Classic Lemon Bars

If you are in the mood for something light, this dessert is perfect for you! Every bite of classic lemon bars is a zesty treat. Tart lemon juice, buttery crust, and airy powdered sugar are combined to create a fresh rustic recipe to share with your friends and family. This classic recipe is one that has been passed down through generations. No matter how you make them, they are sure to be a hit!

If you bought a bag of lemons and don’t want them to go to waste, or you’re just in the mood for a classic dessert, then this recipe is perfect for you! All you need are a few simple ingredients, and you’ll have a delicious dessert in no time.

Everyone will love these classic bars!

What are classic lemon bars?

Lemon bars are a vintage, classic 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.

Lemon is a really fun fruit to bake with. Once you perfect these lemon bars, you’ll be ready to tackle making a homemade lemon meringue pie or some nutty lemon poppy seed bars!

Why do my lemon bars look like scrambled eggs?

If your lemon bars look like scrambled eggs, it’s because you’ve overcooked them. The key to perfect lemon bars is to cook them until the filling is set, but not too long. You want the filling to be firm but still have a little bit of jiggle to it when you shake the pan.

If you cook them too long, the filling will become dry and crumbly.

How can I make my lemon bars extra lemony?

If you want your lemon bars to be extra lemony, add an additional tablespoon of lemon juice to the filling. You can also add a teaspoon of grated lemon zest to the filling for extra flavor.

What is the best way to store lemon bars?

Lemon bars can be stored at room temperature in an airtight container for up to 3 days. You can also store them in the fridge for up to 1 week. If you want to freeze them, place them in a freezer-safe container, and they will keep for up to 3 months.

Here are the ingredients you’ll need to make these easy lemon bars:

There are two parts to classic lemon bars – the crust and the lemon custard topping. I’ve gone ahead and divided everything you need to keep it as easy as possible for you.

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

 

How to make the best lemon bars

It might shock you just how simple it is to make homemade lemon bars. The recipe is straightforward and easy to understand! Here are a few of my baking tips to make sure your classic lemon bars turn out perfectly.

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.

No rolling pin. No double boiler or candy thermometer. We are keeping it really simple!

It’s an easy recipe in a manageable 8×8-inch pan. I’m trying to get you to make these along with me. Can you tell?

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 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.

Other lemon recipes you might consider:

Lemon Poppyseed Muffins

Gooey Lemon Blueberry Cake

Lemon Meringue Pie Milkshakes

Raspberry and Lemon Breakfast Rolls

Classic Lemon Bars

makes 9 bars

Print this Recipe!

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

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.