Lemon Bars
These classic lemon bars are extra tangy, perfectly sweet, and super easy to make. This is the ultimate lemon lovers’ recipe!
Today we’re going back to the basics and I’m sharing my version of a classic dessert: Lemon Bars! This lemon bars recipe is nice and tangy with just the right amount of sweetness. I love my lemon desserts to make me pucker a little bit. I love that citrus flavor!
Classic Lemon Bars
A lot of lemon bar recipes use lemon juice. That’s a given. My recipe, has a bit more juice than most recipes, and some zest to give it an extra lemon-y flair! There’s no doubt about it. These are LEMON bars.
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I’m a sucker for lemon desserts anyway, but to get a pure lemon dessert like these lemon bars, is heaven in my mouth. The creamy lemon curd tickles my tastebuds! Love it! I can’t believe I haven’t shared my recipe with you by now!
More Lemon Desserts
If you’re looking for more tangy lemon desserts, try my Soft Baked Lemon Cookies, Lemon Cheesecake Bars, or Lemon Sugar Cookies. So much lemon goodness to go around! Enjoy my friends!
Lemon Bars
Ingredients
Crust:
- 1 cup (120 g) all-purpose flour, (stir, spoon, & level)
- ¼ cup (30 g) powdered sugar
- ¼ tsp salt
- ½ cup (113 g) unsalted butter, (cut into 8 pieces)
Lemon Filling:
- 1 ¼ cup (250 g) granulated sugar
- ¼ cup (30 g) all-purpose flour, (stir, spoon, & level)
- 4 large eggs
- zest of 2 lemons, (about 2 tsp; optional)
- ⅔ cup (159 g) fresh lemon juice, (about 4-5 lemons)
Equipment
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- To make the crust: Combine the flour, powdered sugar, salt and butter in a food processor. Pulse until mixture resembles fine crumbs. Press into a lightly greased 11×7-inch or 8 to 9-inch square glass baking dish and bake for 18 to 20 minutes, or until golden brown.
- Meanwhile make the filling: Whisk together the sugar and flour in a bowl. Add the eggs, one at a time, whisking well after each addition. Add the zest and lemon juice. Mix until everything is smooth and combined.
- Pour filling over hot crust and return to oven to bake for an additional 18 to 20 minutes or until set. When done, the filling will no longer jiggle.
- Let cool completely in the pan before slicing and dusting with powdered sugar. For best results refrigerate for an hour or two and serve cold. Store leftovers in the refrigerator.
Notes
Nutrition
Did you make this?
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Hi There
So just made lemon bars. Maybe shouldn’t have, but used an electric hand whisk. The mixture was very funny. After mins the cake was browned but not set.
Will try again but would love any feedback to help me.
Live your site.
Regards Pauline
Hi Pauline, I’m not sure I know what you mean by the mixture was “funny.” If it was over-whipped with the electric hand whisk, that may have been the issue. Mixing it manually with a wire whisk is the way to go for this recipe. It should be a runny texture.
Absolutely delicious! I learned to make my zest in such an easy way. Peel lemon with a patato pee, being careful to not get the white. Toss the sugar from recipe and the peel into food processor. Peel dissapears, sugar turns yellow and infused with such an intense lemon flavor with no work! Wish you had a place to post a photo…mine came out perfectly!!!
Such a great idea for the zest. I wish I had the option to see your photo as well. Maybe one day I’ll get that figured out. Thanks for your comment!
Knocked it out of the park yet again!! Made these today while the weather has been cooler and they were a hit! you were right–SO SUPER EASY to make!! Made them with my eldest and the hardest part was waiting for them to cool. Thank you Amber for a great recipe! Making this recipe definitely confirmed your claim of being a citrus aficionado. I think I’m going to try to tackle the Key Lime Pie for Father’s Day for my Dad next week. Fingers crossed!
If you can make these, the pie will be a cinch too! Enjoy!
I love lemon bars! These look extra delicious and are making my mouth water. Pinning for later!
Thank you Tiffany! And thanks for pinning! 🙂