LEMON BARS
I've been making these Lemon Bars since I first learned to bake, and they remain the dessert I get the most requests for year-round. A buttery, crumbly shortbread crust is topped with an intensely bright, perfectly balanced sweet-tart lemon filling made with fresh lemon juice and zest — no shortcuts, just pure citrus sunshine in every bite.
Ingredients
- 1 cup all-purpose flour
- ½ cup powdered sugar (for crust)
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar (for filling)
- 2 large eggs
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- ¼ teaspoon baking powder
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine flour, powdered sugar, and butter to form a dough for the crust. Press it into a baking dish.
- Bake the crust for 15 minutes.
- In a bowl, mix granulated sugar, eggs, lemon juice, zest, and baking powder. Pour over the baked crust.
- Bake for an additional 20 minutes until set.
- Let it cool, then dust with powdered sugar before serving.
Notes
- Make Ahead: Lemon bars are an excellent make-ahead dessert! Store them in an airtight container in the refrigerator for up to 4 days.
- Customizing the Flavor: Enhance the lemon flavor by adding a touch of lemon zest to the filling. For a twist, sprinkle coconut flakes on top or use a lime or orange variation.
- Serving Suggestions: Serve chilled or at room temperature, dusted with powdered sugar. Pair with whipped cream, fresh berries, or a cup of tea for a delightful treat.
- Allergy-Friendly Options: Use gluten-free flour for the crust to make the recipe gluten-free. Substitute dairy-free butter and egg replacements for a vegan-friendly version.
- Storage Tips: Store leftover lemon bars in the fridge in a sealed container. For longer storage, freeze individual pieces separated with parchment paper for up to 3 months. Thaw before serving.