Dorothy Kern
Classic lemon bars with shortbread crust and topped with a creamy lemon filling! This easy lemon bars recipe makes the perfect batch with a thick crust and perfect lemon filling.
This is a great make-ahead dessert bar for picnics, BBQs and potlucks – it’s seriously, the best lemon bars recipe!
Oh, how I love a shortbread crust topped with tart lemon filling. It just says summer and picnics and potlucks to me! This lemon squares recipe is one of my favorite dessert bars.
One of the most famous recipes is Ina Garten’s but I’ve got news – this recipe is better than Ina Garten’s lemon bars. My recipe is easier to make with less waiting time, which means you’ll be slicing these sweet treats before you know it.
The balance of crust to filling is perfect in these bars and the lemon filling sets up perfectly every time. No runny lemon bars. Once cooled the bars slice beautifully. All they need is a dusting of powdered sugar.
Table of Contents
How to Make Lemon Bars
The first thing that sets these bars apart is the crust. It’s a simple buttery shortbread crust that is easy to make. Many recipes have you bake the crust in a large baking dish, but I prefer a smaller 9×9” square one. That way you get thick lemon bars.
You don’t have to chill the dough – just mix it up, press it into the pan and bake it. No waiting!
All you do is cream butter with a mixer until it’s smooth. Add powdered sugar, flour, and salt and mix slowly until the dough is crumbly but sticks together when you squeeze it.
Press it into a prepare baking dish and bake it for 13 minutes or until it turns lightly golden around the edges.
Make the Filling While the Crust is Baking
Make the filling by whisking the eggs and then add the sugar, lemon zest, salt and lemon juice and whisk again. Once the crust is done baking, pour the filling over it while it’s still hot. You don’t have to wait for it to cool!
Bake the bars for 15 to 18 minutes or until the lemon filling is no longer liquid in the center and the bars are lightly golden on top.
Cool the bars completely before slicing and serving. I like to dust them with powdered sugar!
Tips for Making the Best Lemon Bars
- Accurately measure your ingredients! This one thing can make a huge difference in your lemon bars. Using the spoon and level method to measure the powdered sugar and the flour will ensure you have the right amount in your recipe.
- Be sure to use powdered sugar for the crust – it will make it more tender.
- Keep an eye on the bars while they bake. You want to pull them out of the oven when they are set in the middle and just lightly golden on top.
- Don’t skip lining the baking dish with foil. This will make it really easy to lift the bars out in one piece before you slice them.
- If your kitchen is warm, you can place the cooled bars (in the baking dish) in the refrigerator so they firm up. This will make it easier to get clean slices.
- Lemon bars will hold up well at room temperature for several hours, but you will want to store them in the refrigerator after that to keep the filling from spoiling.
- Lemon bars will keep for up to four days in the refrigerator or you can freeze them for up to a month.
These are not the flimsy, thin lemon bars you see all over the internet! My recipe makes the best lemon bars ever – thick shortbread crust with that creamy tart lemon filling! If you’ve been disappointed with other recipes you have to give my recipe a try – I know you will love it.
Lemon Recipes You’ll Love
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Lemon Bars Recipe
Ingredients
Crust:
- 1 cup unsalted butter
- ½ cup powdered sugar
- 2 cups all purpose flour
- ¼ teaspoon salt
Filling:
- 4 large eggs
- 1 ½ cups sugar
- Zest of 1 medium lemon
- Pinch of salt
- ½ cup fresh lemon juice from about 4 medium lemons
- Powdered sugar for topping
Instructions
- Preheat oven to 350°F. Line a 9×9 or an 8×8 pan with foil and spray with nonstick cooking spray.
- Make the crust by creaming the butter with a hand or a stand mixer (fitted with the paddle attachment) until smooth. Add powdered sugar, flour, and salt and mix slowly until the mixture is crumbly but sticks together when you press it between your fingers. Press the crust into the bottom of the prepared pan. Bake for about 13 minutes, or until it just starts to get a light golden brown around the edges.
- While the crust is baking, whisk the eggs until beaten. Whisk in the sugar, lemon zest, salt, and lemon juice. Pour over hot crust, then continue to bake for 15-18 minutes, or until the mixture is no longer liquid in the center and it’s lightly golden brown on top.
- Cool completely before removing from pan. Remove foil, then dust with powdered sugar. Slice and serve, dusting with more powdered sugar as desired.
Recipe Video
Recipe Notes
- Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
Nutrition Information
Nutritional information not guaranteed to be accurate
The BEST Lemon Bars have a creamy, sweet and tart lemon filling with a thicker than usual shortbread crust. It makes the perfect ratio and texture!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: July 30, 2020
Thanks for the recipe, Dorothy. I love all things lemon😁. Can I make the crust in the food processor?
Yes, I don’t see why not!