Lemon bars are the perfect dessert. Fight me.
Crust like a buttery cookie. Filling that’s tangy, sweet, and smooth as silk. One bowl. One pan. Minimal mess. Maximum happiness. You’ll make these on repeat.
Makes 16 bars.
Step-by-Step Instructions
1
1
Make the Crust
- Preheat oven to 350°F (175°C). Line an 8×8 baking pan with parchment paper.
- Mix flour, butter, powdered sugar, and salt until it forms a crumbly dough.
- Press firmly into the bottom of the pan. Bake 15-18 minutes until lightly golden.
2
2
Make the Filling While Crust Bakes
- In a bowl, whisk granulated sugar, eggs, lemon juice, lemon zest, flour, and salt until smooth.
3
3
Pour and Bake Again
- Pour filling over hot crust. Spread evenly.
- Bake 15-20 minutes until filling is just set (slight jiggle in the middle is fine).
4
4
Cool and Dust
- Cool completely at room temperature, then refrigerate for 1 hour.
- Dust generously with powdered sugar. Slice into squares.
5
5
Serve Cold
- These are best chilled. Store in the fridge until serving.
Summary
Prep Time: 10 minutes | Cook Time: 35 minutes | Chill Time: 1 hour | Total Time: 1 hour 45 minutes
Yield: 16 bars
Difficulty: Easy
Storage Notes
Fridge:
Keep in an airtight container in the fridge for up to 5 days. They actually get better day 2.
Freezer:
Freeze bars (without powdered sugar) for up to 3 months. Dust with fresh sugar after thawing.
Pro Tip:
- Room temperature lemon bars are fine. Cold lemon bars are life-changing. Trust the fridge.
