Best Lemon Bar Recipe (2024)

February 27, 2024 Updated: March 20, 2024 By Katie Crenshaw 23 Comments

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This is the Best Lemon Bars Recipe you will ever make!

These zesty lemon bars are made with a buttery shortbread crust and a sweet, tart, and gooey lemon filling. They are sealed in a light sugary crackle topping that is dusted with powdered sugar.

"These are perfect! The base stayed crisp, the lemon is just right and I LOVE the crackly, sugary top. If you’ve found this recipe, make it. It’s a winner." ★★★★★-Lindsay

One bite of these classic lemon bars is a bit of heaven in your mouth.

This is one lemon dessert you will want to make homemade! They are also a crowd favorite for baby showers and bridal showers.

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Ingredients
Steps
Top Tip
Watch how to make lemon bars
How do you store lemon bars?
Recipe

Ingredients

You will need the following ingredients to make homemade lemon bars.

powdered sugar
all purpose flour
lemon-Use fresh lemons, not the bottled lemon juice. It is best to use fresh lemon juice. For an additional zesty flavor, add a bit of lemon zest.
baking powder
granulated sugar
butter- You can use salted or unsalted butter for this recipe.
vanilla extract
eggs

*See full recipe with ingredient measurements is located at the bottom of the post in the recipe card.

Steps

Follow these steps to make this easy lemon bars recipe.

In a large bowl, whisk together flour, vanilla, and confectioners sugar.
Cut in butter until mixture clings together.
Line a 13x9x2inch baking pan with parchment paper. Press dough evenly in the baking pan.
Bake at 350 degrees for 20 minutes until golden brown. Set aside to cool.
In a medium bowl, beat eggs. Add granulated sugar and lemon juice to eggs and mix.
Mix in remaining flour and baking powder.
Pour the tart lemon filling over baked crust. Bake 25 minutes.
Remove from oven and cool 5 or more minutes. Dust confectioner sugar on top. For best results, allow to completely cool at room temperature before serving.

Top Tip

Grate butter with a cheese grater rather than slicing the butter. The butter will evenly distribute it among the dry ingredients preventing the dough from becoming overworked.

Watch how to make lemon bars

How do you store lemon bars?

Store lemon bars in the refrigerator in an airtight container. Use parchment paper between layers to prevent sticking if you are stacking the bars in layers. You can refrigerate lemon bars up to 7 days.

About the recipe

Years ago, I played Bunco with a group of ladies. Whoever was hostess of the game cooked for the entire group. My sweet friend Holly Richter hosted a dinner and made these lemon bars for dessert at one of the games.Holly is a fabulous baker and I couldn't stop eating them. They were incredible. Therefore, I asked her for the lemon bar recipe and she was nice enough to share it with me.

And now you are in luck, because I am sharing the recipe with you!!

I must warn you. When I make these, I have a goal in mind to share with my friends. However, little fingers in my household quickly snatch these bars up and there rarely is any left to give away.... So you may want to go ahead and make 2 batches. Just saying------

If you like this recipe, check out some of my other easy desserts: Easy Chocolate Cherry Sheet Cake, Chocolate Eclair Cake, and banana pudding.

Please leave me a comment below if you make these lemon bars and tell me what you think.I would love to hear back, and so would my readers.

Also post your picture of yourbars onInstagramorFacebook, and tag @aforkstale with #aforkstale hashtags!I will share with my followers! xoxo!

Recipe

The Best Lemon Bars Recipe

This is the best lemon bar recipe! These zesty lemon bars are made with a buttery shortbread crust and a sweet, tart, and gooey lemon filling. They are sealed in a light sugary crackle topping that is dusted with powdered sugar.

4.95 from 39 votes

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Course: Dessert

Cuisine: American

Ingredients

Shortbread Crust

▢ 2 cups all purpose flour
▢ ½ cup confectioners powdered sugar
▢ 1 teaspoon vanilla extract
▢ 1 cup butter

Lemon Filling

▢ 4 eggs
▢ 2 cups granulated sugar
▢ ⅓ cup fresh lemon juice
▢ ½ teaspoon baking powder
▢ ¼ all purpose flour
▢ ¼ confectioners powdered sugar

Instructions

Make the shortbread crust.

Whisk together flour, vanilla, and confectioners sugar.
2 cups all purpose flour, 1 teaspoon vanilla extract, ½ cup confectioners powdered sugar
Cut in butter until mixture clings together.
1 cup butter
Press dough in 13x9x2inch baking dish lined with parchment paper.
Bake at 350 degrees for 20 minutes. Set aside to cool.

Make the lemon filling.

Beat eggs. Beat eggs. Add granulated sugar and lemon juice to eggs and mix.
4 eggs, 2 cups granulated sugar, ⅓ cup fresh lemon juice
Mix in remaining flour and baking powder.
½ teaspoon baking powder, ¼ all purpose flour
Pour filling over crust. Bake 25 minutes at 350 degrees.
Remove from oven and cool 5 or more minutes. Dust confectioner sugar on top and serve.
¼ confectioners powdered sugar

Video

Notes

Tip: Grate butter with a cheese grater rather than slicing the butter. The butter will evenly distribute it among the dry ingredients preventing the dough from becoming overworked.

Nutrition- Nutrition info is based on estimation only.

Tried this recipe? I want to see it!Mention @aForksTale or tag #aForksTale!

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