Lemon Bars Recipe

This Lemon Bars Recipe is the perfect Summer dessert! A buttery shortbread crust is topped with a sweet, citrusy, and perfectly gooey lemon curd filling. 

Normally I’m a chocolate dessert lover (hello chocolate mug cake), but I gotta say, this lemon bars recipe has me BEGGING for more lemon desserts. The shortbread crust is buttery and the lemon filling is the perfect combination of sweet and tart… lemon lovers, this ones for you!

Ingredients

The texture of the tart, gooey filling next to the buttery crust make these lemon bars extra special.

Shortbread Crust

• Unsalted Butter – adds moisture to the crust, helping it hold its shape.
• Granulated Sugar – provides the crust with just the right amount of sweetness.
• Vanilla Extract – adds warmth and depth of flavor.
• All-Purpose Flour – gives the crust its structure.
• Salt – cuts the sweetness.

Lemon Filling

• Granulated Sugar – sugar is important for sweetening the filling and cutting the tang from the lemon juice. It also combines with the eggs to help set the bars so they’re not runny.
• All-Purpose Flour – help to stabilize the lemon curd filling so the bars can hold their shape.
• Cream of Tartar – adds additional acidity to the bars which helps to really enhance the lemon flavor.
• Salt – cuts the sweetness.
• Eggs – provide the bars with structure. Without eggs the filling would be much too runny.
• Lemon Juice – the MVP of these lemon bars. Use freshly squeezed juice for the best flavor!
• Lemon Zest – adds another layer of bold lemon flavor.
• Vanilla Extract – provides a subtle warm sweetness to offset the bright, tangy flavors from the lemon.
• Powdered Sugar – for dusting. Not only does this make the bars look pretty, it also balances out the tangy lemon filling with additional sweetness.

How to make

This ultra-fresh and fruity Summer dessert takes just 20 minutes to prep!

Crust

1. In a medium-sized bowl, whisk together melted butter, sugar, and vanilla.
2. Add in flour and salt then whisk until fully combined.
3. Transfer the mixture to a greased baking pan lined with a parchment paper sling and bake for 25 minutes. Set aside to cool.

Filling

1. Into a large bowl, sift the granulated sugar, flour, cream of tartar, and salt. Set aside.
2. In a medium sized bowl, whisk together eggs, lemon juice, zest, and vanilla extract.
3. Combine the two mixtures, whisking until well combined.
4. Pour over the warm crust and bake for 35 minutes or until the center jiggles only slightly.
5. Remove the bars from the oven, cool completely at room temperature, chill in the fridge until completely cold, then dust with powdered sugar and cut into squares to serve!

How do you know when lemon bars are done?

You’ll know that the lemon bars are done when the edges are set and slightly golden-brown and the middle is slightly jiggly.

Are lemon bars supposed to be gooey?

The lemon bar filling will be soft and slightly gooey. However, you don’t want them to be so gooey that you can’t enjoy your lemon bars without making a huge mess. Here are a couple of ways to make sure your lemon bars are just the right texture:

• Bake them fully. Make sure you bake the bars until the center of the filling is only slightly jiggly.
• Cool them completely. I recommend cooling the bars first at room temperature for 1-2 hours then cooling them further in the fridge for another 1-2 hours. The texture of cold lemon bars is better and the chilling time allows them to set. If they’re too warm when you try to cut them, the filling will be too runny.

Tips

Here are a few ways you can make this lemon bars recipe the absolutely best it can be!

• Use lemon juice, zest, and cream of tartar. Lemon juice is important for flavor and texture, but if you use too much the filling will be runny. Adding lemon zest and cream of tartar allows you to really enhance the tangy, lemon flavor without affecting the texture of the bar.
• Sift the dry filling ingredients. This ensures that the filling is perfectly smooth with no clumps.
• Make a parchment sling. Laying parchment paper across the pan makes it so much easier to lift them out of the dish to cut them into uniform squares.
• Make ahead of time. These bars need time to set and cool so they’re perfect for making ahead and keeping in the fridge!

How to store

Cooled and chilled lemon bars will last in an airtight container in the fridge for up to a week. You can also store them in the freezer for up to 3 months! Enjoy again frozen or thawed in the fridge! – Jennifer Love lemon desserts? Check out my lemon cookies, lemon pound cake cupcakes, coconut lemon sweet rolls, or lemon lava cakes!