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I have a serious soft spot for citrus-flavored desserts, and these classic lemon bars are at the very top of my list. Nothing beats biting into the buttery shortbread crust with its tangy, silky-smooth lemon filling. Bring a batch to your next family gathering, bake sales, potlucks, or picnics, and you’ll see the pan scraped clean in seconds.
After testing a few different methods, I learned a few important tricks to baking the best lemon bars. Pouring the filling over a warm crust makes all the difference. It gently seals the crust and keeps it from getting soggy while the lemon layer sets on top. I’ve also found that baking these bars in a glass pan instead of metal avoids any metallic aftertaste, so every bite is buttery, zesty, and perfectly balanced.ced.
If you’re as obsessed with citrus treats as I am, you’ve got to try my favorite Lemon Blueberry Bread or these super easy Lemon Drop Cakes!
How to Make Lemon Bars
Step 1: Prep your pan and oven
Preheat your oven to 350°F. Line a 9×13 glass baking pan with parchment paper so the bars lift out easily later.
Step 2: Mix the crust
In a medium bowl, stir together the melted butter, sugar, and vanilla. Add the all-purpose flour and mix until a soft dough forms.
Step 3: Bake the crust
Press the dough firmly and evenly into the bottom of your prepared pan. Bake for 15-20 minutes, or until the edges just start to turn light brown.
Step 4: Whisk the lemon filling
While the crust bakes, whisk the sugar and flour together in a large bowl to remove any lumps. Add the eggs and fresh lemon juice, whisking until the mixture is completely smooth and custard like.
Step 5: Bake and chill
Pour the filling over the hot crust and bake for 30-35 minutes, until the center is set and no longer jiggles. Let the bars cool completely at room temperature, then refrigerate. Dust with confectioners’ sugar just before serving.
Step 6: Slice and serve
Once chilled, use a sharp knife and cutting board to cut the lemon bars into squares. Wipe the knife clean between cuts to keep the edges neat. Serve immediately and enjoy!
Storage Tips
- Refrigerate: Once cooled, store any leftover lemon bars in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 4 days. Because the filling is egg-based, you don’t want to leave them out on the counter.
- Freeze: Lemon bars freeze beautifully! Cut them into squares (leave off the powdered sugar) and wrap each piece individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag. They’ll keep for up to 3 months. When you’re ready to enjoy, just thaw them in the fridge overnight.
More Dessert Recipes You May Enjoy
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Lemon Bars
Ingredients
Crust Ingredients:
- 1 cup butter melted
- ½ cup sugar
- 1½ teaspoons vanilla
- 2 cups flour
Filling ingredients:
- 3 cups sugar
- 1 cup flour
- 6 large eggs room temperature
- 1 cup lemon juice fresh is best, about 4 lemons
- 2 tablespoons lemon zest
- Confectioners’ sugar for dusting
Instructions
- Preheat oven to 350 degrees.
- Line a 9×13 pan with parchment paper.
- For the crust mix the butter, sugar and vanilla together in a medium bowl.1 cup butter, ½ cup sugar, 1½ teaspoons vanilla
- Add the flour and stir to combine.2 cups flour
- Press firmly into your prepared pan and bake for 15-20 minutes or until the edges are light brown.
- Add the sugar and flour into a large bowl. Use a whisk to get out any lumps.3 cups sugar, 1 cup flour
- Add the eggs, lemon zest and lemon juice and whisk until combined.6 large eggs, 1 cup lemon juice, 2 tablespoons lemon zest
- Pour the filling over the warm crust. Bake for 30-35 minutes until the center is set and doesn’t jiggle.
- Remove from oven and cool completely at room temperature. Then refrigerate.
- Dust with powdered sugar before serving.Confectioners’ sugar for dusting
Jenn’s Notes
- Storage: Once the lemon bars have cooled, I keep any leftovers in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to 4 days. Since the filling is egg-based, it’s best not to leave them sitting out at room temperature.
- Freezing: These lemon bars freeze really well! I usually cut them into squares (skip the powdered sugar), wrap each piece in plastic wrap, and place them in a freezer-safe bag. They’ll keep for up to 3 months. When you’re ready to enjoy them, just let them thaw in the fridge overnight.
- Using a metal pan: Lemon juice is very acidic and can react with metal pans, which may give the bars a slightly metallic taste. It’s best to use a glass pan (or ceramic if needed) to keep the flavor bright, sweet, and perfectly tart.
- Skipping the chill time: It’s tempting to cut into them right away, but if you don’t let the bars cool and chill in the fridge first, they can turn into a messy puddle. Giving them time to set is the key to getting those neat, clean slices.
- Adding powdered sugar too early: If you dust the bars while they’re still warm or before they’ve chilled, the powdered sugar will melt right into the filling. For the prettiest finish, sprinkle it on right before serving.
if you’re lining the pan can you line it with aluminum foil? seen as how you can freeze them in aluminum foil? so then could (as how you’re lining the pan being I’m asking because I don’t have a glass pan) I so want to try these badly my husband loves lemon bars. he was raised with a mom that baked and I do mean she really baked(she made wedding cakes and all) so Ineould really love to surprise him with these.
Yes, you can absolutely line the pan with aluminum foil!
In fact, foil works really well for lemon bars. Just press it into the pan and leave a little overhang on the sides so you can easily lift them out once they’re set. I do recommend lightly greasing the foil or giving it a quick spray so nothing sticks.
You don’t need a glass pan for this recipe, a metal pan will work just fine. Just keep an eye on baking time since metal pans can bake a bit faster.
I love that you’re making these for your husband, such a sweet idea!
thank you, easy recipe, nice instructions
turned out yummy and was able to make sugar free for a diabetic 🍋💛🎉