Classic Lemon Bars
Bright, tangy lemon filling on a tender buttery shortbread crust. This is the classic lemon bar recipe that always delivers. Simple pantry ingredients, easy to make ahead, and even better the next day.
Servings: 24 bars
Ingredients
Shortbread Crust
- 1/2 pound (2 sticks / 16 tablespoons) salted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour spooned and leveled
Lemon Filling
- 4 large eggs
- 2 cups granulated sugar
- Zest of 1 lemon
- 1/3 cup freshly squeezed lemon juice zest the lemon before juicing
- 1 teaspoon baking powder
- 1/3 cup all-purpose flour spooned and leveled
- Additional powder sugar for dusting
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch baking pan with non-stick cooking spray and line with parchment paper, leaving an overhang on the long sides for easy removal.
- Make the crust. In a large bowl, mix softened butter, powdered sugar, and flour together using a pastry cutter, large fork, or hand mixer on low. The mixture will look crumbly but should hold together when squeezed. Press firmly and evenly into the bottom of the prepared pan, bringing it slightly up the sides.
- Bake for 20 minutes, until the edges are lightly golden. Remove from oven and let cool slightly.
- Make the filling. While the crust cools, whisk together the eggs, sugar, lemon zest, lemon juice, baking powder, and flour until smooth and thoroughly combined.
- Pour the filling over the partially cooled crust. Bake for 25–30 minutes, until the center is completely set and no longer jiggles when the pan is gently shaken. The edges will be light golden brown.
- Cool to room temperature, then refrigerate for at least 1 hour before removing from the pan. Lift using the parchment overhang, place on a cutting board, and slice into 12 squares. Or cut each square diagonally for 24 triangles. Dust with powdered sugar just before serving.
Notes
- Storage: Store leftovers in the fridge, tightly covered, for up to 3–4 days. Layer with parchment or waxed paper if stacking.
- Make-ahead: These bars taste even better the next day as the filling sets more fully. Making them a day ahead is highly recommended.
- Freezing: Not recommended for this recipe.
- Pan tip: Use a metal 9x13 pan for best results. Metal conducts heat more evenly than glass, giving you a cleaner bake on both the crust and filling. If using glass, reduce oven temperature by 25°F and check a few minutes early.
- Clean cuts: Spray a large knife with cooking spray and wipe between each cut for cleaner slices. Dust with powdered sugar after slicing to tidy up any rough edges.
- Parchment only: Do not use foil (the sticky filling can tear it) or waxed paper (not oven-safe).
Nutrition
Calories: 199kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 91mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
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