Go Back
–+ servings
Square image of three stacked Lemon Bars.
Print Recipe

Lemon Bar Recipe

This easy Lemon Bar Recipe has a decadent, rich, moist, lemon filling. These irresistible dessert bars are simple to make and will make your taste buds burst with flavor.
Prep Time15 minutes
Cook Time52 minutes
Total Time1 hour 7 minutes
Course: Dessert
Cuisine: American
Servings: 15 bars
Calories: 326kcal
Author: Tornadough Alli

Ingredients

For the crust:

  • 2 cups all-purpose flour
  • 1 cup unsalted butter softened
  • ½ cup powdered sugar plus more for dusting
  • ¼ teaspoon fine sea salt

For the filling:

  • 2 cups granulated sugar
  • 6 tablespoons all-purpose flour
  • 6 large eggs room temperature
  • Zest of 2 lemons
  • ⅔ cup lemon juice fresh squeezed

Instructions

  • Preheat the oven to 325°F. Line a 9x13 baking dish with parchment paper, set aside.
  • In a large bowl, add the flour, butter, powdered sugar, and salt, mix until combined. Press the crust into the prepared baking dish and bake for 22-24 minutes until the very edges are very slightly golden brown.
  • Take the crust out of the oven and with a fork, poke holes all over, but don’t go all the way through the crust. Set aside while you make the filling.
  • Place the granulated sugar and flour in a large bowl, whisk to combine. Add the eggs and lemon zest, whisk to combine. Add the lemon juice and whisk to combine.
  • Pour the filling on top of the crust. Bake for 25-28 minutes until the bars are set, there should be a slight jiggle right in the center but not much.
  • Let cool on the counter until room temperature, place in the fridge, and chill for 4 hours or overnight.
  • Take the bars out using the parchment paper to help, dust generously with powdered sugar and cut into bars, serve immediately.

Notes

  1. I like to serve the bars cold or close to room temperature. They are a little more on the gooey side, but still set at room temperature, it is your preference how you want to serve them.
  2. Wait to coat them with powdered sugar until you're ready for them. 
  3. For the best results, you must use freshly squeezed lemons, you will need about 3 large lemons to get ⅔ cup juice. 
  4. In a pinch you can use bottled lemon juice.
  5. These can be frozen, see my tips above.
  6. Poking the crust with a fork before adding the filling helps the crust stay on the bottom and the custard stay on top of the bars. 
  7. Use a glass or ceramic baking pan for the best flavor. Sometimes a metal pan can cause a metallic taste in your bars. 
  8. This recipe can be cut in half and baked in a 9x9-inch baking dish, just reduce your cooking time slightly.
  9.  

Nutrition

Calories: 326kcal | Carbohydrates: 46g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 66mg | Potassium: 61mg | Fiber: 1g | Sugar: 31g | Vitamin A: 474IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg