There are desserts that simply fill a craving… and then there are lemon bars — desserts that awaken your senses.
Bright, buttery, and beautifully balanced, lemon bars have always had a special place in my kitchen and heart. Whether served on a springtime tea tray, wrapped in parchment for a homemade gift, or chilled and cut for festive gatherings, these sunny squares bring smiles with every bite.
But did you know that lemon bars didn’t start in home kitchens?
Their roots trace back to the early 1960s, when recipes first appeared in American magazines and community cookbooks — originally as a “lemon curd shortbread.” Over time, with the influence of European lemon tarts and American love for easy sheet desserts, the layered bar version gained popularity. The buttery crust, paired with a tangy lemon filling and finished with a dusting of sugar snow, became iconic.
🧾 What Makes These Lemon Bars So Irresistible?
This recipe is all about balance — crisp shortbread meets smooth, citrusy filling. The secret lies in simple, high-quality ingredients used the right way. Let’s explore each one:
🧺 Ingredient Spotlight (with Substitutions)
1. Unsalted Butter
The base of the shortbread crust — rich, creamy, and crumbly when baked.
🔁 Substitute: Salted butter (skip added salt), or vegan butter for a dairy-free version.
2. Powdered Sugar
Used in the crust for a melt-in-your-mouth texture. Also dusted on top for the signature snow-like finish.
🔁 Substitute: Grind granulated sugar in a blender to make a DIY version.
3. All-Purpose Flour
Forms the structure of both crust and filling.
🔁 Substitute: Gluten-free baking blend works well here.
4. Salt
Just a hint, but makes all the flavors come alive.
🔁 Skip if using salted butter.
5. Granulated Sugar
The sweet balance to the lemon’s tartness in the filling.
🔁 Substitute: Caster sugar or organic cane sugar.
6. Lemon Zest
Adds aroma and that signature zing.
💡 Tip: Always zest before juicing!
7. Fresh Lemon Juice
Tart, bright, and citrusy — the star of the filling.
🔁 Substitute: Lime juice for a twist, but flavor will change.
8. Eggs
Give structure and richness to the lemon layer.
🔁 Substitute: Flax eggs work for vegan versions but texture changes.
🍋 Classic Lemon Bars Recipe
Ingredients
🧈 For the Shortbread Crust:
- ½ cup unsalted butter, room temp ((113g) )
- ¼ cup powdered sugar ((30g) )
- 1 cup all-purpose flour ((130g) )
- ¼ teaspoon salt
🍋 For the Lemon Filling:
- 1 cup granulated sugar ((200g) )
- 1 tablespoon lemon zest
- 2 tablespoons all-purpose flour ( (20g) )
- ⅛ teaspoon salt
- 2 eggs ((100g))
- ⅓ cup fresh lemon juice ( (80ml) )
🎀 Garnish
- Powdered sugar for dusting
Instructions
- 🟡 Step 1: Prep the PanPreheat oven to 350°F (180°C). Line an 8-inch square pan with foil or parchment, leaving overhang on the sides. Grease lightly with butter or spray.
- 🧈 Step 2: Make the CrustIn a mixing bowl, cream butter until smooth. Add powdered sugar and beat until soft and creamy. Add flour and salt; mix until dough just comes together.Press into pan evenly and bake 18–20 mins until edges are lightly golden. Cool while you prep the filling.
- 🍋 Step 3: Prepare the FillingRub lemon zest into sugar using fingers or fork to release oils. Add flour and salt, mix. In a separate bowl, whisk eggs until blended, then stir in sugar mixture and lemon juice.
- 🔄 Step 4: Combine and BakePour filling onto crust. Bake for another 18–20 mins or until center is set and doesn’t jiggle. Slight browning on top is fine.
- ❄️ Step 5: Cool and ChillCool completely at room temp, then refrigerate for 1 hour. This helps firm them up for clean cutting.
- ✨ Step 6: ServeUse foil overhang to lift bars from pan. Slice into squares using a sharp, warm knife (dip in hot water for clean cuts). Dust with powdered sugar just before serving.
Video
Notes
💡 Expert Tips & Tricks
- Use fresh lemons only — bottled juice just doesn’t compare.
- Rub zest into sugar for deeper citrus flavour.
- Chill before cutting — this gives cleaner, bakery-style edges.
- Hot knife tip: Dip in hot water, wipe clean between each cut.
- Store in the fridge in an airtight box for up to 3 days.
