I’ve narrowed it down to 3 reasons why you will want to make these Best Lemon Bars over and over again!
Because, really, there are just about a ba-jillion reasons why I could go on and on for lemon bars, but I’ll just make it real simple and break it down for you.
Number 1 Reason:
“Easy to make!” Yeah? Easier than you would think if you've never made them. Aren’t we always looking for something to taste and impress that’s out of this world, like we slaved hour upon hour, when really it was chalked up to only a few minutes here and a few minutes there?
There are 2 steps to putting these together.
Making the buttery shortbread crust, which takes just a few short minutes to mix up and press into a pan. Pop it in the oven and bake away for 15 minutes or so.
While the crust is baking, prepare the lemon layer, which again, takes just a few short minutes and pour it on top of that baked crust after it's baked, and pop it in the oven and let the lemon bar ‘magic’ begin.
Number 2 Reason:
“Lemon Bars taste freaking amazing!!” The rich tartness of the gooey lemon curd filling, the sweetness of the powdered sugar, the flaky buttery shortbread crust…*sigh*
They practically "melt-in-your-mouth". It’s got the perfect ratio of bursting citrus flavor. And home-made!! Like who can beat that? Made with real dairy butter, fresh eggs, lemon zest and juice.
Number 3 Reason:
“Popular!!”
These popular lemon bars are huge crowd-pleasers for your next gathering this spring or summer! They are little bites of heaven bursting with fresh lemon flavor!
Other Lemon Bars I’m crushin’ on!
Lemon Bars by Ina Garten @ Food Network
Lemon Bar Recipe by Etta Soucy @ Taste of Home
Lemon Bar Recipe by Dib’s @ Food.com
Other Lemon Desserts Bursting with Sunshine!
Lemon Layered Pudding Cheesecake Bars
Lemon Blueberry Explosion Loaf
Soft Lemon & Blueberry Explosion Cookies
Super Soft Lemon Glazed Sugar Cookies
Lemon Limoncello Cake Loaf
Best Lemon Bars
Ingredients
Shortbread Crust
- ½ cup unsalted butter softened
- ¼ cup white granulated sugar
- 1 cups all-purpose flour
- Pinch or two of salt
Lemon Curd Filling
- 3 eggs beaten
- 1 ⅓ cups white sugar
- ½ cup all-purpose flour
- ½ cup lemon juice or 3 large lemons squeezed
- Optional: 2 tablespoons lemon zest
- powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees and set aside an 8x8 pan sprayed with cooking spray. You can also line with parchment or tin foil and spray with cooking spray.
Shortbread Crust
- With an electric mixer, beat the butter and sugar together until light and creamy, about 2-3 minutes on high.Add flour and salt and mix until the dough comes together.Press evenly into the prepared sheet pan, building up a ½-inch edge on all sides and bake until it just starts to turn golden brown, 15-20 minutes.
Lemon Curd Filling
- While the crust is baking, in another bowl, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
- Pour lemon curd filling over the crust and bake for 25 to 30 minutes, until the filling is set by touching top of bars and not jiggly.
- Let cool to room temperature.and dust with powdered sugar.
- Cut lemon bars into squares or triangles and dust tops with powdered sugar. Addictive!!!
Notes
Recipe from Ina Garten
No, you don't have to Marie. They should be fine. Hope you enjoy!
Do they need to be in the fridge till serving the same day?
Everyone does seem to love lemon bars! They are my husband’s favorite dessert and I have made him a few versions over the years. Now I need to try yours!! Pinning!!
Do you let the crust cool before putting the lemon filling on? Or do you put the filling on top of the hot crust ( so it would still be kind of soft) and continue baking it the additional time?
I have to agree, these lemon bars are definitely timeless and classic and everyone always swoons over them. Thank you so much for your review Lynn and Happy Baking! xo
Seriously, lemon bars are just the absolute best. I've made them since 1973. This exact recipe was made by a mother to one of my daughter's classmates in which she brought them to a luncheon for the teachers (I happened to be the librarian at the time). I took one bite and was hooked ever since!! Timeless and classic...soooooo addicting!
No, it shouldn't be sticky. Did you get the lemon curd under the crust somehow and then it baked? I've made these lots of times, so I'm not sure?
I made these today and the crust is very sticky. Is it supposed to be that sticky?
I made these lemon bars and just not enough filing for the amount of crust, if I made then again I would make the filling recipe one & half time.. But other wise I would give a it a 3 star rating
2 7 2019
Cindy, I'm so glad to hear that! Great idea making them gluten-free and I am craving them now...LOL! Thanks so much for trying the recipe and saving it. 🙂 Happy New Year!
Made these with gluten free all purpose flour (so I could have a try!).A coworker was saying how she had been craving them - so I delivered! I forgot to take a photo, but they turned out great (I have never made lemon bars before, and I don't think I've ever actually had them..) Will definitely be saving this recipe for the future.
