Daily Meal Journal

Lemon Bars

These classic lemon bars have a buttery crust and bright, tangy lemon filling. They're a fresh, citrusy dessert that’s perfect for spring and summer baking.

By Ree Drummond   Published: Jun 22, 2015

Jump to Recipe
Lemon Bars
Yields:
16 - 20 serving(s)
Prep Time:
15 mins
Total Time:
55 mins

kate searsYields: 16 - 20 serving(s)Prep Time: 15 minsCook Time: 40 minsTotal Time: 55 minsSavePrintI love lemon bars, but they don’t always get the attention they deserve around here. In our house, chocolate desserts tend to steal the spotlight, followed closely by fruit pies and cobblers. Every once in a while, though, I remember how wonderful a bright, citrusy dessert can be—and when I do, lemon bars quickly make their way back onto the baking list.

These lemon bars are just the way I like them: a sturdy, buttery crust with a soft, tangy lemon filling on top. The balance is just right—sweet, tart, and wonderfully refreshing. They’re perfect for spring gatherings, Easter desserts, or really any time you’re craving something sunny and cheerful.

If you don’t already have a go-to lemon bar recipe, these are a good place to start. And if, by some miracle, they don’t disappear right away… well, you know where to send the extras. I’ll happily take them off your hands.

Ingredients

Directions

  1. Step 1
    For the crust: Preheat the oven to 350°F. Grease a 13-by-9-inch pan with butter. (Use an 8-by-10-inch pan if you'd like the layers to be a little thicker.)
  2. Step 2
    In a large bowl, stir together the flour, sugar, and salt. Add the butter and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
  3. Step 3
    For the filling: In a medium bowl, stir together the sugar and flour. Crack in the eggs, and whisk to combine. Add the lemon zest and juice, and mix until combined. Pour over the crust and bake until the filling is set, about 20 minutes.
  4. Step 4
    Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.