Luscious Lemon Bars (The Ones Everyone Asks For)

These are the lemon bars that show up at baby showers, church potlucks, bake sales, and “I just need something sweet in the fridge” moments. They’re bright and lemony without being puckery, rich without being heavy, and they slice up neat and pretty every single time.

Prep Time30

Cook Time50

cooling time2

Total Time3 20

Course: Dessert

Cuisine: American

Keyword: dessert bars recipe, easy dessert, fruit recipe, lemon recipe, summer dessert, Valentine's Dessert

Servings: pieces

Calories: 254kcal

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Kitchen Essentials

9 X 13 Cake Pan

Measuring Cup-Spoon

Ingredients

For the Crust

1¾ Cups All-Purpose Flour spooned and leveled
¼ Cup Cornstarch
1 Teaspoon Salt
1 Cup Confectioners’ Sugar
1 Cup Unsalted Butter 2 sticks, cold and cut into ½-inch pieces
Extra confectioners’ sugar for dusting

For the Lemon Topping

6 Large Eggs
3 Cups Granulated Sugar
⅔ Cup Lemon Juice bottled or about 5–6 lemons if fresh-squeezed
⅔ Cup All-Purpose Flour
2 Tablespoons Lemon Zest optional, but lovely

text ingredients

Instructions

Make the Crust

Preheat the oven to 350°F and set the rack in the middle.
Line a 9×13-inch metal baking pan with heavy-duty foil, pressing it into the corners and leaving an overhang on the sides. Spray lightly with nonstick spray. This helps with easy lifting out of the bars.
In a food processor, pulse the flour, cornstarch, salt, and confectioners’ sugar just to combine. Add the cold butter and pulse until the mixture looks like coarse sand.
1¾ Cups All-Purpose Flour, ¼ Cup Cornstarch, 1 Teaspoon Salt, 1 Cup Confectioners’ Sugar, 1 Cup Unsalted Butter
Sprinkle the mixture into the prepared pan and press firmly into an even layer, building up a thin edge around the sides. This helps the filling not spill over the edge and get under the crust. I like to use the bottom of a measuring cup.
Chill the crust for 30 minutes (or freeze for 15 if you’re impatient like me).
Bake for 15–20 minutes, until lightly golden.

Make the Filling

In a large bowl, whisk together the eggs, sugar, lemon juice, zest (if using), and flour until smooth and lump-free.
6 Large Eggs, 3 Cups Granulated Sugar, ⅔ Cup Lemon Juice, ⅔ Cup All-Purpose Flour, 2 Tablespoons Lemon Zest
Give it one last stir, then pour the filling over the hot crust.
Return to the oven and bake for 35-40 minutes, until the top is set and doesn’t jiggle in the center.
Cool completely on a rack. This will take several hours, and it’s worth it.

Cutting & Serving

Use the foil overhang to lift the bars out of the pan. Gently peel away the foil, then cut into squares or triangles with a sharp knife. Right before serving, dust generously with confectioners’ sugar.
Extra confectioners’ sugar
Store covered in the refrigerator for up to 4 days. They’re wonderful cold, but just as good at room temperature.

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Notes

Make-Ahead & Freezer Notes

These lemon bars freeze beautifully. Once fully cooled, wrap the whole pan tightly and freeze for up to 3 months. Thaw overnight in the fridge, then cut and dust with sugar before serving.

Troubleshooting (Because Someone Will Ask)

Too soft in the middle?
They likely needed a few more minutes in the oven—or more cooling time.
Crust sticking?
Heavy-duty foil or parchment makes all the difference.
Too sweet?
Serve chilled and use a light hand with the powdered sugar.

Salted VS Unsalted Butter

This recipe calls for unsalted butter. Therefore, we add salt in the recipe. This allows for accurate measurements. However, if you choose to use salted butter, then omit the salt in the recipe.

Fresh VS Bottled Lemon Juice

Fresh lemon juice is wonderful in this recipe. If you can get Meyers lemons, even better. With that said, I have made this recipe successfully using bottled lemon juice. That way, you can make it any time of the year you’re craving this luscious dessert.

Nutrition

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