The Daily Whisk

Cookies & Bars

Lemon Bars

A crisp, buttery shortbread crust topped with a smooth, tangy lemon filling and a snowy dusting of powdered sugar.

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A lemon bar dusted with powdered sugar in a paper liner
Photo: Lemon Bar by Kjp001, CC BY-SA 4.0, via Wikimedia Commons

Lemon bars are sweet, sharp and buttery all at once. A simple shortbread crust is baked first, then topped with a filling of eggs, sugar and fresh lemon juice and baked again until just set. After a couple of hours in the fridge, the filling turns smooth and creamy, and a dusting of powdered sugar finishes the bars.

Why this recipe works

  • A pre-baked crust. Baking the crust first keeps it crisp under the wet filling.
  • Pouring the filling onto a warm crust. The warm crust helps the filling start setting from the bottom and keeps the layers bonded.
  • Fresh lemon juice and zest. Bottled juice tastes flat. Zest adds a bright, fragrant lemon oil.
  • Baking just until set. The filling should barely wobble in the center. Overbaked lemon filling turns rubbery and can crack.

Cutting neat lemon bars

Chill the bars for at least 2 hours before cutting. Use a large sharp knife and wipe it clean with a damp paper towel between cuts. Dust with powdered sugar just before serving, as it slowly dissolves into the filling.

FAQ

Why are there bubbles or foam on top?

The filling was whisked too hard. Whisk gently just until smooth, and let it rest for a minute so any foam rises, then skim it off.

Can I double the recipe?

Yes. Bake a double batch in a 9 x 13-inch (23 x 33 cm) pan; increase the crust time to 20 to 22 minutes and the filling time to 22 to 26 minutes. For another lemon bake, try our lemon drizzle cake.

Lemon Bars

Print recipe

Prep time
Cook time
Additional time
Total time
Servings
16
Yield
16 bars (8 x 8-inch pan)
Difficulty
Easy
Course
Dessert
Cuisine
American

Ingredients

For the crust

For the lemon filling

Conversions are rounded for convenience. For baking, use the original measurements where possible.

Instructions

Bake the crust

  1. Heat the oven to 350°F (180°C, or 160°C (320°F) fan, gas mark 4). Line an 8 x 8-inch (20 cm) square pan with parchment paper, leaving an overhang.

  2. Mix the flour, powdered sugar and salt, then stir in the melted butter until a soft dough forms.

  3. Press evenly into the pan and bake for 16 to 20 minutes, until pale golden at the edges.

Add the filling

  1. While the crust bakes, gently whisk the eggs, sugar and flour until smooth. Whisk in the lemon juice, zest and salt.

  2. Reduce the oven to 325°F (160°C, or 140°C (285°F) fan, gas mark 3). Pour the filling over the hot crust.

  3. Bake for 20 to 24 minutes, until the filling is set at the edges and barely wobbles in the center.

  4. Cool to room temperature, then refrigerate for at least 2 hours.

  5. Lift out using the parchment, cut into 16 squares and dust with powdered sugar just before serving.

Notes

  • Use a metal pan if possible; glass pans can overbake the edges.

Tips

  • Roll the lemons firmly on the counter before juicing to get more juice.

Substitutions

  • Lime bars: use lime juice and zest instead of lemon.
  • Gluten-free: use a gluten-free flour blend in both layers.

Storage and reheating

  • Refrigerate in an airtight container for up to 5 days.
  • Freeze undusted bars for up to 3 months; thaw in the fridge and dust with sugar before serving.
Cookies & Bars #bars #lemon #make ahead #spring baking

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