This lemon bars recipe is the 9×13 classic: shortbread crust, lemon curd filling, powdered sugar. It is not lemon velvet cake already on this site and it is not lemon pie. Use this URL when the search is lemon bars.
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Lemon Bars
- Total Time: 3 hours 30 minutes
- Yield: 24 bars 1x
Description
Classic lemon bars with shortbread crust and tart lemon filling. From Alissa at Yummy Dishes.
Ingredients
Crust
- 1 cup (226g) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon kosher salt
Filling
- 1 1/2 cups (300g) granulated sugar
- 1/4 cup (31g) all-purpose flour
- 4 large eggs
- 2/3 cup (160ml) fresh lemon juice (3 to 4 lemons)
- 1 tablespoon lemon zest
- Powdered sugar, for dusting
Instructions
- Heat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving overhang.
- Mix melted butter, sugar, flour, and salt. Press into the pan. Bake 18 to 22 minutes until barely golden.
- Whisk sugar and flour. Whisk in eggs, lemon juice, and zest until smooth.
- Pour over the hot crust. Bake 20 to 25 minutes until the center is just set (a slight jiggle is fine).
- Cool completely, then chill 2 hours. Lift out, dust with powdered sugar, and cut with a hot knife.
Notes
Bottled lemon juice tastes flat. Fresh juice is the whole point. Chill before cutting or the squares smear.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Bars, not cake
Lemon velvet cake is a layer cake. These are shortbread bars. Different searches, different URLs.
Substitutions
Lime juice makes lime bars — still this method, not a new page. A 9×9 pan makes thicker bars; add 5 minutes.
Mistakes to avoid
Do not overbake until the filling cracks and dries. Do not skip parchment. Do not cut warm.
Storage
Refrigerate in one layer up to 5 days. Freeze well-wrapped 1 month. Dust sugar after thawing.
Nutrition (estimated)
About 180 calories per bar if cut into 24. Estimate only, not a lab test.
FAQ
Why is my filling runny?
It needed more bake time or did not chill. The center should be just set.
Can I use bottled lemon juice?
Fresh is strongly better. Bottled works in a pinch but tastes duller.
Do I need a water bath?
No. That is for cheesecake. These bake in a dry 9×13.
How do I get clean cuts?
Chill fully. Wipe the knife between cuts. Dust sugar last.