If you have a weakness for tangy, sweet, and buttery treats, then you are going to fall head over heels for this Classic Lemon Bars Recipe. It brings together a perfectly flaky, buttery crust and a vibrantly fresh lemon custard that is bursting with zest and sunshine in every bite. Each element complements one another in the most delightful way, making it an irresistible dessert for any occasion, from casual get-togethers to elegant afternoon teas. Trust me, once you try this recipe, these lemon bars will become your new go-to favorite that always impresses with its bright flavor and luscious texture.
Ingredients You’ll Need
The ingredients for this recipe are straightforward but carefully chosen to create the ideal balance of texture and flavor. Each component plays a vital role: from the buttery crust that holds everything together to the tangy lemon custard that steals the show with its fresh, vibrant zing.
- All-purpose flour: This provides structure to both the crust and the lemon filling, making sure everything holds its shape beautifully.
- Cornstarch: Adds a delicate lightness to the crust so it isn’t too dense or chewy.
- Powdered sugar: Used in the crust and as a dusting, it offers a smooth sweetness that balances lemon’s tartness.
- Kosher salt: Enhances all the flavors and prevents the bars from tasting flat.
- Lemon zest: Packs concentrated citrus oils that boost aroma and flavor dramatically.
- Cold butter: Key for a rich and flaky crust, butter creates those tender, melt-in-your-mouth layers.
- Large eggs: Act as the binding agent in the lemon custard, giving it a silky yet firm texture when baked.
- Granulated sugar: Sweetens the luscious lemon filling just enough to counterbalance its tart punch.
- Fresh lemon juice: The star ingredient, providing that unmistakable tang and refreshing brightness.
How to Make Classic Lemon Bars Recipe
Step 1: Prepare the Pan
Start by lining a 9×13-inch glass or ceramic pan with parchment paper to ensure the bars don’t stick. If you don’t have parchment, lightly grease the sides with butter or nonstick spray. This simple prep keeps your bars intact and makes clean-up a breeze.
Step 2: Mix Dry Ingredients for Crust
Whisk together the flour, cornstarch, powdered sugar, salt, and lemon zest in a large bowl until everything is evenly combined. This step distributes the lemon aroma right in the crust, giving a subtle citrus background that enhances the entire dessert.
Step 3: Cut in Butter
Using a pastry cutter or butter knife, cut the cold butter into the dry ingredient mixture until you have pea-sized pieces. This technique ensures the butter is distributed in small pockets, which will produce the flaky, tender crust you’re aiming for.
Step 4: Form and Chill the Crust
Press the crumbly butter-flour mixture firmly and evenly into your prepared pan. Chilling this crust either in the fridge for 30 minutes or the freezer for 20 minutes keeps the butter cold, which helps create that perfect flaky texture when baked.
Step 5: Preheat Oven and Bake Crust
While the crust chills, preheat your oven to 350°F (175°C). Bake the crust for 24-25 minutes until the edges are golden and the surface looks matte rather than shiny. This step sets the base for your luscious lemon layer.
Step 6: Make Lemon Custard
In a large bowl or mixer, beat together the eggs, granulated sugar, flour, salt, lemon zest, and fresh lemon juice for about two minutes. Make sure you scrape the sides frequently so that the mixture is uniform and the eggs are fully incorporated. This luscious lemon custard is what makes this Classic Lemon Bars Recipe truly shine.
Step 7: Pour Custard Over Crust and Bake
Once the crust has cooled to room temperature, pour the bright lemon custard evenly over it. Then, bake again at 350°F (175°C) for 30-35 minutes. Look for edges that are set while the center remains just a little wobbly — this ensures a creamy, custardy texture once fully chilled.
Step 8: Cool and Chill Completely
Allow the bars to cool on a wire rack for 20-30 minutes, then cover loosely with plastic wrap and refrigerate for at least 2-3 hours. This chilling step is crucial for the lemon bars to fully set and develop that classic firm yet tender bite everyone loves.
Step 9: Cut and Serve
Use a sharp knife, wiping between slices, to cut the bars cleanly into 24 servings. For the finishing touch, dust powdered sugar over the tops right before serving to give that classic, elegant look and a little extra sweetness that makes these bars irresistible.
How to Serve Classic Lemon Bars Recipe
Garnishes
A light dusting of powdered sugar is the traditional and most charming way to garnish your lemon bars. You can also try a thin twist of lemon zest or a small edible flower to add a pop of color and extra flair. These small touches turn simple bars into a stunning dessert centerpiece.
Side Dishes
Classic lemon bars pair beautifully with fresh berries or a dollop of whipped cream for a refreshing complement. For a cozy afternoon, serve them alongside a hot cup of tea or a bright, crisp white wine to elevate the citrus experience.
Creative Ways to Present
For a modern twist, serve these lemon bars on a stylish platter with edible flowers and mint sprigs for color contrast. Or cut into smaller bite-sized squares and place on decorative toothpicks for easy party snacking. Presentation can make these beloved bars even more irresistible!
Make Ahead and Storage
Storing Leftovers
After enjoying your lemon bars, store any leftovers in an airtight container in the refrigerator. They will stay fresh and delicious for up to 4 days, making this recipe perfect for simple batch baking ahead of events or just treating yourself later.
Freezing
If you want to keep these bars longer, they freeze very well. Wrap them tightly in plastic wrap and then foil before placing in the freezer. When properly wrapped, they will stay good for up to 2 months without losing any of their delightful texture or lemon flavor.
