Few desserts strike the perfect balance between sweet and tart quite like lemon bars. With a buttery, melt-in-your-mouth shortbread crust and a luscious, tangy lemon filling, these treats are as refreshing as they are indulgent. Whether served at picnics, holiday parties, or as a bright finish to a dinner gathering, lemon bars are a timeless favorite that never go out of style.
But what makes this dessert truly special? It’s all about simplicity, bold flavor, and a flawless texture — and that’s exactly what this recipe delivers.
Ingredients
For the Crust:
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1 cup (125g) all-purpose flour
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1/4 cup (50g) granulated sugar
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1/2 cup (115g) unsalted butter, softened
For the Lemon Filling:
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3 large eggs
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1 cup (200g) granulated sugar
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2 tablespoons (15g) all-purpose flour
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1/2 cup (120ml) freshly squeezed lemon juice (about 2–3 lemons)
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Zest of 1 lemon
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Powdered sugar (for dusting)
Instructions
Step 1: Prepare the Crust
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Preheat your oven to 350°F (175°C).
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In a mixing bowl, combine the flour, granulated sugar, and softened butter.
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Mix until the texture is crumbly and holds together when pressed.
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Press the mixture evenly into the bottom of a greased 9×9-inch baking pan.
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Bake for 15–20 minutes, or until the edges are light golden brown. Remove and set aside.
Step 2: Make the Lemon Filling
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In a separate bowl, whisk together the eggs, sugar, flour, lemon juice, and lemon zest until the mixture is smooth and fully combined.
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Pour the filling over the warm, pre-baked crust.
Step 3: Bake and Cool
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Return the pan to the oven and bake for an additional 20–25 minutes, or until the filling is set (it should no longer jiggle in the center).
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Let the bars cool completely at room temperature, then refrigerate for 1–2 hours for clean slicing.
Step 4: Slice and Serve
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Once chilled, dust generously with powdered sugar.
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Slice into squares or rectangles, and serve chilled or at room temperature.
Variations and Tips
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Add a touch of vanilla extract to the filling for a subtle twist.
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A pinch of salt in the crust enhances the buttery flavor.
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For an extra citrus punch, add a little orange zest along with the lemon.
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Want a firmer bar? Add an extra ½ tablespoon of flour to the filling mixture.
A Brief History of Lemon Bars
Lemon bars began appearing in American cookbooks in the mid-20th century, particularly in the 1960s, as home bakers embraced recipes that were both simple and vibrant in flavor. Their popularity quickly soared, thanks to their versatility and ease of preparation.
Today, they’re found everywhere — from family recipe boxes and coffee shops to upscale bakeries and brunch tables around the world. Their refreshing taste and appealing texture continue to make them a favorite, generation after generation.
Serving Suggestions
Lemon bars are perfect:
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As a light dessert after a rich meal
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Paired with tea or espresso
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Wrapped in parchment as a homemade gift
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On a dessert tray for weddings, baby showers, or brunch spreads
Storage
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Refrigerator: Store in an airtight container for up to 5 days.
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Freezer: Wrap individually and freeze for up to 2 months. Thaw at room temperature or in the fridge overnight.
Final Thoughts
These Ultimate Lemon Bars are the definition of citrusy bliss — easy to make, crowd-pleasing, and bursting with flavor. Whether you’re a seasoned baker or just starting out, this recipe is a must-have in your dessert repertoire.
So go ahead, bake a batch and brighten someone’s day — or keep them all for yourself (we won’t judge)!