Lemon Bars Recipe
This lemon bars recipe is made with a buttery shortbread crust and a bright, tangy lemon filling that sets up perfectly every time. These classic lemon squares are easy to make and taste even better chilled the next day.
Ingredients
Shortbread Crust
- 2 cups all-purpose flour
- 1/2 cup granulated white sugar
- 1 cup unsalted butter cold and cubed
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
Lemon Filling
- 4 large eggs
- 1 ½ cups granulated white sugar
- 1/4 cup all-purpose flour
- 3/4 cup (plus 1 tablespoon) lemon juice freshly squeezed
- 1 ½ tablespoons lemon zest
- 1 teaspoon baking powder
For Serving
- powdered sugar for dusting
Instructions
- Preheat & Prepare Pan: Preheat your oven to 350°F. Butter a 9x9-inch baking dish and add parchment paper, leaving a bit of overhang for easy removal.
- Make the Crust: In a food processor, combine the flour, sugar, and salt. Then add the cold, cubed butter and vanilla then pulse until the mixture starts to just come together into a dough. (No food processor? You can also cut in the butter using a pastry cutter or your fingertips.)
- Add Crust to Prepared Pan and Bake: Press the mixture evenly and firmly into the bottom of the prepared pan. Bake for 23 - 26 minutes or until the edges are lightly golden.
- Fork Holes: Remove from the oven. Using a fork, poke shallow holes all over the top of the warm crust (not all the way through the crust) before pouring the lemon filling ontop.
- Make the Lemon Filling: While the crust is baking, combine the lemon zest and sugar in a mixing bowl. Then add the lemon juice, flour, baking powder, and eggs. Using a hand mixer, on medium low beat the mixture until fully combined, the sugar has dissolved, and no visible flour remains. The filling should be smooth and well incorporated.
- Bake Again: Pour the lemon filling over the hot crust and return to the oven. Bake for approximately 30 minutes, or until the filling is set and no longer jiggles in the center. The edges should be lightly golden.
- Cool & Chill: Place the pan on a cooling rack and let it cool completely. Then refrigerate (still in the pan) for at least 6 hours before slicing.
- Slice: Use the parchment paper to lift the bars out and cut into squares after being lifted out of the pan. For neat squares, wipe your knife each time you slice.
- Dust & Serve: Use a sifter to dust the bars with powdered sugar just before serving.
Cassandra’s Notes: If you prefer a more classic lemon bar thickness, this recipe works perfectly in a 9x13-inch pan—no need to double it. I personally love a generous bite, which is why I bake these in a 9x9 for a thicker crust and lemon filling. In a 9x13, they still set beautifully and bake up with that more traditional lemon bar thickness. Just reduce the bake time slightly—about 5 minutes less for both the crust and the filling.