About This Recipe

Lemon bars are one of those timeless recipes that never needs updating — a crisp, buttery shortbread base topped with a luminously bright lemon curd filling, dusted with powdered sugar. The magic is in the balance: the crust is rich and buttery, the filling is intensely tart and sweet, and the powdered sugar adds just enough sweetness to tie it all together. These are the bars that disappear first at every bake sale, potluck, and holiday cookie exchange.

Why You'll Love It

  • The perfect balance of tart lemon and sweet shortbread in every bite
  • Classic American bake sale recipe that never goes out of style
  • The powdered sugar dusting makes them look bakery-beautiful
  • Freezer-friendly — make a batch and pull one out any time

Lemon Bars (Bright, Tangy & Perfect)

Lemon Bars (Bright, Tangy & Perfect)
15 min
Prep
45 min
Cook
1 hr (+ cooling)
Total
16
Servings
⭐ 4.9
Rating
195
Calories

Ingredients

  • For crust: 1 cup (125g) all-purpose flour
  • 1/4 cup (30g) powdered sugar
  • 1/2 cup (115g) cold unsalted butter, cubed
  • 1/4 tsp salt
  • For filling: 3 large eggs + 1 yolk
  • 1.5 cups (300g) granulated sugar
  • 1/3 cup (80ml) fresh lemon juice (about 3 lemons)
  • Zest of 2 lemons
  • 3 tbsp all-purpose flour
  • Powdered sugar for dusting

Instructions

  1. 1Make crust Pulse flour, powdered sugar, salt, and cold butter in food processor until crumbly. Press firmly into a greased 8x8 or 9...
  2. 2Make filling Whisk eggs, yolk, sugar, lemon juice, lemon zest, and flour together until smooth....
  3. 3Bake Pour filling over the hot crust immediately. Bake 22-25 minutes until the filling is just set — it should not jiggle in ...
  4. 4Cool completely Cool at room temperature 30 minutes, then refrigerate at least 2 hours. Do not cut warm....
  5. 5Dust and serve Dust generously with powdered sugar just before serving. Cut with a sharp knife, wiping between cuts....

Ingredients

For crust: 1 cup (125g) all-purpose flour 1/4 cup (30g) powdered sugar 1/2 cup (115g) cold unsalted butter, cubed 1/4 tsp salt For filling: 3 large eggs + 1 yolk 1.5 cups (300g) granulated sugar 1/3 cup (80ml) fresh lemon juice (about 3 lemons) Zest of 2 lemons 3 tbsp all-purpose flour Powdered sugar for dusting

Step-by-Step Instructions

  1. 1

    Make crust

    Pulse flour, powdered sugar, salt, and cold butter in food processor until crumbly. Press firmly into a greased 8x8 or 9x9 pan. Bake at 350°F (175°C) for 18-20 minutes until lightly golden.

  2. 2

    Make filling

    Whisk eggs, yolk, sugar, lemon juice, lemon zest, and flour together until smooth.

  3. 3

    Bake

    Pour filling over the hot crust immediately. Bake 22-25 minutes until the filling is just set — it should not jiggle in the center.

  4. 4

    Cool completely

    Cool at room temperature 30 minutes, then refrigerate at least 2 hours. Do not cut warm.

  5. 5

    Dust and serve

    Dust generously with powdered sugar just before serving. Cut with a sharp knife, wiping between cuts.

Pro Tips

🏆 Chef Tips
  • Pour filling over HOT crust — this helps the two layers bond properly.
  • Fresh lemon juice only — bottled juice is flat and bitter, ruining the bright flavor.
  • The filling is done when the edges are set and the center has just a slight wobble — it firms up as it cools.
  • Chill fully before cutting — at least 2 hours, overnight is even better for the cleanest slices.

Frequently Asked Questions

Underbaked. Bake until the center has no jiggle. Also ensure you chilled completely before cutting.
Technically yes, but the flavor is dramatically inferior. Fresh lemon juice is the entire point of lemon bars — it's worth squeezing.
Refrigerate up to 5 days. Freeze individually wrapped up to 2 months — thaw in fridge.
The egg-sugar mixture wasn't whisked enough. Whisk until sugar fully dissolves before baking.

Nutrition Per Serving

195
Calories
3g
Protein
30g
Carbs
8g
Fat
0g
Fiber
22g
Sugar
65mg
Sodium
5g
Sat. Fat