My Family’s Favorite Lemon Bars

Lemon Bars

Calling all lovers of lemon desserts! Not only is this the best Lemon Bars Recipe you are ever going to bake, it’s also the absolute easiest. Buttery and bright, with a fabulous lemon curd filing and shortbread crust, they’re like sunshine in a bar.

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Why You’ll Love This Easy Lemon Bars Recipe

• Double-the-Lemon Bars. These old-fashioned lemon squares have a superior flavor because they’re made with double the lemon juice. If you like your bars extra bright and citrusy, you are going to be head-over-heels for this recipe.
• The Easiest Recipe. The original Betty Crocker lemon squares with shortbread base call for softened butter that is painstakingly cut into the dry ingredients. My sister Elaine realized that the butter could be melted, then stirred in. Game-changer! It makes the recipe faster, easier, and still yields a fantastic, tender crust! Best lemon bars ever.
• A Dessert for Lemon Fanatics. Whether it’s Lemon Cream Cheese Bars, Lemon Thumbprint Cookies, or Lemon Poppy Seed Muffins, lemon dessert fervor runs strong in my family. As much as I adore this Lemon Cake (it’s perfection!), my Lemon Tart, or Lemon Cheesecake Bars, when I’m craving something lemony and I want it N-O-W, this easy lemon bars recipe is the answer.

How to Make Lemon Bars

The Ingredients

• Melted Butter. Not only does melting the butter make these the easiest bars you’ll ever bake, it gives the shortbread crust an extra indulgent, melt-in-your mouth texture.
• All-Purpose and Whole Wheat Pastry Flour. Use a blend of these two flours and we can all pretend these are “healthy” lemon squares.
• Powdered Sugar. Key for sweetening the shortbread base and dusting over the finished bars.
• Granulated Sugar. Adds sweetness to the tart lemon layer and also adds moisture so the bars don’t crack.
• Lemon Juice. Gives these bars their bright lemon flavor. If you’d like to experiment with other citrus fruits, try Key limes, navel oranges, tangerines, or pink grapefruit (use a bit less, as grapefruit is more bitter than lemon).
• Lemon Zest. Takes the lemon punch of these sunny bars to the next level.
• Eggs. Gives the lemon layer its rich, creamy texture and consistency.
• Baking Powder and Salt. Helps the bars puff a little while baking and balances their sweetness.

The Directions

1. Combine. Add the melted butter to the dry ingredients for the crust.

2. Stir. Mix until a dough forms.

3. Form the Crust. Press it into a parchment-lined 8×8 pan.

4. Bake. It’s done when it’s barely light brown.

5. Rub the Sugar and Zest. This evenly distributes the lemon oils throughout the lemon bars.

6. Mix. Beat together the lemon filling ingredients.

7. Assemble and Bake. Pour the filling into the the hot crust. Return to the pan to the oven and bake until the bars are set. Let cool, dust with powdered sugar, and ENJOY!

Storage Tips

• To Store. Lemon bars may be stored for up to 1 day at room temperature. Beyond that, lemon bars should be stored in an airtight container in the refrigerator for up to 1 week.
• To Freeze. Once cooled, cut the lemon bars into squares and then wrap individually in foil or plastic and store in an airtight container for up to 3 months.
• To Thaw. Transfer frozen bars to the refrigerator and let thaw overnight.

What to Serve with Lemon Bars

• Fresh Fruit. Strawberries, blackberries, and blueberries are terrific garnishes or accompaniments to these bars, especially with a dollop of whipped cream. This Fruit Salad is great too.
• Other Bars. Set out an assortment of bars for a party! Serve these lemon bars alongside Maple Bourbon Bars, Black Bean Brownies, and Cherry Bars.
• Finger Foods. Lemon squares are an excellent addition to baby showers and bridal showers with fancy finger foods like Cranberry Brie Bites, Whipped Feta Crostini, and Red Wine Truffles.
• Cocktails. You can’t go wrong with a Gold Rush Cocktail, Peach Bellini, or Kir Royale.

Recommended Tools to Make this Recipe

• Parchment Paper. I always keep several rolls stocked for all my baking and cooking needs.
• Microwave-Safe Stacking Mixing Bowls. I love how compact this set is to store.
• Lemon Juicer. To get every bit of juice out!

Recipe Tips and Tricks

• Fully Bake the Shortbread Base. This is more important than you might think! If you don’t bake it long enough, it can cause the filling to lose moisture and absorb into the crust.
• Don’t Try to Cut Back on the Sugar. I’m usually all for trying to reduce sugar in recipes. Unfortunately this is one where the sugar needs to stay, not just for flavor, but also for achieving the right texture.
• Know When They’re Done. You’ll know when this lemon bars recipe is fully set when no indentation remains when you touch the center with your finger. (Your kitchen will also smell incredible.)
• Don’t Over-Bake. If you leave them in the oven too long, it can cause your bars to crack. The surface of your lemon bars should have small bubble holes, but not large cracks.

Lemon Bars Video

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Lemon Bars Recipe

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The BEST Lemon Bars recipe! Lusciously creamy, these easy lemon squares have a shortbread base and are just bursting with bright flavor.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour

Servings 24 squares (1 8×8 pan)

Calories 103kcal

Author Erin Clarke / Well Plated

Ingredients

• 1/2 cup unsalted butter (1 stick)
• 1/2 cup all-purpose flour
• 1/2 cup  whole wheat pastry flour  or additional all-purpose flour
• 1/4  cup powdered sugar plus additional for serving
• 1/4 teaspoon kosher salt plus 1/8 teaspoon, divided
• 1 cup granulated sugar
• 2 teaspoons lemon zest about three-quarters of 1 large lemon
• 2 large eggs at room temperature
• 1/4 cup freshly squeezed lemon juice from about 1 large lemon
• 1/2 teaspoon baking powder

Instructions

• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8×8-inch pan with parchment paper and set aside.
• In a small microwave-safe bowl, melt the butter. In a medium mixing bowl, stir together the all-purpose flour, whole wheat pastry flour, 1/4 cup powdered sugar, and 1/8 teaspoon kosher salt. Pour the butter over the top and stir to combine. The batter will be very wet. Press into an even layer in the prepared pan, building the crust 1/2 inch up the sides all around. Bake the crust for 15 to 20 minutes, until barely light brown. Leave the oven at 350 degrees F.
• While the crust bakes, in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, rub the granulated sugar and lemon zest together with your fingers until moist and fragrant. Add the eggs, lemon juice, baking powder, and remaining 1/4 teaspoon salt. With an electric mixer, beat on high speed until light and well blended, about 3 minutes. Pour into the hot crust (no need for it to cool).
• Return to the pan to the oven and bake 25 to 30 minutes, until the bars are set, no indentation remains when you touch the center with your finger, and your kitchen smells incredible. Let cool completely, then dust with powdered sugar. Cut into squares and serve.

Video

Notes

• TO STORE. Lemon bars may be stored for up to 1 day at room temperature. Beyond that, lemon bars should be stored in an airtight container in the refrigerator for up to 1 week.
• TO FREEZE. Once cooled, cut the lemon bars into squares and then wrap individually in foil or plastic and store in an airtight container for up to 3 months.
• TO THAW. Transfer frozen bars to the refrigerator and let thaw overnight.

Nutrition

Serving: 1square (of 24) | Calories: 103kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Potassium: 38mg | Fiber: 1g | Sugar: 10g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

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