Ingredients for Lemon Bars
To make these luscious lemon squares, gather the following simple ingredients:
- Fresh lemons – Freshly squeezed lemon juice is key to achieving that punchy citrus flavor. Lemon zest enhances the flavor even more and adds a lovely aromatic touch.
- All-purpose flour – Used in both the crust and filling to provide structure and a delicate crumb.
- Powdered sugar – Adds light sweetness to the crust and gives the finished bars a pretty dusting.
- Unsalted butter – Melted butter creates a rich, tender base that pairs perfectly with the tart filling.
- Vanilla extract – Infuses the crust with warm, sweet notes.
- Eggs – Vital for thickening the lemon layer and giving it a creamy consistency
- Granulated sugar – Balances the tartness of the lemon juice in the filling
- Sea salt – Just a pinch sharpens the flavors and enhances the overall taste.
Feel free to experiment with lemon zest if you prefer a stronger citrus kick!
Steps to Craft the Perfect Lemon Bars
These bars are made in three basic stages: crust, filling, and chilling.
Step 1: Prepare the crust.
In a mixing bowl, stir together the flour, powdered sugar, and salt. Add the melted butter and vanilla, then mix until a soft dough forms. It’s fine if the dough feels a bit slick—it should be easy to press into your lined 8×8-inch pan. Make sure to press it evenly and slightly up the sides.
Step 2: Bake the crust.
Pre-bake the crust at 350°F for 18–20 minutes, or until the edges turn light golden. Once out of the oven, gently prick the surface with a fork to prevent air bubbles.
Step 3: Prepare the filling.
Massage the lemon zest into the sugar if using, then whisk in the flour. Add eggs, then stir in the lemon juice. Mix until just combined, avoiding over-whisking to keep the filling smooth.
Step 4: Bake again.
Pour the lemon mixture over the warm crust and bake for another 20–25 minutes. The filling should be set and no longer jiggle in the center.
Step 5: Cool and chill.
Let the bars sit at room temperature for about an hour, then refrigerate for at least two more. This makes them firm and easy to cut.
Step 6: Serve.
Dust the cooled bars with powdered sugar and slice them into neat squares.
Top Tips for Perfect Lemon Bars
- Use parchment paper for easy removal. Line the pan with enough overhang to lift the bars out cleanly once chilled.
- Avoid overmixing the filling to reduce air bubbles, which can leave a foamy top layer. These bubbles are harmless but can be minimized with gentle mixing
- Chill thoroughly. For sharp, tidy slices, give the bars enough time to set in the fridge. A warm or soft filling is harder to cut cleanly.
And if you’re impatient for that first bite—no judgment! Just expect a little more mess and less precision.
Storing Instructions
Store your lemon squares in an airtight container in the refrigerator. They’ll stay fresh for up to five days. If you’re serving them at an event, they’re fine at room temperature for a couple of hours. Any longer, and it’s best to keep them chilled to maintain texture and flavor.
Is it possible to freeze lemon bars?
Definitely! Lemon bars freeze quite well. Arrange them in a single layer in an airtight container, or stack with parchment between layers. They can be frozen for up to 3 months. To serve, thaw overnight in the fridge for the best consistency and flavor.
Printable Recipe
Bright & Buttery Lemon Squares
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12 squares
Calories per serving: 220 kcal
Ingredients
Crust:
- 1 cup all-purpose flour
- ⅓ cup powdered sugar (plus extra for topping)
- ¼ teaspoon sea salt
- ½ cup melted unsalted butter
- ½ teaspoon vanilla extract
Filling:
- 1 cup granulated sugar
- 1 tablespoon lemon zest (optional)
- ¼ cup all-purpose flour
- 4 large eggs
- ½ cup fresh lemon juice
Instructions
- Preheat oven to 350°F. Lightly butter an 8×8-inch baking pan and line with parchment, leaving an overhang.
- Combine flour, powdered sugar, and salt. Mix in melted butter and vanilla to form dough. Press into pan, covering the bottom and slightly up the sides.
- Bake crust for 18–20 minutes until lightly golden. Remove and prick gently with a fork.
- While crust bakes, mix sugar and zest (if using), then add flour. Whisk in eggs, then lemon juice, mixing until smooth
- Pour filling over hot crust. Bake for 20–25 minutes until set.
- Cool for 1 hour, then refrigerate for at least 2 hours.
- Dust with powdered sugar, slice, and enjoy!
Nutrition (per serving)
- Calories: 22
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 60mg
- Sodium: 90mg
- Carbs: 32g
- Sugar: 20g
- Protein: 3g