Lemon bars are one of those unique desserts. It’s a bar but it’s gooey… it’s fruity but it’s creamy… basically, it’s a dreamy baked good fit for any occasion.

This lemon bar recipe is one of my favorites. I’ve played around with a few different versions. But I think I’ve created the best lemon bar recipe for you guys. I can’t wait for you to try it.

These classic lemon bars are great for lots of occasions. Afternoon tea, post dinner dessert (or post lunch or breakfast!) Basically, they can be eaten as part of lots of events!

The lemon bars with shortbread crust are to die for – better than a graham cracker crust. Best of all, they’re easy lemon bars – no fuss, no stress, just yummy.

This post is all about lemon bars.

Ingredients for Lemon Bars

• Unsalted butter: Salted butter is really yummy on toast (I’m British, so toast is my go-to snack!), but for this recipe, unsalted butter balances the flavor of the shortbread.
• All purpose flour: While I love all purpose flour alternatives (especially if you have dietary requirements), all purpose flour will allow the shortbread of your lemon bars to rise enough to create a thick-ish crust.
• Cane sugar: Personally, I use Trader Joe’s Organic Cane sugar, but any type of cane sugar is fine.
• Lemons: While it’s possible to use lemon juice, I highly recommend using fresh lemons to make your lemon bars extra tasty.
• Eggs: Eggs bind ingredients together, so three eggs are necessary for this recipe.
• Powdered sugar: this ingredient is a perfect little extra once your lemon bars have baked – stay tuned!

The Best Lemon Bar Recipe | Tips and Tricks

• Lemon juice: I would invest in a citrus juicer to make your lemon juice. But it’s not a necessity. If you don’t have a juicer, I recommend sticking a fork in a halved lemon a few times before squeezing to get lots of juice out of the lemon. If lemon juice doesn’t tickle your fancy, you can substitute it for another citrus like lime, blood orange or grapefruit.
• Gooey lemon bars?! Eek, the first time I made lemon bar, I worried that the lemon layer was too soft. But in reality, a gooey layer of lemon is what you want! That layer is basically lemon curd, and a curd is supposed to be gooey. If you’re not sure whether or not the lemon layer is baked enough, take the tray out the oven and see if the centre “jiggles”. If it does, it’s done.
• Lemon zest: You can absolutely include lemon zest in the lemon layer mixture of your lemon bars. But for sake of time and ease, I haven’t included it in this recipe.
• Why are there white air bubbles on my lemon bars?! Don’t worry, white bubbles are meant to be there! The bubbles form because air from the eggs rise to the surface. Sometimes they won’t appear. If you’re opposed to the white bubbles, simple sprinkle some powdered sugar over them.
• Avoiding a metallic taste: This happens when you make lemon bars in an aluminum or metal bowl. Lemon juice, eggs and sugar all tend to react with the metal creating an odd taste.
• Yikes, I tried to cut my lemon bars: To cleanly cut your lemon bars, I recommend getting a bowl of warm water and simply washing the knife off after each cut.

Ingredients

Shortbread layer

• 1/2 cup unsalted butter, room temperature
• 1/4 cup cane sugar
• 1 cup all purpose flour
• 1/4 teaspoon salt
• 1/2 tsp pure vanilla essence

Lemon layer

• 1 cup cane sugar
• 3 Tablespoons all purpose flour
• 2/3 cup lemon juice
• 3 eggs

Directions

1. Set the oven to 350F. Then line a tray, 9×13 or 8×8, with parchment paper.
2. Start by making the shortbread. Combine all the ingredients with your fingers. (It should be somewhat crumbly.) Then line the baking tray with the shortbread layer. Put in the over for 20 minutes or until the edges are brown.
3. While the shortbread is baking, it’s time to make the lemon layer! Simply combine all the ingredients in a new bowl with a whisk.
4. Once the shortbread layer is done, take it out the oven and lower the temperature to 325F. Then pour the lemon layer mixture into the tray.
5. Put the tray into the oven and bake for around 18-20 minutes or until the centre “jiggles!” Remove from oven, let it cool completely, then place in the fridge for at least two hours before sprinkling powdered sugar across your lemon bars.

This post was all about lemon bars. 

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