Lemon Bars
To me, lemon bars are the official dessert of spring. They strike the perfect balance between buttery and bright—a crisp, tender shortbread crust topped with a silky lemon filling that's sweet, tart, and packed with fresh citrus flavor.
These are the kind of bars that disappear quickly at Easter brunches, baby showers, backyard dinners, or whenever you're craving a little sunshine.
Yield: 1 (9x13-inch) pan
Servings: 18-20 bars
Prep Time: 25 minutes
Cook Time: 50-55 minutes
Total Time: About 4 hours
Ingredients
For the Shortbread Crust
2 cups (240g) all-purpose flour
⅓ cup (40g) powdered sugar
1 teaspoon kosher salt
11 tablespoons unsalted butter, cold and cubed
2 large egg yolks
For the Lemon Filling
1 cup (200g) granulated sugar
2 teaspoons lemon zest (from about 2 lemons)
3 large eggs
1 large egg yolk
3 tablespoons all-purpose flour
⅔ cup fresh lemon juice (about 3 lemons)
¼ cup whole milk
½ teaspoon kosher salt
For Serving
Powdered sugar
Instructions
Preheat the oven to 325°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Add the flour, powdered sugar, and salt to a food processor and pulse to combine.
Add the cold butter and pulse until the mixture resembles coarse sand and no large butter pieces remain.
Add the egg yolks and pulse until the dough begins to come together.
Press the dough evenly into the prepared baking pan using your hands or the bottom of a measuring cup.
Bake for 30 minutes, or until lightly golden.
While the crust bakes, make the filling. In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips until fragrant.
Whisk in the eggs and egg yolk, followed by the flour. Add the lemon juice, milk, and salt, whisking until completely smooth.
Let the crust cool for about 5 minutes, then pour the filling over the warm crust. Gently tap the pan on the counter to release any air bubbles.
Bake for 20–25 minutes, until the filling is just set but still has a slight wobble in the center.
Cool completely at room temperature, then refrigerate for at least 3 hours, or until fully chilled.
Lift the bars from the pan using the parchment overhang. Dust generously with powdered sugar before slicing and serving.
Serving Suggestions
These lemon bars are perfect for:
Easter brunch
Mother's Day
Baby or bridal showers
Spring picnics
Afternoon coffee or tea
Serve well chilled for the cleanest slices.
Storage
Store covered in the refrigerator for up to 5 days.
For the neatest presentation, dust with powdered sugar just before serving, as it will gradually dissolve into the bars during storage.
Maddie's Tip
Don't skip rubbing the lemon zest into the sugar. This simple step releases the citrus oils, making the filling more fragrant and giving the bars a brighter lemon flavor.
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