Lemon Bars
This easy Lemon Bars recipe is loaded with fresh lemon flavor and they have the best shortbread cookie crust . It’s the perfect lemon dessert for BBQs and summer!
Looking for more lemon dessert ideas? Try these Tripe Lemon Baby Cakes With Lemon Pudding Cream or these Mini Lemon Custard Cups!
Lemon Bars Are One Of My Favorite Desserts To Make
If I had to choose a handful of recipes that my family, friends, and co-workers associate me with, these snappy Lemon Bars with the perfect shortbread cookie crust would be a top contender. They have been requested over and over again. And they’ve also been a huge bargaining tool for me. It seems like all I have to do is mention “lemon bars”, and people will magically do as I wish. (I’m quite serious about that!)
This Lemon Bar Recipe Is Extra Tangy
I’ve gone through a fair amount of recipes for lemon bars in my life. It seemed like they were all just a bit off in some category – some were just plain eggy and didn’t taste like lemon at all, while others were all crust or a sloppy mess when you tried to cut them. I was left disappointed so many times.
Until I came across Paula Deen’s recipe…
Paula got it right. Except that I might like my lemon bars just a tad more tangy tart than the average, so I added a bit more lemon zest. But by the raves I hear when one takes a bite, I’ve come to realize that serious lemon bar lovers crave that extra liveliness just as much as I do.
If you haven’t yet found that perfect lemon bar recipe you’ve been searching for, and if tangy tart makes your mouth water with delight, I promise you…this will end your longing.
Lemon Bars
This easy Lemon Bars recipe is loaded with fresh lemon flavor and has the best shortbread cookie crust. These sunshiny bars are the perfect lemon dessert for BBQs and summer!
Ingredients
For the crust:
- 1 c. unsalted butter, softened (not melted)
- 2 c. all-purpose flour
- 1 c. powdered sugar
- 1/8 tsp. salt
For the lemon filling:
- 6 large eggs
- 3 c. sugar
- 4 T. grated lemon zest
- 1/2 c. fresh lemon juice
- 1 c. all-purpose flour
Instructions
- Preheat oven to 350° F. Lightly spray a 9″ x 13″ glass or ceramic baking pan with cooking spray. Or line the pan with parchment paper, leaving an overhang on the long sides - and then use the sides to lift the finished bars out for easier cutting. Set aside.
- For the crust: In a medium bowl, combine the butter, flour, powdered sugar, and salt. Mix with a large spoon or your fingers until well combined. Shape dough into a ball and then pat evenly into your prepared pan. Bake for 15 to 20 minutes, or until set and just beginning to turn color. Remove from oven.
- For the lemon filling: While the crust is baking, prepare the lemon filling. With an electric mixer on medium speed, beat together the eggs, sugar, lemon zest, lemon juice, and flour. Pour mixture over the warm baked crust and bake for an additional 30 to 35 minutes, or until the center is set and no longer jiggly. The top should be lightly golden brown. Although you don’t want to over-bake, you don’t want to under-bake either, as the lemon filling will not set up properly. My oven bakes a bit on the light side, and I always bake this for 35 minutes. If you find that the bars didn't fully set, don’t give up on this recipe. Give it another try and increase the baking time. It will work! Remove pan from oven and let cool completely at room temperature. I usually let cool on the counter for about 2 hours and then put the pan in the refrigerator to chill for 1-2 hours.
- To serve: I recommend serving these chilled or even just slightly chilled. Once cool, dust with powdered sugar and cut into squares. If lining the pan with parchment paper, cut around the edges of the pan to loosen, and then pull the bars out of the pan using the overhang on the sides. Dust with powdered sugar and cut into squares. For the neatest squares, wipe the knife clean between each cut.
Notes
I prefer to store these bars in the refrigerator, pull them out about 10 minutes before serving, and enjoy them with a slight chill. But they also keep very well on the kitchen counter for a few days. And they freeze well!
