Classic Lemon Bars Recipe

If you have a craving for a dessert that perfectly balances bright citrus zing with buttery richness, then this Classic Lemon Bars Recipe is just the ticket. These bars offer a tender, flaky crust layered under a luscious, tangy lemon filling that melts in your mouth and leaves you wanting more. Whether you’re baking for a family gathering, a cozy tea time, or just treating yourself, this recipe brings a refreshing, timeless flavor to the table that’s hard to beat.

Ingredients You’ll Need

This recipe features simple, pantry-friendly ingredients that come together to create a harmony of flavor and texture in every bite. From the buttery crust to the velvety lemon custard, every element plays a vital role in crafting these irresistible bars.

• 1 and 3/4 cups all-purpose flour, spooned and leveled: The foundation of a sturdy yet tender crust.
• 1/4 cup cornstarch: Adds a delicate lightness and helps achieve a perfect crumb texture.
• 2/3 cup powdered sugar: Sweetens the crust subtly while contributing to its softness.
• 1/2 teaspoon kosher salt: Enhances all flavors; use half if substituting with table salt.
• 1 teaspoon lemon zest: Infuses the crust with a subtle citrus brightness.
• 1 cup cold butter (2 sticks): Essential for a rich, flaky crust that melts in your mouth.
• 6 large eggs: Gives the lemon custard its luscious, thick texture.
• 2 and 1/4 cups granulated sugar: Provides the perfect balance of sweet and tart in the filling.
• 1/2 cup + 1 tablespoon all-purpose flour: Helps the custard set perfectly without being cakey.
• 1/2 teaspoon kosher salt: Balances the sweetness and brightens the lemon flavor.
• 2 tablespoons lemon zest: Packs the filling with that punchy citrus pop everyone loves.
• 1 cup + 2 tablespoons fresh lemon juice: The star ingredient that delivers tartness and freshness.
• Powdered sugar, for dusting: A delicate, sweet finishing touch that makes these bars irresistible.

How to Make Classic Lemon Bars Recipe

Step 1: Prepare the Pan

Start by lining a 9×13 inch glass or ceramic pan with parchment paper to make removal and cleanup a breeze. If you don’t have parchment, a light coating of nonstick spray or butter will do just fine to prevent sticking.

Step 2: Mix Dry Ingredients for Crust

In a big bowl, whisk together the flour, cornstarch, powdered sugar, salt, and lemon zest until everything is evenly blended. This combination gives the crust its tender texture and subtle citrus hint.

Step 3: Cut in the Butter

Using a pastry cutter or a butter knife, cut the cold butter into the flour mixture until you get pea-sized bits scattered throughout. The crust will be crumbly and dry, but hold on, that’s exactly what you want!

Step 4: Form and Chill the Crust

Press that crumbly mixture firmly and evenly into your prepared pan. Chilling it in the freezer for about 20 minutes or the fridge for 30 minutes keeps the butter cold so you get a perfectly flaky texture bake after bake.

Step 5: Preheat Oven and Bake Crust

While the crust chills, preheat your oven to 350°F (175°C). Bake the crust for 24–25 minutes until the edges turn a gorgeous golden color and the surface looks matte instead of glossy. Then, let it cool to room temperature before you add the lemon layer.

Step 6: Make Lemon Custard

In a large bowl or with your stand mixer, beat together eggs, granulated sugar, flour, salt, lemon zest, and fresh lemon juice for about two minutes. Be sure to scrape the bowl’s edges to get everything fully incorporated for a smooth, velvety filling.

Step 7: Pour Custard Over Crust

Once the crust has cooled enough to touch, pour the lemon custard evenly over it. This step is when your bars start looking like the dazzling treat they truly are.

Step 8: Bake the Lemon Layer

Pop the pan back in the oven and bake at 350°F (175°C) for 30–35 minutes. You’ll know it’s ready when the edges are set and slightly darkened and the center is just a tiny bit wobbly but no longer liquid. This ensures a beautifully soft yet firm custard.

Step 9: Cool and Chill

Let your lemon bars cool on a wire rack for about 20-30 minutes. Then cover loosely with plastic wrap and refrigerate for at least 2 to 3 hours until thoroughly chilled and set, which helps the bars cut cleanly and hold their shape.

Step 10: Cut and Serve

Use a sharp knife, wiping it between cuts, to slice into bars. Trim the edges if you like a uniform look. Just before serving, generously dust with powdered sugar for that classic look and extra touch of sweetness.

How to Serve Classic Lemon Bars Recipe

Garnishes

While the powdered sugar dusting is traditional and lovely, feel free to sprinkle a few fresh lemon zest strands or a tiny sprig of mint on top for a splash of color and freshness. A dollop of whipped cream also makes a dreamy companion for each bite.

Side Dishes

Classic lemon bars pair wonderfully with afternoon tea, coffee, or a scoop of vanilla ice cream. Their bright acidity is fantastic alongside rich nutty cheeses or fresh berries, turning your dessert into a well-rounded experience.

Creative Ways to Present

For a party or holiday spread, cut the bars into small, bite-sized squares and arrange them on a decorative platter sprinkled with edible flowers or lemon slices. You can also serve them as mini bars in cute cupcake liners to impress guests with both flavor and elegance.

Make Ahead and Storage

Storing Leftovers

Keep your lemon bars fresh by storing them in an airtight container in the refrigerator. They’ll stay delightful for up to 5 days, making them a convenient treat to enjoy throughout the week.

Freezing

If you want to extend their shelf life, lemon bars freeze beautifully. Wrap them individually or in small batches with plastic wrap and aluminum foil. Freeze for up to 2 months, then thaw overnight in the fridge before enjoying.

