Recipe
I can confidently say these lemon bars are the ultimate crowd-pleaser—tart, sweet, and with a buttery crust that melts in your mouth. What makes them special? A generous amount of fresh lemon juice and zest that delivers that bright, zingy flavor you crave, paired with a velvety custard filling that’s perfectly balanced.
The secret to the dreamy texture? A shortbread crust that’s crisp yet tender, forming the ideal foundation for the tangy topping.
Whether you’re a baking pro or just starting out, this recipe is foolproof and will have everyone asking for seconds. Trust me, one bite and you’ll be hooked—these lemon bars are pure sunshine on a plate.
Ingredients
For the ultimate homemade lemon bars, the right ingredients make all the difference. These zesty treats rely on fresh, high-quality components to achieve their perfect balance of tartness and sweetness. Let’s break it down.
For the Shortbread Crust:
- Unsalted butter (cold, cubed) – must be cold for a tender, flaky base.
- All-purpose flour – the foundation for a sturdy yet crumbly crust.
- Granulated sugar – just enough sweetness to complement the lemon.
- Salt – don’t skip it; it enhances the flavors.
For the Lemon Filling:
- Freshly squeezed lemon juice – non-negotiable for bright, vibrant flavor.
- Lemon zest – essential for that extra citrus punch.
- Granulated sugar – balances the tartness of the lemons.
- Eggs – binds the filling and creates a silky texture.
- All-purpose flour – guarantees the filling sets perfectly.
Optional Additions:
- Powdered sugar – for dusting on top before serving.
- A pinch of turmeric – chef’s secret for a deeper yellow hue without altering taste.
Pro Substitutions:
- No unsalted butter? Use salted butter and reduce the added salt.
- Short on fresh lemons? Bottled lemon juice works in a pinch, but fresh is strongly recommended for the best flavor.
- Gluten-free? Swap all-purpose flour with a 1:1 gluten-free blend for the crust and filling.
With these ingredients, you’re set to create lemon bars that are tangy, sweet, and irresistibly satisfying.
How to Make the Best Classic Lemon Bars Recipe
Dust with powdered sugar just before serving for that classic finishing touch.
Use a fine-mesh sieve for an even, snow-like sprinkle.
Keep leftovers refrigerated for up to 3 days—though they’re best enjoyed fresh!
Nutrition
Homemade lemon bars are a delicious treat that can be enjoyed in moderation. Here’s a breakdown of the nutritional content per serving.
| Calories | 250 kcal |
|---|---|
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Cholesterol | 60 mg |
| Sodium | 100 mg |
| Total Carbohydrate | 32 g |
| Dietary Fiber | 1 g |
| Sugars | 24 g |
| Protein | 3 g |
Chef Tips
Even though lemon bars seem simple, I’ve found that small details can make a big difference in the final result. Always zest your lemons before juicing—it’s easier and more efficient.
Use room temperature eggs for a smoother filling. Don’t overbake the crust; it should be golden, not brown.
Let the bars cool completely before cutting to prevent a messy slice. Dust with powdered sugar just before serving for the perfect finish.
Frequently Asked Questions
Can I Use Bottled Lemon Juice Instead of Fresh?
I’d use bottled lemon juice if I didn’t have fresh, but I’d know fresh gives a brighter flavor. Bottled works in a pinch, though, and I wouldn’t notice much difference in texture or overall results.
How Long Do Lemon Bars Last in the Fridge?
I’d keep lemon bars in the fridge for up to a week, though they’re best eaten within 3-4 days. I always store them in an airtight container to keep them fresh and prevent weird fridge smells.
Can I Freeze Lemon Bars for Later?
I can freeze lemon bars for later by wrapping them tightly in plastic wrap or aluminum foil, then placing them in an airtight container. They’ll keep for about 3 months, and I’ll thaw them in the fridge before serving.
Why Are My Lemon Bars Too Runny?
My lemon bars might be too runny because I didn’t bake them long enough or the filling didn’t set properly. I’ll check if I used enough flour or cornstarch to thicken the lemon mixture next time.
Can I Substitute Sugar With a Sweetener?
Yeah, I can substitute sugar with a sweetener, but I’d keep in mind that it might change the texture and sweetness level. I’d look for one that measures like sugar and stick to the same amount.
