense, or crumbly shortbread crust. Precision here makes a big difference!
- Thoroughly Whisk the Lemon Filling: When combining the sugar, flour, eggs, and lemon juice for the filling, use a sturdy whisk and mix vigorously until completely smooth and lump-free. This extra effort prevents any “scrambled egg” texture in your delicate lemon custard.
- Timing the Powdered Sugar: Powdered sugar has a tendency to dissolve into the lemon bars over time, especially due to moisture. For the freshest appearance and a beautiful presentation, sift the powdered sugar on top of the bars just before you plan to serve them.
- Room Temperature Ingredients: For both the crust (butter) and the filling (eggs), using room temperature ingredients ensures they emulsify and combine more smoothly, leading to better texture and consistency in the final product.
- Don’t Skimp on Fresh Lemon Juice: Bottled lemon juice will yield a less vibrant and sometimes artificial flavor. Always use fresh-squeezed lemon juice for the best, most authentic lemon flavor.
- Proper Pan Preparation: Lining your 9×13-inch baking pan with parchment paper or aluminum foil, leaving an overhang on the sides, is crucial. This acts as “handles” to lift the entire batch of bars out of the pan once chilled, making slicing incredibly easy and mess-free. Don’t forget to lightly spray the liner with nonstick cooking spray too.
- Chill Thoroughly: Resist the urge to cut into them too soon! Adequate cooling at room temperature followed by at least two hours (or preferably overnight) of refrigeration is vital for the filling to fully set and achieve that perfect, clean-sliceable consistency.
More Zesty Lemon Desserts to Brighten Your Day!
If you adore the vibrant flavor of lemon, explore these other fantastic citrus-infused recipes:
- Blueberry Lemon Bread
- Lemon Cookies
- Lemon Blueberry Scones
- Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting
- Lemon Pie
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Classic Lemon Bars
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Ingredients
For the crust:
- 1 and 3/4 cups (220 grams) all-purpose flour (spooned & leveled)
- 1/4 cup (32 grams) cornstarch
- 1/2 cup (100 grams) granulated sugar
- 1/4 teaspoon salt
- 1 cup (230 grams) unsalted butter , softened
For the lemon filling:
- 1 1/2 cups (300 grams) granulated sugar
- 1/4 cup (32 grams) all-purpose flour
- 4 large eggs , room temperature
- 1/2 cup (120ml) fresh lemon juice
Instructions
To make the crust:
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Preheat the oven to 350°F (177°C). Line a 9×13-inch baking pan with aluminum foil or parchment paper, making sure to leave some overhang for easy removal, and spray with nonstick cooking spray. Set aside.
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In a large mixing bowl, whisk together the flour, cornstarch, sugar, and salt.
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Cube the butter into smaller pieces and add to the dry ingredients. Using a pastry cutter (or your hands) cut the butter into the mixture until it’s crumbly and starts to come together.
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Scoop the mixture into the prepared baking pan and press it down into one even layer.
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Bake at 350°F (177°C) for 20-25 minutes, or just until the top is set and edges are lightly golden brown. Remove from the oven and set aside while you prepare the filling. Keep oven temperature at 350°F (177°C).
To make the lemon filling:
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In a large mixing bowl, whisk together the granulated sugar and flour. Add in the eggs and lemon juice and mix until fully combined. Pour the lemon filling over the warm crust and return to the oven.
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Bake for 18-22 minutes or until the lemon filling is set and no longer jiggles.
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Remove from the oven and transfer to a wire rack to cool completely for 1-2 hours, then cover tightly, and refrigerate for at least two hours. Sift powdered sugar on top, slice into bars, and enjoy!
Notes
Cornstarch: This helps keep the crust soft. If you don’t have any just replace it with all-purpose flour.
Lemon Juice: Fresh lemon juice is best in this recipe. One medium lemon will yield about 2 tablespoons of lemon juice and one large lemon will yield about 3-4 tablespoons.
Freezing instructions: Lemon bars will freeze well in a freezer bag/container for up to 3 months. Thaw overnight in the refrigerator.