Lemon bars are the perfect balance of tangy and sweet, with a buttery crust that melts in your mouth. The zesty lemon filling is smooth and creamy, offering a refreshing burst of citrus in every bite. These bars are a delightful treat that’s both indulgent and bright, making them ideal for any occasion.
With just 45 minutes of prep and a short bake time, they’re surprisingly simple to whip up. A couple of hours of chilling ensures they’re perfectly set, ready to slice into 16 luscious squares. Whether for a summer picnic or a cozy dessert, they’re sure to impress.
Each slice is a harmony of textures, from the crumbly base to the velvety lemon layer. The vibrant flavor is complemented by a hint of richness from the buttery crust, creating a dessert that’s both light and satisfying. At 257 calories per serving, they’re a guilt-free indulgence that doesn’t skimp on taste.
The bright aroma of fresh lemon will fill your kitchen, promising a treat that’s as delightful to smell as it is to eat. Share them with friends or savor them solo—these lemon bars are a timeless classic that never disappoints.
Ingredients for Lemon Bars
- Crust:
- 1 ½ cups (190 g) all-purpose flour
- ⅓ cup (70 g) granulated sugar
- 1 ½ teaspoons cornstarch
- ¼ teaspoon salt
- 10 Tablespoons (141 g) unsalted butter (very cold, cut into small cubes)
- 1 large egg yolk
- ½ teaspoon vanilla extract
- Lemon Curd:
- 2 large whole eggs
- 4 large egg yolks
- ½ cup (120 ml) fresh lemon juice (about 3-4 lemons)
- 1 cup (200 g) granulated sugar
- ⅛ teaspoon salt
- ½ cup (113 g) unsalted butter (cut into 8 pieces)
- For Dusting:
- Powdered sugar (as needed)
Step-by-Step Instructions
- Prepare the Crust:
- Preheat oven to 325°F (160°C). Line a 9×9” square baking pan with parchment paper, leaving overhang on the sides for easy removal later.
- In a food processor, combine flour, sugar, cornstarch, and salt. Pulse until well mixed.
- Scatter cold butter pieces over the dry ingredients. Pulse until the mixture begins to clump together (about 10 one-second pulses).
- In a small bowl, whisk egg yolk and vanilla. Pour over the mixture and pulse until the dough holds together when pressed (about 18 one-second pulses).
- Press the dough evenly into the prepared pan using your hands or the back of a spoon. For a smooth surface, cover with wax paper and press again.
- Bake for 25 minutes or until the edges are lightly golden. While baking, prepare the lemon curd.
- Make the Lemon Curd:
- In a medium saucepan, whisk together whole eggs, egg yolks, lemon juice, sugar, and salt. Add butter pieces.
- Cook over medium/low heat, stirring constantly, until thickened and the mixture coats the back of a spoon (do not let it boil).
- Immediately strain the curd through a fine mesh sieve into a heatproof bowl.
- Assemble and Bake:
- Once the crust is baked, use a fork to poke holes halfway into the crust.
- Pour the lemon curd evenly over the crust. Return to the oven and bake for 10-15 minutes or until the topping is set and slightly jiggly in the center.
- Cool and Serve:
- Let the bars cool to room temperature, then refrigerate for 2 hours to set completely.
- Use the parchment overhang to lift the bars out of the pan. Dust with powdered sugar and cut into squares before serving.
Perfect Pairings: Serving Suggestions
Lemon bars are a delightful treat on their own, but they can be elevated with a few thoughtful pairings. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream for a creamy contrast to the tangy lemon. For a refreshing twist, garnish with fresh berries like raspberries or blueberries. A cup of hot tea or iced coffee also complements the zesty flavor beautifully.
Keep It Fresh: Storage and Reheating Tips
Store your lemon bars in an airtight container in the refrigerator for up to 5 days. If you need to keep them longer, they can be frozen for up to 2 months—just wrap them tightly in plastic wrap and place them in a freezer-safe container. To serve, let them thaw in the fridge overnight. Avoid reheating, as the texture is best enjoyed cold or at room temperature.
