Description
These classic Lemon Bars feature a buttery, tender crust topped with a tangy, sweet lemon filling. Perfectly balanced and dusted with confectioners’ sugar, they make a refreshing dessert or snack for any occasion.
Ingredients
Crust
- 1 cup (16 Tbsp; 226g) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled)
Filling
- 2 cups (400g) granulated sugar
- 6 Tablespoons (46g) all-purpose flour
- 6 large eggs
- 1 cup (240ml) fresh lemon juice (about 4 lemons)
- 2 teaspoons fresh lemon zest (optional)
Topping
- Confectioners’ sugar for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Line a 9×13-inch glass baking pan with parchment paper, leaving an overhang on the sides to make it easier to lift out the bars after baking.
- Make the Crust: In a medium bowl, mix melted butter, sugar, vanilla extract, and salt. Add the flour and stir until fully combined into a thick dough. Press the dough firmly and evenly into the bottom of the prepared pan. Bake for 20-22 minutes until edges are lightly browned. Remove and poke holes all over the warm crust with a fork to help the filling adhere and keep the crust stable.
- Prepare the Filling: In a large bowl, sift together sugar and flour. Whisk in eggs until smooth. Add fresh lemon juice and lemon zest (if using) and mix thoroughly.
- Pour and Bake Filling: Pour the lemon filling over the warm crust. Bake for 22-26 minutes, until the center is mostly set and no longer jiggles. Test by gently tapping the pan with an oven mitt. Remove from oven and cool completely at room temperature for about 2 hours.
- Chill the Bars: After cooling, refrigerate the lemon bars for 1-2 hours until well chilled. This helps the filling firm up for easier slicing and a refreshing texture.
- Slice and Serve: Lift the bars out of the pan using the parchment overhang. Dust with confectioners’ sugar if desired. Cut into 24 neat squares, wiping the knife clean between cuts for tidy edges.
- Storage: Cover and store leftover lemon bars in the refrigerator for up to 1 week.
- Freezing Instructions: To freeze, cut cooled bars (without dusting) into squares and place on a baking sheet. Freeze for 1 hour, then individually wrap each square in foil or plastic wrap and store in a freezer-safe container or bag for up to 3-4 months. Thaw in refrigerator before serving and dust with confectioners’ sugar.
Notes
- Using a glass baking pan and parchment paper makes lifting and slicing the bars easier.
- Poking holes in the warm crust helps the filling stick and prevents separation.
- Chilling the bars before slicing improves texture and flavor.
- For neat slices, wipe your knife clean between each cut.
- Optional lemon zest in the filling brightens the flavor.
- Do not use a metal pan, as glass helps bake the crust evenly.
