The Best Lemon Bars

Lemon bars are a classic dessert that’s easy and delicious to make. This recipe is made with fresh lemon juice, butter, sugar, flour and eggs which makes it light and fluffy. The tart flavor of the citrus pairs perfectly with the sweetness from the sugary filling in this tasty treat!

The “french lemon bars” is a popular recipe that has been around for a long time. These bars have a light and fluffy texture. They are often made with cream cheese, which gives them their unique flavor.

A juicy lemon filling and a buttery shortbread crust combine to make these bright and tangy lemon bars! Powdered sugar these simple lemon squares for a lovely treat that will brighten your day!

Lemon Bars at Their Finest

What’s more, guess what? We’ve arrived at FRIDAY. Is it just me, or has this week seemed like it went on forever? You can probably tell how slowly this week has progressed since I believed Monday was Friday. Today, however, is a good day. We’re sharing these bright and zesty lemon bars today. With a delicate and buttery shortbread crust and a wonderfully tart lemon layer, these delectable lemon squares are complete. Dust them with powdered sugar and consume the whole pan.


Lemon Bars’ Ingredients

I used to think lemon bars were a mysterious, difficult dessert. That delectable citrus layer, as well as the crisp shortbread crust… It very certainly required the ability to make a soufflé or, at the absolute least, divide egg yolks. However, this is not the case! Lemon bars are one of the simplest and most beautiful spring treats to prepare at home. AND they just need the following five ingredients:

  • Butter: A shortbread crust isn’t complete without it, darling! For the most soft shortbread, use high-quality butter.
  • Sugar: The lemon layer and the shortbread crust will be sweetened with granulated sugar! Powdered sugar will be needed to sprinkle the tops of these delectable lemon squares!
  • Flour: For the shortbread crust and a few teaspoons to stiffen up the lemon layer, flour is required! To avoid clumping, make sure you sift your flour.
  • Lemons: There aren’t any surprises here! To create these delightfully tart lemon bars, you’ll need both the juice and the zest.
  • Eggs: Make sure your eggs are at room temperature and well beaten to avoid odd unbeaten egg whites or yolk clumps in your final dish.


What’s the best way to create tart lemon bars?

Lemon squares are really simple to prepare, but following these three simple steps will guarantee a buttery, melt-in-your-mouth shortbread crust and a delightfully sour, deliciously sweet lemon layer.

  • The last thing you want is a mushy shortbread crust, so blind bake it first. Blind bake the curst for 20 minutes before pouring the lemon layer on top to give it a head start on creating the proper firm but supple foundation.
  • Sift the flour and sugar together: The lemon layer is thickened with flour and sweetened with sugar, but it should be extremely smooth. To avoid clumping, sift the flour and sugar together before adding the rest of the ingredients.
  • Bake at a low temperature: Baking the lemon bars at a low temperature ensures a uniform, light bake and keeps your squares from burning or browning, keeping them bright and sunny!


What is the best way to zest a lemon?

No, this isn’t a silly question!

It’s really rather straightforward. Simply wash your fruit and use your zester. If you don’t have a zester, I suggest getting one, but if you don’t, a microplane will do. In a pinch, I’ve even used a fine cheese grater to get the job done. Pull your lemon over the rind with the zester at an angle until you reach the white of the rind. Repeat this process until you’ve gone all the way around your lemon. All of the zest will collect on the reverse side of the paper, where you can scrape it into your batter!


We hope these lemon bars brighten up your Frida’s day. Lovelies, have a wonderful weekend baking.


With a juicy lemon layer and a buttery shortbread crust, these zesty and vibrant lemon bars taste like sunshine. To make a lovely treat, dust with powdered sugar.

  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 40 minutes
  • Time spent: 50 minutes
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 40 minutes
  • Time spent: 50 minutes
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine



  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 40 minutes
  • Time spent: 50 minutes
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine


for the crust of shortbread

  • room temperature 1/2 cup unsalted butter
  • a quarter cup of granulated sugar
  • 1 cup flour, all-purpose
  • salt (1/4 teaspoon)

for the coating of lemon

  • 1 cup sugar (granulated)
  • 2 tblsp flour (all-purpose)
  • half a cup of lemon juice
  • 3 room-temperature eggs
  • 1 tblsp lemon juice 1 tblsp lemon zest


  1. Preheat the oven to 350°F and line an 8 × 8 pan on both sides with parchment paper. Remove from the equation.
  2. Combine the butter, sugar, flour, and salt in a stand mixer fitted with the paddle attachment and beat until smooth. It will be a crumbly mixture.
  3. In the prepared pan, press the shortbread into a uniform layer. Make a few holes in the crust with a fork. For a 20-minute blind bake, prepare the crust.
  4. Make the lemon layer while the crust bakes. To remove any clumps, sift the sugar and flour together in a large mixing basin. Whisk together the eggs, lemon juice, and lemon zest until well incorporated. It will be a thin mixture.
  5. Remove the crust from the oven and pour the lemon layer over the shortbread crust that has been blind cooked.
  6. Reduce the oven temperature to 325°F and continue baking for another 20-25 minutes, or until the center no longer jiggles. Remove the bars from the oven and set them aside to cool fully.
  7. Once the bars have cooled fully, place them in the fridge to set for 2 hours (or overnight) before serving! Slice the lemon bars and serve them cold with powdered sugar on top!

Lemon bars and lemon squares are two of the most popular desserts in the United States.


The “lemon bars mary berry” is a recipe that has been around for over 100 years. It is one of the best lemon bars recipes out there.

Frequently Asked Questions

Why are my lemon bars so gooey?

A: You didnt cook them long enough.

How long do lemon bars keep?

Can you overcook lemon bars?

A: I am not sure what overcooking is, but if you mean to say that the lemon bars have been cooked too long or are burnt, my answer would be no.

Related Tags

  • best lemon bars recipe
  • lemon squares recipe
  • old fashioned lemon squares recipe
  • ina garten lemon bars
  • classic lemon bars

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