Easy to Make Luscious Lemon Bars
These luscious lemon bars are one of my favourite desserts. It always surprises me just how easy they are to make.
Also Read: Luscious Lime Bars, How to Zest and Juice Citrus, Homemade Lemon Curd
The perfect lemon square, in my opinion, is more lemony than sugary. I’ve had too many lemon bars that are so excessively sweet that the lemon flavour gets lost. NOT this recipe! If you love lemon – you’ll love this recipe for luscious lemon bars.
Key Ingredients for Luscious Lemon Bars
The ingredient list is short and straightforward, in addition to classic baking ingredients like flour, baking powder and sugar you’ll need:
Lemons – Fresh lemon zest and lemon juice will give you the best flavour. As always, I encourage you to get seasonal fruit for the best flavour. In North America, you’ll get the best tasting lemons at the best price between January and May.
Eggs – These are necessary for the creamy filling, don’t substitute the eggs in this recipe with anything else. It would require a major re-write of the recipe.
Butter – Butter will create the tastiest crust – I really wouldn’t recommend using anything else.
Six simple ingredients that come together very easily for this luscious dessert.
Store Lemon Bars in the Fridge
Just a heads up that the safest place to store your lemon bars is in the fridge. I know – they’re going to get gobbled up real fast – but just in case. 😉
Think of that lemon filling like a pudding/custard – you wouldn’t keep that on the counter – right?!
Can you Freeze Lemon Bars?
Yes! These luscious lemon bars freeze beautifully. In fact, my family eats them while still frozen – such a treat! Just don’t add the powdered sugar on top until they’re thawed and ready to serve. Use within 3 to 5 months for best flavour.
To freeze the pan, let it cool completely – I mean totally and completely. Cover the top of the squares with plastic wrap and then wrap the whole pan tightly in aluminum foil or plastic freezer wrap and place in freezer.
To freeze cut bars, let them cool completely and place in a single layer in an airtight container. If you must stack them, place a piece of parchment paper between them and then seal well. If you’re using a freezer bag, cut a piece of cardboard (old cereal box) to give the bars a flat surface to rest on.
Recipe for Luscious Lemon Bars
Luscious Lemon Bars
Ingredients
Base
- 3 Tbsp sugar
- 1 cup all purpose flour
- 1/2 cup butter
Filling
- 2 large eggs
- 2/3 cup sugar
- 2 Tbsp flour
- 1/4 tsp baking powder
- 1 Tbsp lemon zest 1 lemon
- 1/4 cup fresh lemon juice 1 to 2 lemons
- 2 Tbsp icing or powdered sugar
Instructions
- Preheat oven to 350°F.
Base
- In medium size bowl mix 3 Tbsp sugar and 1 cup flour. Cut in butter until mixture is crumbly. Press crumbs firmly and evenly into bottom of an 8×8 inch square pan.
- Bake for 15 to 17 minutes until just starting to brown.
Filling
- In medium bowl, beat eggs. Stir together 2/3 cup sugar, 2 Tbsp flour and 1/4 tsp baking powder in small bowl and add to eggs (mix before adding to prevent flour from forming lumps). Beat in lemon zest and lemon juice.
- Pour filling over baked pastry layer.
- Bake for 20 minutes or until lightly golden around edges and center is set.
- Cool completely on a wire rack.
- Cut into 16-20 squares/bars.
- Sift powdered sugar over top of bars and garnish with extra lemon zest.
- Once cooled, store extras in the fridge for 7 days or freeze for longer (see blog post).
Video
Notes
Nutrition Facts (per serving)
My First Lemon Square
Lemon squares have been around since FOREVER! I had my first lemon square in the 1970’s at a 4H event at the local community hall shortly after we moved to Canada. I was probably 10 or 11 years old. It was love at first bite! Ever since, I look for lemon squares at any community potluck, wedding or baby shower I’m invited to. It’s inevitable that someone will bring this all time favourite.
When was the first time you had a lemon square? And if you’ve never had one – well, you better get out your baking gear! Let me know in the comments below or via Instagram @GetGettyS or on Facebook @GettyStewart.HomeEconomist.
Select, store and serve seasonal food for everyday cooking with Getty. Getty is a food educator and Professional Home Economist, who loves sharing tips and recipes following the seasons from her Canadian kitchen. Sign up to get seasonal tips and recipes delivered to your inbox. Learn more about Getty or check out her books and pdf guides.
As soon as I read your email yesterday I knew this would be my dessert for Easter dinner. It did not disappoint! I love how easy and quick it was to make and the fresh homemade flavour. Not too sweet – just right! I will make this again for sure. Thank you for sharing the recipe.
Great timing! So glad you enjoyed these lemon squares.
I do make lemon curd often. My recipe doesn’t have any flour but otherwise very similar and it is lemony.
I just discovered that I can make it in a two cup Pyrex measuring cup in the instapot. Perfect !!
I always enjoy your recipes and your sharing of knowledge. I am an old u of m Home economics grad. And I love to cook and teach all my grandchildren to enjoy the kitchen
Always great to hear from a fellow Home Ec grad! Thanks for the Instapot tip.