Lemon Bars

Name: Lemon Bars
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 16 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour (for crust); 1/2 cup powdered sugar (for crust); 1/2 tsp salt (for crust); 1 cup unsalted butter, cold, cubed; 1 1/2 cups granulated sugar; 1/4 cup all-purpose flour (for filling); 4 large eggs, room temperature; 2/3 cup fresh lemon juice, freshly squeezed; 2 tbsp lemon zest; 1/4 cup powdered sugar (for topping)

Bright, tangy lemon bars with a buttery shortbread crust and a smooth, zesty filling topped with a dusting of powdered sugar.

65 minMediumServes 16215 cal/serving

AmericanDessertStovetop and OvenVegetarianHalal-friendlyLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

Ingredients

2 cups all-purpose flour (for crust)
1/2 cup powdered sugar (for crust)
1/2 tsp salt (for crust)
1 cup unsalted butter, cold, cubed
1 1/2 cups granulated sugar
1/4 cup all-purpose flour (for filling)
4 large eggs, room temperature
2/3 cup fresh lemon juice, freshly squeezed
2 tbsp lemon zest
1/4 cup powdered sugar (for topping)

Instructions

1

Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2

In a large bowl, whisk together 2 cups all-purpose flour (for crust), 1/2 cup powdered sugar (for crust), and 1/2 tsp salt (for crust).
3

Add the 1 cup cold, cubed unsalted butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4

Press the mixture firmly and evenly into the bottom of the prepared pan.
5

Bake the crust for 15-18 minutes, until lightly golden around the edges. Remove from oven but keep the oven on.
6

While the crust is baking, prepare the filling. In a medium bowl, whisk together 1 1/2 cups granulated sugar and 1/4 cup all-purpose flour (for filling).
7

Add the 4 room temperature large eggs and whisk until well combined.
8

Stir in the 2/3 cup freshly squeezed fresh lemon juice and 2 tbsp lemon zest until smooth.
9

Pour the filling over the hot crust and return to the oven.
10

Bake for 20-25 minutes, or until the filling is set and no longer jiggles in the center.
11

Allow to cool completely at room temperature, then refrigerate for at least 2 hours or overnight to fully set.
12

Once chilled, lift the bars out of the pan using the parchment paper overhang and place on a cutting board.
13

Dust the top with 1/4 cup powdered sugar (for topping) using a fine-mesh sieve.
14

Cut into 16 squares. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Questions

Can I make Lemon Bars dairy-free?

Yes. The dairy in this entry is 1 cup unsalted butter, cold, cubed. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Lemon Bars gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour (for crust), 1/4 cup all-purpose flour (for filling). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Lemon Bars keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Lemon Bars?

Yes. As written it serves 16. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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