Adapted from Paula Deen & Friends – Living It Up, Southern Style
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 260Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 67mgSodium: 31mgCarbohydrates: 42gFiber: 1gSugar: 30gProtein: 3g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Yummy lemon bars, loved your recipe too. Thanks for sharing.
Thank you! Enjoy!
Hahaha! I’m looking capable and qualified with my beautiful lemon squares. I’ve used this recipe time and time again. I have found that for me, using Meyer lemons isn’t a good idea. They added additional sweetness and didn’t give me the punch of lemon flavor that regular lemons did.
First of all….I wonder if the 4 or t people who say these turned out “horrible” actually believe that it had ANYTHING AT ALL to do with your recipe?!?! I mean come on….really?!?! It just cracks me up that they can’t read the 100’s of other comments saying how amazing and great this recipe is and then read the 4 or 5 comments saying it’s horrible and think,” yep….its totally the recipe that screwed these up AND I’m going to tell her so!!!” hahahaha!!! Omg I’m dying!! Hahaha!! Anyway, I literally have probably made 20 different lemon bars from 20 different recipes and these were the best by far!! No runny filling…no doughy crust..they were perfect…probably because I know how to bake and the recipe was spot on…other wise they might have turned out “horrible!” haha!! Thank you for sharing!!!
Your comment made me smile – thanks, Hayley. I’ve made these so many times over the years, always get asked for the recipe. Enjoy!
These turned out horribly and I followed the recipe exactly!! So sad because I’ve made lemon bars many times and thought I would try a new recipe and now I’m out of time and will
Have to bring something store bought to the potluck. They had this thick crust on top and then watery lemon underneath.
I’m so sorry to hear this, Sam. This is one of my go-to recipes. I’ve made these lemon bars many times and have several friends that count on this recipe, too. I’m not sure what went wrong for you!
These look so good,is it okay if I write this recipe on my blog? I
These look so good,is it okay if I write this recipe on my blog?
My grown daughter loves lemon. I made these for her birthday after comparing different lemon bar recipes I looked up online. These turned out great. The only thing I changed was the sugar in the crust- I used mostly granulated and some confectioners. I used the juice and zest from 2 lemons, which was plenty. The bars baked 30 minutes and set beautifully! Another recipe I saw added a lemon glaze drizzle icing , but these are sweet enough! Saving this recipe! Thanks.
I’m so glad you liked these lemon bars – I get alot of requests for the recipe whenever I take them anywhere!
2 lemons would perfectly for me too. My boyfriend has never had one and was blown away. I’ve had store bought ones but even being my first time making em, I believe I have a new keep on hand recipe. Thanks
Yay!!!! I hope you enjoy many more homemade lemon bars in your future!
Hands down best lemon bars ever!!! Easy to make and we’re a huge hit this easter. Thanks for sharing. Elizabeth
This is the best recipe for lemon bars I’ve come across! Most recipes call for 2 T of lemon juice-no lemon flavor! The amount of zest is perfect. I’m always on the lookout for a lemony lemon bar, and this fits the bill! I have made 3 batches in the last couple of weeks for various events, and receive raves every time! Thank you so much!
I’m so glad you agree! I think far too many lemon bars are wimpy on that bright lemon flavor. Enjoy many more tangy lemon bars!
these were absolutely horrible!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Sorry to hear this, Lindy. I often take these lemon bars to potlucks, and always get requests for the recipe.
Do you chill the baked crust at all before pouring the filling or just add and bake immediately? These look great!
Hi Brenda
I made Lemon Squares for a friends birthday during the week and I got a gooey mess. I could only cut the edges into squares,the middle I had to throw away. I found your website and thought I’d try your Lemon Bars-seeing as you said they will definately set. I made them tonight and have just sliced them and they are perfect. Tastes great and presentation is 100 times better than my previous effort.Looks just like the photo-a rare thing for me!!! Thank you so much. I can’t wait to try your other recipes.
:)
I made these and loved, loved, loved them. Thanks for sharing this recipe!
One of my favorite recipes!! I get requests from co-workers quite often. So glad you liked them – thanks for letting me know, Trisha.