The Best Lemon Bars EVER are a great way to give your taste buds a tease! These bright and tangy treats are a must-make recipe!
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Y’all know I like to tinker with recipes, but there are just some recipes I don’t mess with – because they are perfect as they are (in my humble opinion).
I can promise you if you come to my house to eat – some of the recipes on this blog like One-Pot Goulash, Chili – Like Wendy’s, Old Fashioned Potato Salad, and a few other recipes, will always be the same. Always. As in, they never vary. Ever. The Best Ever Lemon Bars?! They fall into that “never ever change them” category.
These lemon bars have the perfect balance of buttery crust with an incredibly delicious sweet pop of lemon filling. They’re not too tart, and they’re not too sweet – they’re just right!! 😍
Although the additional powdered sugar on top is “optional” in the recipe, we all really know it’s not. Look at them – don’t you want some?! 😉
It’s a good thing it’s easy to whip up a batch … or three! You just might need that many with how addicting these things are! Let me show you how they’re made …
Recipe for Lemon Bars
FOR THE CRUST
- all-purpose flour
- powdered sugar
FOR THE FILLING
- granulated sugar
- grated lemon peel
- lemon juice
- baking powder
- large eggs
- Additional powdered sugar for topping, if desired
How to Make the Best Lemon Bars!
Time needed: 1 hour and 20 minutes.
How to make the Best Lemon Bars
- Preheat oven.
Preheat oven to 350°F.
- Prepare the crust.
In a medium bowl, mix the flour, butter, and powdered sugar until well combined. Press into an ungreased 8x8x2-in. or 9x9x2-in. baking pan, building up the edges about half an inch.
- Bake the crust.
Bake the crust for 20 minutes.
- Prepare the filling.
Beat the filling ingredients with an electric mixer on HIGH speed for about 3 minutes or until the mixture is light and fluffy. Pour the mixture over the hot crust.
Bake for 25-30 minutes, or until no indentation remains when the center is lightly touched. Cool in the pan on a wire rack.
Just before serving, dust with powdered sugar, if desired. Cut into 1½-2-in. bars.
Lemon Bars: FAQs
Yes! After baking, let the bars cool completely. Don’t dust them with powdered sugar yet! Wrap the whole batch ( – or single bars – tightly with aluminum foil or a double-layer of plastic wrap and freeze for up to 3 months.
When you’re ready to eat them, let them that overnight in the fridge. Just before serving, dust them with powdered sugar.
When no indentation remains when the center is lightly touched.
They are probably slightly under-cooked. Try giving them a few more minutes in the oven to firm up.
Lemon bars are good for 3 days at room temperature and about 7 days in the fridge.
Yes! If you plan on eating them within 3 days, they are fine to be left at room temperature. Any longer than this, they really need to be refrigerated – up to 7 days!
You can line the baking pan with parchment paper with the edges slightly hanging over the sides of the pan so they are easier to lift out.
How did you like this recipe?
Aren’t these bars like a bite of sunshine?! They are lemony with the perfect balance of sweetness and tartness – don’t you agree? Comment down below with your thoughts on the flavor and what you thought of the recipe. Was something confusing for you? Let me know, and I’d be happy to help!!
Other recipes you may enjoy
- Homemade Lemon Curd
- Lemon Lush Delight
- White Chocolate Lemon Truffles
- Lemon Lover’s Bundt Cake
- Lemon Pudding Cookies
For the crust
- 1 cup all-purpose flour
- 1/2 cup (1 stick) butter, softened
- 1/4 cup powdered sugar
For the filling
- 1 cup granulated sugar
- 2 teaspoons grated lemon peel
- 2 tablespoons lemon juice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- Additional powdered sugar for topping, if desired
- Preheat oven to 350°F.
- In a medium bowl, mix the flour, butter, and powdered sugar until well combined. Press into an ungreased 8x8x2-inch or 9x9x2-inch baking pan, building up the edges about half an inch.
- Bake the crust for 20 minutes.
- Beat the filling ingredients with an electric mixer on HIGH speed for about 3 minutes or until the mixture is light and fluffy. Pour the mixture over the hot crust.
- Bake for 25-30 minutes or until no indentation remains when the center is lightly touched. Cool in the pan on a wire rack.
- Just before serving, dust with powdered sugar, if desired. Cut into 1½-2-inch bars.
- Line the baking pan with parchment paper that hangs slightly over the edges to make it easier to get the bars out!
- These bars can be left at room temperature for up to 3 days or refrigerated up to 7 days!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 20 Serving Size: 1 bar
Amount Per Serving: Calories: 98Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 19mgSodium: 49mgCarbohydrates: 22gFiber: 0gSugar: 17gProtein: 1g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
Originally published on March 4, 2014. Updated on August 23, 2020.