Reheating

Lemon bars are best served chilled, but if you prefer them a little warmer, let them sit at room temperature for about 15 minutes. Avoid microwaving as it can change the texture of the custard layer. Alternatively, a brief oven warm-up at low heat keeps their integrity intact.

FAQs

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice offers the brightest and freshest flavor for your lemon bars, you can use bottled lemon juice in a pinch. Just make sure it’s 100% lemon juice without any added sugars or preservatives for the best taste.

What can I substitute if I don’t have cornstarch?

If cornstarch isn’t available, you can use an equal amount of arrowroot powder or tapioca starch as a substitute. These alternatives help keep the crust tender and light just like cornstarch.

Why is the lemon filling slightly wobbly when baked?

The slight wobble in the center means the custard is just perfectly set without overbaking, which keeps it smooth and creamy instead of dry or rubbery. It will firm up more as it cools and chills.

Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure the blend contains xanthan gum or a binding agent for the best texture in both crust and filling.

How do I prevent the crust from getting soggy?

Chilling the crust before baking helps solidify the butter, creating a protective barrier. Also, baking it until slightly golden sets it firmly to prevent sogginess from the lemon custard that’s poured on top.

Final Thoughts

If you’re looking to brighten up any occasion or simply want a timeless, refreshing treat, this Classic Lemon Bars Recipe is guaranteed to become a favorite in your baking arsenal. The perfect blend of tart and sweet atop a buttery crust will have everyone asking for seconds and keeping you invited back to bake again and again!

Classic Lemon Bars Recipe

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4 from 76 reviews

• Author: admin
• Total Time: 4 hours 15 minutes
• Yield: 24 servings 1x

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Description

This Classic Lemon Bars recipe features a flaky, buttery crust topped with a tangy and smooth lemon custard. Perfectly balanced between sweet and tart, these bars are baked to golden perfection, chilled, and dusted with powdered sugar for an elegant finish. Ideal for gatherings or a refreshing dessert any time of year.

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Ingredients

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Crust

• 1 and 3/4 cups all-purpose flour, spooned and leveled
• 1/4 cup cornstarch
• 2/3 cup powdered sugar
• 1/2 teaspoon kosher salt (use half the amount if using table salt)
• 1 teaspoon lemon zest (zest of one lemon)
• 1 cup cold butter (2 sticks)

Lemon Custard

• 6 large eggs
• 2 and 1/4 cups granulated sugar
• 1/2 cup + 1 tablespoon all-purpose flour, spooned and leveled
• 1/2 teaspoon kosher salt (use half the amount if using table salt)
• 2 tablespoons lemon zest (about 6–8 lemons; more zest for more tartness)
• 1 cup + 2 tablespoons fresh lemon juice (about 6–8 medium lemons)

For Garnish

• Powdered sugar, for dusting the finished lemon bars

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Instructions

1. Prepare the Pan: Line a 9×13 inch glass or ceramic pan with parchment paper. Alternatively, spray the sides with nonstick spray or rub with butter to prevent sticking, ensuring easy removal of the bars later.
2. Mix Dry Ingredients for Crust: In a large bowl, whisk together 1 and 3/4 cups flour, 1/4 cup cornstarch, 2/3 cup powdered sugar, 1/2 teaspoon kosher salt, and 1 teaspoon lemon zest until fully combined.
3. Cut in Butter: Using a pastry cutter or butter knife, cut 1 cup cold butter into the dry ingredients until the mixture resembles pea-sized crumbs. The mixture will be crumbly and dry—this is expected.
4. Form and Chill the Crust: Press the butter-flour mixture firmly and evenly into the prepared pan. Freeze for about 20 minutes or chill in the fridge for 30 minutes to keep the butter cold, which helps achieve a flaky crust.
5. Preheat Oven and Bake Crust: While the crust chills, preheat your oven to 350°F (175°C). Bake the crust for 24-25 minutes, until the edges are golden and the top appears matte and no longer shiny. Remove and let cool to room temperature.
6. Make Lemon Custard: In a large bowl or stand mixer, thoroughly beat together 6 eggs, 2 and 1/4 cups granulated sugar, 1/2 cup plus 1 tablespoon flour, 1/2 teaspoon kosher salt, 2 tablespoons lemon zest, and 1 cup plus 2 tablespoons fresh lemon juice for about 2 minutes, scraping the sides and bottom to ensure full incorporation.
7. Pour Custard Over Crust: Once the crust is mostly cooled, pour the lemon custard mixture evenly over it, spreading gently if needed.
8. Bake the Lemon Layer: Bake for 30-35 minutes at 350°F (175°C) until the edges are set and the center is just slightly wiggly but not liquid. The edges may darken slightly, which ensures the center is properly set.
9. Cool and Chill: Let the bars cool on a wire rack for 20-30 minutes. Cover loosely with plastic wrap, making sure not to touch the top, and refrigerate for at least 2-3 hours until completely chilled and set.
10. Cut and Serve: Once chilled, cut into 24 bars using a sharp knife, wiping the knife between cuts for clean slices. Trim edges if desired. Just before serving, dust the tops generously with powdered sugar using a sieve for a classic presentation.

Notes

• For best results, use fresh lemons for zest and juice to ensure bright flavor.
• Keep the butter cold when cutting into the dough for a flakier crust.
• Chilling the crust before baking prevents shrinking and helps maintain texture.
• Don’t overbake the lemon custard layer; the center should be slightly jiggly when done.
• Use a sharp knife and wipe it clean between cuts for neat bars.
• Can be stored covered in the refrigerator for up to 3-4 days.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American