Mix It Up: Recipe Variations
Want to experiment? Try adding a layer of raspberry jam between the crust and lemon curd for a fruity twist. For a tropical vibe, swap the lemon juice with lime or orange juice. If you’re feeling adventurous, sprinkle a pinch of finely grated ginger into the curd for a subtle kick. These small tweaks can create a whole new flavor profile while keeping the classic lemon bar charm.
Kitchen Essentials: Equipment Guidance
To make this recipe a breeze, ensure you have a 9×9” square baking pan, parchment paper, and a food processor for the crust. A fine mesh strainer is key for achieving a smooth lemon curd, and a whisk will help you stir the curd evenly. If you don’t have a food processor, a pastry cutter or fork can work for blending the crust ingredients—just be patient and mix thoroughly.
Quick Tips: Time-Saving Hacks
Short on time? Prep the crust and lemon curd ingredients the night before to streamline the process. Use pre-squeezed lemon juice if fresh lemons aren’t available, though fresh juice is preferred for the best flavor. To speed up chilling, place the bars in the freezer for 30 minutes instead of the fridge for 2 hours—just keep an eye on them to avoid over-freezing.
Lemon Bars
Ingredients
Crust
- 1 ½ cups all-purpose flour (190 g)
- ⅓ cup granulated sugar (70 g)
- 1 ½ teaspoons cornstarch
- ¼ teaspoon salt
- 10 Tablespoons unsalted butter very cold and cut into small cubes (141 g)
- 1 large egg yolk
- ½ teaspoon vanilla extract
Lemon Curd
- 2 large whole eggs
- 4 large egg yolks
- ½ cup fresh lemon juice (120 ml)
- 1 cup granulated sugar (200 g)
- ⅛ teaspoon salt
- ½ cup unsalted butter cut into 8 pieces (113 g)
- Powdered sugar for dusting
Instructions
- Preheat oven to 325F (160C) and line a 9×9” square baking pan with enough parchment paper (do not use aluminum foil) so that some is hanging over the sides (you want to be able to lift the bars out of the pan once they’ve cooled completely).
- To prepare your cookie crust, combine flour, sugar, cornstarch, and salt in the basin of a food processor¹ and pulse until well combined.
- Scatter butter pieces evenly over the dry ingredients and pulse until the mixture just begins to clump together (about 10 1-second pulses). In a small dish, whisk together egg yolk and vanilla and pour over dry ingredients. Pulse again until mixture begins to cling together. It will still be crumbly, but if you press the dough together with your thumb and forefinger it should hold together (about 18 1-second pulses).
- Pour dough/crumbles into the bottom of your prepared pan and use your hands or the back of a spoon to press evenly into the bottom of the pan to form an even crust (I like to place a piece of wax paper over the dough and then smooth it with a spoon for an even layer, see my video for a visual of how I do this).
- Transfer to 325F (160C) oven and bake for 25 minutes or edges are beginning to turn light golden brown. While crust is baking, prepare your lemon topping.
- While the crust is baking, combine eggs, egg yolks, lemon juice, sugar, and salt in a medium-sized saucepan. Add butter and transfer to the stovetop over medium/low heat. Stir constantly (do not let the curd boil) until thickened and mixture coats the back of a spoon.
- Remove from heat and immediately pour through a fine mesh strainer into a heatproof bowl.
- Once crust has finished baking, use a fork to poke holes over the crust, only piercing about halfway into the crust. Pour curd evenly over the surface of the crust and return to 325F (160C) oven and bake for another 10-15 minutes or until topping is set and only slightly jiggly in the center.
- Allow to cool to room temperature, then transfer to fridge to cool completely, about 2 hours. Use the overhanging parchment to lift the bars out of the pan and then dust evenly with powdered sugar and cut into squares before serving.