Bright, zesty, and utterly irresistible, the Classic Lemon Bars Recipe is everything a lemon lover could wish for in a dessert. Tangy lemon filling perched on top of a buttery, tender shortbread crust and finished with a snowy dusting of powdered sugar — these bars hit the perfect balance of sweet and tart. Whether you’re sharing them at a picnic, delighting guests at a potluck, or simply treating yourself on a quiet afternoon, you’ll find that this timeless favorite always brings a smile. If you’ve never tasted homemade lemon bars fresh from the oven, prepare to fall in love!

Ingredients You’ll Need

Classic Lemon Bars Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Classic Lemon Bars Recipe is how simple and unfussy the ingredient list is. Each component was carefully chosen not just for function, but for the way it delivers bright flavor, lush texture, and that unmistakable lemony sunshine in every bite.

Unsalted butter (1 cup, softened): The secret behind a melt-in-your-mouth crust that’s tender and rich without being greasy.
Granulated sugar (½ cup for crust, 1½ cups for filling): Sweetens both the base and the lemony topping, balancing the natural tartness perfectly.
All-purpose flour (2 cups for crust, ¼ cup for filling): Gives structure to both the shortbread and the silky lemon layer above it.
Salt (¼ teaspoon): Just a pinch wakes up all the flavors and keeps the sweetness in check.
Large eggs (4): They bind the filling, giving it a luscious, custard-like quality that’s rich yet delicate.
Freshly squeezed lemon juice (⅔ cup): The real star! Fresh juice provides vibrant flavor — please don’t substitute with bottled if you can help it.
Lemon zest (1 tablespoon, optional): For an extra pop of citrus aroma, lemon zest brings the sunshine up a notch.
Powdered sugar (for dusting): The snowy topping that completes the iconic look, while adding a touch of elegance and extra sweetness.

How to Make Classic Lemon Bars Recipe

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving a generous overhang on the long sides. This makes it so much easier to lift out your bars cleanly later — trust me, you won’t want to skip this step!

Step 2: Make the Buttery Shortbread Crust

In a medium bowl, cream together the softened butter and ½ cup granulated sugar until smooth and light. Stir in 2 cups of flour and ¼ teaspoon salt until the dough just comes together. It might look a bit crumbly, but that’s absolutely perfect. Press the dough evenly into the bottom of your lined pan. Aim for uniform thickness — it bakes up more evenly. Pop the crust in the oven and bake for 18–20 minutes, or until lightly golden around the edges.

Step 3: Whisk Together the Tangy Lemon Filling

While the crust is baking, grab a clean bowl and whisk together 1½ cups granulated sugar with ¼ cup of flour (this helps keep the filling tender and smooth). Add the eggs, fresh lemon juice, and lemon zest if using. Whisk until everything is well combined and no streaks remain; you want the texture silky and cohesive, not foamy.

Step 4: Bake the Classic Lemon Bars Recipe

As soon as your crust comes out of the oven, immediately pour the lemon filling over the hot crust. Don’t let the crust cool — this helps the layers meld together beautifully. Return the pan to the oven and bake for 20–25 minutes. You’ll know the bars are ready when the filling is set and doesn’t jiggle in the center. Don’t worry if it puffs up a little; it settles down as it cools.

Step 5: Cool, Slice, and Dust with Powdered Sugar

Let the bars cool completely in the pan on a wire rack. For maximum neatness, chill the pan in the refrigerator for at least 1 hour. Once set, use the parchment overhang to lift the whole batch out. Transfer to a cutting board and slice into 24 even squares. Just before serving, sift a generous layer of powdered sugar over the top — it’s classic, it’s beautiful, and it’s downright delicious.

How to Serve Classic Lemon Bars Recipe

Garnishes

While a classic shower of powdered sugar is both traditional and lovely, you can add a twist with a few delicate lemon slices, curls of lemon zest, or even edible flowers for spring occasions. Mint leaves also make for a fresh and fragrant touch, especially in summer.

