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Lemon Bars

American · Dessert · Easy

Lemon Bars

Total
3 hr 15 min
Prep
2 hr 30 min
Serves
16
Calories
185
Jump to recipe

A sharp lemon filling sets over a buttery shortbread base, making neat little squares with a bright citrus bite. The crust stays tender beneath the custard.

The warm crust helps Lemon Bars set evenly without leaving a gummy layer beneath the filling. Whisk the lemon mixture only until smooth; too much air creates a foamy cap instead of a clean, glossy surface.

Fresh lemon juice brings the clearest flavor. Chill the slab fully before slicing and wipe the knife between cuts, especially near the corners where the filling clings to the blade.

SweetTangyBakingMake AheadVegetarianNut-free

Method

  1. Heat the oven to 350°F (175°C). Line an 8-inch square metal pan with parchment, leaving an overhang on two sides.

  2. Mix 1 1/4 cups flour with the powdered sugar, butter and salt until crumbly. Press firmly into the pan and bake for until pale gold at the edges.

  3. Whisk the eggs, sugar, remaining 1/4 cup flour, lemon juice and lemon zest until smooth. Pour over the hot crust.

  4. Bake for until the edges are set and the center trembles slightly as one piece, with no liquid ripple; the filling should reach 160°F.

  5. Cool on a rack for , then refrigerate for until firm. Lift out with the parchment and cut into sixteen bars.

Forkue tips

  • Keep the parchment flat against the corners before pressing in the crust so the outer bars have straight edges.

Storing and reheating

Refrigerate covered for 5 days. Freeze cut bars with parchment between layers for 2 months and thaw in the refrigerator. Serve cool for the cleanest texture.

Kitchen gear

8-inch baking panTop picks on Amazon
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Nutrition per serving, estimated

185Calories
2gProtein
30gCarbs
7gFat

Photo: Dracunculus, Public domain, via Wikimedia Commons (cropped and enhanced)

Lemon Bars: FAQ

Why did my lemon layer sink into the crust?

The crust was underbaked or too cool when filled. Bake it until the edges color and add the filling while the base is still hot.

Can I use bottled lemon juice?

Fresh juice gives a brighter flavor. Bottled juice will set the filling, but its cooked taste is more noticeable in a simple citrus dessert.

How do I store and reheat Lemon Bars?

Refrigerate covered for 5 days. Freeze cut bars with parchment between layers for 2 months and thaw in the refrigerator. Serve cool for the cleanest texture.

How long does Lemon Bars take?

About 3 hr 15 min in total: 2 hr 30 min prep and 45 min cooking.

What do I need to make Lemon Bars?

The key ingredients are all-purpose flour, butter, eggs, lemon juice and lemon zest, plus pantry basics.

Any tips for Lemon Bars?

Keep the parchment flat against the corners before pressing in the crust so the outer bars have straight edges.

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