Perfect Lemon Bars (Tart, Sweet, and Completely Addictive)

Most lemon bars are liars. Either the filling is rubbery or the crust is cardboard. Not these. The crust is tender, buttery, and holds its shape. The filling? Pure sunshine—silky, tangy, and just sweet enough to make you go back for another.

They’re simple enough for a Tuesday night and fancy enough for a baby shower. Plus, they travel well, freeze beautifully, and vanish from plates in record time. You’ve been warned.

Ingredients

Serves 16 squares.

For the Crust:

• 1 cup (225g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• 2 cups (250g) all-purpose flour
• ¼ teaspoon salt

For the Lemon Filling:

• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 cup (240ml) fresh lemon juice (about 4-6 lemons)
• ½ cup (65g) all-purpose flour
• Zest from 2 lemons
• Powdered sugar, for dusting

Step-by-Step Instructions

Step 1: Make the Crust

1. Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper.
2. Beat butter and sugar until creamy. Mix in flour and salt until crumbly.
3. Press firmly into the bottom of the pan. Bake for 18-20 minutes until lightly golden.

Step 2: Make the Filling

1. While crust bakes, whisk sugar, eggs, lemon juice, flour, and lemon zest together until smooth.
2. No lumps. No streaks. Just yellow deliciousness.

Step 3: Bake the Bars

1. Pour filling over hot crust (yes, hot—it helps them stick together).
2. Bake for 18-22 minutes. The filling should be set around the edges but still slightly jiggly in the center.

Step 4: Cool and Dust

1. Let cool completely at room temperature, then refrigerate for at least 2 hours.
2. Dust generously with powdered sugar right before cutting. Use a hot knife for clean slices.

Summary

Prep Time: 15 minutes | Bake Time: 40 minutes | Chill Time: 2 hours | Total Time: ~3 hours

Yield: 16 lemon bars

Difficulty: Easy

Storage Notes

Store lemon bars in the fridge for up to 5 days. They actually taste better cold. For longer storage, freeze them in a single layer (without powdered sugar) for up to 3 months. Dust with powdered sugar after thawing. Do not leave them out on the counter—the filling gets weird and sticky.