Lemon Bar Recipe
These bakery-style lemon bars feature a thick buttery shortbread crust topped with a smooth, bright lemon filling made with fresh lemon juice and zest. Perfectly balanced between sweet and tangy, these homemade lemon bars bake up soft, creamy, and beautifully sliceable after chilling. They’re an easy classic dessert for spring, summer, holidays, brunches, bake sales, and everyday baking.
Ingredients
Shortbread Crust
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 2 cup all-purpose flour of gluten-free flour
- ¼ tsp salt
- 1 tsp vanilla extract
Lemon Filling
- 2 cups granulated sugar
- 6 large eggs
- 2 tbsp lemon zest
- 1 cup fresh lemon juice
- ½ cup all-purpose flour or gluten-free flour
- ¼ tsp salt
Topping
- powdered sugar
Instructions
- Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper.
- Cream butter, powdered sugar, and vanilla until smooth.
- Add flour and salt. Mix until dough forms.
- Press evenly into pan.
- Bake crust for 20–25 minutes.
- Whisk sugar, flour, and salt.
- Add eggs, lemon juice, and zest.
- Pour filling over warm crust.
- Bake 22–28 minutes until set.
- Cool completely. Chill at least 2 hours.
- Slice and dust with powdered sugar.
Notes
Nutritional Information (Approximate Per Bar)
- Calories: 215
- Carbohydrates: 29g
- Protein: 3g
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 63mg
- Sodium: 65mg
- Sugar: 20g
- Fiber: 0g