Lemon Bars

The aroma of freshly baked lemon bars wafts through the kitchen, inviting everyone to indulge in their zesty delight. This classic recipe combines a buttery shortbread crust with a tangy lemon filling, taking just about 45 minutes from start to finish. The perfect balance of sweet and sour makes these bars a timeless treat that’s sure to please any crowd.

This recipe is ideal for lemon lovers and can be made for a variety of occasions, from picnics to family gatherings. You can prepare the lemon bars a day in advance, and they store beautifully in the fridge, maintaining their deliciousness for days.

Why You’ll Love This Recipe

• The buttery shortbread crust provides a delightful crumbly texture.
• The bright, tangy lemon filling perfectly complements the sweetness.
• It’s a simple, straightforward recipe that can be made in under an hour.
• It’s an elegant dessert that’s perfect for any occasion.

What You’ll Need

Gather the following ingredients to make your lemon bars:

For the Shortbread Crust

• 1/2 cup unsalted butter, room temperature
• 1/4 cup granulated sugar
• 1 cup all-purpose flour
• 1/4 teaspoon salt

For the Lemon Filling

• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 cup lemon juice
• 3 eggs, room temperature
• 1 tablespoon lemon zest

For Serving

• Powdered sugar for dusting

Use fresh lemons for the best flavor.

Substitutions & Swaps

• Butter: margarine or coconut oil
• Granulated sugar: coconut sugar or brown sugar
• All-purpose flour: almond flour or gluten-free flour
• Eggs: flax eggs or applesauce for a vegan option

How to Make It

Follow these straightforward steps to whip up your lemon bars:

Preheat

Preheat the oven to 350°F (175°C) and grease a baking dish.

Cream

Cream together the butter and sugar for the shortbread crust in a mixing bowl until light and fluffy.

Mix

Add the flour and salt to the bowl, mixing until everything is well combined. Press the shortbread mixture into the bottom of the prepared dish.

Bake

Bake the crust for 20 minutes or until it is slightly golden.

Whisk

In another bowl, whisk together the sugar, flour, lemon juice, eggs, and lemon zest until smooth for the lemon layer.

Pour

Pour the lemon mixture over the baked crust, spreading it evenly.

Bake Again

Bake for an additional 25 minutes or until the filling is set and has a slight jiggle in the center.

Cool

Allow the lemon bars to cool in the dish, then dust with powdered sugar before slicing and serving.

How to Store It

Fridge: store in an airtight container for up to 5 days.
Freezer: yes, for up to 3 months for optimal freshness.
Reheat: enjoy chilled or let sit at room temperature for 10 minutes before serving.

Tips for Best Results

• Use room temperature eggs for a smoother batter.
• Don’t skip the dusting of powdered sugar; it adds a lovely finish.
• Ensure your lemon juice is fresh for a vibrant flavor.
• Let the bars cool completely before slicing for cleaner edges.

Serving Suggestions

• Pair with a dollop of whipped cream for extra indulgence.
• Serve alongside a cup of tea or lemonade for a refreshing combo.
• Great for brunch or as a light dessert after dinner.

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