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There is nothing quite like a classic Lemon Bar. This recipe is tangy, not too sweet, and taste absolutely delicious. This version features my favorite shortbread base, that is thick, buttery and stays perfectly crisp underneath a generous layer of tangy lemon filling. The secret is all in the fresh lemon juice and few simple steps that ensure your bars comes out perfectly, and you get those professional-looking slices. It’s a simple, bright and sunshine-filled recipe that I know will become a staple in your kitchen just like it is in mine.
Few desserts hit the mark quite like a classic lemon bar recipe. This recipe strikes the perfect balance, bright citrus and tangy without being overly sweet, plus it delivers consistent, delicious results every time. It starts with a thick, irresistible buttery shortbread crust that stays crisp beneath a luscious layer of zesty lemon filling. Fresh lemon juice makes all of the difference, along with a few simple techniques that helps you achieve the perfect slices. It’s an easy treat that is bound to earn a permanet spot in your kitchen. It is also perfect to serve for baby showers, spring brunches or bridal showers.
For more lemon recipes, try Lemon Curd Coffee Cake, Lemon Brownies and Lemon Curd Cake.
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WHY THIS RECIPE WORKS
- The par-bake secret: The shortbread is baked until the edges are golden, before adding the filling. This creates a seal so the lemon filling doesn’t seep underneath the crust or make the crust soggy.
- Fresh lemon juice only: For the signature “pucker-up” tartness, we only use freshly squeezed juice. It provides a brightness that bottled juice just can’t mimic.
- The chill factor: Patience is the hardest part! Chilling these for at least 3 hours (or overnight) ensures the filling sets completely for those bakery-style clean cuts.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- All-purpose flour: I prefer using all-purpose flour with a protein amount that is between 10-11%
- Sugar: The granulated sugar helps sweeten, and balance the tanginess from the lemon juice.
- Eggs: Take them out of the fridge about 1 hours before baking.
- Lemons: Lemon zest and fresh lemon juice is added to the lemon bars to give the bar lots of lemon flavor.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Lemon Bars. This recipe need an electric mixer, as well as two large bowls, a whisk and a spatula.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.
STEP 1: In a large bowl of your standmixer, start creaming together the butter, powdered sugar and lemon zest, using the paddle attachment. Mix it on high speed for about 2 minutes. Then add the all-purpose flour and salt and mix it until it just forms a crumbly structure.
STEP 2: Add the dough to the prepared baking dish and gently press it down into an even layer. Bake for 22-24 minutes or until the edges are golden-brown. While it bakes make the filling.
STEP 3: Start by mixing together the granulated sugar and flour together until combined. Then add the eggs and mix it together. Lastly add the lemon juice and mix until combined.
STEP 4: As soon as the shortbase crust is ready, pour the filling onto the hot crust. Bake for 20-22 minutes or until the filling has set and it has a slight wiggle in the center.
STEP 5: Let it cool down for 1 hour at room temperature and then refrigerate it for 3-4 hours or overnight. Gently lift out the lemon bars, using the excess parchment paper and place it on a cutting board. To cut clean slices, dip a sharp knife in hot water, whip it dry and cut a slice. Repeat this with every cut. Right before serving, dust the bars with powdered sugar.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
When the filling has set and it only has a slight wiggle in the center.
Yes, it is actually best to make it a day ahead so it can fully set.
Yes absolutely. You can replace it with grapefruit or lime.
HOW TO STORE
Store the lemon bars in an airtight container in the refrigerator for up to 1 week.
Other Bar Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Lemon Bars with Buttery Shortbread Crust
Ingredients
SHORTBREAD BASE
- 85 g powdered sugar
- 170 g butter room temperature
- 1 tablespoon lemon zest about 1 large lemon
- 210 g all-purpose flour
- ½ teaspoon salt
LEMON FILLING
- 300 g granulated sugar
- 30 g all-purpose flour
- 4 large eggs room temperature
- 160 g fresh lemon juice about 2-3 lemons
Instructions
SHORTBREAD CRUST
- Preheat the oven to 175ºC /350ºF conventional oven. Prepare a 20x20 cm /8x8 inch square pan with parchment paper.
- Start creaming together the butter, powdered sugar and lemon zest. Mix it on high speed for about 2 minutes. Then add the all-purpose flour and salt and mix it until it just forms a crumbly structure.85 g powdered sugar, 170 g butter, 1 tablespoon lemon zest, 210 g all-purpose flour, ½ teaspoon salt
- Add the dough to the prepared baking pan and gently press it down into an even layer. (TIP: Use a piece of baking paper to press down the dough as it can be a bit sticky. See video below).
- Bake for about 22-24 minutes or until the edges are golden-brown. While it bakes make the filling.
LEMON FILLING
- Start by mixing together the granulated sugar and all-purpose flour until combined.300 g granulated sugar, 30 g all-purpose flour
- Then add the eggs and mix it together. Lastly add the lemon juice and mix until combined.160 g fresh lemon juice, 4 large eggs
- As soon as the shortbread crust is ready, take it out and pour the filling through as sift, onto the hot crust. Bake for 20-22 minutes or until the filling has set and it only has a slight wiggle in the center.
- Let it cool down for 1 hour at room temperature and then refrigerate it for 3-4 hours or overnight.
- When ready to serve, gently lift out the lemon bars, using the excess parchment paper and place it on a cutting board. To cut clean slices, dip a sharp knife in hot water, whip it dry and cut a slice. Repeat this with every cut. Right before serving, dust the bars with powdered sugar.
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