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Classic Lemon Bars are tart, refreshing and simply the BEST lemon squares! Made up of thick tangy lemon curd sitting on a buttery shortbread crust then topped with tons of powdered sugar, these easy lemon bars are irresistible!
I will be the first to admit that historically speaking, I am not a classic lemon bar kind of girl.
I am not a fan of custard or curd or flan or things of that nature so I naturally assumed that lemon bars aka lemon squares would not be my jam (pun intended!) at all.
Pfffffftttttt…..
This is one easy lemon dessert recipe that is wholeheartedly my jam, apparently, as I unapologetically inhaled multiple tangy, tart lemon bars at the speed of light with no regard for others.
.. munch .. munch .. munch …
Best lemon bars EVER!
By the way, if you love lemon flavor like me, don’t forget to check out my Lemon Donut Bundt Cake, Blueberry Lemon Bread and my Pink Lemonade Cake.
What Are Lemon Bars?
Super tender shortbread crust topped off with a delicate tart and tangy lemon curd then sprinkled with way too much powdered sugar.
The lemon curd filling is thick and the buttery shortbread crust crumbly in the very best way.
They are packed with intense lemon flavor and there is just a slight snap as you bite into them before you lick the powdered sugar off your fingers. Heaven in a 3 x 3 square!
Why These Lemon Squares Are The Best!
- Tart, tangy refreshing lemon bars are the perfect easy dessert to bring to every summer BBQ, pool party and get together.
- These easy lemon squares are made with just a handful of ingredients you probably already have on hand.
- This classic lemon bar recipe delivers a thick layer of lemon curd, not a thin layer as so many other recipes call for.
To make this easy lemon bar recipe, you will need:
- All purpose flour – Gives the perfect amount of structure to both the buttery shortbread crust and the lemon curd filling.
- Sugar – Perfect sweetener to balance the tartness of the lemon filing.
- Lemons – Fresh squeezed for optimum flavor.
- Butter – no substitutions, please! Real butter is the base of this perfect shortbread crust.
- Eggs – Stabilizes and gives structure to the lemon filling.
- Baking Powder – helps to thicken the lemon curd.
- Powdered Sugar – An extra layer of sweetness ton top!
How to Make Classic Lemon Bars
To make these easy lemon squares, preheat your oven to 375 degrees and line a 9 x 13 pan with parchment paper and set aside.
Start with your shortbread crust. In a large mixing bowl, add flour, powdered sugar, salt, lemon zest and cold butter cut into little pieces.
Using your hands or an electric mixer, cut the butter into the dry ingredients until it all looks like crumbs.
Keep mixing your dough until it no longer looks like crumbs and it comes together to make a crust dough.
Take that dough and evenly press into the bottom of your baking pan. Bake your shortbread crust for 20 minutes.
While your crust is baking, add eggs, sugar, flour, baking powder, lemon juice and lemon zest to a large mixing bowl. Mix well until your lemon curd mixture is loose and a bit frothy.
Once your crust is done, remove from the oven and pour your lemon curd mix on top of the crust.
Reduce your oven temp to 350 degrees and bake your lemon bars for another 25 minutes.
Remove from the oven and move pan to a wire rack to cool.
Wait 30 minutes and then remove the lemon bars from the pan by picking up the edges of the parchment paper and carefully (they are super gentle at this point!) to baking sheet.
Move your baking sheet to the refrigerator to chill for 1 hour before dusting them with powdered sugar. These classic lemon bars can be stored in an airtight container in the refrigerator.
Pro Tips for Perfect Lemon Squares
- This classic lemon bar recipe calls for a lot of lemon zest. You are going to need around 6 lemons but I promise it’s worth it!
- If you find your shortbread is giving you trouble while you are trying to get it to it’s dough stage, set your mixer aside and get your hands in there! I found the easiest way to bring my dough together was to get my hands in the bowl and start crumbling the butter together with the dry ingredients and then mix with my electric mixer. I went back and forth doing this a few times and my crust came out perfect.
- If you find that your lemon zest has stuck to your electric beaters, simply swish your beaters (in Off position) through your lemon curd mixture and use a soft spatula to release the remaining zest from your beater.
- Use a small fine mesh strainer to dust your lemon bars with powdered sugar. It makes life so easy and I use that strainer on a daily basis for various reasons so if you don’t already own one, it’s an inexpensive investment that you won’t regret.
How to Zest a Lemon
What is lemon zest, you ask? Lemon zest is the outer rind of the lemon, the yellow layer on the outside of the lemon.
It’s most loved for the strong lemon flavor it brings to food due to the aromatic oils in the rind.
To zest a lemon, use a sharp paring knife, veggie peeler or a zester.
