Luscious Lemon Bars – A Tangy-Sweet Citrus Extravaganza

Name: Luscious Lemon Bars – A Tangy-Sweet Citrus Extravaganza
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12 servings
Ingredients: 1 ¾ cups (or ~200 g) all-purpose flour; ⅔ cup (or ~85 g) powdered sugar (confectioners’ sugar); ½ teaspoon salt (optional, depending on butter); 12 tablespoons (about 170 g) unsalted butter, cool • cut into pieces; For the Lemon Filling:; 4 large eggs; 1 ⅓ cups (or ~265 g) granulated sugar; 3 tablespoons (or ~25 g) all-purpose flour (or use cornstarch in some recipes); Zest of 2–3 lemons (depending on size); ⅔ cup (or ~160 ml) freshly squeezed lemon juice (from approx. 3–4 lemons); (Optional) A pinch of salt to balance sweetness; For Serving:; Powdered sugar (for dusting)

Bright, zesty, and irresistibly buttery – these Luscious Lemon Bars combine a flaky shortbread crust with a silky, sweet-tart lemon custard filling. Perfect for dessert lovers who crave a citrus punch with every bite, this recipe brings a refreshing tang and a soft, melt-in-your-mouth texture to your table. Ideal for brunch, afternoon tea, or a summery treat.

Nov 21, 2025 - 16:52

Nov 28, 2025 - 11:14

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Luscious Lemon Bars

Prep Time 15 min

Cook Time 45 min

Serving 12

Difficulty Intermediate

Lemon bars are a classic, beloved dessert that masterfully balances tangy citrus flavor with buttery richness. The foundation is a shortbread-like crust that bakes to a golden, slightly crisp base. On top sits a silky lemon custard, made with fresh lemon juice and zest, eggs, sugar, and a touch of flour (or cornstarch) to help it set.

When baked just right, the topping sets with a gentle jiggle, giving a luxurious, almost custard-like texture that contrasts beautifully with the firm, crumbly base. Dust it with powdered sugar for a pretty finish, and you have a dessert that’s as delightful to look at as it is to eat.

These lemon bars are perfect for making ahead — their flavors deepen after chilling — and they make great additions to summer picnics, dessert tables, or small gatherings.

Ingredients

1 ¾ cups (or ~200 g) all-purpose flour
⅔ cup (or ~85 g) powdered sugar (confectioners’ sugar)
½ teaspoon salt (optional, depending on butter)
12 tablespoons (about 170 g) unsalted butter, cool • cut into pieces
For the Lemon Filling:
4 large eggs
1 ⅓ cups (or ~265 g) granulated sugar
3 tablespoons (or ~25 g) all-purpose flour (or use cornstarch in some recipes)
Zest of 2–3 lemons (depending on size)
⅔ cup (or ~160 ml) freshly squeezed lemon juice (from approx. 3–4 lemons)
(Optional) A pinch of salt to balance sweetness
For Serving:
Powdered sugar (for dusting)

Nutritional Information

Calories: ~200–250 kcal (for a reasonably sized bar)

Fat: ~10–12 g (mostly from butter)

Carbohydrates: ~30–35 g (sugar + flour)

Protein: ~3–4 g (from eggs + flour)

Sodium: Depends on whether or not you added salt to the crust

Directions

How to Bake Irresistible Luscious Lemon Bars

Pre-heat & Prep the Pan
- Preheat your oven to 350°F (180 °C). crumblycookie.net+1
- Line a square or rectangular baking pan (e.g. 8×8 or 9×13) with parchment paper, allowing overhang for easy removal. crumblycookie.net
Make the Crust
- In a bowl, whisk together the flour, powdered sugar, and salt (if using). Mel's Kitchen Cafe+1
- Add the cold, cubed butter. Use your fingertips or a pastry cutter to rub the butter into the dry ingredients until the mixture resembles coarse crumbs. crumblycookie.net
- Press this mixture firmly and evenly into the bottom of the prepared pan. Mel's Kitchen Cafe
- Bake the crust for about 15–20 minutes, or until it just begins to turn golden. crumblycookie.net+1
Prepare the Lemon Filling
- While the crust is baking (or just before it’s done), whisk together the eggs, granulated sugar, and flour in a mixing bowl until smooth. Mel's Kitchen Cafe+1
- Add lemon juice and lemon zest to the egg mixture, whisking until well combined. Mel's Kitchen Cafe
Combine & Bake
- Once the crust is out of the oven, pour the lemon filling over the hot crust immediately. Several bakers note that pouring while crust is still warm helps the filling set properly. Reddit+1
- Return the pan to the oven and bake for 20–25 minutes, or until the filling is set but still slightly jiggly in the center. crumblycookie.net
Cool & Chill
- Remove the pan and let it cool to room temperature on a wire rack.
- Once cooled, refrigerate for at least 2 hours (or overnight) to help the lemon layer fully set and make cutting easier. Cooking For My Soul
Serve
- Use the parchment overhang to lift the bars out of the pan.
- Dust generously with powdered sugar before cutting into squares or bars. Bake or Break
- Use a sharp knife (wipe clean between cuts) for clean edges. crumblycookie.net

✅ Tips & Variations

Use fresh lemons: Fresh lemon juice and zest give the brightest flavor — avoid bottled lemon juice for best results. The Bake School
Prevent the crust from floating: Pour the filling while the crust is still hot — this helps the custard layer begin to set immediately and avoids crust “floating” during baking. Reddit
For firmer bars: Bake slightly longer, or chill longer.
Make it extra lemony: Add a little extra lemon zest or a splash more lemon juice for more tang.
Garnish creatively: Try adding a thin lemon slice or twist on top after dusting with powdered sugar, or some fresh mint.
Storage: Keep lemon bars refrigerated in an airtight container. Because of the egg-based filling, it's safer to refrigerate. Allrecipes
Freezing: Lemon bars freeze well. Skip the powdered sugar before freezing (it can become gummy). Freeze in an airtight container; thaw in the fridge overnight. Allrecipes