Side Dishes

Classic Lemon Bars Recipe pair fantastically with a dollop of whipped cream or a scoop of vanilla ice cream. For a fancier spread, offer alongside fresh berries — strawberries, blueberries, or raspberries amplify the citrus notes beautifully. If you’re hosting brunch, try stacking these next to other bite-sized sweets or savory pastries for a full array.

Creative Ways to Present

Looking to add a splash of fun to your dessert tray? Stack the bars in rustic towers and tie them with a ribbon for picnics, or cut the bars into small triangles for elegant, bite-sized nibbles at parties. For a summery touch, serve each bar in a cupcake liner with a twist of lemon peel on top. It all makes this Classic Lemon Bars Recipe shine as the centerpiece for any gathering.

Make Ahead and Storage

Storing Leftovers

Store your lemon bars layered between sheets of parchment paper in an airtight container in the refrigerator. The bars will stay fresh and luscious for up to 5 days. The flavors deepen and mellow after a day or two, making leftover slices sometimes taste even better!

Freezing

Lemon bars freeze beautifully, which means you can always have a treat on hand. Once cooled and sliced, arrange the bars in a single layer on a baking sheet and freeze until solid. After that, transfer them to a freezer-safe container — don’t forget to separate with parchment. They’ll last up to 2 months. Thaw in the fridge overnight and dust with fresh powdered sugar before serving.

Reheating

While the Classic Lemon Bars Recipe is typically served chilled or at room temperature, if you prefer them just slightly warmed, a quick 10–15 seconds in the microwave will do the trick. Warmed bars are especially lovely on chilly days with a cup of tea!

FAQs

Can I use bottled lemon juice instead of fresh?

Technically you can, but for the brightest, freshest flavor, it’s really worth squeezing your own lemons. Bottled lemon juice can taste flat and lack the sharp tang that fresh juice brings to this Classic Lemon Bars Recipe.

How do I prevent the lemon bars from sticking to the pan?

Always line your baking dish with parchment paper, and leave a bit of overhang. Once the bars have set and cooled, simply lift them out using the paper and slice — no sticking, no breaking!

Why did my lemon filling turn out runny?

If the filling is too loose, it may not have baked quite long enough. Bake until the center is completely set and no longer jiggles. Also, make sure you use the correct ratio of eggs to lemon juice for that perfect custard texture.

Can I double this recipe for a crowd?

Absolutely! The Classic Lemon Bars Recipe doubles perfectly. Just use a larger pan (like a half-sheet) and keep a close eye on the baking times, as they may need a little adjustment with more volume.

Is it okay to omit the lemon zest?

The zest is optional but highly recommended. It gives the bars an extra punch of citrus aroma and flavor. If you’re in a pinch, the recipe is still delicious without it, but next time, give the zest a try for that classic lemony fragrance.

Final Thoughts

There’s a certain magic in sharing something as delightful and homey as the Classic Lemon Bars Recipe. With their sunshiny flavor and cheerful looks, they’re bound to become a regular request in your kitchen. Dive in, experiment with your own twists, and most importantly, enjoy every tangy bite!

Classic Lemon Bars Recipe

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4.9 from 10 reviews

Author: admin
Total Time: 1 hour
Yield: 24 bars 1x
Diet: Vegetarian

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Description

Enjoy the tangy sweetness of Classic Lemon Bars with a buttery crust and a luscious lemon filling. These bars are the perfect balance of zesty and sweet, making them a delightful treat for any occasion.

Ingredients

Scale

For the Crust:

1 cup unsalted butter (softened)
½ cup granulated sugar
2 cups all-purpose flour
¼ teaspoon salt

For the Lemon Filling:

1½ cups granulated sugar
¼ cup all-purpose flour
4 large eggs
⅔ cup freshly squeezed lemon juice (about 3–4 lemons)
1 tablespoon lemon zest (optional)
Powdered sugar (for dusting)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
Make the crust: Cream together the butter and sugar, add flour and salt, press into pan, and bake until golden.
Prepare the filling: Whisk sugar and flour, add eggs, lemon juice, and zest. Pour over hot crust.
Bake: Bake until set, let cool, then refrigerate before slicing and dusting with powdered sugar.