Reheating
For the best flavor and texture, lemon bars are typically enjoyed chilled. However, if you prefer them slightly warmed, place individual portions in the microwave for about 10 seconds. Avoid overheating to keep the custard from becoming runny.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice really makes all the difference in this recipe by offering bright, fresh acidity and vibrant flavor. Bottled lemon juice tends to be more bitter and less fragrant, so for the best results, stick with fresh lemons whenever possible.
Why does the lemon custard sometimes crack?
Small cracks can happen if the custard is overbaked or cooled too quickly. To avoid this, watch the baking time closely and remove the bars while the center is still slightly jiggly. Cooling slowly at room temperature before chilling also helps keep the top smooth.
Can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum or another binding ingredient. Be aware that texture may vary slightly but the fresh lemon flavor will still shine through beautifully.
How do I get a flaky crust?
Using cold butter cut into the dry ingredients and chilling the crust before baking are key steps to achieving flaky layers. This method traps pockets of butter that melt in the oven, producing that tender and flakey texture you want.
Can I reduce the sugar for a less sweet version?
Yes, you can adjust the sugar amounts slightly to your taste, but keep in mind sugar balances lemon’s acidity and helps the custard set properly. Reducing sugar too much can make the bars tart and affect texture, so changes should be made carefully.
Final Thoughts
There is something truly joyful about making and sharing these Classic Lemon Bars Recipe. From the bright zing of fresh lemon to the buttery crust that crumbles so perfectly, this dessert is pure sunshine on a plate. I encourage you to give this recipe a whirl—you’ll be amazed at how easily you can create something so flavorful and crowd-pleasing that everyone will ask for seconds. Baking lemon bars is not just about dessert; it’s about creating sweet memories around the table.
Print
Classic Lemon Bars Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 4 hours 15 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Classic Lemon Bars are a delightful dessert featuring a tender, flaky crust topped with a tangy and sweet lemon custard layer. This recipe combines a buttery shortbread crust with a bright, citrusy filling that is baked to perfection and chilled for the ideal refreshing treat. Perfect for gatherings or a simple indulgence, these lemon bars offer a balanced tartness with a dusting of powdered sugar for a classic finish.
Ingredients
Crust:
- 1 and 3/4 cups all-purpose flour, spooned and leveled
- 1/4 cup cornstarch
- 2/3 cup powdered sugar
- 1/2 teaspoon kosher salt (use half if using table salt)
- 1 teaspoon lemon zest (zest of one lemon)
- 1 cup cold butter (2 sticks)
Lemon Custard Filling:
- 6 large eggs
- 2 and 1/4 cups granulated sugar
- 1/2 cup + 1 tablespoon all-purpose flour, spooned and leveled
- 1/2 teaspoon kosher salt (use half if using table salt)
- 2 tablespoons lemon zest (about 6–8 lemons; more zest for more tartness)
- 1 cup + 2 tablespoons fresh lemon juice (about 6–8 medium lemons)
Topping:
- Powdered sugar, for dusting
Instructions
- Prepare the Pan: Line a 9×13 inch glass or ceramic baking pan with parchment paper. Alternatively, grease the sides with nonstick spray or butter to prevent sticking.
- Mix Dry Ingredients for Crust: In a large bowl, whisk together the all-purpose flour, cornstarch, powdered sugar, kosher salt, and lemon zest until well combined to form the base of the crust.
- Cut in Butter: Using a pastry cutter or butter knife, cut the cold butter into the dry ingredients until the mixture resembles pea-sized crumbs. This creates a crumbly, dry texture essential for a flaky crust.
- Form and Chill the Crust: Firmly press the butter-flour mixture evenly into the prepared pan. Freeze for about 20 minutes or refrigerate for 30 minutes to keep the butter cold, which ensures a flaky crust texture after baking.
- Preheat Oven and Bake Crust: While the crust chills, preheat your oven to 350°F (175°C). Bake the crust for 24-25 minutes until the edges turn golden and the surface looks matte and not shiny. Remove from oven and allow it to cool to room temperature.
- Make Lemon Custard: In a large bowl or stand mixer, beat together eggs, granulated sugar, flour, kosher salt, lemon zest, and fresh lemon juice for about 2 minutes. Make sure to scrape down the sides and bottom to fully incorporate the eggs and mixture.
- Pour Custard Over Crust: Once the crust has mostly cooled, evenly pour the lemon custard mixture over the crust.
- Bake the Lemon Layer: Return the pan to the oven and bake at 350°F (175°C) for 30-35 minutes. The edges should be set and the center slightly wiggly but not liquid. A darker edge indicates the center has set properly.
- Cool and Chill: Remove from the oven and cool the bars on a wire rack for 20-30 minutes. Cover with plastic wrap without touching the surface and refrigerate for at least 2-3 hours until fully chilled and set.
- Cut and Serve: After chilling, use a sharp knife to cut the lemon bars into 24 servings, wiping the knife between cuts for clean edges. Trim the edges if desired. Dust the tops lightly with powdered sugar through a sieve before serving for a classic lemon bar finish.
Notes
- Use cold butter to achieve a flaky crust.
- Freezing or chilling the crust before baking helps create a better texture.
- Adjust lemon zest and juice if you prefer more or less tartness.
- Be careful not to overbake the lemon custard to keep it creamy with a slight jiggle in the center.
- Dust with powdered sugar only after chilling to prevent melting.
- Store leftover lemon bars in an airtight container in the refrigerator for up to 4 days.
