December 3, 2021

Lemon Bars

Nothing screams “summer dessert” louder than lemon bars! They have the perfect balance of tart and sweet and are a favorite of mine.


These are simple and classic, but I also have a Keto Lemon Bar recipe you can check out if you need to limit your sugar!



How to Make the Shortbread Crust


We need to start with the crust of the lemon bars. I make a shortbread style crust. Take your flour, melted butter, sugar, and salt, and combine until it forms a dough.


Use an 8x8 or 9x9 square pan and spray it heavily with nonstick spray. DO NOT USE PARCHMENT PAPER. For many of my recipes, I will line my pan with parchment paper. When I did that with these lemon bars, the lemon filling oozed underneath the crust. Tasted good but didn’t look good! So do not use parchment paper to line your pan, just spray the pan and you will be good.


Press the crust mixture evenly into the pan. Poke holes into it with a fork, but don’t poke the holes all the way through. Poke it about halfway. This will prevent air bubbles from forming in the crust.


Bake the crust at 350 degrees F for about 15-20 minutes, or until the edges of the crust turn brown. Let the crust cool down while you make the filling.


How to Make the Lemon Filling


In a bowl, whisk the sugar and flour together, then add the eggs and egg yolk. Whisk them until they turn pale yellow and look fluffy. Whisk in the lemon juice and salt to combine.


Pour the lemon filling onto the shortbread crust. Bake it at 325 degrees F for 25-30 minutes. You will know it is done when you shake the pan, and the lemon filling doesn’t move.


Let them cool completely and dust with powdered sugar when you serve them. If you aren’t eating them right away, store them in the refrigerator.



Lemon Bars

This classic lemon bar recipe is the perfect amount of tart and sweet, and perfect for that hot summer day.


Sydney Delong











Shortbread Crust

  • 1 1/2 cups flour
  • 3/4 cup butter, melted
  • 1/3 cup sugar
  • 3/4 teaspoon salt

Lemon Filling

  • 1 cup sugar
  • 2 eggs
  • 1 egg yolk
  • 1 cup fresh lemon juice
  • 3 Tablespoons flour
  • pinch salt


Shortbread Crust

  1. Combine all the ingredients together to form a dough. Press the dough evenly into a 9x9 square pan. Poke holes into the crust with a fork, but don't poke the holes all the way through, just about halfway through.
  2. Bake at 350 degrees F for 16-18 minutes, or until the edges start to turn brown. Set aside while you make the lemon filling.

Lemon Filling

  1. Whisk the sugar and flour together to combine. Add the eggs and egg yolk, and whisk it until it turns a pale yellow color.
  2. Whisk in the lemon juice and salt.
  3. Pour the filling onto the crust and bake at 325 degrees F for 20-25 minutes, or until the filling sets, meaning you won't see ripples when you gently shake the pan.
  4. Let it cool completely, and store in the refrigerator when not serving. Sprinkle the top with powder sugar if you wish, and enjoy!
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