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Lemon Bars A plate of lemon bars stacked on top of each other, topped with fresh raspberries and a sprinkle of powdered sugar, with lemon zest and a cup of tea in the background.

Lemon Bars

A tangy and sweet Lemon Bars with a buttery shortbread crust that melts in your mouth.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: citrus desserts, classic dessert, dessert bars, lemon bars
Prep Time: 20 minutes
Cook Time: 40 minutes
chill_time: 2 hours
Total Time: 3 hours
Servings: 9
Calories: 345kcal
Cost: $5

Ingredients

For the Shortbread Crust:

  • ½ cup unsalted butter softened (helps form a buttery crust)
  • ¼ cup granulated sugar adds sweetness and structure
  • 1 cup all-purpose flour forms the base of the crust
  • ½ teaspoon salt balances sweetness and enhances flavor

For the Lemon Filling:

  • 4 large eggs binds the filling
  • 1 ½ cups granulated sugar sweetens the filling
  • ⅓ cup all-purpose flour helps thicken the filling
  • ⅔ cup fresh lemon juice about 3 lemons (adds tartness)
  • Zest of 1 lemon adds extra citrus flavor; use 2 for a more intense taste
  • 1 teaspoon vanilla extract enhances flavor
  • Powdered sugar for dusting (optional, for finishing)

Instructions

  • Preheat the oven to 350°F (175°C). Line an 8x8-inch glass baking pan with parchment paper and set aside.
  • In a medium bowl, use a hand mixer to beat the softened butter and granulated sugar together until light and fluffy.
  • Add in the flour and salt. Beat until the dough is smooth and fully combined.
    A close-up shot of a food processor containing flour and butter chunks, prepared to make the crust for lemon bars
  • Press the dough evenly into the bottom of the prepared pan to form the crust. Bake for 20 minutes or until lightly golden and firm.
    A square baking pan with raw lemon bar dough inside, ready to be baked, surrounded by fresh lemons and a light blue checkered cloth."
  • While the crust bakes, prepare the lemon filling. In a separate bowl, whisk together the granulated sugar and flour.
  • Add the eggs, lemon juice, lemon zest, and vanilla extract. Whisk until smooth and well combined.
  • Pour the lemon mixture over the baked crust, spreading it evenly.
  • Return the pan to the oven and bake for 20 to 25 minutes, or until the edges are set and the center slightly jiggles when shaken.
  • Let the bars cool completely at room temperature. Then refrigerate for at least 2 hours or until fully chilled.
    A square pan filled with a smooth, golden lemon bar mixture ready to be cut into squares, with parchment paper hanging from the edges, surrounded by fresh lemons.
  • Once chilled, slice into squares and dust with powdered sugar before serving.

Notes

These tangy lemon bars are perfect for a summer treat or holiday dessert. Let the flavors develop by chilling them overnight for the best taste!

Nutrition

Serving: 1Serving | Calories: 345kcal (17%) | Carbohydrates: 54g (18%) | Protein: 5g (10%) | Fat: 13g (20%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 110mg (37%) | Sodium: 163mg (7%) | Potassium: 74mg (2%) | Fiber: 1g (4%) | Sugar: 39g (43%) | Vitamin A: 437IU (9%) | Vitamin C: 7mg (8%) | Calcium: 20mg (2%) | Iron: 1mg (6%)
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