This Easy Lemon Bars Recipe will guarantee lemon bars that are tart, sweet, and simply delicious! So if you're looking for the perfect lemon bars recipe, you've found it! And if you have more lemons, try my delicious Italian Limoncello recipe!
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If you love tart and sweet lemon bars with a crumbly crust, this recipe is for you! These lemon bars are among my friend's favorite recipes and I'm constantly being asked for the recipe. Now I'm sharing it with the rest of you!
Making lemon bars couldn't be any easier. Especially with this easy lemon bars recipe. Just make sure you get your hands on some fresh, organic lemons if possible.
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Why This Recipe Works
- If you have a lemon tree or just an abundance of lemons, making lemon bars is a great way to use them.
- This lemon bars recipe makes a big batch, great to take to parties or large gatherings.
- Lemon bars can be stored in the fridge for up to a week when placed in an airtight container. They can also be frozen!
What You Need For This Recipe
Ingredients & Substitutions
- Flour: All-purpose flour
- Butter: Unsalted butter
- Eggs: Fresh eggs at room temperature
- Lemons: You'll need 3 to 4 juiced organic lemons. I prefer organic when I am planning on using the zest in the recipe.
- Sugar: You'll need both granulated sugar and powdered sugar.
*A full list of ingredients can be found in the recipe card at the bottom of the page.
Helpful Tools
- food processor
- stand mixer
- ceramic 9x13 baking dish
- sharp knife
- small metal spatula
How to Make Lemon Bars
Prepare Buttery Shortbread Crust | (Preheat oven to 325 degrees F)
Step 1: Whisk flour, sugar, cornstarch, and salt until combined then add to a food processor. Add cubed butter and lemon zest and pulse until crumbly.
Step 2: Pour the mixture into a parchment paper lined 9x13 baking dish. Compress the mixture to create the crust, then bake for 20 minutes or until golden around the edges.
Pro Tip: A lumpier crust holds the lemon topping better, however, if you prefer the crust smoother, just compress it with the bottom of a drinking glass.
Prepare Filling
Step 3: Beat eggs with an electric mixture. Add the sugar and mix until combined. Add flour, lemon zest, lemon juice, half and half, and salt. Mix until all the ingredients are incorporated.
Step 4: If the lemon filling has settled, whisk, then pour over the hot crust.
Step 5: Bake for 25 minutes, or until the lemon-custard is set. Remove from the oven and cool completely before storing it in the fridge. Allow to set for at least a couple of hours.
Step 6: Sift powdered sugar over the lemon bars, then slice using a sharp, dampened knife.
To store, cover with plastic wrap or aluminum foil and refrigerate.
Recipe FAQs
Lemon bars should not be left out for more than a few hours and need refrigeration. This is especially true in hot conditions.
Lemon bars contain cream and eggs, just like any custard. Therefore, they should not be left out for an extended period of time.
Lemon bars can be stored in an airtight container in the fridge for up to a week.
Yes, lemon bars can be frozen for up to 4 months. To do so, simply add the lemon bars to freezer bags, squeezing all the air out, then sealing.
Pro Tips
- Use fresh lemon juice for the best flavor.
- Hide any imperfections on the top (like the white air bubbles that rise to the surface with powdered sugar).
- Use a sharp knife to slice lemon bars with one long slice for each cut you make, then lift the lemon bars out with a metal spatula.
- Store lemon bars in the refrigerator in an airtight container for up to 1 week.
- Freeze leftover lemon bars for up to 3 months.
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Ingredients
Method
- Whisk flour, sugar, cornstarch, and salt until combined then add to a food processor. Add cubed butter and lemon zest and pulse until crumbly.
- Pour the mixture into a parchment paper lined 9x13 baking dish. Compress the mixture to create the crust, then bake for 20 minutes or until golden around the edges.
- Beat eggs with an electric mixture. Add the sugar and mix until combined. Add flour, lemon zest, lemon juice, half and half, and salt. Mix until all the ingredients are incorporated.
- If the lemon filling has settled, whisk, then pour over the hot crust.
- Pour the lemon topping mixture over the hot crust.
- Bake for 25 minutes, or until the lemon-custard is set. Remove from the oven and cool completely before storing it in the fridge. Allow to set for at least a couple of hours.
- Sift powdered sugar over the lemon bars, then slice using a sharp, dampened knife.
Nutrition
Notes
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- Use fresh lemon juice for the best flavor.
- A lumpier crust holds the lemon topping better, however, if you prefer the crust smoother, just compress it with the bottom of a drinking glass.
- Hide any imperfections on the top (like the white air bubbles that rise to the surface with powdered sugar).
- Use a sharp knife to slice lemon bars with one long slice for each cut you make, then lift the lemon bars out with a metal spatula.
- Store lemon bars in the refrigerator in an airtight container for up to 1 week.
- Freeze leftover lemon bars for up to 3 months.
Shala Carter says
I had my husband stop and pick up some lemons. Fingers crossed!
Shala Carter says
Lemon bars are the best! I will have to eat the whole pan!
HildaSterner says
And that is why I send them to work with Scott! 😉