If you bought a bag of lemons and don’t want them to go to waste, or you’re just in the mood for classic lemon bars, then this recipe is perfect for you! These zesty squares have a tart lemon filling, a buttery crust, and are dusted with powdered sugar to create a vintage sweet perfect for sharing with friends and family. Made with a few simple ingredients, this classic lemon bars recipe has been passed down through generations and will give you a delicious dessert in no time.
What are classic lemon bars?
Lemon bars are a vintage dessert. The flaky homemade crust is topped with a sweet and tart lemon custard. Then, it’s sprinkled with a generous amount of powdered sugar. The result is something that is both incredibly sweet and powerfully tart, with a smooth texture that melts in your mouth. They are the perfect things to serve for breakfast, dessert, or as a treat with some hot tea or coffee.
Ingredients you’ll need to make these classic lemon bars:
Lemon bars emerge from the oven in two parts. First, there’s the buttery shortbread crust. On top of the baked shortbread crust goes a sweet egg and lemon custard. I’ve gone ahead and divided the ingredients to keep it as easy as possible for you. No rolling pin. No double boiler or candy thermometer. We are keeping it really simple!
Homemade crust
- unsalted butter softened to room temperature
- granulated sugar
- all-purpose flour
- a pinch of salt
Lemon curd filling
- eggs to hold it all together
- granulated sugar to sweeten the lemon flavors
- fresh lemon zest
- all-purpose flour
- fresh lemon juice for even more lemon taste
1. Make the crust
Beat together the butter, sugar, flour, and a pinch of salt. Once crumbly (yea… crumbly), press it into a baking pan. I recommend using an 8×8 inch or 9×9 inch pan. Then bake the crust for 15-20 minutes or until golden brown.
2. Make the lemon filling
The filling is pretty simple too! Just whisk the eggs with sugar and lemon. There are definitely a few seeds hiding in that unbaked filling – I’m not going to lie. It happens to the best of us!
Then, add the flour, lemon juice, and zest and keep whisking it together until it is completely blended.
Just do your best to strain the mixture before you pour it over the baked crust.
3. Bake the bars
Pour the lemon filling over the pre-baked crust and bake the whole shebang once again. The filling will firm up and brown around the edges in no time. It really is supreme!
Personally, the edges are my favorite – they’re perfectly caramelized and chewy, like brownies. The center is for suckers!
4. Serve and enjoy!
After you bake them, let them cool to room temperature. Then, sprinkle them generously with lots of powdered sugar. Like, don’t hold back. Coat those babies!
There is no wrong time or incorrect way to serve these classic lemon bars. They might fit in best with a baby or bridal shower, but they are also delicious for breakfast too!
If you are going to enjoy them in the winter, make some winter lemonade with ginger and cloves to go with them. Or, serve these light desserts with a filling smoked andouille sausage and cream cheese roll for breakfast.
Recipe adapted from my first cookbook: The Joy the Baker Cookbook.
Classic Lemon Bars
- Yield: 9 1x
Description
These zesty squares have a tart lemon filling, a buttery crust, and are dusted with powdered sugar to create a vintage sweet perfect for sharing with friends and family.
Ingredients
For the Crust:
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- pinch of salt
For the Topping:
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon fresh lemon zest
- 3 tablespoons all-purpose flour
- 1/4 cup fresh lemon juice
Instructions
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease a 8×8-inch baking pan, line with parchment paper (so that it over hangs slightly from the pan) and grease the parchment paper. Set aside.
To make the crust, in the bowl of a stand mixer fitted with a paddle attachment cream together butter and sugar until light and fluffy, 3 to 5 minutes. Stop the mixer and scrape down the sides of the bowl. Add flour and salt. Beat on low speed until dough is incorporated. Dough may come together, but if it remains shaggy, that’s fine too.
Dump the crust into the prepared pan and use your fingertips to press the dough into the bottom of the pan. Bake for 15 to 18 minutes until just browned around the edges.
You can make the filling while the crust is baking! In a medium bowl, whisk together eggs and sugar until well combined and slightly thick. Add the flour, lemon juice, and zest and whisk until blended.
Pour the filling over the still warm baked crust. Return to the oven and bake for 18 to 20 minutes, or until lightly browned on top and no longer jiggling in the center.
Allow to cool completely in the pan. Run a knife around the edges of the pan. Slice lemon bars into nine squares. Use the over hanging parchment paper to lift the squares out. To store the lemon bars, place them in an airtight container separated by wax paper layers.
171 Responses
Yes yes yes yummmmm! Looooove these! I subbed the flour for bob red mill gluten free 1-1 baking flour and they came out perfect. We are addicted! Thank you for this
Made this recipe with Meyer lemons this time and WOW! They add a whole new element of flavor. These were great when I made them last year with regular lemons and they’re even better this time around.
Can I use raspberries to make lemon raspberry bars? Thanks.
This is amazing. First time I baked something from scratch and we all liked how it came out. Very tasty and the buttery crust and the filling together just made perfect harmony. Thank you!