Old Fashioned Lemon Bars
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Lemon bars are the perfect sweet and tangy
These lemon bars have the classic lemon bar look. Firm shortbread crust on the bottom and a thick layer of lemon custard baked right on the top. You can dust the tops with powdered sugar if you like, or you can leave the fresh lemony top undusted, your choice!
This classic lemon bar recipe is so easy to make and tastes absolutely delicious. The buttery shortbread crust is the perfect base for the tart and tangy lemon filling. The addition of fresh lemon zest gives the bars an extra punch of citrus flavor that is both refreshing and satisfying. Sometimes I wish I lived where I could have a lemon tree, but Alaska hardly tolerates apple trees.
Easy Lemon Squares for Bake Sales
Next time you need a bake sale goodie, use this recipe! These are the best lemon bars, and they always sell out at bake sales. Everyone loves the perfect combination of cookie and crust; they’re refreshing!
What you need to make easy lemon bars
To make these lemon bars, you’ll need a few ingredients that are probably already in your pantry.
You’ll need the following:
- cold butter
- sugar
- flour
- salt
- eggs
- sugar
- fresh lemons for lemon juice and lemon zest
- all-purpose flour
- baking powder
- powdered sugar
- wooden spoon
- whisk
- 8×8 baking pan, I used a pan by Made In
- parchment paper or you can use aluminum foil
- lemon zester or small box grater
- citrus reamer
- medium bowl
- food processor
- sharp knife
- wire rack
- cutting board
Easy Prep Tips
The prep on these is what makes them so easy! Use a food processor to whip up the shortcrust for these cookies. The colder the butter, the more short the crust will be. These bars will not crumble when you bite into them.
Don’t have a food processor? Or don’t want to use it? Use a pastry blender or two knives to cut the butter into the dry ingredients. Don’t worry if the base layer isn’t coming together like cookie dough usually does. Shortbread doesn’t typically come together like that. It will be crumbly, and you’ll just press the dough into the bottom of the pan.
While the shortbread crust bakes, you quickly whip up the lemony custard in a bowl, no pre-cooking required. Once the prebaking on the shortbread crust is done you’ll pour the citrus custard over the top and then bake it again. That’s it, so easy and so delicious.
Don’t have parchment paper??
No worries, the parchment is JUST to help lift the finished bars out of the pan. You can use aluminum foil too! Whatever you use be sure to leave the edges up and over the sides of the pan for gripping.
Mix it up!
If you’re looking to switch things up a bit, try using Meyer lemons instead of regular lemons. Meyer lemons are typically a little sweeter and less acidic than regular lemons. Use them in this bar recipe, and you’ll get bars with a more delicate and nuanced flavor.
Another tip for making perfect lemon bars is to make sure that your ingredients are at room temperature before you start. This will help the ingredients to blend together more easily and will give you a smoother and more consistent texture.
How to store these bars
These bars are perfect for any occasion! These lemon bars can be stored in an airtight container. Store the at room temperature or in the fridge for up to three days.
If you want to keep them for longer, you can also freeze them for up to a month. Simply wrap the bars in plastic wrap, and then store in them in a freezer bag until you’re ready to serve them. The freezer bag will help ward off funky freezer smells.
Love Lemons??
You can make brownies with a lemon cake mix! Lemon Brownies are a refreshing way to use up a lemon cake mix. Or make these Baked Sour Cream Doughnuts with Lemon Glaze.
Classic Lemon Bars
Ingredients
BASE LAYER
- 1 cup flour
- 1/2 tsp salt if using salted butter you can omit the salt
- 1/2 cup powdered sugar
- 1/2 cup butter cut in pieces, if salted you can omit the salt
TOP LAYER
- 2 whole eggs
- 1 cup sugar
- 2 TBSP lemon zest
- 2 1/2 TBSP lemon juice use fresh lemon juice if possible
- 2 1/2 TBSP flour
- 1/2 tsp baking powder
- 2 TBSP confectioners sugar
Instructions
- preheat oven to 350˚
- prepare an 8×8 pan by lightly buttering it and lining it with parchment paper, set the prepared pan aside
- combine base layer ingredients in the bowl of a food processor, pulse to combine, stop when it looks like crumbs, and press in the bottom of the prepared baking pan
- bake for 20 minutes in a preheated oven
- Meanwhile mix the eggs and sugar until thick
- stir in the lemon juice and zest
- stir the flour and baking powder together in a small bowl, sift it over the eggs then whisk them together
- When the baked cookie layer is done and lightly golden brown take it out of the oven and pour the lemon egg custard mixture over the baked crust layer
- return the pan to the oven and bake again for 20-30 minutes or until the filling is set
- let the pan of bars cool on a wire rack and sprinkle with extra powdered sugar if desired
- lift the cooled bars out of the pan by the edges of the parchment paper left hanging over the edges of the pan peel back the paper and trim the crusts
- lay the whole pan of bars on the cutting board and use a sharp knife to cut them into bars
Nutrition
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Hi Laura, These look so delicious, I have emailed the recipe to myself so I can try them sometime this week. I noticed from your profile you are in Alaska. I spent quite a few summer seasons up there (I am in New Zealand now) and was wondering if maybe you are living in a town I have been to? Your gingerbread looks super yummy too – glad I found your blog. Lisa xx
oh hey better late than never! What little town were you in? There ALL little towns up : )