Lemon bars are a popular dessert typically made with a buttery shortbread crust and a tangy lemon filling. They are a delightful combination of sweet and tart flavors, making them a favorite treat for many people.

Lemon Bars

Recipe by caion


Prep time


Cooking time



Lemon bars are a delightful treat for citrus lovers, and they’re often enjoyed as a dessert, snack, or even as part of brunch spreads. Their bright and zesty flavor makes them a refreshing choice for various occasions.


  • For the Crust:
  • 1 cup (2 sticks) unsalted butter, softened

  • 1/2 cup granulated sugar

  • 2 cups all-purpose flour

  • 1/4 teaspoon salt

  • For the Lemon Filling:
  • 2 cups granulated sugar

  • 1/4 cup all-purpose flour

  • 4 large eggs

  • 2/3 cup freshly squeezed lemon juice (usually from about 4-6 lemons)

  • Zest of 2 lemons

  • Powdered sugar (for dusting on top)


  • Preheat your oven to 350°F (175°C) and line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving some overhang on the sides for easy removal.
  • To make the crust, in a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add the flour and salt and mix until the dough comes together.
  • Press the dough evenly into the bottom of the prepared baking pan. You can use your fingers or the back of a spoon to do this. Bake the crust in the preheated oven for about 20 minutes or until it’s lightly golden.
  • While the crust is baking, prepare the lemon filling. In another mixing bowl, whisk together the granulated sugar and flour. Then, whisk in the eggs until the mixture is smooth. Finally, stir in the lemon juice and lemon zest.
  • Once the crust is done baking, remove it from the oven and pour the lemon filling evenly over the hot crust.
  • Place the pan back in the oven and bake for an additional 20-25 minutes or until the filling is set and no longer jiggles when you gently shake the pan.
  • Remove the lemon bars from the oven and let them cool completely in the pan. Once cooled, use the parchment paper overhang to lift the bars out of the pan.
  • Cut the lemon bars into squares or rectangles and dust the tops with powdered sugar just before serving.

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