[ 12 ] December 14, 2012 |

Lemon Bars

Classic lemon squares are always a popular dessert at teas, luncheons, and potluck.

I will never forget my first attempt to make lemon bars many years ago. I misread the recipe and add too much lemon juice. They were so tart, my friend almost choked to death. We are still laughing about it!  Fortunately, my baking skills improve, since then.

Lemon Bars

Lemon zest is the crucial ingredient to a perfect  lemon bar. You need to use fresh lemon juice to get the best results for this recipe, as store-bought lemon juice just doesn’t have the same flavor as a freshly juiced lemon. You’ll also want a little bit of fresh lemon zest to add to the crust, to give the bars a little extra lemon. I sprinkle some sugar on top and place them under the broiler for 1 minute, just to get a nice crust. I know what you are thinking! The top  should be snow white with confectioners  sugar.

As an added bonus, you can make them ahead and freeze for up to one month.

Lemon Bars

These adorable lemon tarts are the perfect treats for any occasion.

Serve these lemon bars chilled or at room temperature.


Lemon Bars


5.0 from 1 reviews
Prep time
Cook time
Total time
Serves: 2 dozens
  • 2¼ cups all-purpose flour, divided (381.25 grams)
  • ½ cup powdered sugar (62.5 grams)
  • 1 cup cold butter, cut into pieces (226.8 grams)
  • 4 large eggs
  • 2 cups granulated sugar (500 grams)
  • 2 teaspoon lemon zest, divided
  • ⅓ cup fresh lemon juice (80 ml)
  • ½ teaspoon baking powder (2 grams)
  • Powdered sugar
  1. Preheat oven to 350°F ( 180C). Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.
  2. Stir together 2 cups flour(280grams), ½ cup powdered sugar(80grams) 1 teaspoon lemon zest. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.
  3. Bake at 350°F (180C) for 15 to 20 minutes or until lightly browned.
  4. Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, 1 teaspoon lemon zest, and lemon juice. Stir together baking powder and remaining ¼ cup flour(35grams); whisk into egg mixture. Pour mixture over hot baked crust.
  5. Bake at 350°F (180C) for 25 minutes or until filling is set. Let cool in pan on a wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil, and cut into bars.
  6. Sprinkle some powdered sugar on top.
  7. I did place the bars under the broiler for 30 seconds.
  8. I have adapted the recipe from Cooking Light Magazine


Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Cookies/Bars, Desserts, Sweets

Comments (12)

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  1. The Best Lemon Bars (Ever) | Sydney Not From Australia | May 21, 2013
  1. Rebecca from Who Needs a Cape? says:

    I love lemon bars! These look super yummy!

  2. Biren @ Roti n Rice says:

    These look wonderful, Marie! Pinning it to Tea tattle Thursday. ?

  3. Arlette Ferber says:

    Looks great! Would it be possinble to get the recipy with metric indications instead of cups and ºF please?

    • Marie PoulinMarie Poulin says:

      Arlette! I will try to convert it for you! I have not use the metric system for so long that I guess I have forgotten. I will try my best right now and post it! Hope it will help you!

  4. Heather says:

    Made these last night, they are amazing!

  5. Aria says:

    How did you make it’s consistency cake like? Mine looks different than yours? It looks gooey? Did i do something wrong? I followed your recipe but the result’s where totally opposite. Don’t get me wrong about the taste. It was wonderful but i would really like it to be cake-like, Like yours. Please help me….

    • Marie PoulinMarie Poulin says:

      I am sorry you had some problem with the recipe. Did you add some flour to your mixture. You can add 2 TB cornstarch also to make it thicker.

      • Aria says:

        Yes. I added flour in the recipe. It says in your recipe that i should add 1/4c of flour and 1/2 t. baking powder. Could it be how i mixed it? Or maybe the eggs? Should i mix it till ribbon stage or mix it in a certain point? But i will also try to put cornstarch when i make it again. Thank you so much.

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