Thick and sticky Lemon bars with shortcrust pastry crust and lively lemon flavor are the perfect dessert. Watch the video tutorial and see how easy it is to cook homemade lemon bars.
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Fresh lemons make everything better, from lemon and blueberry pie to homemade lemonade. If you are a fan of lemon, this lemon bar recipe is a must try!
Lemon Bar video tutorial:
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Because you will love these lemon bars
Take a bite and you will fall in love. The lemon custard filling is packed with a satisfying spicy lemon flavor and is balanced in sweetness.
I learned how to make Lemon Bar years ago from one of Ina Garten’s first cookbooks, Barefoot Contessa Parties (I literally have all 12 of her cookbooks because I admire her a lot and her recipes are solid). This is very close to the original recipe except we’re adding vanilla to the crust and you’ll love the tip for making the crust even easier to shape.
Best lemons for lemon bars?
I always use regular lemons because they have a lot of spicy and lemon flavor. Since lemons are the main ingredient, you should avoid using bottled lemon juice or concentrate. Also, don’t use more than 1 cup of lemon juice or the custard won’t set properly and if your lemons are refrigerated, bring them to room temperature first. PS Here is my favorite juicer.
Can I use Meyer lemons: Meyer lemons aren’t as tart as regular lemons, so you’ll want to reduce the sugar in the filling to about 2 cups.
How to make lemon bars
- Crust – Butter and sugar cream in the bowl of a planetary mixer, then add the vanilla extract, flour and salt and mix until a crumbly mixture is obtained. Press the mixture into a 9 × 13 pan lined with baking paper. Bake at 350 ° F for 18-20 minutes. Allow to cool slightly on a wire rack.
- Filled with lemon – In a bowl, beat the eggs and sugar together. Add the lemon juice and zest. Add the flour and blend until completely blended.
- Add the filling and cook – pour the filling over the hot crust and bake at 350 ° C for 30-35 minutes until the center is set and is no longer shaky.
- Cold– cool at room temperature on a wire rack for at least 1 hour then refrigerate for at least 2 hours.
- To serve – Cut into squares and sprinkle with powdered sugar to serve.
Professional slicing tip: Just like with a cheesecake, for clean and beautiful slices, wipe the knife blade with a damp paper towel between the slices.
The center of the lemon bars should be completely set. If you shake the pan, it shouldn’t wobble in the center.
Lemon bars can be stored at room temperature for a few hours, but then they need to be refrigerated. Refrigerate for up to a week or freeze for 3-4 months (see preparation instructions below).
Air bubbles that rise to the surface during cooking are normal. These are bubbles from whipping eggs. As the bubbles rise above the surface, they tend to turn brown, which causes the brown spots. They are easy to cover with powdered sugar.
You can substitute grapefruit, orange juice, or lime to change the flavor of your bars, but use less sugar when using sweeter citrus.
A 9 × 13 pan made of glass or ceramic works great for lemon bars. Note that a glass pan will cook faster and darker than a metal pan, so check the doneness a little first.
- Refrigeration: If you are cooking the bars forward, cool to room temperature, then cover with cling film and refrigerate. Sprinkle with powdered sugar just before serving.
- To freeze: Once the lemon bars are completely cooled in the refrigerator, cover the pan with a couple of layers of cling film and freeze for 3-4 months. You can also transfer leftover pieces to a freezer-safe zippered bag for easier storage. Lemon custard does not completely solidify in the freezer, so there is no need to defrost it. They taste so good right out of the freezer.
When life gives you lemons, put them in lemon bars! This recipe will become your go-to for potlucks, parties, and holidays like Easter or Christmas. He is the keeper of a recipe.
Do you have any extra lemons?
Whether you find yourself with a bumper crop of lemons or just a large bag from the grocery store, we have the one for you. Check out our post on all the ingenious ways to use lemons, from zest to squeezing and freezing, then try some of our favorite sweet and savory Lemony recipes.
Classic recipe of lemon bars
Preparation time: 30 minutes
Time to cook: 55 minutes
Total time: 1 Now 25 minutes
Lemon bars with intense lemon flavor and a buttery shortcrust pastry crust. This recipe is so simple, it can be prepared in advance and even frozen.
Cost of realization:
$ 10- $ 14
lemon bar recipe, lemon bars
Calories: 314 kcal
Portions: 20 people
For the shortcrust pastry crust:
For the lemon filling:
4 to 5 lemons
freshly squeezed (from 5 large lemons or 8 medium lemons)
PREP: Preheat the oven to 350 ° F. Line a 13x9x2 ”pan with parchment paper (it should rise almost completely on the sides so the filling doesn’t overflow.
CRUST: In the bowl of a stand mixer fitted with a shovel, combine the softened butter and 1/2 cup of sugar together. Add 1 1/2 teaspoon of vanilla extract, 2 cups of flour and 1/4 teaspoon of salt. Continue to mix until you get a crumbly mixture and dry flour. Spread the dough evenly across the bottom of the prepared pan. Press it with your fingertips to flatten and even out the dough. Bake the crust at 350 ° F for 18-20 minutes or until lightly golden at the edges. Transfer to a wire rack to cool slightly.
FILLING: While the crust is cooking, peel the zest then squeeze the lemons and prepare the filling. In a large bowl, whisk the eggs and sugar together until combined. Add the lemon juice and lemon zest and mix to combine. Add 1 cup of flour and blend until smooth and well blended and without leaving any traces of flour.
OVEN: Pour the filling over the hot crust and bake in the center of a preheated 350 ° F oven for 30-35 minutes or until the filling is set. As soon as the filling is no longer wobbly in the center, remove from the oven so as not to overcook. Leave to cool in the pan at room temperature for at least 1 hour then refrigerate for at least 2 hours before serving.
TO SERVE: Slightly pull the parchment paper up to detach it from the pan, then transfer it to a cutting board and cut it into 18-20 squares, then dust the tops with icing sugar.
Classic recipe of lemon bars
Quantity per serving
Calories from Fat 99
% Daily value *
Saturated fat 6g38%
Trans fat 1g
Sugar 36 g40%
Vitamin A 368IU7%
C vitamin 5mg6%
* Percent Daily Values are based on a 2000 calorie diet.