Description
Classic lemon bars with a buttery crust and tangy lemon filling, perfectly balanced with sweetness and a dusting of confectioners’ sugar. This easy-to-make dessert is baked to a golden finish and served chilled for a refreshing treat.
Ingredients
Crust
- 1 cup (16 Tbsp; 226g) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled)
Filling
- 2 cups (400g) granulated sugar
- 6 Tablespoons (46g) all-purpose flour
- 6 large eggs
- 1 cup (240ml) fresh lemon juice (about 4 lemons)
- 2 teaspoons fresh lemon zest (optional)
Topping
- Optional: confectioners’ sugar for dusting
Instructions
- Preheat the oven: Set your oven to 325°F (163°C). Line a 9×13-inch glass baking pan with parchment paper, leaving an overhang on the sides to lift out the bars easily later. Avoid using metal pans for best results.
- Make the crust: In a medium bowl, stir together melted butter, granulated sugar, vanilla extract, and salt. Add the flour and mix until fully combined into a thick dough. Press the dough firmly and evenly into the prepared pan. Bake 20-22 minutes until edges are lightly browned. Remove and poke holes all over the warm crust with a fork (without piercing through) to help the filling adhere. Set aside.
- Prepare the filling: In a large bowl, sift together sugar and flour. Whisk in the eggs, then add the fresh lemon juice and lemon zest if using. Mix until completely combined for a smooth filling.
- Assemble and bake: Pour the filling over the warm crust, spreading evenly. Bake for 22-26 minutes until the center is mostly set and no longer jiggles when gently shaken. Remove from oven and cool completely to room temperature, about 2 hours. Then refrigerate for 1-2 hours to chill thoroughly.
- Serve: Use the parchment overhang to lift the lemon bars from the pan. Dust with confectioners’ sugar if desired and cut into 24 squares. For clean cuts, wipe the knife between slices. Store leftovers refrigerated for up to one week.
- Freeze for later: To freeze, cut cooled bars (without dusting) into squares and freeze on a baking sheet for 1 hour. Wrap individually in foil or plastic wrap, place in a freezer bag or container, and freeze up to 3-4 months. Thaw in the refrigerator and dust with confectioners’ sugar before serving.
Notes
- Use a glass baking pan as metal may affect baking times and texture.
- Poking holes in the crust before filling helps keep it intact and binds the filling better.
- Chilling the bars after baking enhances flavor and texture for best results.
- For neat slices, clean your knife between cuts to prevent sticking.
- Optional lemon zest boosts lemon flavor but can be omitted if unavailable.
- Prep Time: 20 minutes
- Cook Time: 48 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
