This Lemon Bars Recipe is a classic family favorite- super easy to throw together with a bright and tangy-sweet lemon curd layer and short bread crust.
This post contains Affiliate Links. Please see the disclaimer here.
I think dessert-loving people fall into one of two categories. Chocolate Dessert Lovers and Fruity Dessert Lovers. And although I try to be an equal opportunity eater- and I really do love chocolate- I am a Fruity Dessert Lover. Guilty as charged, no regrets!
I probably don't share enough fruity dessert recipes, so I figured I should probably share a lemon bars recipe. I mean who doesn't love lemon bars (or lemon squares as some call them)? A delicious layer of buttery shortbread topped with sweet and tangy lemon curd and a dusting of confectioners sugar. It's a dessert of champions for sure!
Tips for making this Lemon Bar recipe
- I like to soften my butter to room temperature by either leaving it out or microwaving. If you go the microwave route, keep the stick of butter in the paper and go for very small bursts of time turning the butter in between. I usually do 10/8/7 turning the butter over in between each increment, but remember all microwaves may vary.
- I gently press the shortbread dough into the pan and then I take a glass with a flat bottom and use that to carefully press it in and flatter it evenly.
- If strongly encourage you to use real lemon juice if you can, it makes all the difference.
- Be sure to roll the lemon while pressing it down on your counter before juicing to get the most juice out of the lemon.
Frequently asked questions about this lemon squares recipe
- Do lemon bars have to be refrigerated? Yes, this particular recipe will last for a week stored in an airtight container in your refrigerator.
- How do you slice lemon bars? The easiest way to line the pan with parchment paper or foil with extra hanging over the sides, this will make it easier to pull out of the pan in one piece and cut.
- When are lemon bars done? If you lightly touch the center, it shouldn't make an imprint.
- Can lemon bars be made ahead? Yes! Just refrigerate until you're ready to serve.
Make it a meal!
A few great recipes to round out and complete this meal would be:
- Italian Chicken Stew
- Mom's Meatloaf
- Roasted Beet Salad
- Summer Bounty Strawberry Salad
- Four Ingredient Chocolate Mousse
- Cherry Chocolate Oatmeal Cookie Bars
- Mixing bowl
- Stand mixer or Hand mixer
- Chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
- Citrus reamer
- 8" x 8" baking pan
- 1 cup flour
- ½ cup salted butter
- ¼ cup confectioner's sugar + more for dusting
- 2 large eggs
- 1 cup granulated sugar
- ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 2 Tablespoons fresh lemon juice
- Preheat the oven to 350 degrees and line an 8" x 8" pan with parchment or foil, letting the ends hang out for easy removal later (if using foil, grease with cooking spray first).
- Mix flour, butter and confectioner's sugar until well combined.
- Press evenly into the pan building it up around a ½ inch around the edges and set aside.
- Bake for 20 minutes.
- While the crust bakes, beat together eggs, granulated sugar, baking powder, kosher salt and lemon juice until well combined an smooth.
- When crust is done baking, pour lemon mixture evenly over the crust.
- Bake for around 25 minutes or until there's no imprint left behind when you lightly press the middle.
- Cool and remove from pan in one piece.
- Cut into squares and dust with confectioners sugar. Serve immediately or refrigerate until serving.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @thelifejolie so I can share it <3
Other delicious dessert bars include:
You can find a full index of my recipes here.
Don’t forget to follow The Life Jolie on Pinterest for more recipe inspiration!
Or if Pinterest isn’t your style, bookmark this post!
Let’s keep the conversation going- join my Facebook group!