Lemon Bars Recipe – Easy, Tangy & Buttery Dessert
If you love citrusy desserts that strike the perfect balance between sweet and tangy, this Lemon Bars Recipe is just for you. Featuring a buttery shortbread crust topped with a smooth, tart lemon filling, these bars are a classic treat that’s perfect for any occasion. Whether you’re baking for a summer picnic, a holiday gathering, or simply indulging in a homemade dessert, lemon bars are an easy yet impressive choice. Their bright flavor and melt-in-your-mouth texture make them an all-time favorite.
Nutrition & Instructions
- Prep Time: 20 minutes
- Active Time: 35 minutes
- Resting Time: 2 hours
- Total Time: 2 hours 55 minutes
- Cuisine: American, European
- Course: Dessert
- Servings: 12 bars
- Calories per Serving: ~230 kcal
Equipment
- 9×13-inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Electric mixer or hand whisk
- Fine mesh strainer (optional)
- Spatula
- Cooling rack
Ingredients
For the Shortbread Crust:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 cup unsalted butter, cold and cubed
- ¼ tsp salt
For the Lemon Filling:
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- 4 large eggs
- ⅔ cup freshly squeezed lemon juice (about 3-4 lemons)
- 1 tbsp lemon zest
- ½ tsp vanilla extract (optional)
- Powdered sugar, for dusting
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
Step 2: Make the Shortbread Crust
In a mixing bowl, combine the flour, granulated sugar, and salt. Add the cold, cubed butter and mix using a pastry cutter or your hands until the mixture resembles coarse crumbs. Press the mixture evenly into the prepared pan and bake for 18-20 minutes, or until the edges are lightly golden. Remove from the oven and let it cool slightly.
Step 3: Prepare the Lemon Filling
While the crust is baking, whisk together the granulated sugar and flour in a separate bowl. Add the eggs, lemon juice, lemon zest, and vanilla extract, whisking until smooth and well combined.
Step 4: Pour and Bake
Pour the lemon mixture over the warm crust. Return the pan to the oven and bake for 20-25 minutes, or until the filling is set and no longer jiggles when shaken.
Step 5: Cool and Rest
Remove the bars from the oven and let them cool in the pan on a wire rack for at least 1 hour. Then transfer them to the refrigerator to chill for another hour before slicing.
Step 6: Slice and Serve
Once fully cooled, use the parchment paper to lift the bars out of the pan. Dust with powdered sugar, slice into squares, and serve.
Tips for the Best Lemon Bars
- Use Fresh Lemons – Bottled lemon juice doesn’t compare to the bright flavor of fresh-squeezed lemon juice.
- Chill Before Slicing – Refrigerating the bars ensures clean, neat slices.
- Don’t Overbake – The filling should be set but still slightly soft; overbaking can lead to a rubbery texture.
- Adjust Sweetness – If you like a more tart lemon bar, reduce the sugar slightly.
Pairing Suggestions
Lemon bars pair beautifully with:
- A cup of hot tea or coffee
- Fresh berries for added texture and sweetness
- A scoop of vanilla or coconut ice cream for a refreshing contrast
Conclusion
This Lemon Bars Recipe is the ultimate dessert for lemon lovers. With a buttery shortbread crust and a zesty lemon filling, these bars are a delightful treat for any occasion. Whether you’re baking for a party or just indulging in a homemade treat, these easy-to-make bars will bring a burst of sunshine to your table!
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.