Introduction

Classic lemon bars are a delightful balance of tangy and sweet, perfect for brightening up any spring day. With a buttery crust and a smooth lemon filling dusted in powdered sugar, these bars are a crowd-pleasing treat.

Classic Lemon Bars with Powdered Sugar Recipe - Recipe Image

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
4 large eggs
1 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1/2 cup powdered sugar, for dusting

Instructions

Step 1: Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
Step 2: Cream the softened butter and granulated sugar together until light and fluffy.
Step 3: Mix in the flour and salt until a crumbly dough forms.
Step 4: Press the crust evenly into the prepared pan.
Step 5: Bake the crust for 20 minutes, until it is lightly golden.
Step 6: Whisk the eggs, sugar, lemon juice, and lemon zest together until smooth.
Step 7: Pour the lemon filling over the warm crust.
Step 8: Bake for 25–30 minutes until the filling is set but still has a slight jiggle.
Step 9: Allow to cool completely in the pan.
Step 10: Dust generously with powdered sugar before slicing and serving.

Tips & Variations

For a more intense lemon flavor, add an extra teaspoon of lemon zest to the filling.
Use a mix of lemon and lime juice for a citrus twist.
Chill the bars before slicing to achieve cleaner cuts.
Substitute half the all-purpose flour in the crust with almond flour for a nuttier taste.

Storage

Store lemon bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them tightly wrapped for up to 2 months. Thaw in the fridge overnight and dust with powdered sugar before serving. Reheat briefly at room temperature or warm in a low oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Freshly squeezed lemon juice is best for a bright, fresh flavor, but bottled lemon juice can be used in a pinch. Just be sure to choose 100% lemon juice without added preservatives.

How do I get a smooth lemon filling without curdling?

Whisk the eggs and lemon mixture thoroughly before baking and avoid overbaking. The slight jiggle when done indicates the filling is just set, which helps keep it smooth and creamy.

Classic Lemon Bars with Powdered Sugar Recipe

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4.6 from 269 reviews

Classic Lemon Bars are a perfect springtime treat featuring a buttery, crumbly crust topped with a tangy and smooth lemon filling, dusted generously with powdered sugar. This easy-to-make dessert balances sweet and tart flavors, ideal for gatherings or a refreshing dessert anytime.

Author: Zane
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 12–16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1 cup unsalted butter, softened
1 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt

Lemon Filling

4 large eggs
1 cup freshly squeezed lemon juice
1 tablespoon lemon zest

Topping

1/2 cup powdered sugar, for dusting

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to ensure easy removal of the bars after baking.
Prepare Crust: In a mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, which creates a smooth texture for the crust.
Make Dough: Gradually add the all-purpose flour and salt to the butter mixture and mix until a crumbly dough forms. This dough will be pressed into the pan to form the base.
Press Dough: Evenly press the crumbly dough into the prepared baking pan to create an even layer for the crust.
Bake Crust: Bake the crust in the preheated oven for 20 minutes or until it is lightly golden, indicating it is set and partially cooked to hold the filling.
Mix Filling: While the crust bakes, whisk together the eggs, granulated sugar, freshly squeezed lemon juice, and lemon zest in a bowl until the mixture is smooth and well combined.
Pour Filling: Remove the crust from the oven and pour the lemon filling evenly over the warm crust layer.
Bake Bars: Return the pan to the oven and bake the lemon bars for 25 to 30 minutes, until the filling is set but still has a slight jiggle in the center, ensuring the perfect texture.
Cool Completely: Allow the lemon bars to cool completely in the pan. This step is important for the filling to firm up for cleaner slices.
Dust and Slice: Once cooled, dust the top generously with powdered sugar. Use the parchment paper to lift the bars out of the pan, then slice into squares for serving.

Notes

For the best lemon flavor, use freshly squeezed lemon juice instead of bottled juice.
Make sure the butter is softened but not melted to achieve the right crust texture.
Allow cooling completely before slicing to prevent the bars from falling apart.
Powdered sugar topping adds sweetness and a pretty presentation but can be adjusted to taste.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: lemon bars, lemon dessert, spring dessert, citrus bars, powdered sugar topping, classic lemon bars