Simply drag the utensil lightly but firmly across the rind of the lemon, removing only the outside yellow rind layer.
The white layer is called the pith and can be quite bitter so you want to be careful not to include that with your zest.
Kitchen Tools To Make Life Easier!
While not necessary to make these lemon bars, there are a few kitchen tools that I simply cannot live without.
They also both happen to make this easy lemon dessert recipe quicker and easier to make.
First is this handy dandy fruit juice squeezer. I am sure that is not the technical name for this gadget but it’s basically what it does.
Simply cut your fruit (lemon, in this case) in half and place it upside down in the cavity, bring the top and bottom together and squeeze.
Squeezing juice from a fruit has never been so easy.
Next, is my zester. This is a handheld utensil that is great for zesting fruit and even hard cheeses like Parmesan. Love, love, love both of these and use them all the time!
Trick to Perfectly Sliced Lemon Bars
Line your baking pan with parchment paper so the edges can be picked up by the corners and when your classic lemon bars are done.
This will allow the whole pan of lemon bars to lift out without breaking.
Then, using a sharp knife, slice off the edges of your lemon bars before you cut them into squares.
Once your sides have been removed, dust your lemon bars with powdered sugar and then cut your lemon bars into even squares.
Then redust with a bit more powdered sugar before storing them in an airtight container.
More Easy Lemon Recipes
- Crispy Baked Lemon Chicken and Veggies
- Homemade Lemon Cupcakes with Lemon Buttercream Frosting
- Lemon Basil Chicken Risotto
- Raspberry Lemon Cupcakes
- Pasta Primavera
Enjoy!
If you’ve tried this Easy Classic Lemon Bar recipe, please don’t forget to rate the recipe and let me know how you it came out in the comments below.
Share a photo of your creation on FACEBOOK, INSTAGRAM or save it to PINTEREST and tag #AWICKEDWHISK. I can’t wait to see your work!
Easy Classic Lemon Bars
Ingredients
Shortbread Crust
- 1-1/2 cup all purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 2 lemons .. zest only
- 1 cup cold butter .. cut in small pieces
Lemon Filling
- 4 large eggs
- 1-3/4 cup sugar
- 1/3 cup all purpose flour
- 1 teaspoon baking powder
- 1/3 cup lemon juice .. about 2 lemons
- 2-3 lemons .. zest only
Topping
- 1/4 cup powdered sugar for dusting
Instructions
- Preheat your oven to 375 degrees and line a 9 x 13 pan with parchment paper and set aside.
- Start with your shortbread crust. In a large mixing bowl, add flour, powdered sugar, salt, lemon zest and cold butter cut into little pieces. Using your hands or an electric mixer, cut the butter into the dry ingredients until it all looks like crumbs and then keep mixing until a dough forms. Take that dough and evenly press into the bottom of your baking pan. Bake your shortbread crust for 20 minutes.
- While your crust is baking, add eggs, sugar, flour, baking powder, lemon juice and lemon zest to a large mixing bowl and mix well until your lemon curd mixture is loose and a bit frothy. Once your crust is done, remove from the oven and pour your lemon curd mix on top of the crust. Reduce your oven temp to 350 degrees and bake your Easy Classic Lemon Bars for anther 25 minutes.
- Remove from the oven and move pan to a wire rack to cool. Wait 30 minutes and then remove the lemon bars from the pan by picking up the edges of the parchment paper and carefully (they are super gentle at this point!) to baking sheet. Move your baking sheet to the refrigerator to chill for 1 hour before dusting them with powdered sugar. Lemon Bars can be stored in an airtight container in the refrigerator.
Notes
- This classic lemon bar recipe calls for a lot of lemon zest. You are going to need around 6 lemons but I promise it's worth it!
- If you find your shortbread is giving you trouble while you are trying to get it to it's dough stage, set your mixer aside and get your hands in there! I found the easiest way to bring my dough together was to get my hands in the bowl and start crumbling the butter together with the dry ingredients and then mix with my electric mixer. I went back and forth doing this a few times and my crust came out perfect.
- If you find that your lemon zest has stuck to your electric beaters, simply swish your beaters (in Off position) through your lemon curd mixture and use a soft spatula to release the remaining zest from your beater.
- Use a small fine mesh strainer to dust your lemon bars with powdered sugar. It makes life so easy and I use that strainer on a daily basis for various reasons so if you don't already own one, it's an inexpensive investment that you won't regret.
Nutrition
Update Notes: This post was originally published in April of 2019 but was republished with an updated recipe, new photos, step by step instructions and tips in April of 2020.
I am from Denmark and it would be nice if the recipe were given in gram. Can anyone help.
I’m off work this Friday! Guess what I”m making … !!
Can’t wait to try these … Lemon is absolutely the flavor of spring!