Lemon bars are the perfect dessert. Fight me.
Crust like a buttery cookie. Filling that’s tangy, sweet, and smooth as silk. One bowl. One pan. Minimal mess. Maximum happiness. You’ll make these on repeat.
Ingredients
Makes 16 bars.
For the Crust:
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup powdered sugar
- Pinch of salt
For the Lemon Filling:
- 1 cup granulated sugar
- 2 large eggs
- ⅓ cup fresh lemon juice (about 2-3 lemons)
- 1 tbsp lemon zest
- 2 tbsp all-purpose flour
- Pinch of salt
- Powdered sugar for dusting
Step-by-Step Instructions
Step 1: Make the Crust
- Preheat oven to 350°F (175°C). Line an 8×8 baking pan with parchment paper.
- Mix flour, butter, powdered sugar, and salt until it forms a crumbly dough.
- Press firmly into the bottom of the pan. Bake 15-18 minutes until lightly golden.
Step 2: Make the Filling While Crust Bakes
- In a bowl, whisk granulated sugar, eggs, lemon juice, lemon zest, flour, and salt until smooth.
Step 3: Pour and Bake Again
- Pour filling over hot crust. Spread evenly.
- Bake 15-20 minutes until filling is just set (slight jiggle in the middle is fine).
Step 4: Cool and Dust
- Cool completely at room temperature, then refrigerate for 1 hour.
- Dust generously with powdered sugar. Slice into squares.
Step 5: Serve Cold
- These are best chilled. Store in the fridge until serving.
Summary
Prep Time: 10 minutes | Cook Time: 35 minutes | Chill Time: 1 hour | Total Time: 1 hour 45 minutes
Yield: 16 bars
Difficulty: Easy
Storage Notes
Fridge:
Keep in an airtight container in the fridge for up to 5 days. They actually get better day 2.
Freezer:
Freeze bars (without powdered sugar) for up to 3 months. Dust with fresh sugar after thawing.
Pro Tip:
Room temperature lemon bars are fine. Cold lemon bars are life-changing. Trust the fridge.
