Tangy Lemon Bars
Classically zesty lemon bars with a buttery shortbread crust and a bright, tangy lemon custard.
Why You’ll Love This Recipe
These lemon bars balance sweet and tart beautifully, with a tender crust and smooth lemon layer. They are refreshing and perfect for dessert or afternoon treats.
ingredients
all‑purpose flour
sugar
butter
eggs
lemon juice
lemon zest
baking powder
powdered sugar (for dusting)
salt
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
directions
-
Preheat the oven and prepare a baking pan.
-
Mix crust ingredients and press into the pan.
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Bake the crust until lightly golden.
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Whisk together eggs, sugar, lemon juice, zest, baking powder, and salt.
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Pour over crust and return to oven until set.
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Cool and dust with powdered sugar before cutting.
Servings and timing
Serves: 9–12 squares
Preparation: 20 minutes
Baking: 30–35 minutes
Total: 55 minutes
Variations
• Add lime juice instead of lemon for a twist.
• Sprinkle coconut flakes on top for texture.
• Serve with raspberries for garnish.
storage/reheating
Store lemon bars in the refrigerator in an airtight container for up to 5 days.
FAQs
How do I keep lemon bars from cracking?
Avoid over‑baking; the centre should be just set.
Can I use bottled lemon juice?
Fresh juice gives superior flavour.
Are lemon bars gluten‑free?
Substitute gluten‑free flour blend.
What’s the best way to cut them?
Chill completely and use a sharp knife for clean edges.
Why are mine too tart?
Increase sugar slightly if lemons are particularly sour.
Can I freeze these?
Yes, freeze wrapped for up to 2 months.
Can I add poppy seeds?
Yes, poppy seeds add subtle texture.
Do I need to zest the lemons?
Yes, zest intensifies flavour.
Why are my bars soggy?
Under‑baking or excess juice can cause this.
How thick should the crust be?
About ¼ inch for ideal balance.
Conclusion
Tangy lemon bars are a classic dessert with bright citrus flavour and buttery richness — a timeless favourite.
PrintTangy Lemon Bars
Tangy Lemon Bars are a classic dessert with a buttery shortbread crust and a bright, citrusy lemon filling that’s both sweet and tart — dusted with powdered sugar for a perfect finish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- For the filling:
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 2/3 cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper.
- In a bowl, cream together softened butter and 1/2 cup sugar. Mix in flour and salt until a crumbly dough forms.
- Press the dough evenly into the prepared pan. Bake for 18–20 minutes, or until lightly golden.
- Meanwhile, whisk together sugar, flour, eggs, lemon juice, and zest until smooth.
- Pour the lemon filling over the hot crust and return to the oven. Bake for an additional 20–25 minutes, or until the filling is set.
- Cool completely in the pan, then refrigerate for at least 1 hour.
- Dust with powdered sugar, slice into bars, and serve.
Notes
- Use fresh lemon juice for the best flavor — bottled juice won’t yield the same brightness.
- Lemon bars can be made a day ahead and stored chilled.
- For cleaner slices, use a warm knife to cut.
- Optional: add a pinch of salt to the filling to enhance the tartness.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 18g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg
Keywords: lemon bars, citrus dessert, lemon squares, easy lemon dessert, tangy bars, classic lemon treat
