Introduction

Classic lemon bars are a bright, tangy treat perfect for springtime. With a buttery crust and a smooth lemon filling topped with powdered sugar, they are both refreshing and satisfying.

Classic Lemon Bars with Powdered Sugar Recipe - Recipe Image

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
4 large eggs
1 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1/2 cup powdered sugar, for dusting

Instructions

Step 1: Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
Step 2: Cream butter and granulated sugar together until light and fluffy.
Step 3: Mix in flour and salt until a crumbly dough forms.
Step 4: Press the crust evenly into the prepared pan.
Step 5: Bake the crust for 20 minutes, or until lightly golden.
Step 6: Whisk together eggs, granulated sugar, lemon juice, and lemon zest until smooth.
Step 7: Pour the lemon filling over the warm crust.
Step 8: Bake for 25–30 minutes, until the filling is set but still has a slight jiggle.
Step 9: Cool completely in the pan.
Step 10: Dust generously with powdered sugar before slicing and serving.

Tips & Variations

Use fresh lemons for the best flavor, and consider adding extra zest for a stronger lemon aroma.
For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
Chill the bars before slicing to get cleaner cuts.

Storage

Store lemon bars in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature or warm slightly before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best bright flavor, but bottled lemon juice can be used in a pinch. Make sure it is 100% lemon juice with no added sugars.

How do I know when the lemon filling is done?

The filling should be mostly set but still have a slight jiggle in the center when you gently shake the pan. It will firm up more as it cools.

Classic Lemon Bars with Powdered Sugar Recipe

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★★★★★

4.6 from 145 reviews

Classic Lemon Bars with a buttery shortbread crust and tangy lemon filling, topped with a dusting of powdered sugar. Perfectly balanced for a refreshing spring dessert that’s easy to make and sure to impress.

Author: Kai
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1 cup unsalted butter, softened
1 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt

Filling

4 large eggs
1 cup freshly squeezed lemon juice
1 tablespoon lemon zest

Topping

1/2 cup powdered sugar, for dusting

Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to ensure easy removal of the bars later.
Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which provides a tender crust.
Make the Crust Dough: Gradually mix in the all-purpose flour and salt until a crumbly dough forms. This will be the base of your lemon bars.
Press Crust into Pan: Evenly press the crust dough into the bottom of your prepared pan, making sure it is compact and smooth for an even bake.
Bake the Crust: Bake the crust in the preheated oven for about 20 minutes or until it turns lightly golden brown, forming a firm base for the lemon filling.
Mix Lemon Filling: While the crust is baking, whisk together the eggs, granulated sugar, freshly squeezed lemon juice, and lemon zest until the mixture is smooth and well combined.
Pour Filling Over Crust: Pour the lemon filling over the warm crust, spreading it out evenly.
Bake the Filling: Return the pan to the oven and bake for an additional 25 to 30 minutes until the filling is set but has a slight jiggle when gently shaken.
Cool Completely: Allow the lemon bars to cool completely in the pan. This step is important for the filling to fully set and for easier slicing.
Dust with Powdered Sugar: Just before serving, generously dust the top of the lemon bars with powdered sugar and slice into squares.

Notes

Make sure to use fresh lemon juice and zest for the best flavor.
Allow the bars to cool completely before slicing to prevent the filling from cracking.
Store leftover bars in an airtight container in the refrigerator for up to 3 days.
For a thinner crust, reduce the crust ingredients slightly or press the dough more thinly in the pan.

Keywords: lemon bars, lemon dessert, spring dessert, powdered sugar, shortbread crust, lemon filling, classic lemon bars