Sure, just place the bars on a baking sheet in the freezer until the bars freeze all the way through, about two to three hours.
Wrap each lemon bar in plastic wrap and place them in a sealable freezer bag. Mark the date on the bag and use within one month for best quality. Hope that helps!
Have you ever frozen these had thawed them later? If so did they hold up ok?
I'm sooo happy they turned out great for you! I refrigerate and bring to room temperature before serving, but you can do room temperature up 2 days or so. Thank you for commenting!
Te recipe turned out great!!! I was just wondering if the lemon bars should be refrigerated?
Thank you So much for the 5 star rating Sherry! Storage: The lemon bars are best eaten within 24 hours, but may be covered and refrigerated for up to 3 days. You can serve them either way actually. If I was serving them I would have them refrigerated and then set them out when you are ready for your party, they will be fine sitting out for several hours, if they last that long! 🙂
I have made these a couple of times and love them! I am wondering if you usually serve chilled or allow them to come to room temperature. I am making them for a party and wonder if I have to chill right up until serving.
Do you store these in the fridge or at room temp?
Yes you could Jess. Make sure it's solid and room temperature, NOT melted. Hope you enjoy and Happy Baking! xo
Do you think I could use coconut oil instead of butter in this recipe ? I can’t do butter anymore .
Mmmm lemon bars!! These make me scream for Spring time!! Love the shortbread crust too 🙂
How sweet of you Divya! Thank you so much!
That's one perfect looking lemon bar Kim. That filling looks so lemony, soft, gooey and that color is sure to brighten any day!!
These lemon bars look so perfect! Such a delicious space you have here:)
Definitely Kelsie! These are seriously yummy! Thanks so much!!
LOVE lemon bars! I was looking at lemon bar recipes just yesterday and wishing I had lemons in the house. But these look good enough to make an extra trip to the grocery store! Yum!
I know what you mean Katherine! Hard to stop once tasted. Trust me on that one! Have a lovely day!!
Then you're welcome Heather for the song! hehe!! That's what these bars remind me of! Pure Sunshine! 🙂
Make it Ben! It's super easy and oooo soo good!! Thank you so much! 🙂 Chocolate and nutty things will never go away!! 🙂
I'm happy to see you're on the lemon train too!! LOOOOVE lemon in desserts! These look so good, Kim. I wouldn't be able to stop eating them!! XO
AHHH love how lemony these sound! and "walking on sunshine" is forever a great song (: i'll happily have it stuck in my head for the rest of the day!
There's nothing better than lemon bars (Well, along with all the chocolate-y and nutty things), and this one looks impeccable. I'll certainly need to try this recipe as I even don't remember when I made/ate it last time.
No I haven't sorry Shelley
Have you tried baking this as a pie?
Hi Cathy! You can store bars tightly covered, either at room temperature or in the refrigerator for 2-3 days. The flavor of the bars improves with refrigeration. Hope that helps! Enjoy!
Can these be made a couple of days ahead of time? If yes, should they be stored in the refrigerator?
Hi Lindsey, yes you can use lemon juice in these! 🙂 Enjoy!!
Can I use lemon juice or is it essential that I juice lemons myself?
Hi Alex! Depending on the size, 18 for good sized bars, 36 for bite-sized. Hope that helps Alex! 😉 Enjoy!
Hey Tess, how many bars does this make?
Awesome Angel! So glad you loved them! 😉
I have made these twice now, both times a hit. The first time the original lemon because I had extra lemons in the fridge. The second time (because I don't really like lemons a lot) I split the recipe in two halves and made one lime and one grapefruit! Both worked beautifully, though I think zest for the grapefruit is more essential for the flavor to shine through.
Truly the best sour citrus bar recipe I've done.
Hi Nancy! Your party tray sounds so elegant! What a great idea, I love it! Thanks so much for stopping by and letting us know about it. I'm going to have to try that next time. 🙂
These are my favorites. For parties I cut them in triangles and put in aluminum fail flattened cupcake liners. Arranged on a tray they look super special.
I didn't even think of that, but I don't see why you couldn't swap out the ingredients for gluten-free. If you do, email me a pic @ thebakingchocolatess@gmail.com. I'd love to see the results! Have a great day! 😉
I love easy and tasty! I wonder how these would make if using gluten-free ingredients? Only one way to find out about that! I am saving this yummy-looking recipe and trying it out! Thanks for sharing!
Teresa, I know what you mean! I can understand why your son loves them! Love them thar lemon bars! 🙂
I love this recipe, Tess. Mine actually uses powdered sugar in the crust, but otherwise it's about the same. These are my son's FAVORITE goodies. I have to mail him a package of them every year for Christmas! 🙂