Introduction
The kitchen filled with lemony steam and the soft clink of my whisk — that’s when I know something good is baking. These Best Ever Lemon Bars land right between bright and buttery, and they always take me back to Sunday dinners. First, the shortbread crust goes golden and sings in the oven; then a tangy custard sets on top and becomes creamy-sweet. If you love lemon, this one’s for you. Also, for a playful pairing, I sometimes serve a slice next to a citrus loaf like a blueberry-lemon cream cheese sourdough.
Why You’ll Love This
- Fast to mix and forgiving for beginners.
- Bright lemon filling with a tender, buttery crust.
- Fridge-friendly — great for make-ahead desserts.
- Kid-approved tang without being too tart.
Quick Recipe Snapshot
- Servings: 9–12 squares
- Prep time: 15 minutes
- Cook time: 35–40 minutes
- Total time: 55 minutes (including cool)
- Skill level: Easy
- Taste: sweet + tangy + buttery
Confidence note: You’ll get even, clean bars if you follow the timing and cooling cues.
Ingredients You’ll Need
- 1 cup all-purpose flour
- 1/2 cup powdered sugar (plus extra for topping)
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon baking powder
- Pinch of salt
Chef notes:
- Use fresh lemon juice for best brightness.
- Unsalted butter helps control salt.
- Softened (not melted) butter for proper texture.
- Room-temperature eggs whisk more smoothly.
How to Make It
- First, preheat the oven to 350°F (175°C) and grease an 8×8 inch baking dish so the crust won’t stick.
- Then, in a medium bowl, stir the flour and powdered sugar until combined. Cut in the softened butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
- Next, press that mixture firmly into the bottom of the prepared dish, making an even layer that reaches the edges.
- Meanwhile, bake the crust for 15–18 minutes until it turns lightly golden at the edges and smells buttery.
- While the crust bakes, whisk the eggs, granulated sugar, lemon juice, lemon zest, baking powder, and salt in another bowl until smooth and glossy.
- After the crust comes out, pour the lemon mixture evenly over the hot crust so it settles and starts to set around the edges.
- Return the pan to the oven and bake an additional 20–25 minutes; the filling should jiggle slightly but not look wet in the center.
- Finally, let the pan cool completely on a wire rack — cooling helps the filling finish setting. Dust generously with powdered sugar, then cut into squares with a sharp knife.
For texture inspiration, try a thin slice next to candied lemon slices when you want extra sparkle — I like this idea from candied lemon slices as a garnish.
Kitchen Tips (From My Kitchen)
- Time-saver: Make the crust ahead and keep it chilled; then bake and top quickly.
- Common mistake: Overbaking makes a chalky filling — stop when it still jiggles gently.
- Simple variation: Stir in a teaspoon of poppy seeds for texture and a floral lift.
Serving Ideas
- Weeknight dessert: Small square with a hot mug of tea.
- Brunch treat: Serve alongside a light ricotta pancake stack.
- Holiday plate: Dust heavily with powdered sugar and add candied lemon on the side.
- Picnic pick: Cut into bite-size bars and layer in parchment.
Garnish idea: A tiny mint leaf or extra lemon zest on each square brightens the plate.
Storing & Leftovers
- Fridge: Keeps 3–4 days in an airtight container.
- Freezer: Freeze individual squares for up to 1 month; thaw overnight in the fridge.
- Reheat: Briefly warm for 6–8 seconds in the microwave to soften, but avoid long heat to protect texture.
Leftover idea: Crumble over yogurt or fold into a lemon shortbread sandwich.
Best Ever Lemon Bars
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking dish.
- In a medium bowl, stir the flour and powdered sugar until combined. Cut in the softened butter until the mixture resembles coarse crumbs.
- Press the mixture firmly into the bottom of the prepared dish.
- Bake the crust for 15–18 minutes until golden at the edges.
- While the crust bakes, whisk the eggs, granulated sugar, lemon juice, lemon zest, baking powder, and salt until smooth.
- Pour the lemon mixture evenly over the hot crust.
- Bake an additional 20–25 minutes until the filling jiggles slightly but is not wet.
- Let cool completely before dusting with powdered sugar and cutting into squares.
Notes
FAQs
Q: Can I make these ahead?
A: Yes — you can bake a day early, cover, and dust with powdered sugar right before serving.
Q: Can I substitute ingredients?
A: You can try brown sugar, but it changes color and flavor; for best results stick with granulated sugar for the filling.
Q: How do I know when it’s done?
A: The filling should look set at the edges and only slightly jiggle in the center; that means it will finish during cooling.
Q: Can I freeze them?
A: Absolutely — freeze wrapped squares on a tray, then transfer to a bag; thaw in the fridge when ready.
Final Thoughts
I keep returning to this simple, sunny recipe when I want something that feels both homemade and a little special. So, roll up your sleeves, follow the cues — golden edges, gentle jiggle, full cool — and share them warm or cold. Enjoy making memories with these Best Ever Lemon Bars.
Conclusion
For an alternate technique, see a detailed step-by-step at Preppy Kitchen’s lemon bars, and for a quick comparison of popular recipes and a winner pick, read the taste test at Allrecipes’ lemon bars review.
Leave a comment