Classic Lemon Bars
Lemon Bars are a bright, zesty treat with a buttery, crumbly crust and a smooth, tart lemon filling. A perfect balance of sweet and tangy, these bars are simple to make and always a hit at any gathering or for a sweet afternoon snack.
Lemon Bars
These homemade lemon bars are made with a buttery crust, topped with a tangy lemon filling, and finished with a dusting of powdered sugar. The perfect balance of sweetness and tartness, making them a refreshing dessert.
Ingredients
Crust
- 1 cup butter softened
- 1 cup powdered sugar
- 2 cups all-purpose flour
Lemon Filling
- 4 large eggs well beaten
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 cup granulated sugar
- 1 Tablespoon lemon zest (optional, for extra flavor)
- 1/2 teaspoon baking powder
- 1/2 cup all-purpose flour
Topping
- powdered sugar for dusting
Instructions
- Prepare the Crust:Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with non-stick spray or butter.In a medium bowl, combine butter, powdered sugar, and flour. Mix until thoroughly combined and smooth.Press the mixture evenly into the bottom of the prepared pan to form the crust.Bake the Crust:Bake the crust in the preheated oven for 15 minutes, or until it’s lightly golden. Remove from the oven and set aside.Prepare the Lemon Filling:In a separate bowl, whisk together eggs, granulated sugar, lemon juice, baking powder, and flour. Stir until smooth and well-combined. If you like a stronger lemon flavor, feel free to add lemon zest to the mixture.Assemble the Bars:Pour the lemon filling over the slightly cooled crust.Bake Again:Return the pan to the oven and bake for an additional 25 minutes, or until the filling is set and slightly golden around the edges. A toothpick inserted into the center should come out clean.Cool and Serve:Allow the lemon bars to cool completely in the pan. Once cooled, dust the top with powdered sugar.Cut into squares or bars and serve.
Notes
- Storage: Store leftover lemon bars in an airtight container in the refrigerator for up to 5 days.
- For a firmer filling: If you prefer a firmer lemon filling, add a bit more flour (up to 1/4 cup more) or reduce the baking time slightly for a more custard-like texture.
- Make Ahead: These lemon bars can be made ahead and stored in the fridge overnight. They’ll set perfectly and are even more delicious the next day.
